On some of the islands of Puget Sound around Seattle, WA, there are many lavender farms and annual lavender festivals – a favorite destination for many in the summer. It was already a few years ago during one of these festivals where I tasted my first lavender scone and bought my first little bag of dried culinary lavender.
This is a very satisfying, healthy, baked breakfast dish. Although not the quickest, but definitely one of the easiest ways of preparing oats – in our household suitable as a weekend project.
From the many ways of preparing potatoes, I love the simplicity of these roasted ones with caraway seeds and flaky sea salt. Perfect and very delicious as a side to any roast meat or just by itself.
Sometimes the simplest food is the best. When faced with the choice whether to eat a bowl of store bought cereal for breakfast or something else – which might actually need quick preparation – I prefer the latter. Even on workdays.
In many Hungarian meat recipes you start with a pörkölt, then you enhance this base to create a new dish. Such is the case with this popular one-pot dish called székelygulyás. Székely is an ethnic group of Hungarians in Transylvania (Romania) but the dish is not named after them.
If you need a quick and easy recipe for a summer dessert, you just found one.
In these days, you can often read that you should be eating baked goods made with whole wheat flour. Yes, but sometimes you just need a piece of delicious white bread.
In the early 20th century, the French writer Marcel Proust immortalized the humble madeleine in his novel Remembrance of Things Past (À la recherche du temps perdu). Madeleine is a French pastry resembling a tiny pearl which has a crumbly and light sponge-cake like texture.
According to the International Potato Center, an organization for agricultural research and development in Peru, “The potato is the third most important food crop in the world after rice and wheat in terms of human consumption.
After tasting the sample of the freshly baked upside down cherry cake our friend Kathleen gave us, I knew immediately I was going to bake it myself. Very soon. There were cherries in the fridge waiting for the perfect use.
Do you like crêpes as much as I do? These traditional Hungarian crêpes are my favorites, but sometimes I am short on time or not in the mood to fry them individually, especially in the morning. Or when it’s hot out there in the summer. Here is a version for those kinds of days.
It’s finally cherry season in the Pacific Northwest! After seeing the amount of Rainier and Bing cherries we received a few days ago in our Community Supported Agriculture (CSA) box, I knew immediately we wouldn’t just eat them in their natural form, but there would be baking with them as well.