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...
It’s a new porridge from the rubric “trendy porridge” or “feed a student”, and not only them 🙂 While the plum season isn’t over, we will make an interesting plum...
Such a wonderful autumn dish! It features a variety of flavors and it’s so healthy! I recommend you try it even if you’re not a huge fan of pumpkin. In...
As we all now, pilaf is a Middle Eastern rice dish. Depending on regional and cultural preferences, it can include meat, veggies, fish, or seafood. But the only thing remains...
I learned how to make paella from a Spanish actress from Valencia who married an Austrian man, and they opened a Spanish food store in Vienna. Sounds so romantic and...
