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I wish I can call this bowl of noodles more specifically - like Japanese, or Chinese, or Singapore or Korean...- but unfortunatelly, I've built up everything with my European mind, by using a variety of ingredients that probably covers the entire Asian continent - while adding some flavors suited for the Western Europe palate as well. As a big lover of Asian food, I always dreamed to build up my own bowl of noodles, using a variety of ingredients and creating that umami effect that calls you back over and over again.  In setting up this bowl, I've used for the first time in my life lotus roots. I bought mine as frozen and sliced and therefore, boiled it before serving. Rich in nutrients and assigned health benefits such as reducing stress and improving blood circulation, it can be consumed either boiled - although a bit tasteless - deep or stir fried. Right now, I am trying it in various variants thus wait for a coming post fully dedicated to this versatile Asian food that can ...

My and eggplant ...we have a very complicated story between us, but I keep doing it as much as I can, especially when my hungry imagination is ready to add some spices that may challenge my first (bad) impression about it.  This time, I wanted to test my new Zwilling , a present from a dear friend, and decided that, among other things that I am planning to prepare, eggplant is the easiest, affordable one. Especially when some spices, courtesy of Spice Kitchen UK , part of their Brand Ambassador Program are added. The result was surprisingly tasty, rich in flavors and made it into a good side dish for a milky-/cheese-based meal. I will only add some fresh cucumber and tomato salad, for a touch of freshness and call it a good meal!  Ingredients - 1 medium-sized eggplant - 3 cloves garlic, finelly minced - 1 pinch salt - 1/2 teaspoon Fenugreek - 1/2 teaspoon Berbere which are a combination of many spices, such as red chilli, garlic, black peppercorns, cardamom, onion. It also ha...

Many autumns ago, corn used to be my main meal for the final weeks of August and mid-September. Mostly eaten as corn on the cob, it only involved salt, and a lot of time spent in the boiling temperature of the kitchen while boiling corn after corn. It was all what I was eating for lunch and dinner and the natural sweetness of the corn was what I needed for that part of the year.  Meanwhile I grew up and my tastes become more complex. Many years I just avoided corn on the cob, because too proletarian for my newly acquired preferences. Also, it was not so easy to find that countryside corn sold in the farmer's markets in the old country. A new world was opening to me and it was no place for that past any more. However, once I settled up and diversified my life and food experiences, the old recipes and life stories were just another opportunity to share an unique story. My story. Therefore, why not using them as a basic for just another spicy experience? Ingredients - 2 normal size co...

Since I tried for the first time Aleppo Pepper , a spice I've heard so many good things about and which did not disappoint me at all, I was thinking how I can use this versatile pepper in a new combination. And it seems that my mind needed at least two months until I finally took a decision. What about a cold tomatoes spicy summer cocktail, now when the weather finally looks much friendlier than a couple of weeks ago? The results were more than satisfying and with a very special spicy result. By adding Aleppo Pepper to your tomatoes you can create an unique juice, healthy and energizing with an unique taste. The preparation takes minutes and unless you want your drink a bit more cold, you can drink it immediately. Accompanied by a meal or just as a refreshment, this non-alcoholic cocktail brings exotic tastes and impressions into your life. For yourself, a party or for a tasty date. Ingredients 25 small heart-shaped small tomatoes, halved 1/4 teaspoon Aleppo Pepper from Spice Kitch...

Eggplant is one of those vegetables which are prepared in my house every couple of months but no more than once the year. It is my way to say that, in fact, I don't like eggplant as much and if not for some books which make everything simple and tasty , I would not want to deal with it at all. In fact, not long ago, there were years since I was tasting any bit of eggplant. Trying new recipes and putting my tastebuds on trial is an interesting experience anyway, therefore after a couple of weeks of thinking I decided to finally use that eggplant languishing in my fridge. For one hour, I tried to combine one moderately sized eggplant with different tastes and ingredients. The results were satisfactory, but it was more burned smell than necessary. Not sure if I would try anything soon - maybe, finally some Babaganoush  one day - as for now, I am just gathering various experiences about this mysterious and not always easy going vegetable. Here is my short cooking story: I started by w...

Long time no smoothie! I went through a smoothie' block, combined to an impressive amount of time and coconut milk canes spent experiencing with sachlav  (the recipe was updated accordingly, so worth to have a look at it), because winter season is always sachlav season. As I had some extra tehina spread in the kitchen (for a recipe to be revealed soon), I wanted to use it extensively for various sweet and savory recipes. Why not combine milk with bananas and some tehina plus plus plus...? I didn't need too much encouragement to proceed to the next step of what turned to be a very successful smoothie - and baby D. loved it too! It is easy to prepare, nourishing, with a pleasant taste and goes well with any daily meal, including as a meal in itself. Ingredients 3 very ripe medium-sized bananas, each cut into 4 medium-sized pieces 2 1/2 cup of cold milk 16 gr. Vanilla sugar 1 full tablespoon tehina spread (I purchased mine from a BIO Company store) 1 tablespoon acacia honey 100 gr...