Posted on Leave a comment

Recipe: THAT Butternut Squash Lasagne

I don’t think I ever had that many comments on any of my Instagram stories as when I posted a picture of the butternut squash lasagne I had just made. ūüėÖ

I’ve been promising to write up the recipe and share it with you ever since so here you go!



  • Olive oil
  • 4 sausages – remove skins
  • 1 small onion – chop finely
  • 1 tsp hot smoked paprika
  • 400g tin chopped tomatoes
  • Fresh basil – large handful roughly chopped
  • 2 tbsp cream or sour cream
  • Large butternut squash – peel, scoop seeds out and slice thinly
  • Lasagne sheets
  • 1 ball of mozzarella – slice
  • 25g parmesan – grate finely

Make sauce:

  1. Heat 1 tbsp of olive oil in a non-stick pan
  2. Break sausage meat into pieces and brown them all over, breaking up while it cooks
  3. Add onion and cook until the onion starts to soften
  4. Add paprika, season with salt and pepper and cook for a minute
  5. Add the tomatoes, cover and simmer for 15 minutes
  6. Add basil and let it wilt into the sauce
  7. Stir in cream/sour cream and remove from the heat

Make lasagne:

  1. Heat the oven to 180C
  2. Add a couple of spoonfuls of the sauce into a baking dish, top with a layer of lasagne sheets, followed by a layer of butternut squash slices, followed by sauce and mozzarella. Repeat and make sure you end with sauce.
  3. Bake for 30 minutes then sprinkle with grated parmesan and put back in the oven for another 10-15 minutes until the the sauce is bubbling and the cheese is nicely browned.

Vegetarian option:
You can easily omit the sausage for a yummy vegetarian version.

Posted on Leave a comment

This month I’m … September 2020

Ladies, we need to talk” – a great¬†podcast for women, by women, that isn‚Äôt afraid to dive head first into the tricky topics we often avoid talking about.

my cooking mojo back¬†ūüėÖ
I love cooking and baking, but it’s been a bit much during the last few months. Fingers crossed!¬†

The Mountains Sing
by NguyŠĽÖn Phan QuŠļŅ Mai

creating the next home styling video with Cherie Jones of Cherie Jones Design. Stay tuned!

Wishing you all a great month!

Alex x

Posted on Leave a comment

Are you over endlessly cooking meals? I am…

Are you still cooking up a storm? Well, I don’t…
I lost my cooking mojo at some stage¬†during the last few weeks and whilst I’m waiting to somehow retrieve it again I thought I’ll share some of my¬†favourite Tokyo takeaway¬†restaurants with you.¬†

What is your favourite takeout?? Let me know!

Keep smiling,
Alex x

Ginger Jars now available online

Classic White & Blue

Fav Tokyo takeaway restaurants

BURGERS … Burger Mania, Shirokane (also in Ebisu & Hiroo)

The Rosemary Lemon Burger is a dream.

Delivery (Fine Dine) available

ISRAELI¬†… Ta-im, Ebisu

We were in heaven when we first discovered Ta-im. Great Israeli / Middle Eastern food is hard to come by in this town!

Delivery (Uber Eats) available

INDIAN … Ahilya, Meguro (also in Osaki, Aoyama & Yoyogi)

I confess: I’m a snob when it comes to Indian food. We lived in an Indian neighbourhood for a few years back in London and we are spoiled. It took quite a few attempts to find great Indian food in Tokyo.

Delivery (Uber Eats) available

PIZZA … Gonzo, Meguro

We LOVE Gonzo’s pizza! The restaurant opened not so long ago and we have been regulars ever since. The prosciutto pizza is my fav.

Delivery (Uber Eats) available

Posted on Leave a comment

Eat & cook your heart out … July 2020

I tried a new¬†gnocchi¬†recipe the other day as I had some ricotta to use up¬†and it was so¬†yum I had to include it in this blog¬†ūüėč

Homemade lemonade

Summer time = Lemonade time!
I prefer my lemonade to be less sweet – just make more syrup if you have a sweet tooth¬†ūüôā

1 cup sugar
1/2 cup water

1.5 cups freshly squeezed lemon juice
10 cups cold water

  • Make the syrup by boiling¬†sugar and 1/2 cup of water to until sugar is dissolved (about 2-3 minutes).
  • Allow to cool for 20-30 minutes.
  • Combine syrup, lemon juice and cold water until well mixed.
  • Keep¬†in¬†bottles in the fridge and consume within 2 days.

Fried gnocchi with broad beans, parma ham, ricotta and sage

I tried this recipe for the first time yesterday as I had some ricotta to use up – it was super yum, quick & easy. I used frozen broad beans, it probably works well with peas or edamame too.


Grilled lemongrass chicken

Vietnam on a plate.
Pretty easy to make and goes down a treat every single time. 


