During one of the Rooftop Table supperclub seasons, I got fascinated by pickling. I pickled everything, from melon to cucumber and from apple to mustard seeds. It is a great addition to salads and amuches bouche and it looks really pretty too! …
During one of the Rooftop Table supperclub seasons, I got fascinated by pickling. I pickled everything, from melon to cucumber and from apple to mustard seeds. Pickled pumpkin strips, shown in the photo above, are an excellent food pairing with the saltiness of the…
This is a really easy pineapple jam recipe. You can use it on toast, but also as a topping on cheese cakes. …
This recipe is the more classic version of pesto, as the basil leaves are a blanched for a couple of seconds in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green glow and to reduce any bitterness. You can…
You can use candied kumquats on both sweet on savory dishes. You can add a slice on top of an amuse-bouche, on almond cakes or add some slices to a glass of cava or champagne, it tastes great and looks beautiful.…
When I came to live in Spain, I never heard of Loquat fruit or Nispero as it’s called here in Spain. My first encounter with this fruit was buying a jar of Loquat jam at a farmer’s market here in Southern Spain. I was…
