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…
One more desacralization of the venerated scallop! And a pure delight at the same time! The above seemingly simple toast was realised following a recipe from…
Yesterday I had one of the most guiltily delicious Sunday breakfasts for ages! When, during one of my visits to The Cottage Smallholder blog, I stumbled…
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…
Some pretend pesto (pronounced “pestu” in its home Liguria dialect), dates back as far as the ancient Rome. “Pesto genovese” (Genova is the capital of…
Canned tuna is probably the most versatile canned fish I can imagine. Contrary to sardines or anchovies, it is equally good in both hot and…
Ravioli, empanadas, gyoza, mandu… Dumplings – or pastry packages with various fillings – appear in most of the traditional cookery books in the world. Pierogi…
These clumsy, innocent-looking biscuits have long been the biggest culinary nightmare of my life. In short, every single attempt to reproduce these Hungarian delights called…
Am I the only one to make my own cold meat cuts? I am not talking here about using up the leftover roast meat, but…
I have a very quickly growing affection for scallops. They are delicious, smell divinely (the detail which I find rare in seafood), are beautiful and even…