Probably the best known breakfast cereal mix, Muesli was invented by a Swiss doctor, Maximilian Bircher-Benner at around 1900 for its health properties. Ever since, this lovely cereal mix has become a favorite all over the world, and one of the greatest things about it is how highly adaptable it is to personal preferences, if you make it at home.
It's very easy to make, you skip a ton of extra sugar and additives, and you also add almost any combo of cereals, nuts, dried fruit and even herbs and spices. Whatever suits your fancy :). Here's a basic recipe to get started.
Last year: Crab starters with guacamole and black sesame.
Two years ago: Pumpernikel rounds with beef ham, mustard and cornichons.
Three years ago: Simple bundt cake with raisins (Romanian guguluf).
Four years ago: Pasta alla carbonara (Italian) and Ginger-lemon chicken breast with honey-spicy vegetable sautee.
These little buns are traditionally made and enjoyed in Sweden on the 13th of December, known as St Lucia's Day. The history of the Lucia buns (or light buns, since St Lucia is a saint associated with lights) is pretty cute. According to legend, on December 13, 1764, a gentleman in Sweden was roused in the middle of the night by a beautiful voice. He saw a young woman in white moving through his room singing. She had wings and was carrying a candle. She was revealed to be Lucia the Saint. She brought light, food, and wine as comfort on what was, in the old Gregorian calendar, the longest night of the year. She's still an important cultural icon and the holiday celebrating her is still very much alive. (A bit off-topic, I even had a perfume some years ago which was named in her honor and that was supposed to smell like "warm light". The model posing for the perfume's commercial was a very pretty Northern-type of beauty with almost whitish hair and very large eyes.)
Anyway, try the buns. They're not very sweet, but the saffron flavor is so intense and addictive you'll go through them faster than you planned. :)
Recipe source(s): here, here and here.
Last year: Ciorbă de burtă falsă (Romanian shiitake and chantarellus mushroom soup).
Two years ago: Crispy duck with five spices (Chinese).
Three years ago: Tapenade, wild mushroom and red onion galette (vegan).
Four years ago: Romanian and Moldavian "Tochitură" with polenta.
Scandinavian comfort food at its best - a hash made of diced left-over veggies and meat, closely related to the British bubble and squeak, and topped with a delicious sunny-side up fried egg. Pyttipanna means "small pieces in pan" :). It's often called just "pytt", or sometimes 'hänt i veckan' ('happened this past week') - reflecting the dish's origins to be something you make with leftovers. In Denmark it's called "biskemard", which means something that's been mixed together.
The great thing about it is that it's so delicious that it's totally worth it to make from scratch. No need to wait for leftovers to make this goodie. Also, rumors say it's a great hangover food. Not that lil-o-me would know anything about that ;).
Recipe source: Mazi.
Last year: Köttbullar med Potatismos (Swedish meatballs with mashed potatoes).
Two years ago: Onion-Gouda-bacon fritters.
Three years ago: Turkey fillet with chestnuts.
Four years ago: French onion soup with oregano, toast and emmentaler.
The most interesting thing about this cake was its unique and intriguing combination of textures. The cake layers were moist but firm banana cake, the cream gathering up between them was a combination of dulce de leche layers and pillow-y whipped cream with banana and chewy marshmallow bits; while the top was slathered, as you can see, with dulce de leche and whole marshmallows to finish everything off.
The dulce de leche is, of course, intensely sweet, while the cream was almost not sweet at all, except for the occasional banana or marshmallow bit. The overall taste is thus balanced and contrasting and lovely :).
Sounds irresistible? Well, it really was. :)
Not too complicated to make, ready in about 1 h and a half or so, in a very relaxed pace.
Recipe only slightly adapted from Good Food.
And as a post-scriptum, this cake is meant as a celebration for yesterday (Romania's National Holiday) and for today (which marks the 4 year anniversary of my blog). :)
Last year: Peanut butter marbled brownies + 3 year blog anniversary.
Two years ago: Cocoa macarons with chocolate cream cheese filling + 2 year blog anniversary.
Three years ago: Classic chocolate cream pie (American) + 1 year blog anniversary.
Four years ago: Complete meal salad with basil and Simple fried bananas with cinnamon and honey (Central and South American). (A.k.a. the humble beginnings).
