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Category: European (vaguely)

BreakfastPosted on3rd May 2018

Egg Salad with Tarragon and Capers

It’s only the beginning of May, but I already face the over-abundant herb “problem” with some perennial plants. Chives, mint, parsley, thyme and tarragon have…

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Cakes, pies, tartsPosted on22nd April 201822nd April 2018

Unbaked Chocolate Cake with Pistachios and Speculoos

You might have noticed I rarely write about sweets. It’s not because I avoid sugar (my will wouldn’t be strong enough anyway!), but simply because…

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European (vaguely)Posted on12th November 201712th November 2017

Chinese Cabbage Salad with Corn and Pickled Cucumber

When I was a teenager this simple salad was all the rage. I guess its popularity was first of all due to the new vegetable:…

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BreakfastPosted on21st August 201717th June 2018

Fresh Corn Pancake with Chives and Bacon

Fresh corn is the only vegetable I used to eat always in the same way: whole cobs, grilled or boiled, then salted and smothered with…

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Asian (vaguely)Posted on6th August 20176th August 2017

My Favourite Savoury Summer Preserves

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…

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European (vaguely)Posted on23rd July 201723rd July 2017

Quick Chilli Pickle in Reused Olive Brine

When I met MJ and started reading the wonderful MJ’s Kitchen I discovered a whole new world of exotic dishes, ingredients and techniques. We share…

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BreakfastPosted on18th April 2017

Fresh Goat Cheese and Wild Garlic Spread/Dip

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…

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BreakfastPosted on16th March 201720th March 2017

Fresh Goat Cheese Spread/Dip with Chives

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…

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European (vaguely)Posted on25th February 2017

Filo Rolls with Buckwheat (Groats) and Mushrooms

If you like Japanese soba noodles and don’t mind a typical coarse texture of certain grains, you might be tempted to test this combination of buckwheat and…

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European (vaguely)Posted on2nd November 201627th July 2019

Grilled Razor Clams with Garlic and Parsley

I love razor clams for their delicate taste, still recognisable in the presence of strong seasoning, and, most of all, for their texture: soft, but slightly al dente.…

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