As you already know, gluten-free baking has its specific features. One of them is that we don’t get a crispy golden brown crust. But that’s the only thing this dough...
Just don’t laugh 🙂 It would seem, well, what a recipe, simple as that. But, as in any simple recipe, the details are crucial! Besides, I really want to write...
Kutya or Kutia is a ritual Slavic dish made of boiled wheat or barley with honey and poppy seeds. People in Ukraine make Kutya for certain holidays. For Christmas Eve...
Pumpkin season has started in Austria and our farmer has already put one small Hokkaido pumpkin in the weekly bag. That’s wonderful! So, you can make a simple and quick,...
I love hummus, but somehow I never set out to make it myself all the time. I thought it was a whole time-consuming task. You soak the chickpeas, boil chickpeas...
Kulesh, a thick soup based on millet and lard, is a field kitchen dish of Zaporozhian Cossacks. It at once suggests that the dish is a rich one, cooked with...
Fermentation is one of the oldest ways to prepare and preserve food. Soaking and fermenting seeds/grains removes antinutrients, makes them easier to digest and saturates them with nutrients. So if...
I have a complicated relationship with oats and grains in general. Grains that contain gluten (for me) are not an option at all, but gluten-free ones like buckwheat, millet, quinoa,...
Amaranth are mega healthy little seeds. Soak them overnight and then boil them in cashew milk, garnish with fruit and berries and serve them for breakfast. It’s so delicious! Amaranth...
Last year we made mushroom risotto and garnished it with baked pumpkin and arugula, which is very delicious. You can find the recipe here. This year we will also make...
