Estoian-style risotto with pickled canterelle, shrimps and green peas
I post here a simplified and Estonian version of the Italian classic risotto, which I prepared in September 2019. I wasn’t sure whether this combination gives at all an edible meal but after all the taste of this risotto came very delicious. A friend of mine brought me home-made can of pickled chanterelle made by […]
Tuscany-style stuffed chicken fillet
The Tuscany region of Italy is historically known for its legumes and quality meat. The meat is grilled or fried in high heat or even open fire. The dishes are simple, delicious, using high-quality olive oil, rosemary and fresh basil. I made one variant of today’s Tuscan food – stuffed chicken fillet with grilled herb […]
Chicken bhuna
One of the curries of North Indian cuisine, which is always spicy and delicious. Bhuna means literally to be fried in Urdu. Bhunas are Bengal-origin food that are spicy and vegetables or meat are fried in own juice without adding water. Bhuna is having a thick, drier, spicy sauce. Chicken bhuna is one of the […]
Moussaka
One of the most classic dishes in Greece, firstly noted in cookbooks of the early 20th century. This food in its variations is common in the Balkans, throughout the Levant, and in the Middle East. I’ll post a Greek version of this food that uses potatoes and zucchini in addition to eggplant. The name moussaka […]
Multigrain sourdough bread (III)
Multigrain sourdough bread can be made either from whole wheat flour mixed with a little rye flour or, as in Italian bread, using higher protein content wheat flour mixed with a little rye flour. Certainly, these bread contain different seeds both inside and on the crust. Preparation time: 20 min dough preparation, 3h first dough […]
Keeled
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