Tandoori Paste / Cottage Cheese Breakfast / Umami Butter

Recipe: Spices - Tandoori Paste

The main flavour in a ready-made tandoori paste is cardamom, and the red colour comes from mild Kashmiri chilli and paprika. Since cardamom produces a very strong aroma, only a small amount is used.

Blog Post & Recipe: A healthy breakfast for one

Just wanted to share a neat breakfast idea that I got from the Swedish Allt om Mat magazine - frukostkeso. It was a lovely change from the usual yogurt/cereal/open sandwich type of start to the day.

Cottage Cheese Breakfast (Hommikune kodujuust)

Blog Post & Recipe: Umami Butter - Your fridge is your friend

Top of my list are the typical umami representatives: Anchovies, tomato paste, black olives, parmesan, matched by fresh herbs, lemon zest, garlic and some additional spices. While I love to nibble the umami butter straight from the bowl (oh yes!), this kind of butter found its true calling toasted on thick slices of sourdough bread

Beet Gnocchi. Potato-Crusted Trout. Dairy Class.

Blog Post & Recipe: Beet Gnocchi with Herbed Garlic Butter

"They bleed when you cut them, look!"

Blog Post & Recipe: French in a Flash: Purple Potato-Crusted Trout a la Francaise

... it is served à la française, which means with a lemon butter sauce ... I spoon on a lightened version of sauce à la française which is flavored with curls of lemon zest and whole leaves of parsley.

Article: Milky ways

A journalist attends an adult education class called "Dairy Delights with Jeltje Gillian" and writes about her day.

At the end of a four-hour lesson I came home with butter, quark, mascarpone and cottage cheese -- all made by me. And along the way I had learned to make yoghurt, buttermilk, ice cream, labna and creme fraiche ...

The first job of the class was to begin the cottage cheese.

The milk is heated to just warm, then rennet is stirred in and it is left for an hour in a warm place to firm up. The result is a firm junket ...