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It's time for dessert! In fact I had the idea of this beetroot-blood orange parfait already for monthes, but never really had time and lust to make it. It is just wasn't clear how and with what to serve it, until yesterday. Besides it was the perfect opportunity to bring beetroot, raspberry and chocolate onto one plate. That is also something I wanted to try for such a long time. First I simply
It's been snowing all day long and meanwhile everything turned white! Was that sunny and warm Sunday only a dream? It seems so! So until spring decides to come back again and finally stay for a while, at least I can turn my plate into green! Most of the ingredients came out of the freezer like the fava beans, peas and the sheep's milk cheese. In this case I am talking about the Slovakian bryndza t
Dark chocolate, salted caramel and banana are just fabulous together! It was no longer a question, I finally had to try the caramelised white chocolate that I first saw on Zsuzsi's amazing blog. The tartelettes are topped with coarsly chopped peanut that is not salted. The salty component is the caramelised white chocoalte ganache that is boosted with fleur de sel. I must say that this caramelised
We had such a wonderful spring day yesterday, however it is raining now and it is so cold. Brrrrr...! Although there are still plenty of typical winter ingredients in my pantry, I decided to bring some spring onto the table. We still have to wait for all those beautiful spring veggies, but I found some spinach at my green grocer. I couldn't think of anything else, but to pair it with sheep's mil
It seems that lately I have a crash on avocados, altough in the past I did not really pay much attention to this gorgeous green fruit. It is good to know that unripe fruits are poisonous, and if you cook avocado it turns bitter. I think this soup here has a serious chance to became the most favourite of the comming summer! It has such a silky texture that strokes your throat like nothing else. Pla
I almost completly forgot about the sweet potatoes that were hiding in the fridge for about 3 weeks. Luckily, they looked still good so I started to seek for other ingredients to combine with. I found a leftover piece of gorgonzola and all of a sudden it was everything clear about what I am going to make. Be careful with adding salt to the batter, because you never know how salty the bacon is an
Oh yes, finally spring has arrived! I really adore this time of the year. The daily walks with my dog are getting longer, she enjoys having fun in the creek while I am seeking for snowdrops on the brown ground. However it is still pretty cold. The good thing about this is that you still can enjoy some soul warming meals. These baked apples with salted caramel make a perfect dessert in a "say goodb
It is great to be back on track! Okay, it's been only a few days, but I caught something that kept me away from cooking and even eating! Anyway, today when cleaning the kitchen I found some leftover chestnut flour. Immediately I had the idea to bake some kind of cookie. Dark chocolate and coffee seemed to be a good idea to combine with the intense chestnut flour. Ingredients: 100 g c
Spring, where are you? What are you waiting for? If at least the sun would shine more! Just a little more sunshine could make things so much better. Anyway, I was pretty keen to boost my mood with some kind of sweet treat. Luck me found the last bag of frozen blueberries. And when it comes to blueberres lime is a must. I grabbed a bar of white chocolate and some ground ginger and so this fragant m
Okay folks, I am finished! I quit the sugar and white flour free month, I just had enough! I am not keen to eat sweets, it is not the point but I miss baking extremly! I can't help it. My mind is full with ideas, combinations and I gotta let myself go and bake! Yeah, sure I could bake and give it as a gift to a friend or something, I normally anyway give away half of the cakes or cookies or anythi
There is actually nothing that I do not like doing in the kitchen, even the washing up is fine with me, however what I absolutely dislike is breading. It takes me hours to overcome my "i hate breading"-mood and get going. And no, it is not because it sticks to my fingers and afterwards you have to scrub, no. In fact I can not even explain why! Maybe the mess, though it does not actually have to be
After I managed to put an end to my sugar and white flour free month, which frankly I do not really mind, I thought to prepare something light for lunch. It is time to enjoy winter salads as long as they are still available, though I know most of them you can buy throughout the year, but mâche and red chicory taste best right now. Agree? There is not much to tell about this salad: a spicy and ho
