Creamy curd cake
During Easter, many families are baking something from curd. Here is a recipe where I have put together my experience and knowledge in making cheesecakes. In some ways, it can also be called a cheesecake, although curd is cheese in its most primitive sense and is made in a simple way by coagulating the milk, […]
Zucchini-feta cheese balls (Kolokithokeftedes)
A popular appetizer from Greek cuisine that is easy to prepare and tastes good. Feta-type cheese has been made in Greece since ancient times, although the exact beginning of this cheese is unknown. Since 2002, feta cheese has been protected designation of origin product. Classically, this cheese is made from a mixture of sheep’s and […]
Okra curry (Bhindi curry)
Okra is a plant belonging to the Malvaceae family, known primarily for its edible green pods. Okra is considered to originate in West Africa, Ethiopia, or South Asia. Okra has been known as a food plant since the 13th century. Okra pods release a sticky juice during cooking, which contains a wide range of soluble […]
Plum-almond cake
A juicy, sweet, and slightly sour cake is sometimes associated with Italian cuisine but seems like it is not clear where the recipes for this cake originated. This cake can be made using only wheat flour, with various gluten-free flour mixtures, but almond flour gives a good touch to this cake. I think this cake […]
Ricotta-cheesecake
Ricotta is a type of whey cheese that is made from the whey rest from the cheese-making, so ricotta does not have a lot of casein, it mainly contains globulins and albumin. Making ricotta in a simplified form means heating the acidified whey to a temperature close to boiling, during which the proteins denature and […]
Keeled
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