First of all it’s not a meal you can plan in advance. Well, you can never be sure to be able to cook it. It should start by a visit to fish-monger’s when you see this wonderful, fresh piece of fish and you just fall in love with it. Once you have this piece of
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I got these 2 beautiful, home-garden grown zucchinis from Jij. Getting home-garden-grown vegetables and fruit is I think the best present for me. I always find it amazing what wonderful stuff grows in home gardens. I have this dream of having a real garden myself one day. I would have to move to a more
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I like baked peppers a lot. I like the color, the texture and the idea that it’s not easy to tell what it really is (well, at least it takes some thinking). The idea came from the fact, that one of my friends doesn’t eat fish, so she would not have the salmon tartar that
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So simple yet the dish turns out so classy. The sweetness of the peaches and the salty and creamy gorgonzola taste married together make this a wonderful dish. I have problems classifying what course it is. It can work either as a starter or as a small last course before serving the cheese, or it
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I have been writing a little less recently, not because I have not been cooking, but rather because I have been cooking so much, that I didn’t have time to write! So I have this batch of photos and the posts are just waiting for me to write them up! So today, zucchini flowers! I
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This is not as hard as it looks. It’s true that I make it rather for special occasions, but really last time I prepared it during my children’s computer class, and I was on time to pick them up on time. So that means barely more than an hour. Just make sure to read the
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I know what you are thinking. The picture is nice, but the juice, it just cannot be good. If you are not from Central or Eastern Europe (where we eat a lot of beetroot) and you opened this post, it means you are very brave! Or curious. Or both! The beetroot juice is supposed to
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Joanna invited me for a girls’ evening. She is my most dedicated reader (she claims it’s her son mainly, but I think she likes it herself just as much), and so she prepared a really fancy dinner. An aubergine tart (did I not mention recently that I just love aubergines?), a bottle of chilled Franciacorta,
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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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