We are just a few days before Christmas and I thought that an easy festive snack idea might be welcome (even though this one is…
Today I am blog-sitting for Nami! In other words I have the honour of guest posting on Nami’s Just One Cookbook. Nami is a constant…
The busiest pickling and jam-making months are behind. However, I keep on making Apple and Pear Sauces, preserving exotic fruits (Mango Chutney or Hot Mango Sauce)…
Recipes for certain dishes I am particularly fond of were posted when my blog was read mainly by my family, friends and hardly any food…
Véres hurka, morcilla, kaszanka, Blutwurst, boudin noir… Black pudding, aka blood sausage or blood pudding (thank you Kelly and Mr. Three-Cookies!), exists in most European…
A couple of days ago, when I started to get bored with the umpteenth jar of Apple Sauce, I decided to look for a new…
“Accras/Acras de morue” (pronounced “akh-ra de morew“), probably the most famous Carribbean dish from French West Indies, are small fritters made with salted cod (“morue”…
One of the magical sides of cooking is that a slight modification can unexpectedly transform an ordinary, popular dish into an unforgettable delight. I have made…
Would you ever guess the above jam is made with peaches? Its original hue is due to the vineyard peach, the last Summer fruit in…
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…