Today I have, finally, time for mself. That mean – almost all day when I don’t have to do a thing. Calmly I went to the store, through the park and was surprised by the silence there. As you know, I spent all summer in the city (for various reasons), and I was a frequent … [Read more…]
We have summer holidays now. And on many blogs (including mine) is summer lull, on a few already Halloween fever (can you belive it?). And I, myself, am spending evenings surfing the net, look through blogs, devising dastardly plans. A days are full of reluctant tanning – temperatures are above 30 degrees (86F) and almost … [Read more…]
I do not quite understand the fuss over asparagus. They are delicious raw (I must show you a salad with raw green asparagus), but it is very easy to overcook. Grilled. Oh yes, grilled are very good. And, today, baked in friction. But… compared with fresh green beans? Or peas? Or my definitely beloved broad … [Read more…]
The weather broke again and, instead of trips to the mountains, I am working at home. Still, I manage to “go out” more than 10 000 steps a day, so I’m not really complaining, but… I would like to go hiking or have picnic under the sky. The last trip to the market brought me … [Read more…]
Small balls of onion-potato stuffing wrapped in crisp, flaky pastry. Carb heaven, an explosion of flavor. This is Knish. Knish, unlike most of the dumplings, are open. The dough is formed around the stuffing to prevent real stufing explosion. In Poland and Russia are almost forgotten, in France often can be found under the name … [Read more…]
Fatayer (فطير), fataa’ir, fitiir – under this names hides traditional Arabic dumplings. Stuffed with spinach, cheese or meat, open or closed, but always baked and always with a yeast dough. Yes, along with Daria and her Cook with Formula1 we finally arrived to Abu Dhabi. So we will be watching the last race nibbling on … [Read more…]
And with Daria and her Cook with Formula we are almost at the finish line. Austin, Texas, is our stop today. And you know what? It was terribly, horribly hard to choose something specific to American cuisine. Not because of the lack of meals, but… this time my head hurts with “too much”. I had … [Read more…]
I love Ruski perogi. Definitely. I can eat them and eat them and… eat them. With golden onion and a thick yogurt they seems to disapearing by themselves. For a long time I had no idea why I didn’t like these dumplings, which were served at school or sometimes I was treated with them in … [Read more…]
Still in Hungary, waiting for the next race. Yes, we are Cooking with Formula 1. One Hungarian Week is a little too short, for all “I would like” listing in my head. But, i just leave these ideas for later. So, let’s race! The Hungarian Grand Prix. At the beginning I wanted to do rétes. … [Read more…]
I feel a little awkward. For two reasons. First, I had a sincere desire to, in the German cycle, add more than one recipe. I also had planned vegetarian arrangements of several of them. I failed. Secondly, I had to put an entry on the blog no later than Friday. It’s Sunday. And there is … [Read more…]
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