Food blog with recipes and food for thought. Like words into novels or notes into melodies there are thousands of tastes out there to be explored, combined and enjoyed. Happy cooking!
Another rhubarb season is upon us. We´ve already had therhubarb crumble tartand cake.Tick. They taste as good as unforgettable classics ever.This time we are (...)
A friend of mine recently injured his knee while snowboarding. I promised some cake as appropriate mood raiser and "medicine". This sweet lemon bread is based (...)
I had an opportunity to meet with some oat growers in Scotland recently. Some of them are farming and growing oats for several generations. We talked about (...)
Austrian fresh cheese spread - LiptauerRecently I was invited to an Austrian dinner. The dishes served were entirely vegetarian which some might find (...)
Radishes are bitter, you say? Indeed, on their own they can be. That bitterness can bring a blessing when combined with other ingredients that are mild and (...)
A true Italian Mamma will probably call my way of making bruschettas a blasphemy, but since I don´t own a brustolina, I am not going to go without serving (...)
Potato and asparagus salad with fresh garlic sauce
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The farmer´s market is getting busier and more colourful as the summer advances.Strawberries from local farms in Thurgau or Seeland have almost elbowed out the (...)
Yeast pancakes with raspberry sauce? Because........ it is Sunday and an opportunity to take more time to make my breakfast, the most important meal of the (...)
Fresh juice cocktails with apple, cucumber, and celery
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After a period of contemplation whether I need another kitchen gadget I took the decision to invest in a juicer. I had managed through a couple years making (...)
Beetroot carpaccio with goat cheese and Estonian kilu
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On the 24th of February 2015 Estonia is celebrating it´s 97th birthday.In the era of global access to everything we are exposed to innumerable possibilities. A (...)
Sweet Poppy Seed RollsThe first blog post of this year is inspired by the culinary fascination of poppy seeds that the Austrians are maintaining in their (...)
Estonian pearl barley soup "Kruubisupp"Probably the most popular pearl barley soup in Switzerland is the Bündner Gerstensuppe. When I moved to Switzerland I (...)
It is December and Christmas is all around. No sight of snow, temperatures above zero Celsius, constantly. Two weeks ago the Bern Christmas Market emerged (...)
The only available road to Lo Manthang is this ancient mountain path"Tashi Delek" is a documentary about a teenage monk Tashi in Mustang, the Forbidden Kingdom (...)
Roasted Figs with Goat´s Cheese @ Lime Or LemonCompared to a few years ago figs are conquering the way more and more into my kitchen. Starting in August I look (...)
Lime or Lemon & Co mushroom picking in Estonia ... Oh look, there is more...and there...Look what I found ... Is it edible?September is mushroom season in (...)
Eton mess, a traditional English dessertBerries are health bombs.They hide a wealth of antioxydants, vitamins and lots of vitally important nutrients. People (...)
Rhubarb seasonhas passed its peak. The glossiness and juices start to disappear from thepinkish-crimson stalks. To celebrate the beginning of the summer that (...)
If you havequestions like "What to do with a box of small champignons?", "Any ideas for an easy side dish?", "What should I do with all the herbes de Provance (...)
Spring began this week. I noticed this at the marketbecause the wild garlic had arrived. I also noticed that in a small supermarket where I and my colleagues (...)
Pea soup is one of the traditional dishes that is eaten at Vastlapäev. Vastlapäev (Shrove Tuesday) is a moving day in the Estonian folk calendar and is the day (...)
The winter vegetables still rule at the farmer´s market. Salcify, aka vegetable oyster orSchwarzwurzel in German, is one of them. The roots with pitch black (...)
A new year is well on its way and half of January is already gone.According to the Estonian folk calendar January 14th was the day when winter´s back was (...)