I think it was more or less a week ago, that I've received a mail from Nancy, who is the author of the inspiring blog samtundsahne. Although, I am on a sugar and white flour free month, I had to take a tiny break to bake these cocoa rolls. I was wondering for a while about with what kind of treat I should surprise Nancy, but for a couple of reasons it was absolutaly clear, that it must be ka
Two of my very favourite ingredients meet in this salad: chorizo and sherry vinegar. For quite a long time I am totally crazy for chorizo, its piquant taste is so addictive! But before I start to write an ode to that Spanish sausage, I rather come to the details of the salad. Needless to say that chorizo and sherry vinegar are amazing together, so it was more than obvious that I must include them
Well, I certainly have no clue how authentic this fish curry turned out. Unlike to my usual routine, this time I did not do any reserach about the food, just headed over to the kitchen and started to cook. So maybe I should simply call it fish in coconut milk with thai flavours. After all it is full with delicious ingredients from the thai cuisine. Served it with jasmine rice, fresh coriander and
Some years ago I've managed to make spring roll wraps from scratch for the first time, so I thought why shouldn't I give papadums a go? Papadum is a thin and crispy flat bread or cracker and is usually served as a side with curry, but also as a snack. I bet there are at least as many different versions as regions and of course it sure differes from family to family. The dough is either
Well, it seems that I am really getting comfortable with this no sugar, no white flour way of life, though I am happy to know that it is gonna end in a few weeks. What bothers me most is that I actually may not bake and therefore no experimenting with new combinations. But it is totally okay to be without chocolate, it is not that challenging as I expected. After all a nice cup of tea warms you ju
Or fish & chips the Swiss way made with European perch, the so called Egli. Deep fried in beer batter or simply dusted with some flour and herbs, every time a delight. Served with a nice portion of pommes frites and tartar sauce. Yummy! Ingredients: 500 g fillet of European perch 100 g flour + 2 tablespoons for dusting150 g white wine2 eggssaltpepper4 large potatoespeanut oilsa
Being on a sugar free month, it took me a while to get back on track. Zizi, a fellow Hungarian blogger invited us to join her challenge, and I felt it would be a great idea, so I started it also. After a few days, surprisingly, I am not so eager to have a bite of chocolate or a piece of cake, however it is indeed tough! So today's lunch was cooked in order to please my sweet tooth, without a
Just a quick post this evening where my two absolute favourites come together: beetroot and blood oranges. Both are in season, both have gorgeous colours so no wonder that the jam looks just amazing. Nothing can beat beets, that is for sure! Ingredients: 200 g beetroot (weighed peeled)200 g blood orange (weighed peeled)1 organic orange and its juicejuice of 1 lemonpinch of ground clove
This is a quite old childhood favourite and strangely it has never been prepared at home. I remember, I was 8 or 9 years old when I had these for the very last time. In the small town where we used to live there was a big factory that of course had a canteen. These beignets come from that canteen and I was lucky to get the recipe from them. Nothing special, but it brings back some beautiful memori
As much as possible I really care to cook with local and seasonal produce, however once in a while I just have to make an exception. After all there are a couple of classical combinations that are just not in season at the same time, like fennel and orange. And I think it is best to prepare this salad when oranges are in season, rather then during summer-autumn, when we have local fennel. This tim
The carnival season here in Switzerland wouldn't be the same without the so called Fastnachtschüechli which you find in every shop throughout the country during this time of the year. I think the store bought chüechli is crispier and also thinner, but the home made one is tastier. Not to mention that you are free to boost the flavours with anything you can think of. I decided to add some lemon zes
Hunger is the best cook, and that's just so true! I've been craving for Asian flavors in the past days, so yesterday I sort of cooked the mother of today's lunch. Originally, I wanted to combine prawns with a juicy mango, but I changed my mind. In a way I rediscovered shiitake, I must say that I didn't liked it at all, so I felt it is time to give the mushroom a new chance. What a great idea it wa
Just squeeze some lemon juice over the hot anchovies and you are in culinary heaven. It doesn't really need anything else, however some capers and glass of cold beer goes pretty well with it. Some say, the smaller the fish the better, others swear that the bigger the better. Frankly, no need for a recipe for this one, but maybe there are some beginners out there who appriciate an advice or two.
