One of the magical sides of cooking is that a slight modification can unexpectedly transform an ordinary, popular dish into an unforgettable delight. I have made…
Would you ever guess the above jam is made with peaches? Its original hue is due to the vineyard peach, the last Summer fruit in…
Unbaked cheesecake is the oldest of all the light desserts I know. The one I make is refreshing, has a mousse-like texture and a very…
When I saw Nami’s Garlic Miso Chicken Wings on Just One Cookbook, I instantly felt it would become my staple. It called for my beloved…
Damson Plum is the queen of all the plums and Damson Butter is the king of all the fruit butters. Even though a palatable fruit butter…
This is one of the dishes I have been preparing for ages and would have never thought of posting about if it hadn’t been for…
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,…
I should probably be ashamed of using the recipe I have found on my bottle of Cointreau and even more ashamed of confessing it. However,…
This refreshing, light cream is the second dish I have made with matcha, Japanese powdered green tea. It has become my staple throughout the Summer…