Easter breakfast — or Easter in general — in Polish tradition is a grand, fatty feast that clogs the arteries and makes the liver weep. This is somewhat understandable and rooted in historical context. Easter comes after Lent, winter, and the early spring hunger gap, when, even just a hundred years ago, there wasn’t much food to eat. Today, we no … Read more
Gryfny Shalad for Advent. That’s about the extent of my Silesian, which is barely better than my German. These languages are very much relevant here because *Hekele* is a Silesian Advent salad, sometimes also served on Christmas Eve. And Silesia is one of the most fascinating corners of Europe. Situated between Poland, the Czech Republic, … Read more
Stuffed vegetables are my comfort food and a traditional folk Polish dish.Poland and Germany are countries with allotment gardens. Small plots of land, originally on the outskirts of cities and usually belonging to working-class families, were an important supplement to the diets of many households in Poland until the 1990s. INGREDIENTS:– 500 g cooked white … Read more
Some lottery bonus of fate is that I’ve never been a fan of either sweetened carbonated drinks or those awful sweet Mars bars, Twixes, Pigs, or whatever those brown things with corn syrup and additives are called.Similarly, fast food. All those pizzas, hot dogs, burgers. Not even pizza. And I never really understood those fans, … Read more
Wild garlic, which is the best thing about living in Lower Saxony (besides being close to Hamburg). Here, it’s a local seasonal delicacy. Not as ubiquitous as asparagus, but available in every grocery store. INGREDIENTS:1 onion (about 100 g net)3 tablespoons of oil (30 ml)2 bell peppers (about 250 g net)150 g peanuts (see notes)150 … Read more
Food is an energy-intensive affair, whether it’s about industrial production and processing or home cooking. Of course, that also includes the intermediary stages, like institutional kitchen gastronomy. It’s worth examining our energy consumption in the kitchen and how we can reduce it. And it’s not just about the kitchen, as there’s already been a lot … Read more
One of a thousand dishes created from leftovers. The recipe, proportions, and ingredients should be seen as a starting point for a refrigerator review. The key elements are primarily protein and umami, two components whose absence in dishes is the main reason for saying ‘I won’t eat without meat.’ If I had a dollar for … Read more
As several people on Facebook loudly demanded the recipe, here is “Burmese tofu” . There are many versions and recipes for this type of tofu. Here’s the one I’m currently using, although I won’t hide the fact that I’ll be experimenting and searching (that’s why I love cooking – there’s endless room for exploration and … Read more
How to Make a Punk Salad from Leftovers and What’s Left, or 8 Rules of Salad Composition Like the 8 Arms of the Chaos starSalads, salads, salads. Hastur, hastur, hastur.Next to soups and casseroles, they are unrivaled in the world of leftover cuisine.They’re always made differently, as we use whatever we have in the fridge … Read more
Today, lunch for three people, largely from the leftover ingredients of a 10-day event for 22 people. So there’s always something left, and minimizing food waste is one of my two most important professional challenges for this year. Cooking like this has the advantage that I have more time to experiment with new things, not … Read more
