ANZAC stands for “Australian and New Zealand Army Corps”, created during the World War I and the biscuits bearing this name were created at…
What you see above is my very first udon soup and the unorthodox toppings have only one explanation: I wanted to prepare a ramen soup*.…
Peaches and gin go hand in hand. When I made my first jar of Peach Jam with Gin I discovered peaches and gin go hand in hand.…
Spices can make miracles and a mixture of Indian spices can transform an ordinary vegetable into a highly palatable side-dish, a cheap meat cut into…
Ratatouille is a French vegetable ragoût from Provence region (originally from Nice). Its name comes from “ratatohla”, a word in Occitan language, still spoken…
Together with vinegared herring, lightly cured herring plays a big role in Northern European, German and Slavic countries and is also often associated with the…
The Apricot Gin recipe I posted two weeks ago led to very interesting discussions about home liquor making with Charles from 5 Euro Food. They…
After Shira-ae dressing and Potato Teriyaki Pork Rolls, Chicken Karaage is another fantastic recipe I found on Nami’s blog (Just One Cookbook). In fact, I…
I think I have always enjoyed the mixture of sweet and hot. Hot fruit chutneys, jellies and sauces often accompany my meals and constitute a…
Yesterday I realised experiments and discoveries have recently dominated my blog (hence the overwhelming presence of the Japanese cuisine I become more and more fond…