Ground Meat-Stuffed Bell Peppers
One of my favorite dishes this summer. Bell peppers are a vegetable that can be prepared in number of different ways. One option is to fill the paprika with a mixture of ground meat, cook it until it is very soft and serve it as a main course. You can use your imagination when making […]
Soft Scrambled Eggs
Soft scrambled eggs are a part of classic Estonian cuisine. In Estonian language, the direct translation of soft scrambled eggs is egg porridge. My grandmother prepared scrambled eggs or egg porridge in the same way as I describe here, and this is also how my mother prepares it.A dish that works well for breakfast and […]
Focaccia
A historic Italian flatbread that’s super easy to make and always tastes excellent. In different regions of Italy, the way how it is prepared varies, as well as the seasoning. It can be sour or sometimes sweet. The name focaccia comes from the Latin words panis focacius, a hearth-baked bread. Tomatoes, onions, potatoes or whatever […]
Roasted Savoy Cabbage with Parmesan
Here I am posting a very easy and quick dish that is suitable both as a main course and as a side dish to meat or fish. In the summer, dark green and slightly curly Savoy cabbages are available, soft and juicy and perfect for this dish. Apparently, regular cabbage is also suitable, but I […]
Polenta
Today, polenta is known as a porridge made from yellow cornmeal and eaten warm with butter, often with parmesan. You can also spread polenta in a centimeter-thick layer on baking paper, and let it set and fry in melted butter or olive oil.Historically, polenta was also made from buckwheat flour or chickpea flour, as well […]
Keeled
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