Scallops + Shiitake and a Chou-rave, radish, cucumber salad

Seafood is something I wish I can have everyday. Meat is love and all, but I just realized I've been having a love affair with seafood and fish all my life without even knowing it. My grandfather was a fisherman, and my dad has always been a fisherman's son (Read: we had to have fish … Continue reading Scallops + Shiitake and a Chou-rave, radish, cucumber salad

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SSLTF Quiche: A Salmon Spinach Leeks Tomato Feta party

I know what you're thinking, "overload!" "Too much!" But hang on, really think about each ingredient. Each of their texture. Their individual taste and their own juice factors. Now think about all of them together. Do you see it now? Taste it in your imagination maybe? If that's still a no, then there's no other … Continue reading SSLTF Quiche: A Salmon Spinach Leeks Tomato Feta party

Chillin’ with a cold cucumber avocado soup

We were in the middle of a heatwave in Europe recently. And while I do love the summer and some sunshine-y days, the extremely high temperature is just something else. We were all exhausted and spent despite minimal physical activity, and there was a restlessness disguised as a cloud hanging over our heads making every task … Continue reading Chillin’ with a cold cucumber avocado soup

Mackerel teriyaki

One of the easiest and highly satisfying Japanese dishes is Teriyaki. Its defining elements are the soy sauce+mirin+sugar glaze and the grilling or broiling technique. A lovely combination which makes my mouth water a bit just thinking about it. Teriyaki dishes can be based on varying ingredients from fish (tuna, salmon or mackerel) to meat … Continue reading Mackerel teriyaki

Cajun tofu tacos

A lot of people are typically not excited about tofu. And I get it. It's a very neutral ingredient. It doesn't impose any strong taste or texture to a dish. It's fragile and gentle. Too gentle, maybe. For me though, those are exactly the same reasons why I love tofu. It's sort of a blank … Continue reading Cajun tofu tacos

Kale, beets, kohlrabi salad with Gésiers de canard confit

The sun has been teasing us here and there these days, only to fool us into going out into a world of cold, rainy streets with dark overhead clouds. It is indeed spring. One of the perks of this season though is the array of seasonal produce available in the markets. The colours and textures … Continue reading Kale, beets, kohlrabi salad with Gésiers de canard confit