This is an incredibly quick dish, rich in color and taste. You can use fresh or frozen raspberries or even mixed berries.
Our raspberries are doing incredibly well this year – we can hardly keep up with eating and freezing them. What else to do with them?
What to do when you have strawberries that ripen faster than you hoped for? Make a quick, luscious, no-bake mousse.
The first cookbook I owned is the one my mother gave me when I started living on my own after college. It’s called Édeskönyv (Sweets) by Mária Hajková. It’s a baking book written in Hungarian, more precisely translated into Hungarian from Slovak, published in 1957. It promises that its 745 recipes will turn out good. Some of my very favorite desserts come from this book.
Who can resist a rich chocolate brownie? Yes, it’s high in calories but eating brownies in moderation can be part of a healthy lifestyle.
This easy and healthy soup is one of my comfort foods. It’s a quick one because the red lentils cook very fast.
Panettone, this sweet Italian Christmas bread, loaded with candied citrus and raisins, is excellent not only on its own, but also as the main ingredient in bread pudding.
I love roasted vegetables very much, including roasted winter squashes. Roasted squashes are delicious on their own, but I also add them to salads.
I love a good soup. This is one of my favorites; it uses kohlrabi – a quite underrated and, in the US, a not very well-known vegetable. Kohlrabi is fantastic in vegetable soup, but it really shines on its own (with the help of some potatoes) in this soup.
Simple, quick, easy, colorful, healthy, delicious, comforting. Equally great from fresh or canned tomatoes. This time, I cooked it using freshly picked tomatoes from our garden.