Unbaked cheesecake is the oldest of all the light desserts I know. The one I make is refreshing, has a mousse-like texture and a very…
Damson Plum is the queen of all the plums and Damson Butter is the king of all the fruit butters. Even though a palatable fruit butter…
Together with vinegared herring, lightly cured herring plays a big role in Northern European, German and Slavic countries and is also often associated with the…
The Apricot Gin recipe I posted two weeks ago led to very interesting discussions about home liquor making with Charles from 5 Euro Food. They…
I have always loved rhubarb. I was one of these strange children who loved acid food (and I still do). When I was little I…
Buckwheat is cultivated in as different countries as Russia, Japan, France and Brazil. Japanese soba noodles and soba shochu, Russian blini гречневая каша, French “gallettes”…
Throwing away pastry is not something I am happy to do, and yet I did it many times. The cakes I was offered and which…
Even though the Spring is indeniably there, I still have to wait a bit for the local asparagus and try out Clarkie’s Asparagus and…
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,…
Ravioli, empanadas, gyoza, mandu… Dumplings – or pastry packages with various fillings – appear in most of the traditional cookery books in the world. Pierogi…