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The Enogastronomist — Learning begets hunger

This is a blog written by a hands-on, self-proclaimed gastronome to promote home cooking and to actively discover the world of eno-gastronomic delights. I often try new recipes and whilst doing so I can develop my food preparing skills and gain more knowledge of different food cultures.

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Chickpea Fritters — Panelle di ciciri

Posted by Helena Saxberg on May 29, 2025

Vegan Vegetarian

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Tunnu Riganatu – My take on a Palermitan Classic

Posted by Helena Saxberg on May 15, 2025

Cookbooks Fish Sicilian

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Nonnas (Netflix, 2025): A tribute to grandmothers and mothers

Posted by Helena Saxberg on May 13, 2025

Classic Family Food Food Blogger gastronomy Italian Netflix

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Culinary Diplomacy — Food as a Bridge Between Cultures and Nations

Posted by Helena Saxberg on April 18, 2025

Commensality Culinary Diplomacy Diplomacy FAO Finnish Gastronationalism Italian Korean Nigeria Protocol Steam Diplomacy Thai USA

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The Future of Food Blogging — How AI Revolutionises Recipe Creation

Posted by Helena Saxberg on December 17, 2024

Balkan Food Blogger Vegetarian

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Haunted Hospital Halloween Party, Bake Sale & Pop Up Restaurant Day

Posted by Helena Saxberg on June 02, 2024

Charity Culinary Diplomacy gastrodiplomacy Gastronationalism Parties Pop Up Restaurant Day Raising Money for a good Cause

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My Greek Meatballs — Human Impact on Forest Fires

Posted by Helena Saxberg on July 23, 2023

Greek Lamb Sauce

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Decadent Marsala Mushroom Cream Sauce

Posted by Helena Saxberg on October 30, 2022

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Wiener Weinwandertag ran from 24 to 25 September 2022

Posted by Helena Saxberg on September 29, 2022

Austria Wine Tasting

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Penne alla quasi-puttanesca

Posted by Helena Saxberg on September 13, 2022

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How to harvest, peel and eat prickly pears

Posted by Helena Saxberg on August 24, 2022

Favourite Fruit

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Cooking to Save Your Life

Posted by Helena Saxberg on August 09, 2022

Cookbooks Culinary Diplomacy international Cuisine

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Summer holiday food: Salade niçoise

Posted by Helena Saxberg on July 28, 2022

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Stanley Tucci's Taste - My Life Through Food

Posted by Helena Saxberg on July 23, 2022

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Sensational potatoes with a sesame crust — Recipe from L'Echo Sabato

Posted by Helena Saxberg on February 23, 2022

Inspirational Chefs Nobel Laureates Vegan Vegetables Vegetarian

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Top side lamb cuts with Alicante chimichurri -- Sunday roast

Posted by Helena Saxberg on February 21, 2022

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Helena Saxberg

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Popular Posts

La Crema di Caffé

Due to a sudden writer's block, I am having a short break from writing a case study for Aalto University CEMS Multinational Management studies, and posting how to prepare a decent cup of espresso at home. I am also sharing a secret on how to prepare la crema di caffé . Use the best Neapolitan coffee — S. Passalacqua — that you can buy from my favourite cook shop , and a Bialetti Venus espresso pot , size 6. For la crema del caffé you will need 3 teaspoons of sugar, 1 teaspoon of dark muscovado sugar, a milk whipper and a vessel for whipping the cream. As soon as the first coffee drops start to appear, you need to pour approximately 2 tablespoons of that coffee into the whipping vessel. Apparently, the first drops contain a lot of vegetable oils that create the lovely coffee cream with some sugar. With milk whipper create the crema del caffé . Put 3 teaspoons of crema del caffe into an espresso cup and pour over some fresh espresso coffee. Drink immediate...

Jiaozi – Chinese Dumplings and Crudités

This weekend I took part in The Guardian Chinese Challenge by mem erise. The idea of the challenge was to memorise a typical Chinese menu, its structure and related words and terms in few hours . As I hadn't been making Chinese food for a long time, I decided that it was about time to prepare my all time favourite Chinese street food: Jiaozi Dumplings. This dish was taught to me by my Chinese friend Luo Jun. Back in time, we used prepare Jiaozis with a group of friends and literally inhaled those whilst playing Mahjong. Good times! Anyway, here's how to prepare Jiaozis (饺子 / 餃子 ). Dough (for wrapping the meat in) also known as water based pasta dough: Approx. 6 dl (3 cups) durum wheat flour (or all-purpose flour) Pinch of salt Approx. 2 dl (1 cup) cold water 1 tl of sunflower oil Mix all the ingredients together as if you were making pasta. Knead well for 10 minutes. Add more flour in case dough is too soft and more water if too hard. Wrap in cling film and set a...

Cooking with two Italian gourmands at our home

Rabbit and horse meat as well as a variety of animal organs and intestines are commonly used e.g. in the Mediterranean cuisine, but unfortunately these are underutilized in Scandinavia cuisine. In this coming Saturday, our 13 guests will receive a memorable enogastronomic experience and I will have the pleasure of cooking with two Italian gourmands at the comfort (or discomfort) of my home kitchen. As mains/secondi we will have Apulian Horse Sausages (Salsiccia Equino), Braised Rabbit (Coniglio in Bianco) and veal sweetbreads with Marsala (Animelle al Marsala). Prior to this we will have some risotto (ai funghi porcini); served as first dish/primo piatto. As starters/antipasti we will have: My version of Boquerones/Alici Marinate (i.e. marinated anchovies with vinegar, lemon, olive oil, garlic, capers, peperoncino and parsley), to satisfy a request of my dear French friend. Classic scallops with mushrooms & white wine ( Coquilles St Jacques ), just because I can. ...

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