Making you own dashi is not difficult at all! The result is so much better than the dashi made from instant powder. You only need kombu, katsuobushi and water for a delicious dashi. The perfect basis for your miso soup. … More Dashi
After a warm and dry European summer and some rainy days, it’s fun to see so many mushrooms, like this Chicken of the Wood (that’s what we think it is!). It’s not a mushroom we would buy; it can be chewy and acidic, even after cooking. Autumn is clearly peak season for mushrooms. Typical autumn … More Mushroom Season
The walnuts are the star of this pie! They have a drying effect, thanks to the tannins in the seed coat (the brown around the edible kernel) and they are slightly bitter, which pairs beautifully with the Roquefort. The walnuts give the pie a pleasant crunch.We use a mix of mushrooms. If not possible, use … More Pie with Walnuts, Mushrooms and Blue Cheese
