I would like to proudly announce my accomplishment of gerbeaud, the very first layered cake in my life and one of the monuments of the…
It has been ages since I wrote about shochu, so it is high time I related my further adventures with this incredible Japanese product. First…
Even though the Spring is indeniably there, I still have to wait a bit for the local asparagus and try out Clarkie’s Asparagus and…
One more desacralization of the venerated scallop! And a pure delight at the same time! The above seemingly simple toast was realised following a recipe from…
Raw, cooked or fried, the celeriac was high on my “hated vegetables” list since I was a child. When I started to cook, the only…
Yesterday I had one of the most guiltily delicious Sunday breakfasts for ages! When, during one of my visits to The Cottage Smallholder blog, I stumbled…
My favourite roasted pork cuts are opposite both tastewise and healthwise. One is the fatty crisp-skinned pork belly, and the other is the leanest loin,…
At first glance, putting down a salad dressing recipe may seem ridiculous. However, whenever I observe people preparing it, everyone uses different proportions and/or ingredients.…
Even though the ingredients are not unusual, nor exotic and their combination is not really surprising, this tart’s flavour is extraordinarily different. Sweet pears and…
Some pretend pesto (pronounced “pestu” in its home Liguria dialect), dates back as far as the ancient Rome. “Pesto genovese” (Genova is the capital of…