So easy to make, yet very tasty.
The differences between various sauces is usually very slight, but it can still be quite remarkable. Just adding or changing one or two ingredients means a lot for the final result.
It is said that on the last supper Jesus and his apostles ate lamb, and from there originates the tradition to eat lamb during easter. Originally lamb was part of seder, traditional Jewish feast that marks the beginning of the Jewish holiday of passover.
This time we were ready for fried halloumi. Sanna Kekäläinen, the author of the article, served halloumi with mayonnaise, but I would rather use smetana, and instead of Gochujang chili paste I used Sambal Oelek chili sauce.
Any food made of lamb is loved in many countries, especially at Easter.
Simmering food on low temperature is an old tradition to which electrical slow cooker pots have brought a new dimension.
Not eating meat is a decision,
eating meat is an instinct.
When my daughter and her boyfriend moved to another apartment some time ago I had the good luck to find about three pounds of venison in their freezer.
Shiny days, warm evenings, gentle wind, fragrant garden and birdsong – summer. And, of course, all those great delicacies made outdoors as long as the weather stays beautiful.
This was such a delicacy that my mouth starts watering just by thinking of them or watching the picture above.