Who cares that it's actually about -6 and snow out there? Besides eating ice cream really don't depend on the weather, however granita is something for a real cold treat enthusiast. In a way it is almost like licking a piece of ice, but a lot more tasty and less cold. If ice cream is able to caress the throat with its velvety texture, then granita definetly gives it a kick. I really suggest to wea
As promised yesterday, I am getting on with my pumpkin cooking campaign. This time it got together with a leftover quince and two juicy oranges. Frankly, I was pretty surprised that the quince has survived for such a long time in the pantry. I wanted to prepare something that you just get out of the fridge and it is ready to be eaten, so pot de crème seemed to be a good choice. Flavoured with spec
New year, new habits or something like that. That philosophy motivates me these days and I really try to make things better and more efficient then in the past. Besides I promised myself not to look back, but just go forward. Let's see what the magical number 13 brings, after all I was born on a Friday the 13th. As far as cooking is considered I decided to use most of the ingredients that I collec
You might remember those meringue kisses with poppy seed, that I actually planned to include in a dessert during the holidays. Well, I didn't make anything that would have gone well with the meringue, tough I found out that meringue and ice cream are really great together. Okay, I knew that before, but I simply didn't want to confess, because meringue is really not mine, unless it comes to ice cre
Being addicted to beetroot, I couldn't make a better choice then to restart blogging with a beet salad in the new year. After the holidays with its tempting treats and meals it is time to eat something light and healthy. Enjoying the citrus season, I prepared a baked beetroot salad with lovely pink grapefruit and juicy Sicilian oranges topped with some cottage cheese and lemon thyme. I
Somehow I have the feeling, that until Christmas I won't have time for the blog, but I hope to be back shortly after, if not on the blog, for sure you'll find me here. The reason is pretty simple: there are still a lot of things that need to be organised. The plan is to bake some cookies on Friday, then on Saturday I am going to get all the ingredients I need for the menu, that is still have
A spicy and crunchy cookie that you can't resist! With a glass of cold milk is just perfect, as most of the cookies, but still there is something special about speculoos. These thin biscuits are made of brown sugar, butter, flour and that glorious spice mixture containing: cinnamon, clove, ginger, white pepper, cardamom, nutmeg. If you want it to be really heavy add some anise and coriander seed
There is still plenty of time to test some ideas before the holidays, so I decided to try the crème anglaise based chocolate mousse. I also found a mango in the fridge and prepared a crème pâtissière based mango cream that it is hidden in the middle of the entremets. I must say, that the pate a bombe based mousse is still my favourite chocolate mousse, this one is very very intense, almost like a
Only a few days and the first Advent Sunday is knocking on the door! It is a great way to get in mood for the upcoming season with a mug of hot chocolate, some freshly baked scones and a spicy cranberry-quince jam. Though it has stopped snowing already hours ago, it is still possible to get in mood with listening to xmas songs. It is time for me to start planning the menu! Ingre
Lately, I am totally crazy about avocados, though in the past I couldn't stand that gorgeous green fruit. Meanwhile I've learnt to appriciate it and have it often as a salad. My favourite way to serve it is simple: some lemon juice, spring onions, a good quality oil and lot of pepper. Yum! Yesterday I wanted to cook something simple using leftovers. I always freeze the thin part of a fish fillet,
The recipe of the Black Forest cake was first written down in 1934, though that cake doesn't quite resemble the one that became world famous. In that variation there is no biscuit, instead the base is a hazelnut short crust pastry that was brushed with cherry jam followed by a layer of Kirsch flavoured walnut paste. The whole thing topped with buttercream and a layer of sour cherry with cream, the
Though this is my favourite dressing, I always prepare it in a different way, so it is time to write down the basic recipe. This is also the base for my hamburger sauce, but to that I always add some finely chopped onions and cornichons and spice it up with Worcestershire sauce and any herb I got growing on my window ledge. Sometimes I whisk in some yoghurt or crème fraîche. So as you see, the p
What a cold, foggy and dampy autumn weather, actually just the way it should be in November! So after the morning walk with the dog I felt that I need a treat to boost a little my mood. I had some apple pancakes on mind sprinkled with loads of cinnamon sugar, the way it should be. But then I spotted the bag of chestnut flour on the counter and I decided to use it for the pancake batter. That gav