The Toad in the hole is a typical British dish consisting of sausages baked in a Yorkshire pudding batter. The recipe's source and etymology is disputed (it may have been called "Frog in the hole" at some point, and it's still not clear if the name has anything to do with the image of a frog sticking out from a mud hole), but it's origins are definitely pretty old, considering that there's a recipe for it since 1861. :)
I'm really not a fan of sausages myself, but when you cook for men... meh, you compromise. :)
Recipe source: here.
Last year: Kolrābju Salāti (Kohrabi and apple winter salad) (Latvian).
Two years ago: Broccoli and coconut stir-fry (vegan).
Three years ago: Hummus (Middle Eastern).
Valeriana salad (sometimes also called field salad) is an old favorite of mine. It tastes "clean", which means it tastes like a basic fresh green, without any specific flavor - like, for example, rucola tends to have - but that doesn't make it plain; it just makes it a nice canvas for showing off other flavors. It also has some nice health perks, but don't overindulge in it at one time, since it can get you sleepy as a side effect.
For this salad, I've played with some nice Asian-inspired flavors: the central stage was reserved for the kumquats, but they were also accompanied by sesame oil, fresh ginger, almonds, red onion, rice vinegar and cilantro. I loved it. Give it a try. :)
Recipe adapted from here.
Last year: Kartupeli ar Dillēm (Boiled Potatoes With Dill Cream) (Latvian).
Two years ago: Khoresht-e-Fesenjan (Iranian chicken, walnut and pomegranate molasses stew).
Three years ago: Amaretto chocolate milk pudding (German).
This Lebanese cake squares have a special texture, given sometimes by the coconut flakes, sometimes by semolina flour, sometimes by a combination of both (as in the version I made here). It's topped with almonds and soaked at the end in a very sweet rosewater or orange blossom infused syrup. That final touch gives is its trademark Middle Eastern taste and feel - not only through the flowery flavor, but also because a lot of desserts in the area are really sweet and soaked in syrup (think baklava or katayf). All in all, I really loved this cake and I think it's very approachable: it can work both as a everyday cake (fancied up a bit, I admit) or as a special occasion cake. Enjoy.
Recipe sources: many, notably here and here.
Last year: Nashi pears in wine syrup with walnuts and walnut cream.
Two years ago: Artichoke and cous cous stuffed mushrooms (vegan).
Three years ago: Red lentil ragu with basil and ajvar.
This was really, really, good. Fresh green beans are cooked with chickpeas, tomato sauce, cumin seeds, onion and garlic and lots of delicious olive oil. It's surprisingly easy to make and just as surprisingly comforting considering "comfort food" isn't what people usually associate with vegan dishes. I would include it in my top ten recipes I actually make it at least twice a week when the beans are in season. Do try, especially if making a meat-based main course of Lebanese or Middle Eastern origin. The beans could be a great side to it.
Recipe source: Saveur.
Last year: Crisp rosemary flatbread (vegan).
Two years ago: Pork steaks with sage sauce and caramelized apples.
Three years ago: Winter tabbouleh with roasted eggplant and feta.
Spicy black tea with a bit of milk and sugar, all in the masala style. The spices used are fresh ginger, cardamom, peppercorns and cinnamon. A cup of this will warm up and beautify the coldest days. And you know the saying (and if you don't it's about time you did, 'cause it's one of my favorite sayings), "Where there's tea, there's hope". :)
One recipe source (though incomplete, as one person pointed out in the comments) is Saveur; so here is an alternate.
Last year: Red lentil and sausage stew (British).
Two years ago: Savory hazelnut bread (vegan).
Three years ago: Fettuccine Alfredo (Italian).
This is my mom's recipe for Sărățele. I already featured a simplified version of them before, but it's nothing compared to the authentic one here.
The straws are made from a butter and egg dough rich in grated cheese, cut into strips and brushed with beaten egg. Some minutes later in the oven they transform into golden crunchy salty and flavorful snacks that remain tender and crisp for 4-5 days, so making larger batches is perfectly fine. My mom always makes them for holidays (like Easter and Christmas) and our little toddler Mira seems to be crazy for them too (and she's a very shy and picky eater when it comes to most other foods but these).
Enjoy.
Last year: Kashmiri chai (Indian cardamom tea).
Two years ago: Zucchini, bean and cheese quesadillas.
