Buckwheat is cultivated in as different countries as Russia, Japan, France and Brazil. Japanese soba noodles and soba shochu, Russian blini гречневая каша, French “gallettes”…
Throwing away pastry is not something I am happy to do, and yet I did it many times. The cakes I was offered and which…
Having bought a serious amount of wild garlic and having made a lot of wild garlic pesto, I had been using it mainly as a…
As a continuation of the Primary Dashi recipe I posted last week this post will be a very short one. As a quick reminder, dashi…
They are quick, they are easy, they require few ingredients, they don’t need any beating, rolling, kneading, they help using up leftovers and, most of…
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…
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…
Cherries from the Sour Cherry Vodka are the most extraordinary by-products I have ever been left with. After the final, straining stage in my alcohol…
Delighted with the successful results of my mandarin peel vodka made with leftover peel, I decided to use up orange zest in a similar way.…
Tartiflette is a famous French gratin of potatoes baked with bacon, onions and reblochon cheese, perfect for a Winter dinner meal. The name comes from…