I remember when I had this risotto for the first time. It was at Marzena’s. She had this thick, elegant book of Italian recipes and she followed them carefully. The risotto was a masterpiece. At that time I was just a beginner in cooking so I was just hopped ing that soon Marzena will invite
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I had some leftover cheese mix from the aubergine roll-ups and wasn’t sure what to do with it. I found a few red onions, married them together and it was a real treat! The onions carmelised a bit and worked so well with the salty and minty stuffing! The biggest challenge was to empty the onions
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Yes, I know, aubergines again! But I just love them. And I can’t resist! Actually, I don’t even try. This is a slightly changed Nigella’s recipe. Very refreshing and very, very good! It works well as a starter, but on a sunny day it’ll do just as well as a main dish, if you add
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I know, cauliflower doesn’t have the best PR. Most people remember this overcooked gross thing served with white bechamel-like sauce and it is not a nice memory. Well, forget it all and let’s start over. In this recipe the cauliflower is raw, crunchy and very refreshing. It has nothing to do with what you have
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I had a pleasure to host a 4th of July party last night. I have never been to a 4th of July party but I can imagine that what is served is as American as it can get. So we had potato salad, coleslaw, ribs and this super cute mini-hamburger starter. It did take time
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