I need to thank one lovely foodblogger for inadvertedly introducing me to Höganäs Keramik last November in Denmark, and another dear food...

Being a foodblogger is a great. Not only do you learn to cook better yourself, you also meet wonderful people from all around the world, and...

The shortest night of 2007 is behind us, and I'm pleased to say I had a lovely time in Lalli village in Raplamaa. Before the night'...

Ilva has done it. Again. Zarah Maria has done it. Anne has done it. So has Dagmar . And Sam . Now it's my turn. I'm not big on ma...

Here's my new apron - a goodbye-present from my Edinburgh colleagues Margaret, Lindsay, David & Paddy. Cheers! What's your apr...

This Mama Cooks is a US-based blog written by Anne-Marie, and she features her favourite blogs every now and then. A fortnight ago, her blo...

One of the positive aspects about living in a beautiful town like Edinburgh is the amount of visitors. This year's visitors' season ...

No cooking this week, as I'm off to London for various meetings and conferences today. However, I will share with you couple of pictures...

Having consumed this drink non-stop* for 2 days now, I decided it's about time to share the recipe with you. Blackcurrant infusion Serve...

Just a short note to say that I am unable to update my blog frequently these days, as I'm busy baking Christmas cookies (above), enjoyi...

United Kingdom is currently the presiding country of the European Union. Apart from the UK attempting to solve lots of worthy worldly causes...

Today is my parents' 32nd wedding anniversary. Here's a postcard I sent them on the occasion. It is another postcard by Annie Tempes...

Melissa of The Traveller's Lunchbox has tagged me for the latest meme sweeping through the foodblogging community and it's a real p...

I hinted that I'll be writing about cheesy feet again. This is gonna be a very brief post, but I thought it was worth sharing. I took...

Pre-heat the oven* to at least 100 degrees Celsius (that's about 225 Fahrenheit)**. If dealing with a very tough and experienced blogger...

The January 2005 issue of delicious.magazine has a section on gastrology , where ‘top astrologer Shelley von Strunckel explains how star si...

I've decided to start my own food blog. I'm not new to the internet foodie-ness - indeed, I've been managing an online recipe we...