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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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Saffron-Cardamom Brioche with pine nut, cinnamon, sultana and honey stuffing

Posted by Helena Saxberg on February 24, 2013

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My chicken Borscht: no meat, just stock

Posted by Helena Saxberg on February 09, 2013

Comfort Food Root Vegetable Soup Stock Ukrainian Vegetables

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Burns night leftovers

Posted by Helena Saxberg on January 26, 2013

Finnish Fish Scottish

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Early in the morning, when the world is yawning

Posted by Helena Saxberg on January 26, 2013

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Not too bad a brownie: Felicity's perfect brownies

Posted by Helena Saxberg on January 14, 2013

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Pasta with 3 "nuts" pesto sauce: genovesi beccatevi questa!

Posted by Helena Saxberg on January 01, 2013

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Planning is the key to a smooth holiday: make a food plan!

Posted by Helena Saxberg on December 22, 2012

Children in Kitchen Dessert Dutch Finnish Fish Holiday Food Italian Jam Offal Ottolenghi Parties Pasta Pesto Poultry Sandwich Vegetarian

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Food cravings – Mussels with cinnamon- & chili-spiked soffritto

Posted by Helena Saxberg on December 15, 2012

Italian Mirepoix Mussels Seafood Shellfish

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Creamy Courgette Potato Soup with Poached Pollock, Prawns, Fried Button Mushrooms and Garlic Bread

Posted by Helena Saxberg on December 10, 2012

Mushroom Seafood Shellfish Soup

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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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