Category: all year

Sauce Provençale

15 December 2021

Based on one of the leading (mother) sauces this is a quick, tasty and uplifting sauce with olives, capers and Herbes de Provence. The success of this sauce depends on the use of the intense, flavorful classic tomato sauce. Sauce Provençal has a good structure and comes with a variety of flavors, making it very much an accompaniment for grilled chicken or fish. If you use modern tomato sauce, then the result will be nice, but not as spectacular.

Herbes de Provence is a mixture of dried herbs such as oregano, thyme, rosemary, savory and perhaps sage and lavender. Feel free to create your own mixture. If you buy a ready-made mixture, make sure it has character, aromas and structure.

What You Need
  • Classic Tomato Sauce
  • One shallot
  • Two Tomatoes
  • One Glove of Garlic
  • Teaspoon of Herbes de Provence
  • Capers
  • Black Olives
  • Olive Oil
  • Black Pepper
What You Do
  1. Peel the tomatoes, remove the seeds and cut in small cubes
  2. Finely chop the shallot
  3. Wash and drain the capers
  4. Crush the garlic
  5. Slice the olives in two
  6. Heat a heavy iron skillet and gently glaze the shallot
  7. Add tomatoes, garlic and herbes de Provence
  8. Leave on low heat for 5 minutes
  9. Add the classic tomato sauce, the capers and the olives
  10. Leave for 5-10 minutes
  11. Stir the mixture gently
  12. You want to keep the structure of the tomatoes
  13. Taste and perhaps add some black pepper
Sauce Provençal with Grilled Chicken ©cadwu
Sauce Provençal with Grilled Chicken ©cadwu

The Art of Sauces: Classic Tomato Sauce

1 December 2021

This recipe goes back to the days of Antonina Latini who published a recipe for a tomato sauce in his Lo Scalco alla Moderna (The Modern Steward, or The Art of Preparing Banquets Well) in 1692. Marie-Antoine Carême wrote about Latini’s recipes and Auguste Escoffier positioned the sauce as a leading (mother) sauce.

The sauce is different from a modern, vegetarian tomato sauce, for instance because one of the ingredients is salted pork, which obviously brings saltiness and depth to the sauce, in a very natural way. 
The sweetness of the tomato is supported by carrots, onions and various herbs, making it a much more complex sauce. The flavours and aromas of the tomatoes benefit from the rich and tasteful context. This also supports the concept of a leading sauce: you can use it as a starting point for other sauces.
The texture of the sauce (it’s not smooth) in combination with the fat creates a very pleasant mouthfeel.

Sauce Tomate has many derivatives, such as Sauce Portuguese, Sauce Marinara and even Ketchup. In one of our next posts we will describe how to make Sauce Provençal and Oeuf à la Provençal (eggs poached in tomato sauce).

What You Need

  • 200 grams of Salted Organic Pork (not smoked)
  • ½ Leek
  • 1 Carrot
  • 1 Celery Stalk
  • 1 Shallot
  • 2 gloves of Garlic
  • 4 – 6 Excellent Ripe Tomatoes
  • White Stock (Veal preferably)
  • Bouquet Garni (Parsley, Thyme, Bay Leaf, Rosemary)

What You Do

  1. Start by cleaning and chopping the vegetables
  2. Wash, dry and dice the salted pork
  3. Render the pork meat on medium heat in a Dutch oven
  4. Once lightly coloured add the leek, carrot, celery and shallot
  5. Allow to cook for 5 to 10 minutes
  6. You’re looking for a bit of colour, but not too much
  7. Add the tomatoes and the garlic
  8. Once warm, wait for a few minutes before adding some white stock
  9. This is a tricky part: if you add too much stock your sauce will be thin. Therefore some recipes suggest adding flour. We decided against it because we want a natural consistency
  10. Now it’s a matter of simmering, either in the oven or on low heat
  11. Allow to simmer for 90 minutes.
  12. Remove the pork meat from the sauce
  13. Pass the sauce through a sieve, making sure you capture all those lovely juices
  14. It’s hard work, but the remainder in your sieve should be as dry as possible.
Classic Sauce Tomate ©cadwu
Classic Tomato Sauce ready to simmer ©cadwu
Ingredients Classic Tomato Sauce ©cadwu

The Art of Sauces: Modern Tomato Sauce

17 November 2021

We love a good sauce: it supports the flavours, it adds complexity to the dish and it brings components together. Orange sauce with duck, Béarnaise with beef, Sauce Mornay on a Croque Monsieur: the sauce is the key to the dish.

