Yesterday I realised experiments and discoveries have recently dominated my blog (hence the overwhelming presence of the Japanese cuisine I become more and more fond…
Before seeing this dish on Hiroyuki’s Blog on Japanese Cooking I had never heard of a raw onion – based salad and had not imagined…
As an avowed coffee addict I also adore desserts containing my favourite drug. Last week I thought it was high time I tried to make…
I am terribly sorry for all those who hate apricot, but this year it simply doesn’t disappear from my kitchen. Since I am a big…
Even though I grow my plants only in balcony boxes, I have several herbs (chives, mint, dill, basil, marjoram… and even mitsuba!) and such weird…
Apart from the very practical home-cooking books I also buy those written by famous – usually French – chefs or confectioners with breathtaking, state-of-the-art photos…
Chanterelles (Cantarellus Cibarius) have always been my favourite mushrooms and since I paired them with goat cheese for the first time in my life, I…
Horse mackerel, or jack mackerel (aji in Japanese, Trachurus genus in Latin, chinchard in French) is highly praised in Japan, but treated as a cheap,…
Marmite is a British dark brown spread made from brewer’s yeast, a by-product in the the beer industry. It has a very characteristic strong taste…
I have recently realised it has been a very long time since I wrote about cocktails. It doesn’t mean however I haven’t been enjoying drinks…