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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

Greek Yogurt-Garlic-Spice marinated turkey kebabs

Posted by Helena Saxberg on September 30, 2020

BBQ Dairy Poultry

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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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⚠ Warning ⚠ retro food — Stuffed Bell Peppers

Posted by Helena Saxberg on July 22, 2020

Children in Kitchen Classic Family Food Legume Retro Vegan Vegetarian

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You are currently looking at my lunch! Bieta ripassata in padella

Posted by Helena Saxberg on July 05, 2020

Italian Vegan Vegetarian

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Scottish pancakes served with lemon juice and a sprinkle of sugar

Posted by Helena Saxberg on July 05, 2020

Breakfast Pancakes Scottish

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Salad lunch: grilled salmon, chickpeas, lettuce, olives capers, pickled onions, evoo & sp

Posted by Helena Saxberg on June 28, 2020

Fish Italian Lunch Salad

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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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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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