Tofu Stick in Soy Sauce
I hope you all in the US are having a great and safe Labor Day weekend… Yes, this is something that you might have never seen…and I must admit that [...]
Candied Pecan
Somehow I love candied pecan on my salad, especially when using dark green leaves. This recipe is quite similar to the Roasted Cinnamon Almond, which I like to munch on [...]
Spherical Yogurt with Strawberry Coulis
This is a fun recipe to try using molecular gastronomy. The yogurt are made into almost spheres that pops. This is one of the most fun thing I have ever [...]
Bok Choy with Shiitake Mushrooms
Have you noticed the change in my blog’s header? I have wanted to update the header for a while but did not have the time nor the inspiration to [...]
Kimchi Rice
This recipe was inspired from the one that I saw on Sissi’s blog, With a Glass, Kimchi Fried Rice, since then I wanted to make this kimchi fried rice. Well, [...]
Sunny Portabella Mushrooms
Is it Portobello or Portabella mushrooms? On my package was written Portabella, therefore I am calling this huge earthy mushrooms Portabella…the funny thing is that is Portuguese, the term “bello” [...]
Brandied Cherry Froyo
I always liked chocolate filled with cherry and brandy, so I thought why not making a frozen yogurt with brandied cherry? It sure sounded much more tempting than plain [...]
Quinoa Salad with Mint
I hope all of my friends from US had a great holiday weekend…we had a wonderful time with family and friend with lots of BBQ and to finalize the party [...]
Red and Blue Bubbles
Before you ask…yes, this is another molecular gastronomy recipe. The technique I used is called “reverse spherification”, and was based on Surprise Bubbles. The fascinating thing is that this technique is [...]
