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Category: MISCELLANEOUS

MISCELLANEOUSPosted on25th August 202125th August 2021

Chawan Mushi (茶碗蒸し, Japanese egg custard) with Chanterelle, Chicken and Two Improving Twists

In winter, after a huge break from posting, I decided to write from time to time about my tiny space gardening. I was therefore particularly…

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FishPosted on10th April 202110th April 2021

Garlicky Tuna & Asparagus Rice Bowl; Pruning/Topping Chilli Plants

The above simple dish illustrates what the majority of my warm lunch boxes and a big part of my home meals have looked like for…

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GARDENINGPosted on13th March 202113th March 2021

Let’s transplant!

The seedlings start to get crowded in their sprouting containers, the roots start to escape from the bottom holes… It’s time to transplant! This year,…

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MISCELLANEOUSPosted on6th October 2019

What to do with big amounts of chilli peppers?

It’s still relatively warm here, the sun is shining almost every day, market stalls still sell hot and sweet peppers and my balcony chillies still…

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Cakes, pies, tartsPosted on5th April 20196th April 2019

Easiest & Quickest Almond Poundcake Muffins

Have you ever made a poundcake? It’s one of the easiest, if not THE easiest cake I can imagine (but I mean the real poundcake,…

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MISCELLANEOUSPosted on19th March 2019

(Re)growing Bok Choy/Pak Choy from Stalk Scraps

Though I haven’t lost my passion for cooking, instead of new culinary adventures, my mind has recently been all set on gardening (food-related, of course!).…

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MISCELLANEOUSPosted on31st December 2016

The Best of 2016

I always enjoy and look forward to reading “the best of” posts written by my blogging friends, and yet I’ve never considered doing the same myself. This is…

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Condiments & SeasoningPosted on7th December 2016

Homemade Savoury Edible Gifts

First of all I would like to apologise to all my dear visitors for such a long silence (some have probably thought I’d stopped blogging…) due…

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MISCELLANEOUSPosted on2nd May 20162nd May 2016

Growing Garlic Leaves Indoors, or What to Do With Sprouting Garlic?

I bet some of you also keep on finding old, last year’s sprouting garlic heads. Once they sprout, the taste becomes harsh and when the…

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MISCELLANEOUSPosted on30th December 20145th January 2015

Last-Minute New Year’s Eve Treats

Christmas is over, but I still have several days of lazy home holidays. I keep on reading for hours in bed, sipping wine and eating the remains of my –…

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RECENT

  • Foraging & Roasting Ginkgo Nuts
  • Indian Chilli Pickles, the Best Way to Preserve a Handful of Chillies
  • Chawan Mushi (茶碗蒸し, Japanese egg custard) with Chanterelle, Chicken and Two Improving Twists
  • Broad bean falafel
  • Korean Pickled Young/New Garlic (Manul Changachi)

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