Avasta maitsed
Klassikalised retseptid kogu maailmast
Fraisier
A classic French strawberry cake: the most difficult part is assembling it correctly. This cake is made in different ways, and the base can be a classic, almond-flour-based one or, as I did, a slightly denser Genoise sponge cake. There are also different variations of the cream. I made a Diplomat cream, which consists of […]
Cocoa Cookies with Raspberry Cream
Soft and rich. Easy to make. They said these cookies are more like little cakes than cookies, but I disagree. They are cookies with cream in between, and a little raspberry jam to make them juicier. Here’s a little kitchen basics. Why use powdered sugar to make the cream? There is very little water in […]
Brown, boiled sugar
Brown, boiled sugar is a classic Old Believer treat from the shores of Lake Peipsi. This sugar is used to drink tea, but it is also good for just being sweet. Some sources claim that boiling sugar in this way purifies it, but let’s not get into the historical assumptions about how this type of […]
Muhammara
This walnut-and-roasted-pepper dip originated in Syria, and a similar dish was described as early as the 18th century. It is eaten as a side dish with various vegetables, meat dishes, or as a spread on bread. Preparation time: About 45 minutes to prepare the peppers, 15 minutes to prepare the dipLevel: EasyQuantity: Serves four or […]
Nashville Hot Chicken
There are lots of stories about where this dish came from, but no one knows for sure. It started sometime in the 1930s, but people have been making it the same way for about 50 years. Nashville Hot Chicken is a spicy dish that was first made with chicken, using different cuts with or without […]
Kıymalı Pide
Pide is a classic Turkish dish. A flatbread or Turkish pizza, usually filled with a savory filling, which can be basically anything that comes to mind at the time. Years ago, when I visited Istanbul, I noticed simple pide on the streets and in restaurants, filled with minced meat and paprika. Often sprinkled with herbs […]






