Happy New Year, my dear visitors! I hope you have spent wonderful holidays, rich in culinary experience and discoveries. Some of you might find themselves,…
If you are fond of matcha (Japanese powdered green tea) you have probably tasted Matcha Crème Brûlée, which has become popular worldwide. Green tea’s astringency…
One is not supposed to refrigerate tomatoes since they easily lose their delicate aroma at lower temperatures. I manage to follow this advice, but when…
Slightly softened fruits, hidden under a light creamy vanilla-scented blanket… This how I imagined a strawberry gratin and at first it seemed an easy task.…
This was one of the first recipes I have posted. I hardly had any visitors at the time, so I have decided to dig it…
Even though most people consider crème brûlée (or burnt cream) a typically French dessert, British sources often cite Trinity College, Cambridge, as the place where…
Wonton Cups, or Edible Snack Containers Zsuzsa, my blogging friend from Zsuzsa is in the Kitchen, has recently invited me to join her and other…
Chocoholics: beware! This chocolate terrine is one of the most dangerous home desserts I know. Once you taste it, you will constantly be tempted to…
Financiers count among the biggest wonders in the world of pastry. Few ingredients, simple preparation and marvellous, sophisticated result. I have already written about them…
This is not an elegant, sophisticated, pampered and carefully seasoned, whole bird recipe. This is an everyday, easiest pre-cut roast chicken meal I know, best…