Three years ago: Baked Camembert with rum raisins (French).
Although it's called Hawaiian, this pizza was actually invented in Canada and is an important part of the country's cuisine. Found in almost every pizza joint across the world, the sweet and salty combination of light ham and pineapple bits quickly became a classic.
Here I made it on wholemeal crust for a healthier and crispier base :).
Still, a note (to self and to others), I think the ham and the pineapple pieces should not be added at the beginning of the baking (as I did here), but 10 minutes before the end, to avoid the charred edges of the ham (pictured above). Unless, of course, you like your ham a bit charred-crispy around the edges, in which case I take it all back :).
Later edit: this is a better picture from another time I made it :).
More on the history of this pizza here.
Last year: Barmbrack (Irish cake loaf for Halloween).
Two years ago: Zucchini cream soup (vegan).
Three years ago: Chocolate banana bread with white chocolate chips.
A pasta frola is one of the most popular sweet pastries (or pies, like in this case) from the South American cuisine in general and from the Argentinian one in particular. This kind of sweet confection is so popular that there's even a saying there, "La vida no es una pasta frola", which translates to "life is not a pasta frola", meant to warn about the less sweet part of life, I guess :).
A pasta frola always comes with a sweet filling, often fruit-based, and with a shortbread cookie-like crust. It was imported at first via the Italian cuisine (which had a huge influence on the Argentinian and Uruguayan food cultures), but it is now almost a nation dessert for Argentinians. The most popular kind is this one, Pasta frola con dulce de membrillo, filled with the quince jam used for so many other South American and Spanish foods.
Recipe source: here.
Last year: Creamy white bean dip / spread.
Two years ago: Broccoli, chicken and cheese casserole.
Three years ago: Potato, cheese and mushroom gratin.
This dessert is the Greek and Turkish variant of the generic Arabic sweet usually called Kanafeh (or kunefe or similar names). It consists of very thin vermicelli noodles (or shredded yukka dough) and ground walnuts, layered and soaked in a concentrated sugar syrup, and then baked a bit until golden brown. It tastes very sweet (much like Arabic-Turkish and Greek pastries in general, just think of the well-known Baklava) but flavorful. It's also surprisingly easy to make. Give it a try.
Last year: Pumpkin and sage soup.
Two years ago: Potato, sun-dried tomatoes and herbs creamy salad.
Three years ago: Scottish cardamom griddle scones with butter and honey.
The green-colored cilantro rice (its name literally translated as "Green rice", by the way) is one of the most common sides you could include in a Mexican meal. Pretty easy to make, it's obviously delicious enough to eat on its own, without a main course. Traditionally it's made with chicken stock, which gives a lot in terms of the overall final flavor of the dish, but I guess you could replace it with vegetable stock to keep the dish vegetarian. (Your loss, anyway :P).
The cilantro flavor is quite enough to make the dish unforgettable, but garlic and chili peppers also contribute to it. Enjoy :).
Recipe source: Saveur.
Last year: Aztec hot chocolate.
Two years ago: Rosemary, Gruyere cheese and potato bread.
Three years ago: Tagliatelle with Gorgonzola and spinach sauce.
This is a nice and fast vegan snack for when you have left-over pitas and/or hummus and you also want to keep it vegan. Click on the links in the above sentence if you want to see my recipes for making your own, or just use store-bought. I'm not judging :)
Spreading things inside the pita's pockets is actually the way these breads were intended to be eaten, and hummus is very often the spread of choice in Middle Eastern kitchens, followed by various combinations of veggies and meat bits. This time, I added green chili, scallions and natural (kalamata) olives and it was perfect and pretty light. Enjoy :)
Last year: Hasselback potatoes (Swedish).
Two years ago: Salată de varză (Romanian white cabbage salad) (raw vegan).
Three years ago: Simple strawberry, cream and rice crispies treat.
I fantasized about making this pie for a long time until I finally got my head around to actually making it. The crust is filled with grated pumpkin flesh mixed with some sugar and chopped nuts. An extra piece of crust is rolled and cut in little star shapes, which are then dredged through a spicy sugar mix. After they get the sweet-spicy treatment, the stars are placed on top of the filling.
The result is just as lovely as I imagined it would be :). Enjoy.
Recipe inspired from here.
Last year: American pumpkin pie (from scratch).
