Recipes for 1 or 100
Cooking fish in a foil pack is a great way to perfectly cook something every time, and not worry about messing up. This strategy is perfect for large groups, or just simple weeknight dinners. The reason being is that you can just put all the […]
I should first start off by mentioning that these are more American style biscuits, than their English cousins. Which means that instead of being a type of cookie, they are a doughy type of bread. These chevre & blue cheese biscuits are in a way […]
So this recipe was kind of an accident. I was originally going to make Vol-Au-Vents because last week I made these vol-au-vents with whitefish poached in a shiitake mushroom cream sauce and I fell in love with that cooking style. This time I was going […]
So I know it says Gambas Al Ajillo Pasta in the title, because this is a fusion dish of my own which I quite like to make. I fused my regular Gambas Al Ajillo recipe with this special cuttlefish ink bronze die cut pasta I […]
Ever since my most recent trip to Singapore, where Alona and I ate at some of the best patisseries for her article 5 Awesome Singapore Dessert Shops To Visit, I’ve been a bit obsessed with learning fancy patisserie. My first go at this was my […]
Baked chicken is one of my go-to dinner ideas whenever I’m hosting dinner at my place. Last week Alona’s cousin and his new wife stayed with us for a few days in Lviv and I decided to make these baked honey lime chicken legs. Don’t […]
Just because something has a French name, does not mean it is difficult. This recipe for vol-au-vent with whitefish for example takes less than 20 minutes. Not to mention it’s quite fun to make as well. While a vol-au-vent refers to the puff pastry tower […]
Even though it’s the middle of winter, I still like to make salads now and again to go with some hearty mains. I actually made this salad two days ago to serve alongside my Honey Lime Chicken Legs. This is a simple apple strawberry summer […]
I’ve decided to make a separate post for this dacquoise recipe, solely because it is long and I don’t need all the pictures crowding other recipes that make use of this cake layer. I originally made this dacquoise cake as the base cake for my […]
I’m a big fan of peel and eat shrimp, and I almost never buy already shelled shrimp in large sizes. This means I seemingly always have a bag of shrimp carapace in my freezer. What better use than to make my simple shrimp soup so […]
