I think I have already mentioned that I grew up eating kohlrabi, but uniquely as a snack. If you have never had it (or if you…
Learning that certain kinds of chrysanthemum have edible leaves which actually taste fabulous was a stunning discovery, so several years ago I bought lots of seeds in Japan, hoping…
After buying David Thompson’s inspiring Thai Food I became more serious about Thai cooking. I visit sometimes three shops to make sure I have all the necessary…
I would have immensely enjoyed sharing with you my very recent memories of the fantastic lamb roast I made during Easter holidays… Unfortunately, no matter how much I tried, there…
Recently I have been leafing through my old recipe notebook I had used for long years before the existence of this blog. I was surprised – and even…
Raw kohlrabi sticks have been my favourite healthy snack since early childhood. As an adult I tasted cooked kolhrabi and it was so awful, losing its refreshing crunchiness…
“Sprinkling” would be the closest translation of “furikake”, though I guess “topping” sounds more correct. Furikake ふりかけ(“furikakeru” means “to sprinkle” is one of those Japanese food inventions that merits to…
Galangal, lemongrass, makrut lime leaves, coriander root, chilli, lime juice… In this famous soup Thai flagship ingredients’s flavours are perfectly recognisable, one by one, creating a recurrent mixture of…
Not so long ago putting canned tuna into a soup would have never crossed my mind. Yet, together with “scary” tofu and matured, very sour…
Most people, both vegetarians and carnivores, are so convinced that tofu is simply a meat substitute, they are utterly surprised when I say I like tofu most when…