Avasta maitsed
Klassikalised retseptid kogu maailmast
Bolognese Schnitzel (Cotoletta alla Bolognese)
Everyone has probably heard of Bolognese sauce, one of the most important pasta sauces at the heart of Italian cuisine. In the Emilia-Romagna region, an equally well-known dish is likely Cotoletta alla Bolognese, which I can only translate as Bolognese schnitzel. When people talk about different classic schnitzel variations, this dish is definitely on that […]
Kedgeree
A dish originating from India, brought to Europe by the Victorians in the 19th century. This meal is very simple and extremely flavorful. It consists of rice and fish cooked with spices—most often smoked fish. The flavors are enriched with onions, garlic, tomatoes, lemon juice, and a few Indian spices. Today, it is often prepared […]
Eggplant rolls with ricotta, parmesan, and walnuts
Eggplant is probably one of my favorite vegetables, and I try to eat it as often as possible.I made a stuffed eggplant dish, where eggplant slices are roasted in a ribbed pan with olive oil and then rolled into rolls filled with a ricotta-parmesan mixture. Preparation time: 1 hourLevel: EasyServes: two to four Ingredients:Two large […]
Roman-style artichokes (Carciofi alla Romana)
A classic dish from the Roman region, it is eaten in Italy, especially in the spring. It tastes so authentically Italian and delicious that it simply has to be made.It takes a bit of effort to clean fresh artichokes, but there is nothing complicated here and the entire dish preparation takes about fifteen minutes. Preparation […]
Charcoal Chocolate Tartelet
2025a The Delicious Tartu dessert served at Café Crepp comes with a story about how it came to be. The goal was to make a black tartelet, without using food coloring or other harmful chemical dyes. Charcoal seemed neutral enough to use. As a result, the tart turned out to be a bit black, but […]
Glazed butternut squash steak with ratatouille and kale chips
At the Maitsva Tartu Food Festival, a vegetarian main course is strictly recommended. I chose roasted pumpkin for this, for which Joosep prepared a wonderful coffee-BBQ glaze.The six components of the dish were the same as the duck fillet main course.In recent years, I have started making fried pumpkin in the fall, either with cheese […]
Keeled
Bolognese Schnitzel (Cotoletta alla Bolognese)
April 20, 2025
Kedgeree
April 17, 2025
Eggplant rolls with ricotta, parmesan, and walnuts
April 13, 2025
Roman-style artichokes (Carciofi alla Romana)
April 6, 2025
Charcoal Chocolate Tartelet
March 23, 2025