Seabass is the most irresistible fish to me. After the very first bite I fell in love and ever since then I am just not able to say no, when it comes to seabass. When I discovered this beautiful and huge fillet at my fish monger's store I had to have it. By the way this dish I had on mind already for about half a year, but never had the opportunity to make it. I didn't want to use too many spices,
Chocolate pudding is a typical Sunday afternoon sweet treat for us. When there is no leftover cake or I am not making ice cream, well then this pudding must be it. I have already cooked it in many different versions, with tonka bean, cocoa nibs and so on. Though my favourite is this pure chocolate version with loads of beaten cream on top and sprinkled with cocoa powder. I must say that is rather
Some time ago I had some fun in the kitchen with beetroot. I know, I am pretty obsessed with beets, but for some mysterious reason I can not resist them. I could imagine this dish a starter or rather a intermediate course in a menu. Once again I combined beetroot with goat's milk cheese and added a light sort of oriental touch with cardamom and orange blossom water. The dish contains a beetroot-go
Always used to love eating something sweet and something salty at the same time. Like salt sticks and chocolate or vanilla ice cream with pommes frites, of course home made. In my childhood during the winter we often had a warm soup and something sweet served afterwards. Well, I always ate the sweet dish first and the soup at the end. This haven't changed. Though lately, I have only published swee
After a pretty long time, that I spent sick in bed and couldn't even think of food, finally I am back in the kitchen. Though only slowly yet, but I am cooking again! The pumpkin season is blooming! So many different kinds of winter squashes are available that probably I won't be able to try them all. Besides I already have my favourite type, the so called Bleu de Hongrie, which if you ask me, has
Lately, I am really totally crazy for orange blossom water. I remember, when I bought the bottle, I was sure that it will last for a life time. Well, I was wrong, totally wrong. There is almost nothing left. No wonder! After all it is just irrisistble when served with something that contains orange, cardamom and pistachio! Ingredients:makes about 12-14 mini bundt cake
Cooked or roasted: chestnuts have always been my most favourite treat during my childhood and so they are nowdays. I haven't had chestnut puree for years meanwhile, so I bought a pack last weekend. Instead of serving it as vermicelles I decided to bake something with it. It was also a great opportunity to use some of the treasured chestnut flour. I also added some pears, and if pears, well then ch
I love this season. The huge rains or walking over the sizzling autumn leaves on a sunny day. And you find plenty of vegetables on the market! I would say it is the best time of the year! The tastiest aubergines, apples, pears, plums, grapes and tomatoes! Loads of tomatoes and they are so aromatic! Right now it is time to enjoy them as often as you can. Because soon it is over. And the pumpkins re
The last kick has been given by the elderberry-apple jam, though I was curious about the beetroot-elderberry combination already since quite a long while. As the three are pretty great together, I decided to combine them in a soup. Its colour is definitely dominated by the berries and even stronger, because I used chioggia beet instead the normal ones. Chioggia has a much sweeter and almost no
It's beetroot time again! Okay, not that I have stopped consuming beets during summer, but the autumn-winter season has just started here at the "corner". Guess what? I already have plenty of new ideas, so expect some recipes coming your way these days. This starter is pretty light, okay, only if you close one eye above the crème fraîche based horseradish mousse. Lately, I am a fool for smoked t
How much I adore elder, both the flower and the berry! The smell of elderflower is so unique and look at those deep purple colour of the berries! Irresistible! I have already decided last autumn, that this year I am going to make some elderberry jam, no matter what! I decided to combine it with apple, not only because they go well together, but also because I had no agar-agar or pectin at home, so
Again, it's been a while since my last post. Well, I've been busy with a lot of food related things. One of them was the Dining Guide Street Food Show in Budapest, where I was invited as a guest blogger. I was in the same team with Robert from myBites, with whom I already had the pleasure to be part of a cooking competiton in Berlin last summer. Both of us decided to serve a Hungarian dish: his
