I was taking my Saturday morning coffee in bed (alright, I will be honest: it was closer to midday, but it was my wake up…
Happy New Year! It’s been such a long time… I hope you are all doing well and haven’t completely forgotten about me! Have you also…
I am very proud to share with you my first improvised Thai curry paste! Since I started to cook from Thai Food by David Thompson, making…
When I met MJ and started reading the wonderful MJ’s Kitchen I discovered a whole new world of exotic dishes, ingredients and techniques. We share…
A very kind friend has recently offered me Our Korean Kitchen, a beautifully illustrated home cookery book written by Jordan Bourke and Rejina Pyo, an Irish-Korean…
A plate of raw spring rolls is one of the most cooling, heatwave-adapted meal I can think of, so I make tons of them every…
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…
Bok choy (or pak choy) is one of the rare autumn and winter vegetables I always look forward to. As much as I love its…
As you might have noticed, I am regularly drying fruits and vegetables. Thus, not only do I save slightly withered produce from the bin, but above all I…
I always like being positively surprised by recipes I don’t expect much from, particularly if they are as simple as this one. You steam or…