Black Pudding Potato Cakes recently posted by Mr. Three-Cookies (from Three Cookies blog) inspired me to try something new with my beloved black pudding. Looking…
Mapo Dofu is certainly the most famous Sichuan dish, so obviously it was the first one I have bookmarked in my Sichuan Cookery by Fuchsia…
Like many Europeans, I used to be convinced that quick stir-frying was the only Chinese cooking method. I still remember how surprised I was when…
It’s hard to make one’s choice when more than half of a cookery book has been marked to be tested…. (If you have been following…
Have you ever tasted the famous Gong Bao/Kung Pao Chicken? I also thought I did before I prepared it on my own, following the instructions…
I have started to cook Sichuanese. I mean the real Sichuanese cuisine, because as soon as I opened Fuchsia Dunlop’s “Sichuan Cookery” I realised that…
This easy, but excellent dish was inspired by the cashew and asparagus side-dish I have recently seen at Shu Han’s Mummy, I can cook!. She has chosen…
Ready-to-use, frozen dumpling skins were a huge revelation to me. As soon as I realised how quickly they thawed and how easy they were to…
Citrus fruits are for me the only cheerful side of Winter seasonal food and lemon has always been my favourite, especially in desserts. When I…
Among the hundreds of appetising dishes I see on blogs and plan to prepare one day, some are so appealing, I simply cannot stop thinking…