The successful experiment in simmering daikon with squid (click here to see the recipe) reminded me how much I love squid and made me look for…
I don’t have the habit of praising factory-made sauces or condiments, but when I discovered taberu rayu, I have instantly fallen in love. This Japanese…
“If you don’t know what to do with a fruit, think of a cocktail”. Henceforward this will be my motto. After the successful Passionfruit Daiquiri…
Okonomiyaki (お好み焼き ) can be translated roughly as “grill what you like” (“okonomi” means “what you like/want” and “yaki” means here “grilled”). This thick savoury…
I know I have been repeating how much I hate excessively sweet desserts and this is true with everything apart from caramel. Hereby I admit…
Yesterday I realised I had a dying daikon in the fridge. One or two more days and I would have to throw it away, but…
I don’t cook many strictly Thai dishes, but red and green curry pastes are among the ingredients I constantly keep in my fridge and use…
Tomorrow is Mardi Gras (literally Fat Tuesday, in English called Shrove Tuesday), the last day of Carnival (or Shrovetide) in the Christian calendar. Shrove Tuesday…
As much as I dislike pairing sweet and sour flavours in savoury dishes, I have always found it irresistible in desserts and the French…
Last week, while preparing the Friday Far Breton post, my old recipe book reminded me I used to cook French much more often at the…