No matter if we have guests or not, fat liver (foie gras) terrine is the only item I cannot imagine my Christmas without. Undisciplined and messy cook that I…
First of all I would like to apologise to all my dear visitors for such a long silence (some have probably thought I’d stopped blogging…) due…
In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves –…
I haven’t bought seasoned olives for long year because homemade ones are simply better, cheaper and can be ready in about five minutes. Until now I have…
I bet some of you also keep on finding old, last year’s sprouting garlic heads. Once they sprout, the taste becomes harsh and when the…
One more fantastic discovery from Meera Sodha’s Made in India. Cooked in Britain: Recipes from an Indian Family Kitchen! This chutney has been the highlight of the past…
Have you ever considered making your own Japanese stock (dashi)? If you like miso soup, you should try doing it at least once. Then you…
Happy New Year, my dear visitors! I hope all of you have spent wonderful festive days and that your return to active life was not too…
If you have planned time-consuming festive meals, this quick, made in advance side-dish might be what you look for, especially since, in spite of its exotic appearance, it…
Furikake is one of the – still not famous enough – wonders of the Japanese cuisine. It’s usually translated as “seasoning” or “topping”, but to…