Shiso, or perilla (紫蘇) is a Japanese herb with a fresh, “grassy” aroma and a strong flavour. When I had a chance to taste it…
Baba ghanouj/ganouj or baba ghanoush/ganoush (apparently meaning “spoiled dad”) is a Lebanese mixture of grilled aubergine flesh, olive oil and some other ingredients, such as garlic,…
Since I realised clumsy, but delicious maki sushi is very easy to make at home, I have been preparing it quite often. In the summer…
Have you ever tried to deconstruct a dish and create a different texture with the same ingredients? I bet that if the result is satisfactory,…
After Shira-ae dressing and Potato Teriyaki Pork Rolls, Chicken Karaage is another fantastic recipe I found on Nami’s blog (Just One Cookbook). In fact, I…
Chanterelles (Cantarellus Cibarius) have always been my favourite mushrooms and since I paired them with goat cheese for the first time in my life, I…
Marmite is a British dark brown spread made from brewer’s yeast, a by-product in the the beer industry. It has a very characteristic strong taste…
Since I discovered a passion for preserving about two years ago, pepper jelly jars have been occupying a big space in my pantry. I don’t…
Forget the basil, forget the chives, the mint or the parsley; shiso is undeniably the tomato’s best friend. Shiso (紫蘇) or perilla, a staple in…