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 […]
Spring rolls
Food that is prepared in different variations in many different countries, especially in Asia. In China, where this food is probably originated, a thin pancake was rolled over with various fillings, and it was offered especially when it was spring and fresh vegetables began to reach the table again after winter. Spring rolls are made […]
Orzotto with porcini and green peas
Barley is a historical cereal that was used as early as 10-12 thousand years ago in the Middle East. Later, the grain spread more widely to Egypt, the Caucasus, the Hindustan Peninsula, and elsewhere. Barley has been used classically in brewing but also making porridges. Less barley has been used to make bread. In Estonia, […]
Nachos with cheese and minced meat
Nachos, covered with meat, cheese, and other additives, is a classic side dish or appetizer from the northern regions of Mexico. It is eaten warm and this food is very tasty and colorful, as Mexican food should be. Eating nachos itself is having a historical background, however, nachos served this way having a not very […]
Keeled
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
Glazed butternut squash steak with ratatouille and kale chips
March 16, 2025