Marie-Antoine Carême (1784 – 1833) was the first chef to analyse sauces and create a classification. He identified four leading (mother) sauces and described how other sauces could be derived from these four. His four leading sauces are Espagnole (made with brown roux, roasted bones and brown stock), Velouté (white roux and light (veal) stock), Béchamel and Allemande (light roux with veal stock and thickened with egg yolks and cream). If for instance you want to make a Pepper Sauce, then you start by making a Sauce Espagnole.

Auguste Escoffier (1846 – 1935) refined the classification and replaced Sauce Allemande with Sauce Tomate as leading sauce. Later Hollandaise and Mayonnaise were added to the list of main sauces.

Sauce Tomate as prepared by Carême and Escoffier is very different from the sauce we use on pizza’s and pasta’s. It’s made with salted pork, veal stock, bones, various aromatic vegetables and of course tomatoes. Among the derived sauces are Sauce Portuguese and Sauce Provençal.
Next week we will share the Classic way of cooking Sauce Tomate in detail; today we share our modern (vegetarian) recipe.
The sauce freezes very well, so ideal to make a nice quantity.

What You Need
  • 4 – 6 Excellent Ripe Tomatoes (depending on the size)
  • 1 Red Bell Pepper (preferably grilled and peeled)
  • ½ Chilli
  • 1 Onion
  • 1 Garlic Clove
  • Olive oil
  • 1 Glass of Red Wine
  • Bouquet Garni (Parsley, Thyme, Rosemary, Bay Leaf)
What You Do
  1. Wash the tomatoes and slice in chunks
  2. Peel the onion and chop
  3. Add olive oil to the pan and glaze the onion for 10 minutes or so
  4. Stir and add the sliced bell pepper and the sliced and seeded chilli
  5. Let cook on medium heat for 5 minutes or so
  6. Reduce heat
  7. Add the chopped garlic clove
  8. After 5 minutes or so add the sliced tomatoes, the red wine and the bouquet garni
  9. Leave for 2 hours minimum to simmer
  10. Remove the bouquet garni and blender the mixture
  11. Pass through a sieve and leave to simmer for another 2 hours
  12. Cool and transfer to the refrigerator or freezer.
PS Grilling a Bell Pepper
  1. slice the pepper in large slices
  2. Set your oven to grill or broil, put a sheet of aluminium foil on the baking tray, put the slices on the foil, skin up and transfer to the oven, as close to the grill as possible
  3. Wait for 10 minutes or until the skin is seriously burned
  4. Transfer the slices to a plastic container and close the lid.
  5. Wait for an hour
  6. Use your fingers and perhaps a knife to peel of the skin
  7. Store the bell pepper and the juices in the refrigerator
  8. The taste is deeper and sweeter compared to raw bell pepper.
Beginning of Tomato Sauce ©cadwu
Fresh Tomatoes ©cadwu
Tomato Sauce ready to be frozen ©cadwu

Pâté with Mushrooms

10 November 2021

Let’s celebrate the season by preparing a Pâté! The combination of a crispy crust, a structured, colourful filling and various flavours is always a pleasure. Making a pâté (or better: a Pâté en Croûte) can be a bit intimidating (especially if you look at the pâté’s prepared during the World Championship!) but that should not stop you from giving it a try. It’s a pleasure to think about the ingredients, work on the construction and enjoy the wonderful aromas from your oven while baking the pâté. And the joy when slicing it: is the pâté as beautiful as you expected it to be?
Feel free to make your own puff pastry, but if you buy ready-made pastry, please check it’s made with butter, flower, salt and water only and not with rapeseed oil, palm oil, yeast etcetera.

Wine Pairing

A red, medium bodied wine will be a great accompaniment of this Pâté en Croûte. In general you’re looking for a red wine with aromas of black fruit, floral notes and delicate wood. The tannins should be soft or well-integrated. We enjoyed a glass of Pinot Noir from La Cour Des Dames. 

