One of the magical sides of cooking is that a slight modification can unexpectedly transform an ordinary, popular dish into an unforgettable delight. I have made…
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…
“Elle à table” is the only food magazine I regularly buy. It is modern, creative, interesting, doesn’t feature only recipes, but also food-related articles and,…
Apart from the very practical home-cooking books I also buy those written by famous – usually French – chefs or confectioners with breathtaking, state-of-the-art photos…
The name of my cake has probably already put off all those who hate tofu and made sceptical even some tofu fans. I must admit…
In my previous post I explained how I made (quickly and easily) okara (おから) at home. (As a reminder, okara is a very healthy by-product of…
I would like to proudly announce my accomplishment of gerbeaud, the very first layered cake in my life and one of the monuments of the…
Even though the ingredients are not unusual, nor exotic and their combination is not really surprising, this tart’s flavour is extraordinarily different. Sweet pears and…
Until very recently the lemon tart was the only lemon cake I prepared (for me all the sweets containing only lemon zest don’t fall into the…
My recent cravings for lemon cakes, creams and tarts probably reveal a lack of vitamin C (which probably isn’t there after baking anyway) or,…