Posted on Leave a comment

Headbands, fritters & a fake Russian choir ūüėÉ

It was fab to see some of my lovely customers last week¬†at my¬†first¬†Showroom Open Day in ages!¬†I was a bit worried about my rusty¬†communication skills after not having seen people in the flesh for quite some time¬†ūüėČ

Lovely Victoria from Bikudesigns dropped off some new stock a few days ago Рscroll down for a peek!

Also included in my update today are my favorite links from the last couple of weeks as well as a couple of recipes I enjoyed.

Keep smiling,
Alex x

Some of my favorite links

Can’t travel this summer? Here are some armchair travel¬†ideas
Travel the world with 11 of far-flung TV shows

The Foo Fighters are my fav band ever and I’m loving this all-star version of “Times like these”¬†
Live Lounge Allstars – Times Like These

Fancy a bit of quick & easy DIY?
4 low-cost ideas to update your home this weekend

The impact of the global pandemic on interior design
How is COVID-19 shaping design trends?

This cracked me up!¬†ūüėÄ
How Australia’s ‘fake genuine Russian choir’ Dustyesky went viral during the coronavirus pandemic

A bit of fun! I scored 68%
How perfect is your colour vision?

Bikudesigns restock

Vintage Kimono Headbands

Large Vintage Kimono Pendants

Small Vintage Kimono Pendants

Vintage Kimono Earrings

Vintage Kimono Cufflinks

Eat (and cook) your heart out

Corn fritters

I love fritters. In any shape and form. These ones feature quite frequently on our weekend brunch menu:

1 egg
1 tbsp water
125g flour
1 tsp baking powder
pinch of salt and pepper
1 can (410g) creamed corn
2-3 tbsp vegetable oil 

  • Lightly beat egg with the¬†water.
  • Sift in flour and baking powder, add salt and pepper and stir to achieve a medium batter (add more¬†water if needed). Make sure the mixture is not too thin.
  • Add the can of cream corn, season and stir.
  • Heat half the oil in a frying pan to a medium heat and add spoonfuls of the batter in the pan.
  • Flip the fritters when they start to bubble on the top (1-2 min),¬†but test they are cooked through before removing them.
  • You may need to add a little more oil after each lot is taken out of the pan.

I like to serve the fritters with cherry tomatoes, avocados, sour cream & Thai sweet chilli sauce. 


Soft baked lemon cookies

So simple
So quick
So yum



Roasted carrots with coriander yoghurt & nuts

This one elevates the humble carrot to new heights!
I usually replace the peanuts with chopped and roasted hazelnuts or almonds.



Posted on Leave a comment

What’s your daily routine these days?

Mr. M and I have been in self-imposed lockdown for over two months now and whilst it was all strange at first, we have a good routine going now. 

I enjoy having a “colleague” (Mr. M working from home) in the “office” for the time being. Working alone can be lonely sometimes, but now I have someone to meet for lunch in the kitchen. ¬†

Thank you so much for your feedback regarding my last blog post! Sounds like you enjoyed my links and recipes Рplease scroll down to for some more.

Stay healthy & keep the spirits high
Alex x

Some of my favorite links

The world after coronavirus
This storm will pass. But the choices we make now could change our lives for years to come

A possible positive consequence of the lockdown
Are we witnessing the death of the car?

Very interesting podcast by The New York Times
The next year (of two) of the Pandemic

This aerial film of Japan is mesmerizing
Japan in 8K

I am drooling over #1¬†ūüėÖ
10 of the Worlds Most Jaw-Dropping Modern Homes

Yep! This!
Can all the lockdown motivators get lost

The question on many minds
When Will Flying Be Safe Again?

If you have been avoiding popping to the supermarket too often, you might find this useful
Methods for Storing Fresh Herbs

Eat (and cook) your heart out

We get a weekly veggie box¬†delivered to our doorstep and I love the surprise factor – you just never know¬†what’s in it! Swiss¬†chard and collard greens have been¬†included¬†in recent deliveries which gave me the opportunity to try this yummy Swiss¬†Chard Fritters¬†recipe from one of my favourite cook books: ¬†“Jerusalem” by Yotam Ottolenghi & Sami Tamimi.

400g Swiss chard leaves, stalks removed (I used a mixture of Swiss chard & collard greens)
30g flat leaf parsley
20g fresh coriander
20g fresh dill
1.5 tsp freshly grated nutmeg
1/2 tsp sugar
3 tbsp plain flour
2 garlic cloves, crushed
2 eggs
80g feta, crumbled
60ml olive oil
Lemon wedges, for serving

  • Bring a pan of salted water to a boil¬†and simmer the chard leaves for 5 minutes.
  • Drain and¬†squeeze well until completely dry.
  • Whizz in a food processor with the herbs, nutmeg, sugar, flour, garlic, eggs, a third of a teaspoon of salt and some black pepper.
  • Fold in the feta by hand.
  • Pour a tablespoon of olive oil into a frying pan over medium-high heat and spoon in a heaped tablespoon¬†of the mixture for each¬†fritter.
  • Press down gently to shape into 7cm wide, 1cm thick fritters, and cook for 3-4minutes, turning once, until they take on some colour.
  • Transfer to kitchen paper and repeat with the remaining fritter mix and oil.
  • Serve hot with a wedge of lemon.


