Quiche Lorraine
One of the most famous open pies which are from France, the region of Lorraine. The original Quiche Lorraine filling was made from eggs, double cream, and lard. Today cheese is added to this pie and lard is replaced by good quality bacon. Classically, these pies are made in a large, round shape mold, but […]
Bread (II) Sourdough wheat flour bread
In many European countries, it is common to eat wheat flour bread which is very good having a crispy crust. In this post, I’ll give you basic instructions on how to make sourdough wheat flour bread. Some thoughts before starting. 1. The sourdough starter should be “healthy” and work properly. 2. Selection of flour matters […]
Bread (I)– sourdough starter
It is definitely the hardest writing I’ve posted so far. How to describe something that has been so important part of humanity for the last 10,000 years? To not to bore readers repeating historical facts that can be found in every history book, I try to approach this topic from a technological point of view […]
Limoncello
Limoncello is a liqueur common in the southern part of Italy, from the region of Gulf of Naples and on the Sorrento Peninsula. Today limoncello has become one of the symbols of Italian. Invented a century or little more ago, nowadays with many different variations, it is a widely-spread and produced also at home. For […]
Curd-semolina cake
My grandmother’s recipe from 1920’es, the basics of this recipe is remined the same, but I changed a little of quantities and method of preparation. This cake can be made at least in two ways using wheat or corn semolina. Using corn semolina, the result is a completely different kind of flavor, but still, it […]