Blog Post & Recipe: Fennel with Meat (Etli Rezene)
The Aegean cuisine in Turkey is known for its greens. It is truly unbelievable how many different green plants/weeds and in how many different ways the Aegeans can cook.
Blog Post & Recipe: Going Nuts for Horchata
The drink owes its creamy consistency to the combination of almonds, rice, and barley (and sometimes even sesame or melon seeds) that make up the recipe. Horchata is prepared by blanching and soaking almonds, pulverizing rice and barley, combining all of the ingredients in a blender and straining the mixture with cheesecloth.
Blog Post: Let’s Get Cultured! Filmjölk!
I have been making my own yogurt for about two years now and so far filmjölk, a Swedish countertop cultured yogurt is my favorite. There are several reasons why, the first is the absolute breeze it is to make. You don’t need any special equipment. To make your first batch all you need is the bacteria culture, some milk and cream and a clean mason jar.
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