My love for gari comes from sushi. It’s where I first tried it and I loved it in between the separate pieces to cleanse my mouth and for the clean sharp taste it brought with it. For a long time though, I never thought about how easy it was to make it myself (see below). … Continue reading
Sage is a special one for me. Growing up in the UK we had a nice garden which we kept the way I think any garden should be: a bit wild and unkept, meaning that things grew at a great rate and there were always insects buzzing around. One of the great things we had was a … Continue reading
The wild garlic is sprouting all around us and it’s fresh aroma is so enticing that I had to buy some this week. I have to admit that I have seen it so many times while out and about; in the woods, on the mountain or even in some parts of the city, but I … Continue reading
So, while wandering through the market a week ago I saw this Samphire (from France). I could faintly remember a TV show where I had seen someone forage on the coast of the UK for it and I was intrigued. So I had some packed up (unfortunately they only had plastic bags). How it tastes: … Continue reading
Market shopping is the best. Normally I would be at a market this morning, but the weather is really wet and I still have enough for today and tomorrow so there is really no need… thank god. So instead I get to sit inside and tell you guys about how great they are. I am … Continue reading
One succulent shrub, many names and uses. Hailing from the tuscan region of Italy, Agretti is, in taste, a gentler version of the more common Samphire. Not only is the consistency softer, but it is also less salty and instead has some spinach-like elements to its taste. It is in season for only 5 weeks in … Continue reading
Ingredients Red Rice boil and then leave to cool off Pomegranate take out seeds and mix into the cooled off rice Spring Onion chop and add Feta Cheese ideally take the variety in oil and herbs, chop and mix in Dressing Limes squeeze as much as you like Olive Oil mix in with limes Mint chop … Continue reading
Ingredients for Salad: Mini Artichokes cut off top and bottom, take off out layers of hard leaves, boil 20 mins, leave to cool Radicchio cut into fine slices Asparagus cut off the tips and ends (throw away only ends), cut the length of the stem and then into bite-size pieces Peperoncino cut off the end, cut into small pieces, … Continue reading
Hey guys and gals. To enrichen my blog and share a bit more about my personality, I want to let you into my head for one of my biggest passions: cooking. It is one of the easiest things in the world, I believe, BUT you have to build up a feeling for it over time. I … Continue reading
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