Chicken in red wine

I must have made this dish a thousand times. Serve with mashed potatoes or crusty bread to soak up those juices.
Just. so. yummy!


Swedish cinnamon rolls

Best served fresh and warm from the oven. I make these in batches and freeze them.



Spiced chickpea, saffron and cranberry pilau rice

There’s something about the combination of saffron, coriander and basmati rice that makes me come back to this recipe over and over.


**vegan if you use oil instead of ghee*

Posted on Leave a comment

How are you all doing?

A year ago Mr. M & I¬†used the Japan’s Golden Week break to discover more of beautiful¬†Mother Earth¬†– we travelled through Uzbekistan.

And right now we would be on our adventure through Azerbaijan, Georgia and Armenia soaking up the century-old history and culture of that fascinating part of the world. We would be exploring the local cuisine, ancient monasteries, charming villages as old as the hills and spectacular mountain vistas.

Instead we are hunkered down in Tokyo trying to ride out the wave of strange uncertainty that has washed over each and everyone of us. And that’s ok – we should¬†all be doing our¬†best¬†to make sure the current situation gets resolved as soon as¬†possible. If that is¬†staying at home so be it!

If you follow my Instagram/Facebook¬†stories you might have noticed that I’ve rediscovered my love of cooking –¬†scroll down for some of the¬†recipes I’ve been using recently.¬†

Instead of travelling¬†I’m¬†spending far more time reading well-written articles some of which I have shared with you below in the hope that you might find them useful.

I sincerely hope you, your family and friends are all ok, wherever you are. 

Stay healthy & safe
Alex x

Some of my favorite links

Crisis management
Why do female leaders seem to be more successful at managing the coronavirus crisis?

You can still watch the recording of Andrea Bocelli’s beautiful Easter live stream
Andrea Bocelli: Music For Hope – Live From Duomo di Milano

I certainly felt exhausted during the first few weeks of self isolation
You‚Äôre Not Lazy ‚ÄĒ Self-Isolation is Utterly Exhausting

Life under lockdown in a number of countries
Fodor’s writers around the world share what life is like under lockdown

And on a lighter note: Travel the world in 10 cocktails
10 Signature Cocktails From Around the World and the History Behind Them

Yes to us Gen Xers!
It Took a Global Pandemic, But Generation X is Finally Getting Love

Cooking (and baking) up a storm

This is a very simple fail-proof recipe for a dense German-style bread which I bake all the time:

500g rye, wholemeal or spelt flour
15g salt
7g dry yeast
5g bread seasoning (I get mine in Germany, but there are lots of recipes online. It can be made in batches as it lasts quite a while.)
70g sesame seeds
70g sunflower seeds
70g pumpkin seeds
15g caraway seeds (whole, not ground)
500ml water

  • Mix all dry ingredients
  • Add water and knead¬†by hand or using a stand mixer until very well mixed
  • Cover dough and let rise for 30min in a warm place
  • Preheat oven to 190 degrees celsius, line rectangular baking tin with non-stick paper & put a pot with water into the oven (bottom shelf)
  • Add dough to baking tin¬†and bake for 75 min on the middle shelf¬†(leave the pot of water inside the oven)



Mushroom and Goat Cheese Frittata

Another frequent visitor to our dining table –¬†quick & easy. I just use whatever mushrooms I can get my hands on. Love the variety of shrooms in Japan!



Chicken Musakhan

I’m a big fan of Middle Eastern food and cook it quite frequently. Loved this chicken dish I made for the first time a few days ago so much that I ordered the cook book¬†ūüėÖ


Warm beetroot, lentil & walnut salad

I used to hate beetroot and now love it! This salad ticks a lot of boxes for me – moorish, easy & nutritious.


**vegan if you replace the honey with something like maple syrup**

Posted on Leave a comment

Introducing: ‚ÄúThis month I‚Äôm‚Ķ‚ÄĚ

Turquoise Port was founded and is run by me, myself & I.
My personal life and my life as a small business owner are very much intertwined so instead of just talking about my products, events and releases all the time, I thought I’ll share a few more personal things with you on a regular basis.

This is the first instalment of ‚ÄúThis month I‚Äôm‚Ķ‚Ä̬†

City of Girls
by Elizabeth Gilbert

new arrivals of Vietnamese pom pom cushion covers – available in the Showroom at the end of February

Kobe, Japan
Any recommendations?

a bunch of different muesli / granola recipes
Got a good one? Please send it to me!

I’d love to know what you are up to Рcomment below or send an email to let me know.

Alex x