I prepare Japanese egg custards (chawan mushi) and modify them so often, I was sure I had posted one of the versions earlier this month. Luckily, it was in March,…
I grew up ignoring the taste of squid and clearly remember the first time I had it, as an adult. The “honey and garlic” squid…
I think I have already mentioned that I grew up eating kohlrabi, but uniquely as a snack. If you have never had it (or if you…
Apparently April and May are the best months to enjoy monkfish, so I’m glad to see it now every week at the fishmonger’s. I like its firm…
I would have immensely enjoyed sharing with you my very recent memories of the fantastic lamb roast I made during Easter holidays… Unfortunately, no matter how much I tried, there…
My favourite omelette is the French-style, rugby ball-shaped fluffy one, which apparently gives a very clear idea of a professional chef’s skills. I often order it for lunch…
Not so long ago putting canned tuna into a soup would have never crossed my mind. Yet, together with “scary” tofu and matured, very sour…
In my previous post I have scared or disgusted some of you with black pudding, so now how about seasoned worms? Seriously, this is the first thing…
After all the festive food and excellent wines I have been drinking during the holiday season I found it very difficult to choose what recipe should…
When you prepare your own first kimchi and realise how easy and rewarding a process it is, you are soon keen on experimenting with other vegetables.…