This is one of the dishes I have been preparing for ages and would have never thought of posting about if it hadn’t been for…
Shiso, or perilla (紫蘇) is a Japanese herb with a fresh, “grassy” aroma and a strong flavour. When I had a chance to taste it…
Baba ghanouj/ganouj or baba ghanoush/ganoush (apparently meaning “spoiled dad”) is a Lebanese mixture of grilled aubergine flesh, olive oil and some other ingredients, such as garlic,…
This refreshing, light cream is the second dish I have made with matcha, Japanese powdered green tea. It has become my staple throughout the Summer…
Aji no hiraki (鯵の開き) is probably the least photogenic dish I have ever made. This is the reason why I have waited several months and went…
“Elle à table” is the only food magazine I regularly buy. It is modern, creative, interesting, doesn’t feature only recipes, but also food-related articles and,…
Since I realised clumsy, but delicious maki sushi is very easy to make at home, I have been preparing it quite often. In the summer…
Moomins, aka Moomin trolls, are chubby characters invented by the Finnish-Swedish writer Tove Janssen who depicted their adventures in a series of sparingly illustrated books…
Long before I started to make my own savoury preserves, mango had always been my favourite in Indian hot chutneys and fiery mango sauce served…