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Asparagus - or spargel, in German - is one of those foods that I can easily live without, but once the year, when the season is in full bloom - mid-May and end of June - I want to try it, for creating at least one new recipe. In most cases, I consider it a relatively bland food, without any special features and no taste to long about for the rest of the year. This year, I tried to use my treasure of spices from the multi-awarded Spice Kitchen UK, part of their Brand Ambassador Program . Not an easy choice given their exquisite collection of top spices, but in the end I decided to add to my hard boiled - 25 minutes at 250C - asparagus the Urfa Biber (Isot Pepper). Part of the red pepper family, this spice adds a mild flavor to the dish, not too salty, not too hot, just that pinch that bring taste to the otherwise neutral asparagus. I usually add salt - especially when matchen with boiled potatoes, but this time it was just enough to bring the healthy life - read it taste - to my dish. ...

A staple food for the Shabbat table, the potato kugel can be also a good comfort food during the week, especially during the winter when you need a piece of hot fat rich everything. I am usually a big fan of a very classical recipe, that require a minimum of ingredients, usually the classical combination. What may differ from a recipe to another are the quantities and the quality of the ingredients (especially when it comes to the kind of potato used). I personally have nothing against a bit of more oil once in a while, as long as it is part of a tasty meal. For the first time on my blog, I am sharing my potato kugel recipe, which this time has a secret ingredient, replacing the usual black pepper I am regularly using. Ingredients 12 medium-size potatoes 1 tablespoon kosher salt 1/4 tablespoon Urfa Biber black pepper that I previously learned how to use a couple of days ago, part of my assignment as Brand Ambassador for Spice Kitchen UK 3 medium-size eggs, beaten 125 ml. sunflower oil...

This is less a post about recipes and cooking ideas, but has as main character a very special kind of pepper: Urfa Biber or Isot Pepper. Part of my selection from the Spice Kitchen UK collection, with whom I've entered a partnership part of their Brand Ambassador program , I've received a couple of spices to test in the next weeks and months, starting with the very special Aleppo pepper. The inspiration of Monday's lunch was something a bit different: a very black looking powder called Urfa Biber. Biber means pepper in Turkish, the country of origin of this special kind of pepper. Practically, it is part of the red pepper family, produced through a process of 'sweating': drying of the seeds during the day, followed by wrapping them tied during the day. Compared to other peppers, they are less spicy, with a warm note which creates a pleasant balance of flavors.  I used it twice for my lunch: spread modestly on my fresh tomatoes, and as one pinch used for by very spec...