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.
This cake uses a special, soft and moist, very dark brown sugar with a distinctive flavor, called muscovado sugar. You can substitute it with regular brown sugar, but you will lose the almost caramel-like molasses taste. The cake would still be wonderfully delicious.
Pudding for breakfast? Yes, from gluten-free chia seeds containing lots of vitamins, calcium, and antioxidants. Soak the seeds in milk overnight and you have a simple, healthy, and delicious breakfast.
“This Middle-Eastern style snack is both tasty and filled with microbiota accessible carbohydrates,” write Justin and Erica Sonnenburg in their book The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long Term Health. They named the snack “Cashews for Your Commensals” but for the sake of simplicity I call it “Turmeric Cashews” after Heidi Swanson, who published a recipe by this name last May on her blog 101 Cookbooks.
“Cauliflower is nothing but cabbage with a college education”, said Mark Twain. “In the sixteenth century, this vegetable was known as Cyprus cabbage”, writes Nigel Slater in Tender. According to some historians, this member of the cabbage family indeed originates from Cyprus.
Served with yogurt and fresh seasonal fruit, this is one of the easiest and most gratifying breakfasts. Making granola at home isn’t complicated at all. You actually don’t even need a recipe, just keep in mind the ratio of 6:1 of the dry and the wet ingredients, and don’t forget that you must have rolled oats in granola. If you have a recipe available, view it as a template and customize it – endlessly – to your liking.
This is not a super-sweet cake but it’s very flavorful and satisfying. It’s made with buttermilk and whole wheat pastry flour, giving it a bread-like consistency. When I found this recipe in Heidi Swanson’s book Super Natural Every Day, I liked it so much, I wanted to try it right away.
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.