Of all places, it is in the land of Parmigiano Reggiano (parmesan cheese) – Emilia Romagna – that I learnt how to make this simple and versatile Asian cheese. Simple, as it is really easy to make and is based on just two ingredients, milk and lemon juice. Versatile, as you can mix it with […]

Cous cous is a typical and traditional staple in the western regions of north-Africa, the so-called Maghreb, and is made from durum wheat. From the north-African regions, it travelled to Europe (notably to Sicily, France, Spain) and to the Middle East. Cous cous is a basic food that is used to accompany vegetable or meat […]

Today we are going to speak about cappuccino. A few preliminary remarks: 1. Bebo does not like coffee in itself, and therefore is not going to expand on the characteristics of the coffee, considering as well that he knows nothing about the topic. I only like that aroma of the coffee when it softens the […]

If, like me, you like the idea of entertaining your guests with your skill in the kitchen but realise that the reality may diverge from the dream then here are some ideas for a pretty straightforward meal with Mediterranean influences that will leave your fish eating chocolate loving guests fit to burst with pleasure (especially […]

If, like me, you like the idea of entertaining your guests with your skill in the kitchen, but realise that the reality may diverge from the dream, then here are some ideas for a pretty straightforward meal with Mediterranean influences that will leave your fish eating chocolate loving guests fit to burst with pleasure (especially […]

My Irish 'Mum' does this beautifully and with a subtle grace she managed for years to keep her recipe from me, with the excuse that she does not use a scale when cooking. I managed however to drag up the secret recipe she has been using all along, and, my beloved readers, here it is […]

I grant you: this is a very general title for a recipe, and there are million of variations on the theme, that's why I wanted to add a subtitle. A couple of years ago I had a great and interesting time in Cambodia and amongst temples, mass graves, quaint cities, I visited an out of […]

You could actually prepare, in the same way, prawns, langoustines, small lobsters, crabs, or any other crustaceans you manage to fish, find at the market, and/or convince your partner to eat! Last week I had some broth left over after preparing some filled peppers, and I used this [I grew up in a family where […]

I feel the urge to honestly warn you: this dish is still in experimental phase, so I reserve the right to change ingredients, quantity and procedures at any time! As usual any suggestion will be kindly taken into consideration. The best I personally ever had were in a small, family run 'premise' in Hanoi, Vietnam, […]