Matcha is a very fine powder from ground green tea and used for the tea ceremony in Japan, the chanoyu. Its subtle bitterness and a very beautiful green jade[...]

Peanut sauce, or satay sauce is a sauce widely used in the cuisines of Indonesia, Malysia, Thailand, Vietnam, China and Africa. It is also used, although to a[...]

A real treat, that's what this dessert is. Very refreshing and original, with its amazing balsamic vinegar and honey combination. I used white balsamic vinegar[...]

I discovered these baguettes in the beautiful website of Papilles et pupilles. She made 2 cherry tomatoes baguettes, which look very nice, but I wanted to add[...]

Simple, quick, easy to make and delicious vegetarian pasta. This was my first experience with smoked mozzarella and I looved it! Serves 4 Adapted from: Simple[...]

This is the first recipe From Pâtisserie by French pastry chef Christophe Felder that I tried. For those who know this renowned French pastry chef,[...]

This slightly sweet chocolate bread from Italy is often served with creamy mascarpone cheese as a dessert or snack. The dark chocolate pieces add texture to[...]

Here is my favourite use of the chocolate bread I presented recently. I love this variation of traditional lost bread (french toast). Using cream instead of[...]

This recipe is adapted from the book homestyle thai cooking. Delicious, fast and quite easy to cook, these rice noodles will delight your family or guests.[...]

Friands are one of the easiest things to do in bakery. Really. I am nothing like an experienced baker, but when I discovered my passion for cooking in general[...]

A delicious variant for all the fans of tiramisu. These tartlets carry all the ingredients and flavors of the classic tiramisu, but with an extra crunch[...]

Here is another recipe from my book Simple Italian Cookery by Aldo Zilli. After all the rage preceding Halloween, I decided to get some pumpkin and try[...]

Pai Bao , or "bread arranged in line" is commonly seen in bakeries all over Hong Kong. The moment I saw this recipe, I knew I had to make it. I was curious to[...]

This dish gets its name from the paprika-like Kashmiri chillies that are used generously to give it a deep red colour (Rogan josh implies that the dish is a[...]

This dish is adapted from Mac-Jeok pork, a Korean grilled pork coated with doenjang and that apparently was served only to kings. Doenjang , or fermented soy[...]