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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 Sauce

Posts

My Greek Meatballs — Human Impact on Forest Fires

Posted by Helena Saxberg on July 23, 2023

Greek Lamb Sauce

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Vietnamese stuffed rolls with Nuoc Cham dipping sauce

Posted by Helena Saxberg on January 14, 2022

Sauce Stuffed Vietnamese

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Home economics task: vegetable, ground beef and tomato sauce

Posted by Helena Saxberg on October 24, 2021

Children in Kitchen Pasta Sauce

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Pan-fried Salmon, roasted root veg & anchovy-beetroot-yohurt sauce

Posted by Helena Saxberg on October 10, 2021

Fish Italian Lebanese Root Vegetable Sauce

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Stir-fry of veggies and chicken

Posted by Helena Saxberg on October 07, 2021

Mushroom Sauce Stir-fry

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Linguine al Tonno

Posted by Helena Saxberg on September 28, 2021

Fish Italian Pasta Sauce

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Roasted chicken, veggies and 2 carbs: jasmine rice with saffron & roasted lemon potatoes

Posted by Helena Saxberg on February 19, 2021

Pesto Poultry Rice Sauce

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Celeriac "steaks" & Café de Paris Sauce — A New Family Favourite

Posted by Helena Saxberg on February 14, 2021

Classic Family Food French Inspirational Chefs Ottolenghi Rice Root Vegetable Sauce Vegan Vegetarian

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Slowly cooked Hanger Steak — Yet another family dinner classic!

Posted by Helena Saxberg on January 21, 2021

Beef Sauce Steak

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Oven-baked trout served with chimichurri and couscous-mirepoix

Posted by Helena Saxberg on November 20, 2020

Argentina Fish Herbs Mirepoix Sauce

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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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Pork roast covered with mushroom & bacon — served with roasties and saffron cream sauce

Posted by Helena Saxberg on October 16, 2020

British French Mushroom Pork Roast Sauce

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Celeriac-potato "dauphinoise" – Watch the video recipe

Posted by Helena Saxberg on October 01, 2020

Beef EVOO Mushroom Root Vegetable Sauce Video

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Courgette and Onion Pakoda — My take on my Indian friend's rei

Posted by Helena Saxberg on September 21, 2020

Flowers Indian Sauce Vegetarian Video

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Lunch today hot chili pepper pork sauce with home made bread

Posted by Helena Saxberg on March 31, 2020

Bread Lunch Pork Sauce

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Black truffel & black salsify soup with pan fried scallops — Flank steak with red wine & "porty" mushroom sauce.

Posted by Helena Saxberg on December 09, 2017

Beef Classic Family Food Italian Mushroom Root Vegetable Sauce Soup Vegetarian

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Slowly, slowly, my children can take over the whole kitchen.

Posted by Helena Saxberg on August 30, 2017

Children in Kitchen Mushroom Pasta Pesto Poultry Sauce

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Greece Debt Crisis — Maiale di Latte with Savoy Cabbage and Potato Bake

Posted by Helena Saxberg on July 15, 2015

Bake Greek Italian Pork Sauce

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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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  - My Greek Meatballs — Human Impact on Forest Fires

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