Happy New Year, my dear visitors! I hope you have spent wonderful holidays, rich in culinary experience and discoveries. Some of you might find themselves,…
Seasoned toasted chickpeas are probably not new for many of you. They have been tempting me on many blogs for quite a long time. Whatever…
As a novice to the cooking adventures with filo pastry, I constantly look for new challenges involving this wonderful product. Since Katerina’s Spanakopita was my first…
Going back from holidays I realised I must hurry with this year’s pickling sessions. Both chilli and sweet peppers are now particularly ripe, they smell…
Even though my “garden” means only a couple of boxes on a small balcony, I regularly find myself suddenly overwhelmed with huge crops of certain…
I grew up accustomed to long-term storage pickles, i.e. lasting at least a year, so my biggest regret while discovering Japanese sunomono (vinegared dishes) was…
Pantry-filling season has started for good. This weekend was cucumber pickling time. Cucumbers pickled in vinegared brine are easy, relatively quick and the seasoning possibilities…
One is not supposed to refrigerate tomatoes since they easily lose their delicate aroma at lower temperatures. I manage to follow this advice, but when…
I am often anxious that so called “traditional” recipes I present here might be adulterated or even completely false. Not this time. This time I…
Dear Japanese friends and all the experienced tamagoyaki makers, please be indulgent. What you see above is only my second attempt at the delicate task…