The idea for this salad came from a leftover roasted chicken breast. And, of course, the chervil I was lucky enough to find. I used whatever I had at home: …
healthy-food
Morel Mushrooms Stuffed with Wild Garlic
I brought a spring delicacy from the forest. Both ingredients – morels and wild garlic – are very much in season right now, although the April snow might set back …
Green Edamame Hummus
I’ve already shared with you how edamame (green soybeans) has become a personal favorite of mine. I’m easily convinced by anything that promotes health and well-being. In Japan, green soybeans …
Spicy Thai Shrimp Soup with Green Curry
I bought a tin of green curry paste. Given how spicy it is, I think it will last me ten years! This is the first soup I made with it, …
Avocado and Goat Cheese Toasts with Cherry Tomatoes
I’m mainly posting this because of the colors. But it tastes great too: crispy toast, creamy goat cheese, ripe avocado, and sweet cherry tomatoes. For me, this is the perfect …
Bluefin Tuna Steak with Roasted Beetroot and Potato Salad
Last week, during one of my gastro-psychology lectures, someone from the audience asked what I would prepare using beetroot. This recipe didn’t even cross my mind then, although I think …
Edamame Salad with Purple Sweet Potato and Feta
Azt hiszem meg is van a kedvenc januári salátám. Színpompás, ízletes és tele van tápanyagokkal. Két alapanyagból – edamame bab, lila édesburgonya – indultam ki és amikor elkezdtem elkészíteni, még …
