Having spent the last decade in five different countries, I have gotten to know a lot of new ingredients, cooking methods and recipes. But through these experiences, I have also developed a more personal relationship to food and learned what I like to eat and make. I am all about simple good food, a whole-grain approach to all kinds of baking, avoiding unnecessary fusion, and not using any fat-reduced dairy products. Among other things.
Thursday, January 2, 2014
Egg heart
I love browsing in Asian home and kitchen supply shops. Picked up this today at Isetan, the Japanese dep't store, to make heart shaped fried eggs.
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