Author: Márta

Eat

Latkes – Röszti

Did you know that latkes have a Middle Eastern origin?  They are an Ashkenazic Hanukkah specialty, but of course could be eaten at any time of the year.  They are “truly marvelous and a good way to start any meal, or to accompany roasted beef” says Yotam Ottolenghi in his cookbook Jerusalem written with his friend Sami Tamimi.

Plant

Blue and white – Kék és fehér

Before all the blues and whites are gone from our garden and the neighborhood, here is a small sampling of these beauties.  Asian pear flowers, bluebells, trillium, blue violets, more Asian pears, blue periwinkle ground-cover, our plum tree tucked in between two houses, forget-me-not, and my absolute favorite – poet white daffodil.

Eat

Pozsony crescent – Pozsonyi kifli

No doubt about it – this is my signature pastry.  I baked it sooooo… many times both for festive and everyday occasions, so by now I am quite fast when forming the little crescents.  It is a traditional sweet pastry in many European nations made with a light yeasted dough and ground walnuts or ground poppy seeds as rich filling.  I like how they are not uniform in size – at least not in the way how I make them – and also how some might have a little bit more filling than the others.  It is a little bit […]

Eat

Morning glory oats – Reggeli zabkorpa

You can say good bye to boring oatmeal, if you cook it with a little twist.  I got the recipe from Megan Gordon’s Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons.  She writes a beautiful blog, A Sweet Spoonful, and this lovely cookbook is her first one, published in the end of December 2013.  Megan designed the recipe for slow Sundays in winter; I made the oats on a slow wintry Saturday morning, right after I purchased my copy of the cookbook.