I literally grew on dill (ubiquitous in Poland, it’s even more important than parsley), but never considered it much more than just an ordinary everyday…
I invented this chutney seven years ago, have been making it every single summer and it’s certainly the preserving recipe I’m most proud of. It’s…
Am I the only one who used to have a false idea of the famous Caesar salad? Until very recently, trusting my restaurant experience, I…
The two weeks of my yearly Japanese trip felt like barely two days… but going back to the “normal” life took me much longer than…
If you think these pickles look and sound familiar, you are right: this is exactly the same recipe I posted seven months ago. I didn’t…
I don’t eat jams and other sweet preserves, so my even though for most people preserving means mainly making jams, my pantry has become almost…
Wild garlic season is short, so I make sure I buy it every week while it lasts. Last Saturday, the nice lady who keeps my favourite goat…
I’ve always loved fresh goat cheese, but it has really become my daily fare since I met a lovely young woman selling her organic goat cheese at…
I thought this colourful raita might be like a ray of sunshine after a week of horribly cold rainy weather. The funny thing is that as soon as…
In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves –…