Ramason salt

 Ramson has a short shelf life in its natural form, First of all the growing season is short  and the leaves are best before they start to bloom. Second, when they are picked you need to use or process them fairly soon, before they lose they aroma and become more grassy than garlic. There are…

Pasta with ramson pesto, scallops and almonds

Foraging for some or even just one of the ingredients for my dishes gives me a lot of satisfaction. A couple of weeks ago I picked a basket full of ramson leaves and made a few condiments. Last time I posted ramson butter, this time I made ramson pesto and made a simple pasta dish….

Hot spcy vinegar, Suka na maanghang

Chicharron is a snack that is popular in every country with spanish heritage and probably has hundreds of regional variations. In the Philippines though a must have condiment with chicharron, is hot and spicy vinegar. As a kid on vacation in the Philippines chicharron is one of the snacks I always bought. I can remember…

Pulled lamb

  Celebrating Easter or Passover with a feast by eating lamb, is a tradition that goes as far back from when the Israelites left Egypt. Back then they probably did not eat the lamb the same way as we do now. This dish is just a rustic fast food take on a easter dinner, I used 1…

Tzatziki

Tzatziki a classic Greek appetizer or meze made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill. It’s super simple to make and it goes well as a dip with vegetables, chips and different dishes. ½ a large cucumber, unpeeled 1½ cups plain full-fat Greek yogurt 2 large garlic cloves, finely minced 1 tbsp…

Dumpling sauce

Dumpling sauce 1/2 cup soy sauce 1/2 cup rice vinegar 2 cloves of finely chopped garlic 1 teaspoon toasted sesame oil 1 stalk of scallion, chopped Combine all the ingredients in a bowl and let it sit while you make the the dumplings you are going to eat with this sauce.

Brown butter with a drizzle of ground dried chanterelles

Have you ever tried to make brown butter? Inspired by my recent trip to Estonia and Oko Restoran Kaberneeme  I had to try to make it. Why I have not made this scrumptious condiment before I do not know because it is so easy to make. This velvety smooth butter has a non sweet caramel flavour….

Easy and quick kimchi recipe

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings and staple dish number one. A few years ago when we had Koreans over for dinner, I had made some kimchi, they had not had any kimchi for over a week and finished everything.  There are many of varieties of kimchi made…

Sweet chili sauce

Do you use store bought or homemade chili sauce? I googled recipes and experimented until it had the taste I like. The sauces heat may vary depending on what type of chilies you use. 150 g chilis, you can use sweet peppers to make the sauce milder 2 dl white wine vinegar 2 dl sugar 4…

Filipino banana ketchup

I expected tomato ketchup when I asked for ketchup, but instead I got this sweet strange sauce. Being six years old I could not understand why every thing had to taste strange and different. – Now as an adult, I’ve learned to appreciate the sauce with barbecue. – Urban legend says that the ketchup came…

Egg and tomato salad

This is supposed to be a little side dish with salted egg and tomatoes. in the local lingo it is called “Itlog na maalat at kamatis”. The eggs are boiled whole with the shell in a mixture of salt, water, rice wine and peppercorns and seeped in the brine for  720 hours. I’m not so fond of…