Saffron Hotteok. My Swedish Christmas version of a popular Korean street food; a deliciously filled pancake, best eaten piping hot! Continue reading Teok About Hot (Vegan)
Triple Mushroom Noodle Soup. I adore the versatility of mushrooms, and how we can utilize them in everything from soup stocks to stir-fries. So for this noodle soup recipe, I used three kinds of mushrooms, namely dried shiitake, enoki, and king oyster. Continue reading Too Little, Or Too Mush’room? (V)
”It was like an exploration for the taste buds!”
A while back I had the pleasure to attend a tasting event at Ikoyi London, organized together with Umami Information Center. Doctor Kumiko Ninomiya taught us how, and where, to find umami. Continue reading Ooh, Mami!
Creamy Polenta with Red-Braised Oven-Roasted Mini Bell Peppers, Mini Tomatoes, and Wood Ear Mushrooms. I made this dish in honor of Native American Heritage Day, which occurs on the same day as most people know as “Black Friday”. Continue reading I’ve Got Polenta of Food (V)
Thai Green Curry meets Moussaka. For the longest time, I’ve been meaning to turn this dish idea into reality. Continue reading I Tart You
COCA COLA CHICKEN (VEGAN). A popular dish in China, which my grandmother’s sister would make for the kids when we were younger. Continue reading Coca Co-la-la Chicken (V) 可乐鸡 (素)
HOT POT. The ultimate, cozy, group food/activity. If you are new to the concept of hot pot, it is basically a simmering pot of broth which is placed on a dining table, where everyone gets to partake in the process of tossing/fishing up food! Continue reading That’s hot (V)