Remember the Swedish Chef from Sesame Street? It’s a character I didn’t know as a child, but discovered late enough to fully appreciate it. After all, he is Swedish and he cooks, and I love both qualities. In one of his best gags he discovers that Swedish meatballs bounce. I wonder how the Swedish people react to this desecration of their national dish (I should ask around), but I can see a sense in this silly gag. Swedish meatballs are very firm, and I have the feeling this could have been what made the creators of the Swedish Chef come up with this scene. Continue reading
Zupa pomidorowa translates from Polish as tomato soup. If you ask me, that name’s just a mere description. That soup is so much more. Zupa pomidorowa is one of the most traditional soups in Polish cuisine. The culinary tradition of Poland is rich in soups, as a kid I did not love all of them. I loved very few soups, actually. But this one was my favourite. It has such a unique flavour, different from any other soup I knew.
Rose macarons. Made with actual roses, the flowers. This was my highest ambition when back in the summer last year I made a rose petal preserve. My mom suggested mixing it with strawberry jam and using that as a pie or brioche filling. She draws her inspiration from the Polish tradition of using rose petals in baked goods. As we experimented with the fragrant flowers, my mind was racing in the opposite direction, conjuring up the thought of rose macarons.
If you think that the only Irish food out there is potatoes, in this post I will try to change your mind. Please stay and read on. I spent a week travelling around Ireland and there hasn’t been one time that I wasn’t happy with what I ordered. And even if we have to narrow it down to the potatoes, they were delicious. But there is so much more. Ireland is a famed producer of beef and dairy, and while in Ireland I had really delicious meats and dairy products.
Hot chocolate in Italy is serious business. Every café serves it and it’s always deliciously thick. Even if it’s made from a bag, you can always count on the fact that it’s thick. Lusciously thick. Even instant hot chocolate that you get at the grocery store, you make it at home and it’s thick. Italians like their hot chocolate thick. The level of thickness may vary, generally it is still runny enough to drink, but you may also get hot chocolate so thick you need to eat it with a spoon. Real thick hot chocolate.
As much as french fries are the most heavenly of junk foods, and a mean side dish to any meat roast, they’re somewhat not ideal for regular consumption. There is, though, a healthier alternative that allows you to indulge on the pleasure of potato fries more often without feeling too guilty and that is baked sweet potato fries. I was not very used to sweet potatoes, but I became more and more familiar with this root vegetable after I moved to Sweden. Continue reading
Beetroot hummus stands out for its bright pink colour. As a hummus, it is of course made with chickpeas, but beets play a significant role and, obviously, leave their colourful mark. The presence of the beets is not only noticed visually, as the flavour of this hummus is very beety. Famous for its sweet taste, beetroot turns this pink dip into the sweetest hummus you can make. Ideally, you want to pair it up with something intense, and I’ve got something in mind…
So a new year has begun and it is therefore time for my annual personal post, one that is not so much about food or photos (although of course there is some of both) but it is mostly about me. I always appreciate to find out a more personal side of my favourite bloggers, so I think it’s legit I also open up to my readers in a more personal way from time to time. Don’t know how many people actually read all my posts apart from my mom and Gennarina (and they already know all my personal stuff anyway), but in case I have more readers than I reckon, here’s a little bit about my life over the past year. Continue reading
Grzane piwo is a warm beer-based drink flavoured with honey, lemon and spices. Mulled beer, basically. It is commonly served during the winter as an alternative to the more common way of serving beer: ice cold. Winters in Poland can get pretty rigid, with temperatures dropping as low as -30°C on the coldest days of the year. On such days a cold beer is not always the best of options. Luckily you don’t need to give up your favourite drink only because of the temperature. You can make grzane piwo.
It took me a few attempts to memorize and consequently correctly pronounce risgrynsgröt. It’s a compound word that, translated literally, means “rice grain porridge”. That’s pretty much what it is, as risgrynsgröt is a rice porridge. Lightly sweetened and always dusted with cinnamon powder, risgrynsgröt is a Christmas food traditionally served in Sweden. Sometimes it may feature an almond, but I’ll explain the almond part later. Continue reading