At the end of this October it is still so warm that even my second harvest of figs keeps ripening slowly. I am not usually that lucky in the cool Dutch autumn. But these October figs are not as big, sweet and juicy as the…

                          Warning! These umeboshi onigiri with Szechuan pepper may not be for beginners. You have to enjoy the distinct sour-salty taste of Japanese preserved umeboshi plums and the tingling sensation in your mouth…

This year it was warm long enough for a second fig harvest! My November figs are slightly smaller and slightly less sweet than this year’s summer figs. The leaves of my tree have almost all fallen and the figs look like Christmas baubles on a…

  In my sunny south-facing garden, the red shiso or perilla is having a great time and forms big bushy shrubs. I love the fragrant foliage of this Japanese herb and use it in my cooking often. Now that the cold nights are approaching, it’s…

You will find this flat round bread, bolo de caco, everywhere on the island of Madeira. And if you are lucky it will still be warm and dripping with garlic butter! Bolo do caco is made from a combination of flour and sweet white potato.…

  The elegant tree tomato or tamarillo is the star of this tamarillo upside-down cake. I brought back a few of these egg-shaped red fruits from Madeira. It is such a power house of taste! I really fell in love with the somewhat confusing mix…