My trusted source for something delicious is definitely Anna Jones’s brilliant book, A modern way to eat. This time I chose a cake/bread that celebrates her favorite ingredient: coconut.
Earlier on this blog, in the introduction of my cauliflower soup recipe, I mentioned that once I read advice about not cooking soup for a big crowd because it would generate too many (extra) dishes that would need to be cleaned. A few weeks ago, I purposely went against this advice because I wanted a soup as the first course for the lunch that Steve and I were hosting for my lovely mother-in-law’s 88th birthday.
By now, you might have noticed that I quite often cook and bake from Hungarian cookbooks. Many recipes from these books I’ve used multiple times, since some of these books I’ve had for a long time. However, today I am presenting a recipe from Sütemény és torta by Mari Lajos that’s new for me. This is the first time I baked these little sandwich cookies. Half of the cookies have light color, half of them are dark from added cocoa powder.
As you probably know, making your own granola is one of the easiest things you can do in the kitchen. You actually don’t need a recipe if you keep the 6:1 ratio of dry and wet ingredients in mind. You might recall reading about this in one of my earlier posts of crunchy maple nut granola. However, today I do recommend that you check out this new recipe.
No doubt, mashed potatoes are an ultimate comfort food. These are the smoothest, creamiest, and flavorful mashed potatoes you can imagine. Warning: they are very rich in butter and therefore very delicious. Give it a try, especially around the holidays.
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.