Mulled wine is not only great for your throat, but great for cooking purpose as well. In this post, I am going to show you how to cook venison bourguignon with mulled wine. It is actually one of the very German classic Christmas dishes, that I gave my own twist.

Looking for something to warm up during a cold winters day? Make your own version of mulled wine and have a glass as you snuggle between your cosy cushions on your sofa. It is done in minutes and will fill your house with lovely scents of Christmas.

Banana bread is my all time favourite cake that I stir up quite often. I love the fact that it’s so quick to make. It’s one of those easy peasy recipes that require minimum preps while delivering maximum flavour. That’s why I recommend anybody who is new to baking to try this recipe.

Fennel is one of the most versatile vegetable, yet it is often overlooked in the kitchen. It can be eaten raw or cooked. Because of its slightly sweet and anise flavour, it can be used as an herb or more frequently as a vegetable.

Duck and pumpkin may sound like an odd combination, but you will be surprise how well these two go together. I am going to share a family recipe with you, inspired by my mother and her fond childhood memories.

There are these sort of dishes that seem to appear on every Chinese takeaway menu. You know they are these ordinary standard dishes, but somehow you always end up ordering them, because they are a safe option and admittedly tasty. Here is the ultimate classic Chinese dish to cook at home - guaranteed grease-free!

Here is one of the classic Chinese dishes that you will often find on the menu of Chinese restaurants. With its fresh green colour, the Pak Choi just looks stunning when it is cooked uncut on its stem. Yet it is so simple to prepare. With a little trick you might be able to awe your diners.