Sunday Beef Stew
With the cool weather at our doors, I think there is nothing better than a warm, and meaty dish for the soul:) If you are looking for an easy recipe, and you want comfort food, well this recipe is the one!
Tips and Tricks for great Portobello Mushrooms
In this post I will explain on how to clean your Portobello mushrooms correctly, how to marinate them, and how to cook them perfectly! This recipe is a great side dish or perfect for a special lunch with a friend that you want to impress!
How to use whey from cheese making?
So many times I came across recipes for making ricotta cheese at home. But I couldn’t find any recipes like my Whey Pancakes recipe, to use the Whey from the cheesemaking process. You know when you make cheese there is a light liquid left behind, called in French “le petit lait” or “whey” in English, you can see that here. And on so many articles they would suggest to make bread, cake, pancakes or even use it to feed your plants in the house or in the garden but I could not find any recipe. Well since I am a recipe developer I had to do it! Here it is…
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Did it ever happen to you that you want to eat something new but you don’t know what? Well, that happened to me the other day. I looked into the caverns of my fridge and found two poor zucchinis and one big eggplant screaming at me, “WE NEED TO BE EATEN AND SOON!”. So I came up with the idea to create a vessel to rescue my poor vegetables. I based this tasty eggplant recipe on one of my favorite dishes called Rollatini. If you are looking for a vegetarian recipe that tastes great, this is it.
By the way, Rollatini is not the actual name for it. The dish is called Involtini di Melanzane in Italy.
Cheese… Who doesn’t love cheese? If you have cheese you are okay 🙂 I don’t drink milk because I don’t like the taste, but I do love cheese. Ever since I tried this recipe, I stopped buying ricotta cheese from the store. My homemade ricotta cheese is so much better! There are similar recipes on the Internet, but mine is a little different in a sense that you will taste the lemon in it. It is fresh, a little tangy, and so much better than store-bought cheese. You don’t need fancy equipment or special tools, just a simple cheesecloth or even a clean light dish towel will do the trick! Don’t be afraid of making your own cheese – it is fun and really rewarding! You can even make your homemade cream cheese with this ricotta. Just add 1/2 cup of 35% cream and a pinch of salt to your prepared and cooled ricotta cheese, and mix it well with a hand blender. Keep it cool and it’s good for a week.
Warm Soup for the cold weather
That’s it, winter is here! It is very cold outside and a thick layer of snow covers the ground. It’s time for a nice bowl of hot soup! I don’t know about you, but I like to know the origin of the food I cook. Where it’s coming from and how the recipe started. So, here is a little bit of history of the word minestrone. In the meaning of thick vegetable soup, it was attested in English from 1871. The word comes from the Italian word for “that which is served”, and cognitively similar to “administer” as in “administer a remedy”. This soup could often contain herbs, beans, bits of pasta, ect., and it is served with Parmesan cheese.
Beets! I just love beets: in homemade juices, in soups, in salads and even as a food colorant to make the pink frosting on cupcakes. They are sweet, beautiful and very good for our health! This Russian beet salad recipe was given to me by my father-in-law, and I make this salad every week starting in late fall until the end of winter. That’s when the beets taste the best! Continue reading
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