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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 Video

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Baked whitefish served with a cucumber and grape salad with toasted almonds & pine kernels

Posted by Helena Saxberg on December 17, 2021

Fish Inspirational Chefs Nobel Laureates Ottolenghi Vegetarian Video

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Home-made dukkah دُقَّة‎ from Kairo — Sukran giddan

Posted by Helena Saxberg on October 01, 2021

Egyptian Inspirational Chefs Spices Video

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7th grader's homework in home economics — Roasted Lamb with Root Veggies, and Portobello & Champion Mushroom Risotto

Posted by Helena Saxberg on April 10, 2021

Children in Kitchen Lamb Mushroom Video

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Now this is a proper pancake! This is what it should look like, yeah! — Pancakes for breakfast

Posted by Helena Saxberg on March 20, 2021

Breakfast Eggs French Pancakes Video

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Cannelloni ripieni di carne al forno - Filled pasta tubes baked in the oven

Posted by Helena Saxberg on December 01, 2020

Beef Curry Herbs Italian Mirepoix Pasta Soffritto Video

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When life gives you... well, onions, ask your son to prepare oven baked onions

Posted by Helena Saxberg on November 26, 2020

Children in Kitchen Vegetarian Video

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China's best gift to the world of street food — Jiaozi

Posted by Helena Saxberg on October 10, 2020

Chinese Classic Family Food Dumplings Gyoza Video

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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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Xander's Chicken Curry

Posted by Helena Saxberg on September 18, 2020

Children in Kitchen Curry Video

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Peperoni Ripieni di Ricotta & Pesto — Pan fried Lamb & Colcannon

Posted by Helena Saxberg on August 22, 2020

Inspirational Chefs Italian Lamb Vegetarian Video

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Blini dinner with friends

Posted by Helena Saxberg on November 09, 2018

Parties Russian Seafood Video

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Joojeh Kabob جوجه کباب | Grilled Saffron Chicken — A Recipe by Persian Mama

Posted by Helena Saxberg on June 22, 2018

BBQ Outdoors Persian Poultry Vegetables Video

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Asparagi con bagna cauda – Asparagus with bagna cauda

Posted by Helena Saxberg on April 19, 2018

Fish Italian Video

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Breakfast soufflé with gravlax salmon

Posted by Helena Saxberg on November 22, 2017

Breakfast Eggs Fish Video

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Ukrainan borscht soup a modo mio!

Posted by Helena Saxberg on October 28, 2017

Ukrainian Video

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Nigella's Aromatic Lamb Shank Stew — ⚠ ULTIMATE BLOKE FOOD WARNING ⚠

Posted by Helena Saxberg on October 20, 2017

Bloke Food Classic Family Food Lamb Video

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Spaghetti with bacon, spouts, tomatoes and julienne of zucchini, carrots & celeriac — Watch recipe video!

Posted by Helena Saxberg on October 15, 2017

Lunch Pasta Video

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Tennis Cup cakes & Tennis biscuits — Our children's racquet sport themed birthday party

Posted by Helena Saxberg on March 12, 2017

Cake Parties Tennis Video

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My take on Scotch Eggs

Posted by Helena Saxberg on February 26, 2017

Eggs Salad Scottish Video

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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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