Have you ever had PEACH dumplings – the savoury kind?Continue reading “Recipe: Savoury Peach Dumplings”
I tried Fleischpflanzerl (Bavarian meat patty) during my recent trip to Bavarian Germany and loved it. I decided to make it on my own.
Here is how I made it.Continue reading “Recipe: Bavarian Fleischpflanzerl”
Summer in Portugal is the time to eat Sardinhas Grelhadas (grilled sardines) and Caracóis (Portuguese snails). While the sardine season starts right around June – before the famous Santo António Festival, the Há Caracóis (Have snails) sign pops up in most restaurants/tascas shortly after the Easter holiday.Continue reading “Há Caracóis!”
I made Chinese braised spare ribs for a dinner party yesterday and it became one of the favourite dishes of the night.
Here is how I made it.Continue reading “Recipe: Chinese Braised Spare Ribs”
According to Chinese culinary tradition, spring is the time to eat garlic chives.
This recipe works with any type of fresh oily fish with a fatty texture, such as sea bass, black cod, and halibut.
Last weekend I found stinging nettles in my neighbourhood market for the first time this year. To me that is the sign of spring. I bought a bag and made my favorite nettle pesto. It is super easy to make and completely vegan.
Here is how I do it.
When I phoned my mom last week, the doctor in her reminded me that I had been eating unhealthy during the holiday season. She was right, what with all the parties and dining outs, it’s hard to pick what I ate, let alone controlling portions. Continue reading “Recipe: Jerusalem Artichoke Soup with Truffle Oil”