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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.

Showing posts with the label Legume

Posts

Gado Gado — Learn food cultures without flying

Posted by Helena Saxberg on October 28, 2021

Indonesian Legume Vegan Vegetarian

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Cena mare, monti e campagna — Terrible flavour combination

Posted by Helena Saxberg on October 04, 2021

Fish Legume Mushroom Stew

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Finnish Summer Vegetable Soup — Kesäkeitto

Posted by Helena Saxberg on June 21, 2021

Finnish Flowers Legume Summer Vegetarian

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My improvised Stew dinner was just what the doctor ordered!

Posted by Helena Saxberg on April 07, 2021

Classic Family Food Lamb Legume Mushroom Root Vegetable Stew

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You wan-na la-sa-gna to-a-day? Ok. I roast-a turkey.

Posted by Helena Saxberg on November 14, 2020

Legume Poultry Sauce Stew

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⚠ Warning ⚠ retro food — Stuffed Bell Peppers

Posted by Helena Saxberg on July 22, 2020

Children in Kitchen Classic Family Food Legume Retro Vegan Vegetarian

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Celeriac and lentils with walnuts and mint – Yotam Ottolenghi recipe

Posted by Helena Saxberg on April 17, 2017

Inspirational Chefs Legume Nuts Ottolenghi Root Vegetable Vegan Vegetarian

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Lentil soup with leftover lamb

Posted by Michael on September 12, 2016

Lamb Legume Stew

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New Years Eve Dinner — Cotechino con Lenticchie

Posted by Helena Saxberg on December 31, 2013

Italian Legume Offal Stock

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Risotto with Red Lentils and Asparagus

Posted by Helena Saxberg on May 22, 2013

Italian Legume Mirepoix Risotto Stock Vegetarian

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Moose meat minestrone

Posted by Helena Saxberg on November 11, 2012

Finnish Legume Moose Stew

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Niçoise salad with Quail eggs, cauliflower and fava beans

Posted by Helena Saxberg on August 05, 2012

Fish French Home Grown Legume Quail Salad Vegetables

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Turkish and Italian meze and kosher chicken soup

Posted by Helena Saxberg on July 02, 2012

Italian Kosher Legume Poultry Soup Turkish Vegetarian

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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. Sna

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