Kalles kaviar is more readily available than fresh cod roe where I live, and less daunting to cook with. I have had it before and ate it the “Swedish way”, atop bread, crackers, and such. I hadn’t had much thought to transform it until I got a strong craving to make mentaiko udon at home.Continue reading Mentaiko Toast & Pasta with Kalles Kaviar
As the winter wears on, my cravings for warm and comforting food seem to be endless.Continue reading Chestnut Latte
The gamble with fruits is that sometimes they end up being duds. Thus, a bunch of not-very-sweet cherries turned into a late night snack of cherry clafoutis.Continue reading Cherry Clafoutis
My favourite recipes often end up being kitchen experiments – making do with what is already in the kitchen. A few nights ago, I made a lemon cream pasta after wondering how else I could eat my green beans.Continue reading Lemon Cream Spaghetti with Green Beans
I have been diligently trying (and recording) new recipes, but my computer has decided to continuously break down, so editing has been out of the question. I’ve commandeered use of another computer to quickly edit a cake I made recently.
Mugwort has been catching my eye over the last year, and during one of my treks to the specialty grocery store, I was able to locate it. I then proceeded to make the journey over again to stock up after making this cake, because I enjoyed it greatly.Continue reading Mugwort Cake
As a self-proclaimed non-coffee drinker for years, I have slowly started taking a liking to the process of making coffee and espresso drinks, as exhibited by the last few homecafe recipes. One drink in particular caught my eye in Seoul cafes, and reminded me of the Viennese coffee we had a few years prior; sure enough, it was indeed an Einspänner.
One of the best things about my cast iron pan is its versatility. Though some may eschew the process needed to clean and season cast iron cookware, I find once you’ve got the routine down pat, it isn’t much more work than regular cookware upkeep, and can potentially last forever. An added bonus is its ability to make the fluffiest, billowiest Dutch babies for brunch.
I still remember my first fruit tart; our family friends had brought over some mini tarts from the bakery they worked at, and it was topped with custard and fresh fruit. Having only ever eaten egg tarts before, this experience led to a renewed interest in tarts.
I am not much of a breakfast cereal eater, but certain cereal-topping drinks have caught both my love and attention. Jolly Pong (죠리퐁) is one such cereal, with a light, crisp exterior and airy interior, and I often found myself finishing a bag within a sitting.