2 weeks has passed since my last post was published. Now try to guess, what I was looking for during all this time? Rhubarb is the answer. I haven’t found it yet and it’s a kind of culinary frustration as I was looking forward to cooking something with it so much (it’s hard to believe but I’ve never tried rhubarb yet). There is just no rhubarb in Bratislava, at least in all grocery stores where I usually do shopping and even farm market can‘t help this time. However, I don’t lose hope to bake my first Rhubarb cake.
So I will not write about Rhubarb in this post, but I will share Chickpea flour tofu recipe.
Continue reading “Chickpea flour tofu easy recipe”
After reading my so far favourite book about food history, Cuisine and Culture: A History of Food and People by Linda Civitello, I became interested in New World crops. Quinoa was one of them, but the price for even a small package was so high that I always held myself from buying it with a quote “stop buying avocado on a toast if you want to afford the house “. Last visit to Tesco brought me a surprise, 250 package of quinoa for the price that I could name “still overpriced, but I can try it”. What cook from quinoa on May in Slovakia when famous May bryndza cheese is available in all stores? I have an obvious answer: just combine these 2 products in 1 dish. The result is great 🙂
Continue reading “Warm quinoa salad with green beans and bryndza cheese”
I‘ve tried to bake these muffins for 3 times and each time I failed: they were or too dry and reminded cookies, or didn’t rise or “exploded” in the oven. despite of the fact that I followed the basic recipe, something went wrong (obviously the author just used baking powder with another “baking power”). Fortunately the fourth attempt was successful so I can finally share the recipe.
Continue reading “Chocolate and mint muffins recipe”
My newest addiction: visiting a country house in Nová Baňa, a small town surrounded by the mountains in central Slovakia. It’s a great place for digital detox (as I have internet only on my iphone and a signal is weak) and just for relax and cooking experiments*.
I’ve been there this weekend and found that spring came to Nová Baňa 2 weeks later than in Bratislava. Even lilac is not in bloom in Nová Baňa yet). This means that wild garlic is in a high season, so guess what did I take from my walk in the nearby forest?
Continue reading “Greetings from Nová Baňa: stuffed mushrooms recipe”