What You Need

  • 150 grams of Cèpes
  • 250 grams of Champignon de Paris
  • 1 small Shallot
  • Handful of Spinach
  • Half a cup of Rice
  • Parmesan Cheese
  • Parsley
  • One Egg
  • Puff Pastry
  • Black Pepper

What You Do

Start by cooking some rice, you will probably need a tablespoon of cooked rice. Clean the cèpes and see how they best fit in the pâté baking mould. Perhaps you need to trim the stems or the caps to have the best result when it’s ready. Set the cèpes aside.
Clean the champignons and wash the spinach. Peel and finely chop the shallot. Warm a heavy iron skillet, glaze the shallot, add the cleaned and lengthwise halved mushrooms (and the leftovers of the cèpes) and cook them on medium heat for 10 minutes or so. In parallel blanch the spinach, drain and squeeze. Also in parallel, coat the mould first with baking paper and then with puff pastry. Make sure you have some extra pastry to create the lids for the chimneys. Chop the cooked mushrooms. Chop the spinach. Add the egg to a large bowl and whisk. Add the cooked mushrooms to the bowl, add some black pepper, chopped parsley and finely grated Parmesan Cheese. Add some spinach, just to have some extra colour. Add the rice. The rice will help absorb additional juices from the cèpes, so how much rice you need is a matter of looking at the mixture and the cèpes.

Now it’s time to build the pâté: start by creating a bottom with the mixture, position the cèpes and add the remainder of the mixture. Make sure the mixture envelops the mushrooms. Close the pâté with the pastry. Make two holes in the roof of the pâté and use baking paper to create 2 chimneys. Transfer to the oven (180 °C or 355 °F) for 45 minutes. Use the remainder of the puff pastry to make 4 mini cookies that will function as lid on the chimney (of course, you only need 2, but baking 4 allows you to choose the best). After 45 minutes add the 4 cookies, bake for another 10 minutes. Mix some egg yolk and coat the pâté and the cookies. Cook for another 5 to 10 minutes. The duration and temperatures very much depend on the shape of the mould and the pastry.

Transfer from the oven, remove the chimneys, glue the lids on the chimneys using some egg yolk and let cool. Once cool, remove from the mould, transfer to the refrigerator and wait until the next day. 

Pâté with Mushrooms ©cadwu
Pâté en Croûte ©cadwu
Fresh Cepes ©cadwu

Tomato Confit

6 October 2021

A few years ago it was the obvious garnish to nearly every dish: oven roasted cherry tomatoes, preferably on the vine. It looks and tastes nice plus it is easy to make. Just heat your oven to 180 °C or 350 °F, add the tomatoes to a baking dish, sprinkle with salt, olive oil and 30 minutes later they’re ready to serve. When cold you can add them to a salad or a sandwich with soft cheese (mozzarella, burrata, ricotta). An alternative is to halve the tomatoes, sprinkle with salt and quickly roast and dry them in the oven. Another tasty result.

We prefer a slow alternative: Tomato Confit. The idea is that the skin doesn’t crack, so the tomatoes remain intact, and at the same time they absorb the flavours of the oil, herbs and garlic. The result is not just a great sweet and juicy tomato, it’s a taste explosion!

We use Tomato Confit to brighten up a simple pasta or salad, or a more complex dish like Lobster Mushroom with Udon.

What You Need

  • Excellent Cherry Tomatoes
  • Olive Oil
  • Rosemary
  • Thyme
  • 2 Garlic Gloves

What You Do

Wash and dry the tomatoes and add these to a baking dish. Chop the garlic. Add herbs, garlic and a generous amount of olive oil to the dish. No salt, honey or sugar required. Put in the oven for something like 2 hours on 90 °C or 200 °F. You could baste the tomatoes once or twice. Don’t forget to use the cooking liquid as well, it’s another pack of flavours!

  • Tomato Confit ©cadwu
    Tomato Confit ©cadwu
  • Fresh Tomatoes ©cadwu
    Fresh Tomatoes ©cadwu

Cod and Horn of Plenty

22 September 2021

The magic of a great combination: only two ingredients supported by butter, olive oil and white pepper. It made us think of James Tanner’s inspiring Take 5 Ingredients. Sometimes you need various cooking techniques and lots of ingredients. Sometimes the combination of only 5 ingredients is all you need to make a perfect dish.

Why perfect? Both the fish and the mushroom are clearly present and nicely balanced. As if the combination brings out the best of both. The butter supports the richness of the fish and the aromas are delicate. The texture of the cod is soft and a touch flaky; the Trompettes de la Mort have a more fibrous and chewy texture. Excellent mouthfeel!

