In my previous post I have scared or disgusted some of you with black pudding, so now how about seasoned worms? Seriously, this is the first thing…
This is the ultimate treat for all the garlic amateurs and also one of the most amazing pickling experiments I have ever made. Submerged for two months in…
When you prepare your own first kimchi and realise how easy and rewarding a process it is, you are soon keen on experimenting with other vegetables.…
As a regular coconut milk consumer I would never dream of using it in a salad. Creamy cold desserts, custard cakes, curries are the only ways I…
Back to Korean cuisine! With its refreshing subtle flavours cucumber has endless serving or cooking possibilities. Thanks to it high water content and almost zero calorie count, it is…
If you still associate aubergine only with fat-soaked greasy chunks, prepare yourself for a big surprise. This refreshing, light dish doesn’t contain a gram of fat and is one of…
While we all keep on saying taste preferences change with age, I think that, most of all, they broaden. The funny thing is that sometimes…
This popular Polish salad belongs to those fascinating dishes where a mixture of humble ingredients produces surprisingly palatable final results. Personally, I am highly addicted…
Celery is not the most traditional Japanese vegetable and yet the aroma and flavours of these pickles seem so typically Japanese, I would not put…
When I tasted tteokbokki for the first time at friends’ house, I instantly fell in love with slightly chewy, soft rice cakes laced in a…