Two years ago: Lemon pepper grilled chicken.
Three years ago: Fritata with bell pepper and Tirolean sausages.
This cream soup made of roasted chestnuts, butter, onions, dark rye bread and sour cream is a rare traditional German treat, served in the most exquisite of guesthouses (that's how restaurants which serve traditional food are called). I sampled it a few times, and then decided to make it myself. It's pretty fast to make, it tastes really special and earthy and I've come to associate its smell and taste with the idea of fall itself.
To make it, you need a handful of pre-cooked chestnuts. Either take the time to roast them yourself, or buy them pre-cooked (but do expect them to be a bit pricey). Anyway, it will be totally worth it. ;)
Enjoy.
Last year: Autumn chestnut and beetroot salad. (October seems to set me in a mood for chestnuts).
Two years ago: Fig, rosemary and mascarpone tartlets.
Three years ago: Spicy Guinness mustard (Irish).
This is one of the best Asian soups you could have. It's not too spicy (for those of you who are reluctant to Asian cuisine because of this), but full of flavor from the slow cooking of the beef and the bamboo shots (I really love those) and the ginger and the pepper and the fish sauce :). (I got enthusiastic all over again just by reading this list). The point is that the ingredients are simple and few (again, for an Asian recipe), but the result is amazing. Do try it.
Recipe source: here.
Last year: Crispy chili beef with broccoli (stir-fry).
Two years ago: Green tree (cocktail).
Three years ago: Baby making and no cooking :).
Bob chorba is one of the most well-spread Bulgarian national dishes. The vegetarian version (presented here) is sometimes called the "monastery version" because convent communities often keep a meatless lent. Nevertheless, sometimes various kinds of meat are added to the soup. You can find out more out the accepted variations and ingredients by following the wiki link above. What I liked most about this soup was the touch of fresh summer savory (a type of thyme) and of fresh mint. It really gives the regular bean soup an interesting and delicious touch which you've never encountered before in a bean soup. Enjoy.
Recipe source: here.
Last year: Caviar on mashed potatoes (Russian).
Two years ago: File Marajoara (Steak with melted cheese) (Brazilian).
Three years ago: Baby making and no cooking :).
This is a no-added-sugar and low-fat version of a country home cake typical to the South of Italy. Made with polenta flour, stale bread, olive oil and apples and sweetened with dried fruit like raisins and figs. A healthy alternative to richer cakes, perfect to serve at breakfast or as a mid-day snack, accompanied by milk, coffee or tea.
Recipe slightly adapted from here (I added a little rum to moisten the fruits).
P.S: I cooked this on a spontaneous visit and all I had to take pictures with was a very old camera. In case you were wondering about the low quality pics.
Last year: Alivenci (Polenta cream cake bars) (Moldavian and Romanian).
Two years ago: Mascarpone marbled brownies.
Three years ago: Baby making and no cooking :).
Da yum. Quince jam isn't really that well-known in the Western world, since quinces themselves are sort of an exotic fruit, but both the fruit and the confection couldn't be more at home in the Romanian traditional kitchens :).
The great thing about the jam is that it's made with regular sugar and not pectin-enhanced sugar, since the fruit is already naturally rich in pectin and the jam jellies up with no artificial help. This is as good and natural as jam gets, people. And it's insanely flavorful. And it's also a key ingredient in some foods, like sauces (the Italian mostarda vicentina) or tarts (the Argentinian pasta frola). So get yourself some quinces and get canning. Enjoy.
Recipe source: here.
Last year: Chicken and pomegranate molasses stew (Middle Eastern-style).
Two years ago:Penne alla vodka (Italian-American).
Three years ago: Baby making and no cooking :).
Gnocchi are a type of soft potato-dough pasta or dumplings very loved in the Italian cuisine and Italian-influenced cuisines all over the world. The Italian immigrants often held on the gnocchi as a strong part of their "home" comforts and culinary identity, thus popularizing these little soft treats in whatever country they went to.
A really delicious way of serving them is by slathering in rich freshly made pesto genovese (basil pesto). Easier to make than it seems. Enjoy.
Recipe source: Saveur.
Last year: Pizza Margherita (Italian).
Two years ago: Pickled carrots in salt brine with honey and mustard (vegan).
Three years ago: Baby making and no cooking :).