Wine Pairing

You’re looking for a wine that has minerality, a touch of oak and has sufficient body and length, for instance a Chardonnay.
We enjoyed our Cod and Horn of Plenty with a glass of Chablis, Antonin Rodet, Premier Cru, Montmains. It has a clear and pale gold colour. It comes with mineral notes and a touch of lemon. The taste is delicate and persistent with aromas of fresh citrus. It goes very well with the ‘long’ taste of the dish and the citrus is ideal with the cod and butter.

What You Need

  • 150 grams of Cod
  • 100 grams of Horn of Plenty
  • Butter
  • Olive Oil
  • White Pepper

What You Do

Make sure the mushrooms are fresh and dry. They become soggy and smelly easily. Clean the mushrooms thoroughly with a piece of kitchen paper. This can be time consuming. You may want to cut the cod in two. Fry the cod in olive oil with some butter in a non-stick pan. In a second pan fry the mushrooms in olive oil. This may take 5 minutes or so. Transfer the mushrooms from the pan to a warm plate with kitchen paper. When the cod is ready, serve immediately on a warm plate with some white pepper and sprinkle the mushrooms on top.

  • Cod and Horn of Plenty ©cadwu
    Cod and Horn of Plenty ©cadwu
  • Horn of Plenty ©cadwu
    Horn of Plenty ©cadwu

Guineafowl with Ras el Hanout

8 September 2021

Preparing guineafowl can be a bit of a challenge: easily overcooked and quickly dry. Guineafowl has more structure and less fat compared to chicken plus it’s much firmer. The good news is that guineafowl has lots of flavour, perhaps a bit gamey, but not overpowering. So great to combine with nice ingredients such as morels or with grappa, junipers, sage, white wine and pancetta (as included in The River Cafe Classic Italian Cookbook, written by Rose Gray and Ruth Rogers).

Ras el Hanout is a mix of some twenty plus spices such as coriander, cumin, cinnamon, nutmeg, fenugreek, fennel, cardamom, turmeric and many more. Ras el Hanout is complex, layered, warm, a touch sweet and bitter. It works beautifully with the guineafowl and the various vegetables. 

Wine Pairing

Enjoy your guineafowl with a not too complex, medium bodied, fruity red wine. Grapes such as Grenache, Carménère, Carignan. We enjoyed a glass of Merlot, produced by Les Ormes de Cambras from the French Pays d’Oc region. A round, fruity wine with aromas of berries and subtle tannins. Also available as Bag in Box!

What You Need

  • Guineafowl
    • Guineafowl (Supreme preferred, but Leg is also fine)
    • Teaspoon of Ras el Hanout
    • 2 Garlic Gloves
    • Olive Oil
    • White Onion or Shallot
  • Vegetables
    • 1 Sweet Potato
    • 1 Carrot
    • Cinnamon
    • Olive oil
    • Teaspoon of Soy Sauce
  • Ratatouille

What You Do

Crush the two garlic gloves and mix with some olive oil and ras el hanout. Rub the meat with the mixture and leave to marinate in the refrigerator for a few hours.
Pre-heat the oven to 180 ˚C or 355 ˚F. Add the two legs of guineafowl to a shallow dish with generous olive oil and chopped onion. Cook for 10 minutes. Turn the legs upside down and cook for another 10 minutes. Turn them a second time, skin up, for 10 more minutes. If you want a bit more colour, then set the oven to 200 ˚C or 390 ˚F.
In parallel peel the potato and the carrot. Dice and slice. Cook separately (the carrot needs more time) until tender but firm. Combine the vegetables, add olive oil, a teaspoon of grated cinnamon and a teaspoon of soy sauce. Mix well, making sure the vegetables are nicely coated. Leave on very low heat for 10 minutes. This will help integrate the flavours. (You wonder why we add soy sauce? Its umami will bring the flavours of the potato and the carrot together plus the saltiness will give the dish the required push. And because it’s one teaspoon only, you will not be able to recognise it).
The ratatouille is optional. Make it the day before, with relatively small slices and cubes of vegetables, add some tomato puree, making it nearly paste like.

