Cook and Drink

The Art of Flavours

Our Recipes For You

Tamagoyaki © cadwu

Tamagoyaki (Japanese Omelette)

5 August 2020

Tamagoyaki is best described as a Japanese rolled omelette and it is often served for breakfast or included in a bento box. It’s made by rolling multiple thin layers of egg. Making Tamagoyaki requires years of practice and a special rectangular pan using chopsticks only. But we, as western cooks with little patience, we use a round small, nonstick pan and two spatulas. The result is very tasty and it will make you think of a real Tamagoyaki. … More Tamagoyaki (Japanese Omelette)

Clafoutis © cadwu

Clafoutis

29 July 2020

Cherries, cherries, cherries: we love them! The rich, sweet taste in combination with the right texture! They just want to be eaten, one after the other. So what better summer dessert than Clafoutis?
Easy to make and very tasty.

Feel free to replace the cherries with fresh apricots, berries, peaches or prunes.
But nothing as tasty as Clafoutis made with fresh cherries! … More Clafoutis

Avocado and Cucumber Soup © cadwu

Avocado and Cucumber Soup

22 July 2020

Preparing a chilled soup is more than simply combining and blending a few ingredients; it needs something extra, something that will give the soup a push.
Chilled avocado and cucumber soup also needs something extra. We add soft blue cheese (for instance Gorgonzola Dolce) and Dill. Lemon will bring the required acidity and Greek Yoghurt will enhance the texture.
Chilled soups benefit from adding excellent olive oil just before serving. The olive oil will give that velvety, rich feel in your mouth.
… More Avocado and Cucumber Soup