Chinese style pork

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I completely invented this marinade and I called it Chinese marinadejust because the ingredients are Chinese like (all except one…), butI wouldn’t say you will find it served in Chinese Popular Republic…A little memoir from my childhood… When Comrade Mao Tze Tong died Iwas little, like two or three years old, and his death must

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Pork Friday: Vietnamese pork

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Vietnamese is one of my favourite Asian cuisine… I’m wondering ifthere is an Asian cuisine that I do not like, but except canned foodform the Philippine (for a job, once I had to translate theingredients of some cans and you can’t imagine how many we had toreject for the presence of ingredients not allowed in

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Indian curry rice

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This dish is Indian cuisine made quick and easy! And if you do theprep part before the guest arrive, all you have to do is cook it, andonce is all in the pan, you can chitchat and go back in the kitchenjust a the ring of the bell!And as you can do it with any

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Risotto!!!

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Let’s speak about risotto!!! I was born and I live in Lombardia,homeland of risotto, so for me it’s normal to eat risotto at leastonce a week, especially during winter times.Risotto is one of those Italian dishes that you can find around theworld, but how it is made, with which rice, following which methodit’s not always

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Pork Friday: grapefruit marinate

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I had some cheap cut of pork and no idea how to make it, so I decided to marinated in different ways (stay tuned for the others).Here is the simplest of all! Pork, diced (any cut)The juice of 1 grapefruitFew drops of Tabasco Place the diced pork in the grapefruit juice, add some drops of

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Roasted fennel

Roasted fennels!

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Fennels are one of those vegetables that are wonderful in every way! Raw and crispy in a nice salad or cooked and soft as a side dish, either cold or warm. I think I already spoke about it, but when I was living in England, in the late 90’s, even if Jamie Oliver was already

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I’m French, I eat rabbit

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Mirto (myrtle) is a Mediterranean shrub found more particularly in Sardinia, its berries are used to prepare a local liqueur but they are also dried to be used as aromatic herb. They do look like juniper berries but have a less pungent and sweeter aroma, more like blackcurrant, and they are perfect with the rabbit.For

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Sunday Roast 6: Roast beef

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Roast beef is one of my mother’s all time favourite (and, honestly, one of the few thing she can cook… to perfection!). She normally makes it in summer, cutting the meat very thinly, and serving it cold, but in winter I prefer it hot, thick and BLOOOOODY!!!It is so simple to make it good! Serves

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Sunday Roast 5: two intense hours!

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Before to publish the last recipe for sunday roast, the piece de resistance, I give you the schedule I followed to make everything…To make Sunday roast you won’t need more than two hours, but really intense! First make the horse radish sauce and let it stand in the fridge, but remember to take it off

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Sunday Roast 4: Yorkshire pudding

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I’ve tried to make Yorkshire pudding twice. The first attempt was following a recipe form Traditional British Cooking, a book we bought many many years ago, using duck fat for the tins. They were good, but not what I except it: they were a bit heavy, not too fluffy and too “eggy”… and the duck

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