day : 10/06/2019 3 results
  • Preserved lemons

    Middle Eastern and North African cuisine uses preserved or pickled lemons abundantly. The flavor sensation is like a lemon perfume. You may well know how grated citrus peel contributes great flavor to pastry. Our Weihnacht's stollen is using both ...
  • Pickled ginger (gari)

    Japanese cooks use pickled ginger often. It is an excellent condiment to clear the taste in between bites of sushi for example. Mackerel based battera is using it to provide more flavor. Gari, as the Japanese call it, can be stored for more than a ...
  • Celery salad with soft boiled eggs

    Celery salad is a raw vegetable salad. Here we use young leave celery with thin stems and plenty of leaves so we use the whole plant. It is a pretty crunchy and sharp tasting salad, but balanced by the feta and the soft boiled eggs. The art of ...