Dashi (出し) is the Japanese word meaning more or less “stock”. However dashi cannot be compared to the Western countries’ stock’s concept. Dashi is THE cornerstone…
I would like to proudly announce my accomplishment of gerbeaud, the very first layered cake in my life and one of the monuments of the…
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…
One more desacralization of the venerated scallop! And a pure delight at the same time! The above seemingly simple toast was realised following a recipe from…
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.…
Even though the ingredients are not unusual, nor exotic and their combination is not really surprising, this tart’s flavour is extraordinarily different. Sweet pears and…