I bought a whole Brillat Savarin Tripe Creme from The Deli Downstairs a couple of weeks ago, but stupidly, I didn't write down what it was called. It's just the most delicious cheese and we ate the whole thing in an afternoon, so perhaps I subconsciously...
I know, I know it's Summer now, but Spring Greens are still in season in June and I don't want you to miss out on this recipe. In Poland, we make this with young, leafy cabbage in the springtime, which gives it a sweeter flavour,...
Have you ever tried sea spinach?It's sharper than normal spinach and makes a great salad. You can also braise it and eat it with butter. Buy it from your fishmonger...
Ah, Belgrade. If you're not aware as yet, I have totally fallen in love with the place. It's beautiful, interesting and romantic, what else do you need? Actually, there's also chemistry, and Belgrade definitely has that in spades - an energy that can't really be...
If you are looking for a detox where an Absinthe cocktail on the second day is allowed and you don't need to spend two weeks miserably brewing herbal infusions while your friends go out and have fun, then you've come to the right blog. My...
I have just returned from a short stay in Belgrade, which I will tell you all about as soon as I've had a moment to digest it all. It's one of those places that stays with you, and despite the short amount of time I...
My parents have decided to sell the house in Eastbourne. We knew it was coming, as they've been talking about it for a long time. When our Dreszcz was alive (that's our beautiful boxer dog), they said they were keeping it for his sake and...
London's hot, so I'm all about salads right nowThis is one I found through Pinterest, on sweet sugarbean, and been meaning to make for a while now. Have you discovered Pinterest yet by the way? It's a virtual scrapbook - very coolBut of course, I ended...
Some of the best moments in my life so far have been spent cooking with people I love. Whenever I look back on any special occasion from my childhood, it was the moments spent in the kitchen beforehand that were often more fun than the...
Today was the day for my monthly Vietnamese shop experiment. Red amaranth I discovered last time. Although this time it was a lot more red when cooked with the same sauce as before, perhaps because I stir-fried it for longer...