Marmite is a British dark brown spread made from brewer’s yeast, a by-product in the the beer industry. It has a very characteristic strong taste…
I have recently realised it has been a very long time since I wrote about cocktails. It doesn’t mean however I haven’t been enjoying drinks…
Since I discovered a passion for preserving about two years ago, pepper jelly jars have been occupying a big space in my pantry. I don’t…
Forget the basil, forget the chives, the mint or the parsley; shiso is undeniably the tomato’s best friend. Shiso (紫蘇) or perilla, a staple in…
Eringi is my most recent discovery in the mushroom world. I saw it for the first time about a year ago and it was a…
Robert-Gilles (from Shizuoka Gourmet) reminded me by one of his comments I haven’t cooked yet any recipe from Izakaya: The Japanese Pub Cookbook by Mark…
Crème brûlée or burnt cream is probably the most frequent dessert I make and my favourite along with chocolate mousse. It is light, it is…
Last week I had some leftover lean pork and decided to look for a new recipe. I wanted something simple, quick, light, but nourishing and…
The name of my cake has probably already put off all those who hate tofu and made sceptical even some tofu fans. I must admit…
I think I have already mentioned I am growing herbs on my balcony. Some grow easier, some less and some refuse to sprout. This year’s…