Uzbekistan pilaf
Uzbekistan pilaf, as well as all other pilaf variations, belong to the historical classics of regional dishes. The first recipes describing the preparation of pilaf were written in books about 1000 years ago. The Uzbek wedding pilaf (wedding pilau) is a national classic that locals are making for special occasions, weddings, bigger gatherings, national anniversaries. […]
Radi’s lentil stew
Inspired by the numerous lentil stew recipes of the Indian kitchen. I wouldn’t be surprised if someone in one of India’s homes makes the same food because the preparation of these foods is so varied that it is difficult to find two exactly similar recipes. The nuance of rosemary is unexpected in Indian cuisine but […]
Home-made hamburgers
The origin of the Hamburgers is considered to be dated to end of the 19th century or to the beginning of the 20th century in the United States, where the steak of Hamburg minced meat was placed between the two pieces of bread to make easier to eat it. In any case, hamburgers have gove […]
Aloo Tikki
Aloo Tikki is a classical street-food from Northern India, Pakistan and Bangladesh which is made of boiled potatoes, peas, spices and herbs. Aloo means potato and tikki cotelette in many languages. Aloo Tikki as Indian food which is easy to prepare and it tastes good. In classic recipes the amount of chillie is certainly much […]
Gluten-free strawberry tart
I had been planning to make a gluten-free cake for a long time, but my flour tests so far gave me some good English-style cakes, buns, muffins, but the flour mixture didn’t fit very well for sponge cakes. The cake came too wet or collapsed easily. In the middle of summer 2017, I increased the […]
Keeled
Kedgeree
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Eggplant rolls with ricotta, parmesan, and walnuts
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Roman-style artichokes (Carciofi alla Romana)
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Charcoal Chocolate Tartelet
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Glazed butternut squash steak with ratatouille and kale chips
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