When our bi-weekly fruit box full of pluots (a cross between a plum and apricot) arrived in the end of August, it was a perfect time to make a fruit dessert without too much trouble.
Quinoa is one of those whole grains with high protein content that cooks very quickly. It’s actually a seed and has a nutty taste; its origins are in South America. To make a tasty quinoa salad is just a matter of 25-30 minutes. There are endless variations to this salad depending on what you like or what is available in your refrigerator.
There is no need to buy Christmas cards in a store. With a little creativity, one can make their own unique ones which probably would be treasured by the recipients.
These delicious little cookies are very easy to make, and they can be decorated for any occasion. As Christmas cookies, a piece of walnut, a candy, or dried fruit could be pressed in the middle of them before baking.
From the moment I discovered Nigel Slater’s cookbooks, his TV-show on BBC, and his recipes in The Guardian, I was hooked. I like his writing a lot. I like his style of talking about food, but most importantly, the simplicity of his recipes. I started creating and re-creating what I read, and what I watched online.
My friend Tricia is a vegetarian. I had the good fortune to nourish her at our dining table a few times throughout the years, which has inspired me to focus more on vegetables and incorporate them into our diet more frequently. Now we live a few hundred miles away from each other. I hope through some of my postings she might be able to get ideas for her own cooking. I would like to dedicate all of these vegetarian recipes to her.
“Life is not measured by the number of breaths we take, but by the moments that take our breath away.” — Maya Angelou
Gray and rainy morning, gray the whole day. Sipping my favorite Earl Gray, reading the Sunday paper and a book about books. Planning the holiday schedule, deciding on projects to undertake. And surprised by the still existing colors in the garden.
Chocolate chip cookies were definitely not part of the classic Hungarian pastry repertoire I grew up with. My first exposure to this wonderful American delight happened in 1994.
In the last two months at work, two of my colleagues surprised me with two different issues of this year’s SAVEUR magazine. Kathy thought I would enjoy the article on Hungarian cooking in the October 2013 issue – yes, I did very much – and Peter, while giving me a bunch of architectural and gardening magazines, maybe threw into the mix the January/February issue just for variety. In the past, I didn’t pay too much attention to cooking magazines (no time really to read magazines), but when a few days ago Peter asked for my opinion about the proper temperature […]
To be great, be whole To be great, be whole; exclude Nothing, exaggerate nothing that is you. Be whole in everything. Put all you are Into the smallest thing you do. The whole moon gleams in every pool, It rides so high. — Fernando Pessoa
The Hungarian word pite is not easy to translate into English. My dictionary says: pite – fruit-flan, pie, tart, and for almás pite – apple tart/turnover. Other sources call it apple cake. The name doesn’t really matter – the two flaky buttery crusts, bottom and top, filled with cinnamon flavored apples make one of the classic Hungarian pastry staples.