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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.

Posts

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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Asparagi con bagna cauda – Asparagus with bagna cauda

Posted by Helena Saxberg on April 19, 2018

Fish Italian Video

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After school Snack For Boys — Rucola & Air-Cured Reindeer

Posted by Helena Saxberg on April 19, 2018

Finnish Italo-Finlandese Raindeer

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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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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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