Both Steve and I love to eat fish, and despite this, I still don’t cook it often enough. The reason might be that I didn’t grow up close to a big river or sea – we have only a little creek in my village – and cooks at the time of my upbringing prepared maybe frozen fish fillet a few times a year by deep frying it, so there wasn’t a great history of cooking and eating fish. However, now I live close to an ocean in a city with a great fish tradition, but dealing with fish in my […]
Easy, delicious sponge, not very sweet; fantastic with tea or coffee. One of my favorites. The recipe comes from the Hungarian cookbook Sütemény és torta (Cookies and cakes) by Mari Lajos and Károly Hemző. The sponge could be cut into any shape but I like these little moons.
Donna Hay’s book The Instant Cook provides easy and quick recipes. This chicken recipe is no exception. I slice the chicken breasts in half horizontally and then lengthwise; by this way I can cook the meat very quickly. The lemon and the capers give an unusual, nice twist to this simple dish.
Today I am offering something special and sweet for you. For all of you who love to bake with walnuts, who love to eat walnuts, and who like to give homebaked goodies as a present, here is a collection of six of my favorite walnut cookie recipes.
This is a pie for chocolate lovers. Pecans can be substituted with walnuts, almonds, and cashews, or a combination of all of these. Here are a few tricks about pie making.
I read in a cookbook recently, that when having guests for dinner – especially if it’s a big party – we should serve soup as the first course. We could make it a day or two earlier and this would cut back on the work on the day of the gathering. In another book the author stated that we shouldn’t be serving soup because that would definitely add to the number of dishes we will need to clean. Whatever it is that you prefer, cooking and eating soup is always a good idea – especially now that the weather is […]
I must admit we don’t eat too many Brussels sprouts in my house. This might easily change. Both Steve and I really liked this dish in which roasted Brussels sprouts are combined with white beans and cheese.
How about a quick snack today? Maybe from different kinds of nuts? You might want these around your house for the holidays. They are very delicious both warm and at room temperature.
Today, I am not posting a recipe that I have tried in my kitchen. Instead – since Thansgiving is upon us very quickly – here are a few recipes, which I collected from some of my favorite food blogs. They might inspire you and you might give some of them a try this year, or maybe later. I know, I definitely will.
I’ve been using this recipe for a baked rice pudding for many years. When my friend Zsuzsa offered for me to taste the pudding for the first time, I knew I had found one of my favorite recipes, and since that time I’ve never used a different recipe.
For a quick and delicious lunch, I often choose one of my favorite gluten free grains, quinoa. This time I served it with sautéed crimini mushrooms and goat cheese, resulting in an overall great flavor. I adapted the recipe from Heidi Swanson’s wonderful book Super Natural Cooking.