I have a big passion for black sour cherries. I don’t talk about the mouth-puckering, early light red cherries with transparent flesh. I mean the…
My busiest pickling and preserving period hasn’t arrived yet, but these effortless salt pickles can be prepared practically at any time of the year. I…
I am fond of both coconut and strawberries, yet their presence in the same dessert has never crossed my mind. Either I have been inattentive…
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…
Slightly softened fruits, hidden under a light creamy vanilla-scented blanket… This how I imagined a strawberry gratin and at first it seemed an easy task.…
All the asparagus fans will probably agree that a rare magic operates when an egg gets in contact with delicious green spears. Therefore, the successful…
If my blogging rules consisted of posting every single dish I have, you would see this mousse at least every other day during the whole…
Have you ever bought a food product which tasted good but you had no idea what to do with it? It happens to me regularly,…
This is one of the most extraordinary things that can be made with rhubarb. The tangy fresh flavours, the pink hue and, most of all,…
After green salads, maki sushi are my second biggest spring cooking frenzy. I am not able to prepare perfectly shaped and equal rolls, but the…