Saffron and Lemons

An epicurean Aladdin's cave, this blog is an eclectic mix of food from the Middle East, Africa and other destinations of an adventurous homecook with incurable culinary wanderlust.

Monday, 28 September 2009

Kabaklama: Turkish autumn lamb stew with pumpkin, lemon and mint

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Here is a wonderfully rich and savoury stew from Paula Wolfert's The Cooking of the Eastern Mediterranean . A look at the ingredients li...
2 comments:
Friday, 24 July 2009

Chilled tan-tan men

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I've decided not to continue with my cooking classes at ABC Cooking Studio , despite quite a bit of arm-twisting in March, when they wan...

Just the thing for the mantlepiece: A square watermelon

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Snapped in a Shibuya, Tokyo fruit shop window In Japan, fruit is a favourite gift when visiting friends' homes, people in hospital and ...

Cooking class 11: Oil free cooking

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For my next-to-last cooking class at ABC, the theme was oil-free cooking. On the menu were fluffy tofu-chicken balls topped with onsen tamag...
Monday, 13 July 2009

Macrobiotic apple crumble cake

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I am not one of the world's best bakers. In fact, I very rarely make anything resembling dessert except on very special occasions. Despi...
3 comments:

Allegra's bigger than big chicken, pumpkin & borlotti beans

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I've been watching British chef Allegra McEvedy at the Guardian for some time. When her book Leon: Ingredients and Recipes , came out, ...
Monday, 25 May 2009

Cooking class 10: Drinking party snack plate

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I took two ABC cooking classes in May, as there wasn't really anything I wanted to do among the June offerings. Actually, I wasn't p...
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About Me

Saffron
Yokohama, Japan
Sometime in the late 1990s, a friend visiting from Australia brought me a jar of preserved lemons. I'd never heard of them, so they stared out dolefully from the fridge for a year until a desperate Net search for what to do with the things opened the gateway to a world of cooking. That is how exotic scents of the world began to emanate from one shoebox-sized kitchen in downtown Yokohama. These blogs are for N who brought me salty lemons, for G who thinks I should write a cookbook instead of reading them, and for Zanmei, who suggested blogging to begin with.
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