I have to admit, I did not like pastel de arroz that much when I was in Bilbao. As the basis for Carolina – yes, but alone – not my favourite. This changed when I made it myself, at home. It’s so creamy and buttery, not too sweet, you just cannot stop eating. And everybody…
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The Basque Country is supposedly the gastronomical paradise of Spain. And maybe it is, if you are a meat eater. Whether traditional or nouvelle, the Basque cuisine is very meat- and fish-based. So, if you are a vegetarian, surviving in this particular paradise will require previous research and careful planning. You can certainly eat well.…
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This is not a dish you can make on the spot and without effort. It’s not difficult, mind you, just a bit time-consuming. But it’s so insanely delicious that it’s worth the effort. You just need to plan well. Make a stock of konbu dashi first and keep it in the fridge for later. It’s…
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After excesses of Christmas comes the time of moderation, and after Christmas cookies – simple vegan chocolate chip cookies. Simple, but still delicious. And requiring patience: the dough has to be kept in the fridge for 12 hours! Honestly, I never managed that, the longest I kept the dough refrigerated was 4 hours. But it…
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Normally, I spend my weekends outdoors: running, biking, hiking and the like. But when the weather is cold and the days short, the time spent outside shrinks, while the time spent in the kitchen gets longer. Besides, Advent is baking time. So for the first Advent weekend I met with A. to bake some cookies.…
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I make no pretense at the authenticity of this recipe. I’ve never been to Mexico and this is not a Mexican dish. This is my variation, which I’ve been refining over years, until I found a perfect replacement for mince meat. With winter just around the corner, it’s time again for this comfort food to…
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I got this recipe from a K., who brought it from Chile. She actually went to a cooking class in Chile to learn how to make them. Of course, regular empanadas are made with meat and this recipe, too, had beef as the filling, but her teacher in Chile suggested using aubergine for a vegetarian…
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Did I mention that the blackberry season is on? And they are just everywhere. Wherever I turn – a blackberry bush. I even developed a habit of carrying a small box with me, so that I don’t miss any opportunity. I’ve already frozen a bunch of my harvests. I’ve made jam. And all the time…
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