Sourdough rye bread (IV)
Rye bread was one of the main foods for people until the Middle Ages in Europe. Nowadays it is still common in many countries including Estonia, Finland, Russia, Germany, Latvia, Lithuania, Poland, Germany, Austria, Israel and also in some other regions. This is also somewhat widespread in North America, the United States, and Canada, especially […]
Kimchi
Kimchi (김치) is a classic side dish of Korean. It is a mixture of fermented Napa cabbage, Korean radish, carrot, green onion, garlic and ginger flavored with gochugaru-type chili which is flavored with shrimp paste and fish sauce. There are thousands of variations on how to make Kimchi, and it’s almost impossible to do it […]
Spicy crispy chicken-spinach quiche
What if someone likes a little spicy, fried food, different cheeses, pies made with green plants? One possibility is to find a way to combine these components in the same recipe or if not possible in different dishes. In the early autumn, 2019, I tried to do this and make an open pie that includes, […]
Cheesy Broccoli cauliflower over rost
Once again, one of the dishes having probably British roots. A slightly modified recipe from a variety of sources, including Jamie Olivier food blog. A relatively easy to prepare, creamy, slightly crunchy side dish that fits any of the main courses. Preparation time: 1,5h Level: Easy Quantity: eight Ingredients: 1.5 kg of fresh cauliflower 400 […]
Mincemeat and Marzipan Teabread
This recipe contains two or even free in one. Classical English fruit mix, mincemeat and teabread made using this fruit mix. Mincemeat is a historical classic from England dated around 16 century. It was originally made using among other things, sheep fat and lamb meat cut into pieces. Today, minced beef and beef fat are […]
Keeled
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