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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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Salad punishment – kohlrabi, red onion, cucumber, radish, chives & evoo

Posted by Helena Saxberg on June 11, 2020

Lunch Salad Vegan Vegetarian

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Our poodle is after my lunch!

Posted by Helena Saxberg on June 05, 2020

Cheese Finnish Lunch Pickled Pork Russian Sandwich

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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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Stuffed Chicken Turkey Meat Loaf with Spinata Coat

Posted by Helena Saxberg on November 27, 2019

Classic Family Food Poultry Retro

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And then there were latkes — Yotam Ottolenghi recipe from Jerusalem cookbook

Posted by Helena Saxberg on October 04, 2019

Inspirational Chefs Ottolenghi Vegan

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Stuffed round courgettes baked in oven

Posted by Helena Saxberg on September 30, 2019

EVOO Italian Poultry Retro Stuffed

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My Favourite French Endive Salad — Best French Food at Home

Posted by Helena Saxberg on August 30, 2019

Cheese French Fruit Nuts Salad

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Blini dinner with friends

Posted by Helena Saxberg on November 09, 2018

Parties Russian Seafood Video

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Light dinner 🍏 una cena leggera 🍏 kevyt illallinen 🍏 und so weiter...

Posted by Helena Saxberg on October 27, 2018

Cheese Nuts Salad

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Insalata mista with fried vendace and grilled mackerels – Spices, nuts and tea from Iran

Posted by Helena Saxberg on October 16, 2018

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Celeriac & Jerusalem artichoke soup and toast with smoke herrings — Velouté de céleri boule et topinambour

Posted by Helena Saxberg on September 19, 2018

Fish French Root Vegetable Soup

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Dinner tonight: Persian jeweled rice and fish. Delish!

Posted by Helena Saxberg on September 12, 2018

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Light dinner. Roasted tatties with figs.

Posted by Helena Saxberg on August 21, 2018

Favourite Fruit Vegetarian

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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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Laurence's Rhubarb Meringue Cake — Tarte à la Rhubarbe Meringuée

Posted by Michael on May 25, 2018

Cake French Home Grown

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Teach your children how to cook as soon as they can hold a knife

Posted by Helena Saxberg on April 22, 2018

Children in Kitchen Italian Mushroom Scottish 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...

How to harvest, peel and eat prickly pears

Yesterday I bought two boxes of Sicilian cactus (Opuntia) fruit (4€/1 kg) at the local supermarket. In Sicily I learned how to pick, soak (remove the spines), peel and eat prickly pears. Picking Indian figs (as they are called in many places; in fact it is in their scientific name, Opuntia ficus-indica ), is a demanding and even dangerous job, as their thin spines (glochids) fly everywhere and far, even when the fruit is removed from the cactus with a long picking tool. This means you have to protect your body, eyes and lungs from these nasty spines. The cactus fruit is placed one by one in a bucket filled with water and allowed to soak until the thin spines on the fruit are removed, and then rinsed once again before peeling. Fortunately, grocery stores only sell spineless cactus fruit and there are many videos on YouTube showing how to peel and eat them. In Sicily, I learned that you first bite off a piece of fruit pulp, then gently press it with your tongue against yo...

Decadent Marsala Mushroom Cream Sauce

Here is how to make a decadent marsala mushroom cream sauce. NB! Cook the mushrooms in badges and do not overcrowd the frying pan as you do not want to boil the mushrooms. Cook sliced mushrooms (mix of button, shitake and portobello mushrooms, 500-600 g in total) in butter and evoo in a frying pan, until mushrooms have a crisp sear. Then put the heat on full blast and mix in a 1 dl dry marsala wine (Semisecco), stir until alcohol has evaporated. Season with salt and pepper. Mix in some chopped parsley and thyme, and set aside. At this stage, try not to gobble up all those decadent mushrooms!!!! Now let's make the sauce! Boil dry white wine (1dl), water (4dl), onion (2 small, quartered), bay leaves (3 pcs), carrot (little finger sized piece, finely chopped), celery (idem), parsley, and black peppercorns (10 pcs or more) in a pot, uncovered, until reduced by 50%. Pour the reduction through a sieve into a bowl and set aside. Discard onions, bay leaves etc. Whisk together 2dl of cream ...

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