Apple pie
A historical cake of English origin, consisting of two layers of dough and an apple filling between layers. In the 17th-18th centuries, apple pie was brought to the North American colonies, and today it has become one of the symbols of the United States of America. The cake itself has been mentioned in 13th century […]
Breaded liver
A recipe whose origin is unknown, but seems like it is spread in different parts of the world. I made this food from pork but it can be done with beef, sheep, or even chicken liver. It is important that the sliced liver is lightly beaten, seasoned, and breaded with flour and egg and quickly […]
Boeuf Bourguignon
One of the most delicious casserole dishes in French cuisine, the preparation of which is not as complicated as it seems to be. The traditions of this food date back only to the 19th century. In the 20th century, it was started to be served in Parisian bistros. Julia Child has polished this food to […]
Estonian vegetable stew
During my childhood, this food was prepared often in our family. Lately, it has a bit of forgotten because of all the new and interesting recipes that have significantly changed our menu in recent decades. I remember the taste of vegetable stew when my grandmother did it on weekends. He used pork that also had […]
Autumn tomato-broccoli quiche
In Estonia, tomatoes are ripening at the end of summer and in September, which I think is already quite autumn. Here’s a simple idea of what to do with all these tomatoes. My good colleague Krista brought me a whole bunch of delicious tomatoes from her countryside, some of which we ate immediately, but I […]
Keeled
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