Guineafowl with Ras el Hanout ©cadwu
Guineafowl with Ras el Hanout ©cadwu

Lamb with Rosemary, Garlic and Anchovies

25 August 2021

A powerful and uplifting combination, one that works very well on a summer’s evening, eating al fresco. Using anchovies is not a semi-modern twist (the Surf and Turf cliché), it’s a way of adding flavor and salt to the dish. It made us think of the Roman Garum or Liquamen, a sauce made with fish and salt. The recipe for Garum is simple: just combine fish, lots of salt and leave to ferment for a couple of weeks, until you have a clear liquid. This fish sauce (but it doesn’t taste like fish) will bring umami and depth to the dish. In this case the anchovies will have a similar effect. During the cooking process they will practically dissolve and what is remains is flavor.
We enjoyed our lamb with Ratatouille. Make sure you prepare it one day ahead.

Wine Pairing

This combination requires a red wine that will not be blown away. We enjoyed a glass from the Corbières region in France, produced by Château Coulon and made from Syrah, Mourvedre, Carignan and Grenache grapes. Flavors such as cassis, black fruit with a hint of pepper. The wine is dark red, with a liquoricey edge, a touch of smokiness, firm but supple tannins and a minerally character.

What You Need

  • For the Lamb with Rosemary, Garlic and Anchovies
    • 400 gram Leg of Lamb
    • 1 Rosemary Sprig
    • 4 Garlic Gloves
    • 2 Anchovies
    • Olive Oil
  • For the Ratatouille
    • 1 Red Bell Pepper
    • 1 Red Pepper
    • 1 Courgette
    • 1 Aubergine
    • 4 Excellent Tomatoes
    • Thyme
    • Cilantro
    • Olive oil

What You Do

The day before prepare the Ratatouille.
Make 4 slices in the meat, preferably in the fatty part. Remove the needles from the rosemary and chop very fine (using a herb chopper). Peel the gloves and press them. In your mortar, mix the garlic and chopped rosemary with some olive oil, creating a paste. Cut the anchovies in 4. Add paste and anchovies to slices. Cover with foil and leave to rest for at least 12 hours. Remember to remove it from the refrigerator one hour before cooking.

Heat the oven to 235 °C or 455 °F. Transfer the meat to the oven for 10 to 15 minutes, until it has the right colour. Open the oven, allow to cool and set the oven to a low temperature. You could go for 80 °C or 175 °F. We set it to 140 °C or 285 °F. Remove from the oven when the internal (core) temperature is 60 °C or 140 °F. Cover with foil (not tight) and allow to rest for 10 minutes. In parallel warm the ratatouille. Slice the meat at a right angle to the direction of the stuffed slices, mix the ratatouille with lots of fresh cilantro and serve on a warm plate.

  • Lamb with Rosemary, Garlic and Anchovies ©cadwu
    Lamb with Rosemary, Garlic and Anchovies ©cadwu
  • Lamb with Rosemary, Garlic and Anchovies waiting to be prepared ©cadwu
    Lamb with Rosemary, Garlic and Anchovies waiting to be prepared ©cadwu

Ratatouille

18 August 2021

Think summer vegetables, think Ratatouille! Which is also the title of a film released in 2007 about a rat called Remy with a passion for cooking. If you want to see how he prepares ratatouille then simply go to YouTube (or buy the DVD if you’re old fashioned like us).
Ratatouille brings back memories of summer, of the South of France, of the Mediterranean. It combines very well with a simple sausage, with lamb, with grilled chicken.
However you prepare your ratatouille, be sure to prepare it a day ahead. The taste becomes much more integrated after a day (or two) in the refrigerator. Unfortunately it doesn’t freeze well due to the eggplant.

Our recipe is very much the recipe of a dear friend. She taught us how to make ratatouille in her summer kitchen, overlooking the pool and the garden with herbs and vegetables. Indeed, fond memories.
To our surprise she added cilantro (you would expect thyme or basil) and many years later we are still grateful for this twist. The cilantro enhances the feeling of summer and it supports the various vegetables in a beautiful way.

Wine Pairing

We enjoyed our ratatouille with a glass of simple, red wine with lots of red and black fruits. Spicy with subtle tannins. A wine that brings summer to your glass. A glass of Syrah from the Languedoc-Roussillon are will be perfect.

