There’s something to national stereotypes.You know — Germans mean potatoes, Poles mean onions. And Italians? Pasta. One of our teachers is Italian. And whenever he visits, I serve pasta. Most often it’s spinach pasta — a recipe approved and loved by a real Italian (not the kind you see in tourist brochures). Ingredients 1 tsp coriander 1 tsp cumin … Read more
Stuffed vegetables are my personal comfort food — not just for the taste itself, but for the memories they bring back of the best thing from my INGREDIENTS 50 g TVP (soy protein granules)Marinade for the TVP: 2 tbsp soy sauce 1 tbsp Worcestershire sauce 1 tbsp Crema di Balsamico Filling: 100 g millet … Read more
The vegetable most closely associated today with the celebration of Dziady, Samhain, Halloween — call it what you will — is the pumpkin. INGREDIENTS Filling: 300 g pumpkin purée 100 g sunflower seeds 1 tsp smoked paprika ½ tsp cumin ½ tsp ground coriander seeds 3 tbsp nutritional yeast 1 clove garlic salt Dough: … Read more
My latest culinary fascination is… German cuisine. Yes, the very same German cuisine I regularly bash. More precisely, something I consider to be a true German specialty. And no, it’s not Bratwurst or oatmeal. It’s Brotaufstrich! Which means all kinds of spreads and pastes for bread. INGREDIENTS: 200 g canned or cooked chickpeas 50 g capers 50 g … Read more
Hail Seitan (Not to be confused with Satan. I had to — the phonetic similarity still cracks me up. Though honestly, I wouldn’t be surprised if someone out there took it seriously and saw in seitan a satanic conspiracy.) Ingredients: 200 g seitan powder 50 g hemp flour 50 g sun-dried tomatoes in oil 50 g oil from sun-dried … Read more
The subject of pâté is fascinating — surely worthy of a treatise… That’s how it might begin. Imagine a cookbook penned by Czesław Miłosz. If “The Year of the Hunter” had a culinary appendix. What cuisine would he have described? Most likely Lithuanian, naturally — perhaps specifically the dishes from the manor in Šeteniai, where he grew up. A … Read more
Kemm’s Kuchen, also known as Hamburg gingerbread, is a traditional Christmas cookie from the heart of Hamburg. Its history dates back nearly 250 years. In 1782, master baker Johann Georg Kemm baked his first brown Christmas cookies on Lange Reihe in St. George, in central Hamburg. photo author St. George is a district in the … Read more
I reached for one of my cookbooks, looking for inspiration, and after a few minutes, I came across an onion soup recipe. This reminded me of the first soup I ever cooked as a teenager: onion soup with pieces of bread and grated cheese. Onion soup is a typical poor man’s dish across almost all … Read more
Ice cream is chilled fat with sugar and protein. If you want to make good plant-based ice cream, remember these three components. The first records of chilled, icy desserts date back 2,500 years to Persia, where they prepared desserts resembling today’s sorbets. Icy desserts appear in a Roman cookbook from the 1st century and in … Read more
I try to manage the products during events in a way that produces as little waste as possible. Reducing food waste was one of my goals last year and still remains high on the priority list. Of course, there’s always something left, and for a few days after the event, I build my menu largely … Read more
