Broad bean soup
At the beginning of autumn, there are still fresh broad beans available, and this should be used to make a hearty soup. I made it with smoked pork knuckle and the broth made from it. Since I also like barley groats, there are many groats in the soup. It’s a good rustic soup idea that […]
Spaghetti alla Bottarga
One of the most unique Italian pasta dishes I’ve ever had. To truly appreciate this dish, it’s important to first understand what bottarga is. Bottarga is salted and dried fish roe, typically from mullet or tuna. Many food cultures use salted and dried fish roe. In Italy, bottarga production varies by region. It’s hard to […]
Juicy Apple Cake
This cake can likely be traced back to apple cakes popular in Germany. The dough for this cake is crumbly, not pourable, and needs to be evenly distributed between the apple slices. The addition of various spices gives the cake a flavorful twist. As the cake bakes, the edges and surface slightly caramelize, while the […]
Texas Chili
Texas chili is an interesting dish in that aspect that it does not contain beans, peppers, or tomatoes. It is made from either ground beef or good quality beef stewed over low heat for a long time. Onions, garlic, and various dried chilies provide flavor. Preparation time: 30 minutes preparation, 4-5 hours stewingLevel: EasyQuantity: For […]
Pork fillet with apples in cider sauce
In France, especially in the Normandy region, many dishes are made with apples. Also, meat is prepared with apples. One may be not entirely authentic, but the very delicious recipe I prepared follows the cooking traditions of the Normandie region. This fall, the apple harvest in Estonia is abundant, and why not use apples to […]
Keeled
Charcoal Chocolate Tartelet
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Glazed butternut squash steak with ratatouille and kale chips
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Duck fillet with ratatouille and kale chips
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Goat’s cheese and beetroot croquette in a crust of black bread
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Irish Stew
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