Quince jelly: A delicious pink jewel
This week I have made quince jelly, a most fragrant jelly which is a wonderful complement for cheese and pâté, but also an excellent addition to sauces when cooking chicken, quail or game.
My Love Affair with the Egg: How food writers and chefs have guided and inspired our cooking of this humble ingredient
The Egg I can trace my love affair with the humble egg back to childhood memories of my father bringing home a tray of eggs (36 in total) bought from…
Christmas cake: Why we eat it and when to bake it!
Childhood memories are often the most vivid and evoke emotions which otherwise lay dormant. It is in this context that I start my discussion on Christmas cake, a cake most…
The Joy of Starting Anew: My New Life in Enschede
It is now over a year since my family and I moved to Enschede in East Netherlands and started our new life in the Dutch kitchen in the sky, and…