Pan-Seared Entrecôte steak
Entrecôte steak is a high-quality cut of beef taken from between the ninth and eleventh rib. What makes ribeye special is the marbling of fat around the edges and within the meat itself, which gives it exceptional flavor, tenderness, and juiciness. By cooking it simply on a cast iron skillet with good-quality olive oil, seasoning […]
Fisherman’s Pie
Fisherman’s Pie, or Fish pie, is a British food classic. Although not much like the classic savory pie, this dish is somewhat similar to Shepherd’s Pie, where the filling is topped with mashed potatoes instead of pastry. This dish is made using either fresh or smoked fish, often using white fish like cod, haddock, or […]
Cauliflower Steak with Harissa-Tomato Sauce
Pan-fried cauliflower steak with harissa-tomato sauce is a delightful dish that can be prepared in many different ways. It can be fried or served in a sauce like I did, or simply with oil and butter. It’s great to pair with mashed vegetables, baked meat, raw salad, or whatever you’re in the mood for. Preparation […]
Egg butter
A very common food in Estonia and Finland. It is also found here and there on food tables throughout Northern Europe. In Finland, egg butter is served with Karelian pies, in Estonia, egg butter is a typical Easter food. Preparation time: about 20 minutesLevel: EasyServes: four or more Ingredients:8 hard-boiled and cooled chicken eggs200 g […]
Sanbeiji (Three Cup Chicken)
One of the most common dishes from China’s Jijangxi province is well known today, especially in Taiwan. It is also commonly eaten in Malaysia. According to the descriptions, the food gets its name from the fact that a cup of sesame oil, a cup of soy sauce, and a cup of rice wine or Chinese […]
Keeled
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