Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla by Robert-Gilles Martineau

Spring is coming fast (at least in Japan!) and whatever your culinary priorities, all kinds of green vegetables are coming around the corner! Here, in Shizuoka especially, broad beans, corgettes/zucchinis and broad beans are readily available!

Couscous Aux Legumes (Couscous and Vegetables) by Deborrah Justice

Mollet Eggs Florentine by B Innes

A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach. One of my past times is to go through very old cook books and I found one"The…

Homemade Ricotta Cheese by kristy

It's only take you 30 mins to come up with your own fresh & nice batch of homemade cheese to fill in your belly.

Potato puree by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Potato puree