When I was making ceviche the other week it clearly marked the beginning of a new phase in my life: the raw fish period, as posterity will clearly call it. Fresh fish has such a wonderful texture that to cook it often comes close to a crime. The only way to keep it that way…
Making friends across the globe has been one of the many pleasures of taking part in Angie’s Fiesta Friday events, friends who inspire me to try out new things – I even went as far as cooking for Elaine of Foodbod fame! Imagine! – as well as learning from them how to do things better.…
The first time I ate raw seafood was when I was around 8 or 9: sitting on a rock off the Greek coast, my new-found friends showed me how to pick sea-urchins, pull them of the ground, knock them against the rock to open them and suck the insides out, on the spot. Needless to…
After the excesses of the last weeks (cake! bun! more cake!) I thought I’d give you a break and preach sourdough instead. Especially as it is Real Bread Week, an annual celebration of real bread run by the charity Sustain. Their aim is to get people to take their bread more seriously, either by becoming…
I got so cross at a comment in this month’s BBC Good Food magazine that I simply had to respond with a rant. Oh no, not again! some of you will think. And rightly so – after all, it’s my first time co-hosting Angie’s weekly Fiesta Friday party, and the last thing you need is…
Pretzels and bagels, it seems, are quite closely related: both are given a particular and highly symbolic shape, and they are also boiled prior to baking. But when I came across Irina’s beautiful post about obwarzanki, the twisted breads sold in Krakow during Lent, I knew I was onto something promising … Obwarzanki are a…
I have been dying to give these a try – and they were well worth it! If you don’t have a tortilla press it’s a tad time consuming, so bear that in mind (It took me a good hour to roll them all out … never mind cooking them!). Once cooked you can keep them…
I have a very fraught relationship with Mexican food, I have to admit. I am left completely cold by the uniform tortilla-with-meat-and-random-stuff stuff that you get in Mexican-themed restaurants. Seriously, nothing can be improved by adding a few complimentary nacho chips. Over the last months and years, however, I have come to accept that there…
A comprehensive main course requires a light but enticing starter, something that wakes up the taste buds and prepares your for the things to come, without taking away too much tummy space This little number is that perfect starter: a light consommé, enhanced by the addition of thin strips of savoury crêpes. This soup is a…
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