Spring has been particularly cold this year and strawberries (I mean the edible ones) are late, so I keep on buying other fruits. A week ago I…
I bet some of you also keep on finding old, last year’s sprouting garlic heads. Once they sprout, the taste becomes harsh and when the…
Tonkatsu 豚カツ (breaded pork) and especially chicken katsu チキンカツ are among those Japanese dishes I could eat practically every other day. Until recently, I thought they had a…
As soon as I wrote the title of this post I realised that probably for the majority of my dear readers salt-brined cucumber sounds much more unusual than coconut…
One more fantastic discovery from Meera Sodha’s Made in India. Cooked in Britain: Recipes from an Indian Family Kitchen! This chutney has been the highlight of the past…
Do you ever have leftover filo pastry bits? As a filo addict I have those all the time (especially with my individual rolls). Now that I…
Written with passion and respectful approach for recipes’ origins, Rick Stein’s India is a rare jewel of a book I highly recommend to all the fans…
I recently saw on tv a French chef preparing the relatively popular monkfish wrapped in bacon. I buy monkfish as often as I can (i.e.…
Beetroot is one of these widely available vegetables I – strangely – almost never buy. I do not hate it, but it never provokes a craving I…
Have you ever considered making your own Japanese stock (dashi)? If you like miso soup, you should try doing it at least once. Then you…