Pea soup with smoked pork
I have at home the second edition of Jaan Koort’s cookbook from 1896. There are four recipes dedicated to pea soup, all recipes used fresh peas to make the soup. Maybe it wasn’t customary to dry and preserve peas at the end of the 19th century and the beginning of the 20th century, but one […]
Sicilian whole orange cake
In winter, a wide range of tasty oranges is available in the supermarkets. The oranges used in this cake have never seen Sicily or Italy, but are grown in Egypt, but they were also perfect for making the cake. Various recipes for this cake can be found everywhere, both online and in Italian cookbooks. I […]
South Africa Golden Rice
Sweet yellow rice, well known in South African Malay cuisine using butter, cinnamon, raisins, and turmeric for preparation. Delicious rice, which is suitable for African curry foods or just to eat. Preparation time: 20 min Level: easy Serves: four Ingredients: 1.5 cups of long-grain white rice 2 cups water 0.5 cups of black raisins 50 […]
Bobotie
A well-known dish from South African cuisine, which is simply well-seasoned minced meat served with egg coating. There are hundreds of different recipes for this food. I tried to follow the most common variants both in terms of preparation and seasoning. There are many spices and various flavors mixed together in this dish, in addition, […]
Beef Lindström
Biff a la Lindström, a food associated with Sweden. The food itself is believed to have originated in Russia but was invented by a Swedish chef in St. Petersburg in the late 19th century. In any case, it is a delicious dish that has found its way on the Estonian menu and these cutlets are […]
Keeled
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