This hearty and warming soup is a typical tuscan dish prepared on sunday, and re-boiled in the upcoming days with old bread (the tuscan non-salty one).
Historically, Ribollita has been known as a recovery dish par excellence of the Tuscan culinary tradition. Try it home too!
You have this lazy weekend, but still craving for ome home made cake delicious cake?
Got some ripened bananas at the hand?
Now you can either lie on the coach or have your easy peasy home-made banana loaf ready for the oven within 15 minutes. Here the recipe!
Summer is coming and so the season of tomatoes will bes here soon. The best how to keep them nice and fresh is to conserve them in glass jars so you can use them also later on during th winter season and make this beautiful tasty tomato soup with bacon and onions! Enjoy!
If you are awaiting some guests at the weekend and you want to prepare a original home-made and easy appetizer for them, do not hesitate and try these easy cheese and black pepper Grissini (Bread Sticks) at home! With some prosciutto or home-made basil pesto this would be a favourite snack for everyone!
This recipe is so traditional and yet very international - across Europe. Traditional slovak "pirohy" might be compared to typical italian "ravioli" (or stuffed savoury pie) and the sauerkraut, complementing this dish in my recipe, is very typical, rustic part of the cuisine in Hungary, Czech Republic, Austria and Poland too. Not difficult to prepare, very fulfilling and nutritious meal, is also known for its cheap ingredients. Flour, potatoes, egg, onions and butter. Simple and good!
As it gets colder outside, I am getting hungrier. During cold days like these, I am usually craving for some traditional home-made food which would make me feel warm and satisfied. And because I love french cuisine so much, today I was cooking "Traditional French Onion Soup". Let´s get onto it.
This dish is notouriously known to everyone, or at least everyone who loves food. Honestly, I don’t know a single person who never ate a plate of Tagliatelle, Gnocchettini or Fetuccine with Ragu alla Bolognese before. Or "Spaghetti Bolognese" which you actually won't find in Italy in any (non-touristy) restaurant! Let's get down to cooking!
For the 3rd time presents the famous Gault&Millau it's legendary Genus-messe aka gourmet exhibition in Vienna. One hundred of the best chefs from Austria, Slovenia and other countries, 50 wine makers and best producers from around would comfort your taste buds for the whole weekend!