Where winding roads, rusty rails, iffy health and lean budget meet the calm
In the previous post I covered the filo pastry popular in the Balkan region. Banitsa, or banica, is the Bulgarian name for this egg & white brine cheese (feta-style) pastry Continue reading “Banichka, the little sister of banica”
My friend Slavka makes the best use of filo (or phyllo) pastry sheets in Toronto. This thread features a few of her recipes. But before that, let’s set the stage. Continue reading “What is banitsa?”
In the previous post of this thread I discussed how to make pasta sauce from the last harvest – with green tomatoes. One can use the sauce in a variety of dishes, not just pasta. Continue reading “Chayote two ways”
I used mainly the vegetables and herbs from my Covid gardens for cooking this summer. Practically from end of May to end of September, all I needed was Continue reading “Last harvest, green tomatoes”
OK there is nothing spooky in the sea bream dish I made last night, aside from the fact that it was our Halloween dinner. Continue reading “Spooky Sea Bream”
OK, these days Covid-19 makes all the headlines and the news. Continue reading “Getting creative with your non perishables”
While working on our travel posts, here are a few simple ideas for your fall bbq parties. Continue reading “Simple recipes for fall BBQ parties”
We celebrate on Christmas Eve. The reason why and how this evolved is for another post. And we celebrate with family and friends. Continue reading “2018 Christmas dinner”
During festivities and parties, I’ve used this pseudo-guacamole as a base for a few appetizers with ingredients that go well with the horseradish flavour. Continue reading “Appetizers with horseradish “Guacamole””
Many people think that cooking should employ recipes where exact measurements and timing make the ingredients to a tasty dish. Continue reading “The recipes that aren’t”
Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.