Seeing radish kimchi at Hyosun Ro’s Eating and Living and then at Hiroyuki’s Blog on Japanese Cooking I felt it was high time I embarked on…
Most people have probably heard about the famous German potato salad, but few know what really makes it different from other salads. I have heard…
I have been meaning to post this recipe a long time ago, but no matter what I did this dish always looked unappetising. Finally I…
October seems to be the best moment to look for (or ask for) green tomatoes, at least on my market. I don’t talk about the…
This is one of the dishes I have been preparing for ages and would have never thought of posting about if it hadn’t been for…
Moomins, aka Moomin trolls, are chubby characters invented by the Finnish-Swedish writer Tove Janssen who depicted their adventures in a series of sparingly illustrated books…
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…
Forget the basil, forget the chives, the mint or the parsley; shiso is undeniably the tomato’s best friend. Shiso (紫蘇) or perilla, a staple in…
I think I have already mentioned I am growing herbs on my balcony. Some grow easier, some less and some refuse to sprout. This year’s…
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…