What are our best helpers in the kitchen? The microbes, of course! Easy, I mean fermentation or souring. 🙂 There is much talk about now, and rightly so! As a...
Perhaps some of my readers are surprised that I am posting well-known recipes of Soviet cuisine. To explain, on the one hand, I want to acquaint my international audience with...
Vienna has a restaurant &flora with a lovely modern interior and a fireplace, fragrant natural wines and great food made from regional products with an oriental touch. The chef here...
What I have realized, or can even say discovered in Sweden, is the very notion of shrimp salad. Until then, it seemed to me like an exotic rather than a...
There are two great things about this recipe. The first is the convenient and delicious way to use the broth left over from boiling pork knuckles or some other broth....
Everyone knows about collagen, so let’s bring back dishes containing it into our diet to keep our skin smooth, our joints flexible, and our bones strong. That was a lovely...
Sillsallad translates from Swedish as Herring salad. It is considered to be the ancestor of the Soviet Herring Under a Fur Coat. But let’s not draw parallels but focus on...
This New Year’s Eve, we stuck to a minimalist gastronomic scenario, namely, with Olivier Salad, Herring Under a Fur Coat and champagne. I caught myself thinking that the strange taste...
The first time I tried champagne jelly was at my friend’s house during a visit. She has a large garden in which edible flowers grow. She put some nasturtium flowers...
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...
