It has been ages since I wrote about shochu, so it is high time I related my further adventures with this incredible Japanese product. First…
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…
Raw, cooked or fried, the celeriac was high on my “hated vegetables” list since I was a child. When I started to cook, the only…
Yesterday I had one of the most guiltily delicious Sunday breakfasts for ages! When, during one of my visits to The Cottage Smallholder blog, I stumbled…
My favourite roasted pork cuts are opposite both tastewise and healthwise. One is the fatty crisp-skinned pork belly, and the other is the leanest loin,…
At first glance, putting down a salad dressing recipe may seem ridiculous. However, whenever I observe people preparing it, everyone uses different proportions and/or ingredients.…
Some pretend pesto (pronounced “pestu” in its home Liguria dialect), dates back as far as the ancient Rome. “Pesto genovese” (Genova is the capital of…
Ravioli, empanadas, gyoza, mandu… Dumplings – or pastry packages with various fillings – appear in most of the traditional cookery books in the world. Pierogi…
Delighted with the successful results of my mandarin peel vodka made with leftover peel, I decided to use up orange zest in a similar way.…
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…