January 2012 ~ Delicious Recipe

Tattie scones recipe to mark The Bard's 253rd birth anniversary

Scots across the world (both true and honorary, like me) are celebrating Rabbie Burns ' aka The Bards 253rd birth anniversary today. I...

You've seen this recipe on Nami-Nami already, back in 2007 , but I'll repost it with slightly better step-by-step photos of eating p...

Playing around with food is all fine, but sometimes I want a good old classic dish. Take the Béarnaise sauce . I first encountered back in D...

After lousy November and December (read: dark, wet, cold, windy) we are now in the middle of beautiful January (read: bright, snow, cold). P...

Starting from the left: hot-smoked Baltic herring ( Clupea harengus membras ) fillets, pan-fried Baltic herring with sesame seed crust , ma...

Here's another delicious friand recipe, following the lingonberry and coconut friands and blueberry and lemon friands I wrote about la...

I've been cooking - and eating - a lot of Chinese food recently, say, since early November. Why, you're wondering? You see, I had t...

This was our family's last proper home-cooked lunch back in 2011. I didn't expect to like it, but I did, just like the rest of my fa...

Happy New Year to all my readers! I thought to start with an overview of our New Year's Eve feast. We stayed at home and entertained f...