Blog Post & Recipe:
Ginger Soba Noodles Recipe
You can certainly make the dressing a day or two ahead of time. Just give it a good shake and a taste before using - then adjust the salt and balance if needed.
Blog Post & Recipe:
It's the small things that make a difference - Pasta With Meat and Fennel Ragu
In this meat sauce or ragú, I have substituted the usual celery stick with fennel and added fennel seeds as well, they have a more rounded and sweeter flavour than the vegetable.
Blog Post & Recipes:
Things to do with (Estonian) black pudding aka verikäkk
Verikäkk is basically a dense black pudding (also known as blood pudding or blood dumpling). It's a mixture of (usually pig's) blood, flour (rye, barley or wheat), fried onions, lard/bacon and seasonings.
Fried black pudding with sour cream ... Fried black pudding ... Fried black pudding crisps
Blog Post & Recipe:
Creamy egg sandwiches without the mayo
I don’t like mayonnaise, but have been fancying egg sandwiches recently. So I made up this mayonnaise-free creamy egg sandwich idea.
Article & Recipes:
Purple haze
OVER the past couple of weeks I have been presented with purple carrots and purple potatoes, as well as some less vivid pink potatoes.
Purple Gem potato crisps ... Purple carrot and apple salad ... Purple carrot cake ... Trio of coloured potato mash
Blog Post & Recipe:
Estonian Soda Bread Recipe
If you think you've already seen a recipe for Estonian soda bread here @ Nami-Nami, then you're not mistaken - I indeed blogged about it some three years ago. However, that recipe was with ricotta/curd cheese, and this one uses kefir or cultured buttermilk.
Blog Post & Recipe:
Estonian Cabbage and Mince Stew
But somehow I always crave this dish in the early to mid-summer, when the cabbage tastes sweetest.
Blog Post & Recipe:
Tea Eggs
Tea Eggs are a Chinese specialty that you can find it food stands across Asia. They are a very unique taste made with spices, tea and soy sauce.
Blog Post & Recipe:
Steamed Pork Belly With Lily Buds
The lily buds lend a floral Chinese herbal note - the kind you get when you catch a whiff of Chinese herbal medicine shops - to the dish, with a subtle meaty aniseed flavour from the star anise.
Blog Post & Recipe:
Gobi Tamatar/Cauliflower with Tomatoes
As ill famed as this flower might be, I don’t think it stinks; I think it is one fantastic thing that absorbs a lot of flavors.
Blog Post & Recipe:
Decadent Lenten Buns
It's Shrove Tuesday here in Estonia today, which means that people eat copious amounts of vastlakuklid aka Lenten buns aka semlor today ... this year I decided to be a bit more adventurous, so I flirted with chocolate Lenten buns and marzipan-raspberry buns.
Article & Recipe:
Nigel Slater's roast chicken recipes
Sometimes I roast a chicken without the usual anointment of butter or olive oil. Just a generous scattering of sea salt and black pepper over its skin and a handful of aromatics up its bum. [he gives instructions]
A warm chicken and orange salad for winter ... Apple and rhubarb purée with almond brittle
Blog Post & Recipe:
SriLankan Coconut Dhal
Although the soup has some sugar in it, it's more of a "savoury" soup, served as a meal on its own, preferably with some ham sandwiches on the side.
Blog Post & Recipe:
Estonian Milk Soup with Pasta Shapes
I must say here that I am not a great dal person and avoid it most of the times,but can vouch for the taste of this dal.Thanks, Maninas for the hearty recipe.
Article:
How to expand your cooking repertoire
GET THE BASICS RIGHT ... TEST FOR RELIABILITY ... SEARCH FOR RECIPES ... TRAVEL THE GLOBE [read non-British cookbooks, she means] ... MAKE IT AN EVENT ... TROUBLESHOOTING ... EMBRACE CHANGE
