Okonomiyaki (お好み焼き ) can be translated roughly as “grill what you like” (“okonomi” means “what you like/want” and “yaki” means here “grilled”). This thick savoury…
I know I have been repeating how much I hate excessively sweet desserts and this is true with everything apart from caramel. Hereby I admit…
Yesterday I realised I had a dying daikon in the fridge. One or two more days and I would have to throw it away, but…
I don’t cook many strictly Thai dishes, but red and green curry pastes are among the ingredients I constantly keep in my fridge and use…
Tomorrow is Mardi Gras (literally Fat Tuesday, in English called Shrove Tuesday), the last day of Carnival (or Shrovetide) in the Christian calendar. Shrove Tuesday…
As much as I dislike pairing sweet and sour flavours in savoury dishes, I have always found it irresistible in desserts and the French…
Last week, while preparing the Friday Far Breton post, my old recipe book reminded me I used to cook French much more often at the…
As I have recently mentioned, I start getting bored with Winter vegetables. On the other hand, as much as I enjoy cucumber kimchi or refreshing…
Far breton is one of my favourite and most frequently baked sweet dishes. It is light and low-fat, but filling, slightly sweet, but tangy, it…
It’s kimchi time again! After white radish (daikon) kimchi and the simplified version of Chinese/Napa cabbage kimchi, I would like to present you the most…