Red Currant Trifle
We picked our four shrubs of red currants almost a month ago. And some yet not ripe berries were left on the bottom of the shrubs for later. When I picked them recently, there wasn’t enough for the...
View ArticleHow we Celebrated Christmas in Estonia
When people are away from home, sometimes they start doing traditional things that they didn’t use to do at home. You go to another part of the world and by all means have to have some traditional...
View ArticleForever Young
We are sitting in Olde Hansa restaurant in Tallinn. After more than bountiful medieval feast a dessert arrives – Rose pudding savoury, Velvet Delight of the Nobility. Waiter, dressed as a page,...
View ArticleTuna with Capers and Zucchini Julienne
Love tuna! Amazing recipe! Tuna with Capers and Zucchini Julienne for 2 persons 2 fresh tuna steaks (about 200 g each) 1 zucchini 1 Tbsp capers 2 cloves garlic a small bundle of fresh parsley leaves...
View ArticleQuick New Potato Roasties
If you roast a piece of meat in the oven the obvious thing to do with the drippings is to make a gravy. But sometimes, just sometimes, you just don’t feel like spending another minute to prepare the...
View ArticleOlive Salad
This is supposed to go into a muffuletta. But it deserves a post for itself. Because it’s awesome And because it’s so much more than a muffuletta. It’s a heaven on a crostini, or just a sandwich. Or...
View ArticleWalnut Stuffed Squids
Squid love today Walnut Stuffed Squids 800 g large squids 1 onion 50 g of a day old bread fresh oregano 50 g raisins 50 g walnuts 3 tomatoes 2-3 cloves garlic a bundle of parsley olive oil salt and...
View ArticleChunky Marinara
Marinara fits well almost everywhere. On a pizza, in pasta, on bruschetta… Probably each one you had was a slightly different from another. I am currently in a chunky marinara phase Chunky Marinara 1...
View ArticleIbiza for Beginners
Sant Antoni de Portmany You don’t go to Ibiza for food. You go for the beaches, parties, sun and some of the world’s best clubs. Food is a mere fuel you burn in order to survive the crazy lifestyle....
View ArticleSour Cherry Phyllo Pie
There is something about a cherry pie. And where I come from, it’s a phyllo pie, and sour cherries are used. When picking time comes, and when they lay cozy in their crates, it’s time to pit them and...
View ArticleMuffuletta
The sandwich just got bigger and better! Muffuletta Loaf 120 + 230 ml water 2 tsp dry yeast 130 + 420 g flour 1 1/2 tsp salt In a bowl mix 120 ml lukewarm water, 1 tsp yeast and 130 g flour. Cover...
View ArticleFattoush
A friend brought me a jar of sumac spice a while ago. I had no idea how to use it and it’s been laying on the shelf forgotten. And then I stumbled on a fattoush salad, and usually there is some...
View ArticleOur Growing Egde / Oko Resto
Only a very few recognize food as the high adventure it really is. The excitement of discovery of a rare spice in a shop. The adrenalin rush while alive, moving scorpion on a stick is about to be...
View ArticleBounty Cake
When I think of a cake, I think of Bounty. A must on every birthday in my family for years, and still everybody’s favorite. It entered our lives during the 1990-es, when my mother got the recipe from...
View ArticleBake Fest – Event Announcement
Hello my friends! I here with the announcement for the famous Bake Fest! This month, thanks to Vardhini from Cooks Joy I will be your host I bake a lot. Daily. Love that sweet anticipation while...
View ArticleOur Growing Edge, August 2013 Roundup
Our Growing Edge is all about adventure, experiment and new experiences with food. In August we’ve been busy and made an incredible number of 20! posts. 20 stories and 20 new experieces. Thank you guys...
View ArticleBanana and Chocolate Jam
My jam is banana jam. With chocolate. Perfect with pancakes and crepes. You’re gonna love it, I’m sure In Belgrade, one of the most beloved crepe filling is Nutella-banana-cookies and this jam is like...
View ArticleHomemade Tomato Sauce
My favorite family gatherings are when we make ajvar and tomato sauce. We stay at our country house and we peel the peppers or strain the tomatoes. Sometimes we cook jam. We dry the jars in the Sun....
View ArticleHot Stout BBQ Sauce Burgers
Maybe the world doesn’t need another burger recipe, but I really needed to share Because I’m always in a mood for a burger If anything, you really need to check out these awesome buns and the sauce is...
View ArticleSheep Milk Cheese with Grapes and Walnuts
A prefect autumn appetizer. With fresh, full fat eastern Serbia cheese and grapes freshly picked from my friend’s vineyard. Strong and delicate at the same time. You’ll love it! Sheep Milk Cheese with...
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