If you have read this post about Shirataki, or Konnyaku noodles, you probably remember what konnyaku is. As a reminder, it’s a Japanese plant also…
What you see above is my very first udon soup and the unorthodox toppings have only one explanation: I wanted to prepare a ramen soup*.…
Yesterday I realised experiments and discoveries have recently dominated my blog (hence the overwhelming presence of the Japanese cuisine I become more and more fond…
Eringi is my most recent discovery in the mushroom world. I saw it for the first time about a year ago and it was a…
Last week I had some leftover lean pork and decided to look for a new recipe. I wanted something simple, quick, light, but nourishing and…
I know in the spring I should normally start craving light green salads, raw vegetables, grilled fish… but what can I do if one day…
Yesterday I had one of the most guiltily delicious Sunday breakfasts for ages! When, during one of my visits to The Cottage Smallholder blog, I stumbled…
My favourite roasted pork cuts are opposite both tastewise and healthwise. One is the fatty crisp-skinned pork belly, and the other is the leanest loin,…
Tartiflette is a famous French gratin of potatoes baked with bacon, onions and reblochon cheese, perfect for a Winter dinner meal. The name comes from…
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…