We mostly make our food from gluten free ingredients. I can’t eat anything containing gluten without getting some unpleasant symptoms. Hence you’ve noticed that in the titles of recipes for pasta and pastry dishes words gluten free are always included. Continue reading “Minestrone soup – gluten free”
Salmon is for many. It’s excellent when fresh-salted, delicious when smoked, tasty in soups, almost heavenly when flamed and it can be made seasoned with various ways… in other words: it is always good, no matter how you make it. Continue reading “Dukkah salmon and vegetables baked in the oven”
Frozen mussels are always available. Fresh ones, on the other hand, you can find from stores only during the cold water season (from September to April), if you absolutely want to make this delicacy using them. Fresh mussels are usually sold in mesh bags and because they have to be kept alive all the way to cooking, you should not bring them into your fridge to wait more than one day before cooking. Continue reading “Blue mussels in creamy garlic sauce”
When you are very busy and you still should find time to make something to eat.
When it’s hard to figure, what to make for food just today.
When your budget is tight.
When you’re not in a mood to stand beside the stove, not even 30 minutes.
When you’re so hungry you can’t wait too long for food.
Then make this kind of chicken sauce – ready in the same time as the rice is cooked. Continue reading “Yellow chicken sauce”
One of my sisters used to live in France, Strasbourg for a few years and thanks to her this meal became a part of our cuisine too. I have always loved this food and can’t really remember why we haven’t seen it in our food table during the last ten years: perhaps my husband got fed up with it or perhaps my children were not so fond of it. The main thing is though that I remembered it, made it and really enjoyed it. Continue reading “Choucroute garnie”
From Wikipedia: “Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth and caramelized onions.” Continue reading “French onion soup”
I do not find anything wise to say about chicken at the moment. So much though, that surprisingly persistently in one’s mind has lived the idea that chicken has to be eaten with rice – not f. ex. with pasta or potatoes. Continue reading “Baked chicken and vegetables”
In the good old times I used to bake doughnuts every First of May. When I started a gluten free diet, I didn’t make them for a long time. To make a perfect gluten free dough you need a couple of tricks in order to succeed. I can do the dough very well nowadays although I used to think that rolling and stretching doughnuts is just mission impossible. Continue reading “Gluten free doughnuts”
Although the sweet potato is commonly thought to be a type of potato, and though it looks quite much alike, it does not belong to the same family (Solanaceae) with it. Continue reading “Sweet potato rösti”
In the end of November 2018 I published a recipe “Broccoli in pine seed butter” (in Finnish, recently published also in English) and it belongs to the series “delicious food, that is easy to make with just a few ingredients”. And here comes another which is surprisingly tasty salad in all its simplicity. Continue reading “Honeydew and feta salad”