Shredded vegetable and grapefruit salad with Peanut-soy dressing
I’ve been making a lot of cabbage salads lately. Not out of any great desire for them, but more because cabbages are cheap so I buy them and then need … Continue reading
Yuzu glazed chicken wings
Given the number of recipes on this site that use it, it probably goes without saying that I’m a big fan of yujacha, a jam-like Korean preserve of yuzu and … Continue reading
Book review: Maangchi’s Real Korean Cooking by Maangchi with Lauren Chapman
Maangchi’s Real Korean Cooking was published in May last year, and I’ve been putting off this review since I got hold of the book in June. It’s the first cookbook … Continue reading
Book Review: Olia Hercules’ Mamushka
Since a big part of this blog is about exploring lesser known foods and cuisines, all the buzz around Olia Hercules’ first cookbook of Ukrainian recipes piqued my interest. So with … Continue reading
Lotus root
Lotus root doesn’t really taste of much; apart from fibre and vitamin C, it’s nutritionally unremarkable too. Instead its selling points are in its crisp texture and unique appearance. Lotus … Continue reading
Winter Salad Wednesday: Roast duck leg, parsnip, watercress
It’s quite difficult to really define what does and doesn’t qualify as a salad. If you were to serve all the individual parts of this dish separately on a plate, a … Continue reading
Winter salad Wednesday: Roast carrot, chick pea and ricotta
Following on from my post last Wednesday, it’s time for another seasonal salad. I mentioned that it was Mediterranean foods like tomatoes that make up what we think of as … Continue reading
