Bacalao is a salted fish, which means it’s preserved in salt. You can’t eat it as is, you really need to soak it for 24-48 hours (and refresh the water a few times) to get rid of the salt, but it’s worth it. Because of this preserving technique the fish…
Soups & Stews
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Continue ReadingI made Mentsuyu (Japanese soup base) for in a ramen soup, you can also just buy it in the store, but when I have the time I love making things from scratch. Mentsuyu was a real eye opener, to be honest I had never really heard of it, but it’s…
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Continue ReadingAlmost too pretty to eat, but of course not really, we devoured it all in a very short time. I’m not always in the mood or have the time, but when I do I love making everything from scratch. I find it really interesting deciphering dishes I’ve eaten in restaurants…
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Continue ReadingThe autumn sun was shining on me while I was working behind my desk, I really needed to get out and catch some sun rays. I couldn’t figure what to make for dinner so I walked to the market and let fate decide. I ran into some lovely looking butternut…
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Continue ReadingCold and rainy outside, warm and cosy inside, perfect weather for soup. Though it’s a shame I had to leave all this warmth and cosiness to do groceries for this recipe! It’s actually quite a simple recipe, even though I miscalculated how long it would take to roast and peel…
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Continue ReadingThis is one of those dishes that if you know a few basic cooking techniques you don’t really need a recipe. You just need to keep looking and tasting and adjusting along the way. A few tips:1. For the creaminess in this recipe I don’t feel it’s necessary to use…