The inspiration for this dish comes from the cookbook “Meine Bayerische Küche” (“My Bavarian Kitchen”) by the prominent German chef, author and restaurant owner, Alfons Schuhbeck.
The soft and flat Pita bread is common in the Eastern Mediterranean and the Middle East. Baked daily several times, it serves as a side dish to many meals. It consists of a simple, slightly salted yeast dough and is traditionally baked directly on the bottom of a stone oven.
If you like to cook Moroccan or North African food, or if you’re tired of using the same old spice blends over and over again, then one thing you need to add to your spice rack is Ras el Hanout. Ras el Hanout is a spice blend common in North African cooking, and features especially heavily… Continue reading Moroccan roast chicken on vegetables
I discovered this recipe once in a French cookbook. The grilling season starts again and a slice of this butter tastes excellent on a grilled steak.
This cake is traditionally baked in the Christian regions of Eastern Europe for Easter and is one of the typical Easter foods being blessed on Holy Saturday. The blessing of the Easter food, or the “Swieconka” is a tradition dear to the heart of every Pole. Being deeply religious, he is grateful to God for… Continue reading Babka (Yeast Cake with Raisins)
It always makes me happy when I go shopping and surprisingly find something special. The other day I discovered in my supermarket around the corner smoked whiting. Smoked fish seems to be a rarity in American supermarkets. My joy was all the greater. I immediately thought of this delicious spread, which I haven’t done and… Continue reading Mackerel spread
The sour flour for my Polish Easter Soup is now ready. Here you can read again how I did it. After the fermentation process was finished, I let the liquid pass through a sieve and stored it in the refrigerator in a jar. Now, I’m going on with the cooking of my Polish Easter Soup. I wish you all… Continue reading Zurek (Polish Easter Soup) Part 2