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…
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…
Home-made pizza is never perfect. The main problem is of course the home oven temperature. Mine doesn’t go further than 250°C, so the crust I…
I have almost missed the only occasion in the whole year when making bunny-shaped pastry doesn’t look ridiculous or childish! To be honest since we…
Even though the Spring is indeniably there, I still have to wait a bit for the local asparagus and try out Clarkie’s Asparagus and…
Canned tuna is probably the most versatile canned fish I can imagine. Contrary to sardines or anchovies, it is equally good in both hot and…
Ravioli, empanadas, gyoza, mandu… Dumplings – or pastry packages with various fillings – appear in most of the traditional cookery books in the world. Pierogi…
These clumsy, innocent-looking biscuits have long been the biggest culinary nightmare of my life. In short, every single attempt to reproduce these Hungarian delights called…
Tartiflette is a famous French gratin of potatoes baked with bacon, onions and reblochon cheese, perfect for a Winter dinner meal. The name comes from…