What You Need (4 people)
  • 1 Eggplant or Aubergine
  • 1 Courgette or Zucchini
  • 1 Red Bell Pepper
  • 1 Chili Pepper
  • 4 Excellent Tomatoes
  • Cilantro
  • Olive oil
What You Do
  1. Cut the aubergine in small but not too small chunks
  2. Drizzle with salt and mix
  3. Let the mixture rest for a few hours, allowing for the aubergine to loose water and become firm. Best way to do this is by putting the aubergine in a sieve and let it rest above a bowl
  4. The tomatoes require some attention as well. You could peel them, but that’s optional. What is not optional is to separate the tomato meat and juices from the pits. First step is to remove the internal hard bits and the pits and put these aside. You now have the outer part of the tomato, which you can slice. Cut the remainder of the tomatoes roughly, add to a sieve and by using the back of a spoon make sure you capture the juices. Be surprised about the volume of tomato juice and the small amount of tomato bits and pits that remain in your sieve.
  5. Cut the bell pepper into long slices and fry these in the pan with olive oil
  6. Peel the courgette, slice in the way you sliced the aubergine and add to the pan. Continue frying
  7. Add the finely chopped chilli pepper (not the seeds of course)
  8. Add the firm aubergine after having removed the remaining salt with water
  9. After a few moments add the tomato chunks, fry a bit more, add the tomato juice and leave on low to medium heat for 60 minutes
  10. Try not to stir too much; otherwise you risk creating mashed vegetables
  11. Cool, set aside and store in the refrigerator
  12. The next day: if you have excess liquid, remove the vegetables from the liquid, reduce it until thickened and transfer the vegetables back into the pan. Otherwise gently warm the ratatouille, add some chopped cilantro, mix gently and add more cilantro just before serving

PS

Many years later we found the ‘original’ recipe of Ratatouille in Nice.

Ratatouille ©cadwu
Ratatouille ©cadwu

Maitake Soup

4 August 2021

Welcome to the wonderful world of the Dancing Mushroom, better known as Maitake, Hen of the Woods or Ram’s Head. Enjoy the powerful, intense and nutty flavours and be intrigued by the aroma. No wonder it’s a much loved culinary mushroom!

Legend has it that maitake got its name because foragers danced with happiness when finding it. Nowadays maitake can be wild or cultivated. Both are fine; we actually prefer the cultivated ones. Make sure you cook maitake through and through, otherwise you may upset your stomach (and other parts of your body).

Maitake combines very well with beef and thyme. It is also great when combined with shrimps, crab, coquilles St Jacques, coriander, dill and parsley; a salad created by Antonio Carluccio and published in 2003 in the Complete Mushroom Book. The book has a wealth of wonderful, simple recipes.

Our soup is perhaps a bit odd, because it’s a thickened soup, something you would perhaps not expect given dashi is the base of the soup. It’s a gentle soup, with some umami and bitterness. The fried maitake amplifies the flavours.

What You Need

  • For the Dashi
    • 500 ml Water
    • 10 grams Konbu
    • 10 grams Katsuobushi 
  • 150 grams of Maitake
  • 5 cm Fresh Ginger
  • Soy Sauce
  • Sake
  • Mirin
  • Tablespoon of Cooked Plain Rice
  • Olive Oil

What You Do

Prepare the dashi. Remove the base of the maitake. Set a few ‘leaves’ aside (to be fried later). Peel and quarter the ginger. Add the remaining ‘leaves’ of the maitake, the ginger and the cooked rice to the dashi. Leave for 20 minutes on low heat. Remove the ginger and use a blender to create a smooth mixture. You will notice that the maitake doesn’t thicken the soup, as a classic Champignon de Paris would do. The rice should do the trick. Pass through a sieve. Keep on low heat for another 10 minutes. Add a tablespoon of sake, some soy sauce and mirin. Taste and adjust if necessary. The quanities very much depend on the flavour of the maitake and your personal taste. You’re looking for umami, bitterness and depth. Leave for another 10 minutes on low heat. Add olive oil to a small heavy iron skillet and fry the remaining maitake; initially on medium heat, later on low heat. This may take 5 minutes. Use the blender for the second time to make sure the soup is perfectly smooth. Serve in a miso bowl.

  • Katsuobushi and Konbu ©cadwu
    Katsuobushi and Konbu ©cadwu
  • Heating Konbu ©cadwu
    Heating Konbu ©cadwu