Have you dreamt about cutting back on sugar, at least a little bit? Here is a good way to start. This muffin recipe comes from Kathy Abascal’s The Abascal Way Cookbook. There is no sugar (of any kind) in these muffins, and they don’t have any flour either.
Roasted beets can be effectively used as a basis for a variety of dishes, whether it’s a soup or a salad, a sandwich or a puree. They can be pre-baked and stored in the refrigerator for a few days.
When I was growing up, in the summer, cucumber salad used to be on the menu in our house almost daily. We ate it as an accompaniment to fried chicken or a roast, but I liked it the most with a simple Hungarian potato dish made with sweet paprika spice.
In Pozba, our small village in the South-West region of Slovakia, summer for me mostly means relaxing, but there is also working around our house and garden, visiting family and friends, and eating lots of delicious local foods.
This dish is definitely different than your regular scrambled eggs. What makes them different? The original Hungarian smoked sausage and the Hungarian paprika spice that is used. Both a little bit on the spicy side, if possible.
Her name is Anna Jones. She is a young cook, a freelance food stylist, a writer, living in London. They call her Great Britain’s “new Nigella,” referring to the popular British cook, Nigella Lawson.
Warm weather and ice cold lemonade – a winning combination. The preparation of this favorite soft drink is very simple. Dissolve some sugar in water, add lemon juice, and you are done. There are other ways to make it while using a healthier sweetener.
I love the simplicity of classic scrambled eggs. Especially, when I scramble them in duck fat. Farm fresh eggs are always a bonus.
There is nothing more satisfying than starting your day by eating fruit. Here is a wonderful fruit salad full of nutrients that you can vary according to what fruit is in season. Aim for a colorful bowl.
My birthday present with the gift note “Happy cooking and happy blogging!” arrived on Friday afternoon. I could not have been happier! The newest Nigel Slater cookbook A Year of Good Eating: The Kitchen Diaries III, sent from Great Britain, ordered by my son. Thank you, Dávid!
These unique walnut bars are one of my childhood favorites. In Hungarian we informally called it “sárgatetejű,” which mean “bars with yellow icing.” The recipe comes from my mother’s treasured collection.
When you quickly want to prepare a simple dessert which is delicious and not very sweet, this could be it. The recipe is from Frame-by-Frame Quick & Easy, a visual step-by-step cookbook from the British series Love Food. The orange could be replaced with any kind of citrus fruit. In my opinion, the cream is best when served warm.