With this recipe you can use courgette or marrows, but yellow courgettes work best. (*) There are two ways to check that jam is set. The easiest one is to get a jam thermometer, once the jam has reached 105 degree Celsius it’s ready. The other one is to put […]
Crema pasticcera is the Italian version of custard, although is much thicker. It’s very versatile, it can be used on loads of desserts, or just eaten with a spoon 😉 Enjoy it! It’s truly glorious.
This dish which does looks rather French is in fact a Japanese dish from Hokkaido. It’s not too easy to find quality yuzu juice outside Japan, so it can be substituted with lime
Thai Green Curry is technically a soup, although in the West is generally serve thicker. If you use shop bought curry paste or a previosly frozen home made paste use 2 tablespoons, if you use a fresh one use 3. Home made curry paste does not have the stabilisers […]
Nothing compares to a homemade curry paste: I promise it’s worth the hassle! This recipe is for 5 or 6 curries. The amounts are based around a bunch of coriander with roots, to minimize waste, it can be frozen and it lasts for about 5 months in the freezer. For […]