Are you an egg lover? Do you tend to add twice – or thrice – as much onions as written in recipes? If you have answered “yes” to both questions, then you’ve come to the right place! In this Indian curry onions are not just a typical seasoning but, once softened, they act like a…Continue Reading “South Indian Egg and Onion Curry”
Does an omelette soaked in spicy tomato sauce speak to you? It certainly did to me! When I found it while looking for Indian egg recipes, I couldn’t believe my eyes! What a genius idea! Apart from the eggs, many recipes called for potatoes, but I wanted to eat the dish – and clean the…Continue Reading “Omelette Curry, or Indian Omelette in Sauce/Gravy with Green Peas and Bok Choy”
In which part of the world do you look for inspiration when looking for new aubergine recipes? For me India is a definite number one (Japanese cuisine comes in second position), so whenever in search for new aubergine ideas, I usually start with this part of my culinary library, especially if I have a new cookery book to play…Continue Reading “Indian Aubergine with Sesame, Tamarind and an Egg”
Hooray!!!! A new egg dish! If you are an egg addict and love Indian cuisine, you will be as excited as I was to discover this super easy, quick and easy-to-remember recipe. (If you cook Indian at least from time to time, you understand how rarely “easy-to-remember” can by used…). It looks messy and maybe…Continue Reading “Egg Molee (Boiled Eggs in Coconut Masala)”
I rarely eat pasta, almost never bake it and definitely never switch on the oven it when it’s 33°C outside! Yet, today something made me cook pasta, patiently simmer a sauce with vegetables, boil eggs and prepare a dish which turned out perfect for such a hot summery day. I didn’t follow any recipe, but simply opened my cupboards…Continue Reading “Baked Pasta with Aubergine, Eggs and Anchovies”
A big part of my summer meals consist of bowlfuls of salad leaves, topped with tomato, sometimes other raw vegetables, and proteins, such as cheese, egg, ham, bacon, canned tuna…. I often change both the toppings and the vinaigrettes, but none of the dressings I have tasted produces the effect comparable to this anchovy vinaigrette: it has this irresistible je-ne-sais-quoi characteristic of umami-packed food. Canned or…Continue Reading “Anchovy Vinaigrette, or Anchovy Salad Dressing”
Green asparagus is almost a perfect vegetable: it doesn’t need any peeling or scrubbing, is particularly low calorie, has important health benefits (e.g. antioxidants), is ridiculously easy and quick to prepare and, last but not least, is absolutely delicious. Moreover, once we take its traditional luxurious image out of ours heads and let our imagination run…Continue Reading “Asparagus has arrived!”
Just like every year when I go on my Japan holidays, I promised myself to keep on blogging from my hotel room and… once more somehow it didn’t work. I hope you will excuse me this long absence here and from my friends’ blogs. The trip was, as always, very enriching (especially since this time I made a short stop…Continue Reading “Kimchi Stew with Chicken, Poached Egg and Konnyaku Noodles”
I prepare Japanese egg custards (chawan mushi) and modify them so often, I was sure I had posted one of the versions earlier this month. Luckily, it was in March, so I hope it’s not too early to talk about them once more. The egg custard I’m presenting today started with a Japanese base, but ended up combined with kimchi. I have read about Korean savoury egg…Continue Reading “Savoury Egg Custard (Chawan Mushi) with Kimchi and Chicken”
I have written so much about this Japanese savoury custard, I don’t really know where to start… I am still under its charm and my recently bought steamer set increased the frequency of my chawan mushi meals. Thanks to its incredible lightness, no matter how often I have chawan mushi, I don’t need to feel guilty, count calories…Continue Reading “Chawan Mushi (Japanese Egg Custard) with Grilled Eringi Mushrooms”