After several trips to Japan I learnt good gyoza aren’t easy to find in Tokyo. Maybe I was unlucky or maybe it’s Tokyo, but I…
As you might have noticed, I have a soft spot for filo… I have been experimenting constantly with this delicate Greek pastry, especially with roll-shaped…
I have finally found a fantastic brand of feta and cannot get enough of it. Although I like it best alone with a piece of…
When I tasted tteokbokki for the first time at friends’ house, I instantly fell in love with slightly chewy, soft rice cakes laced in a…
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…
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…
Whenever I buy a whole chicken, everyone (including my butcher) thinks I am going to roast it, braise it or do something similar with the…
Shiso (紫蘇), or perilla, a herb I discovered only a couple of months ago, has become a staple in my kitchen. Its elegant, slightly bitter…
Ravioli, empanadas, gyoza, mandu… Dumplings – or pastry packages with various fillings – appear in most of the traditional cookery books in the world. Pierogi…
Tofu is not a meat substitute. At least not in meat mandu. In these Korean dumplings tofu gives a smooth texture (usually obtained when using…