300 g Acini di pepe pasta, cooked al dente1 kg European hake (the hole fish)2 carrots, diced2 onions, diced1 large celery root, diceddry white wine90 g butter70 g flour70 ml milk1 tsp saffron1 bay leaf2-3 bundles of parsley leavessaltground black pepper Clean the fish, but save central bone and the head. Remove the skin. Cut fish fillets that you got…
The most famous Hungarian cake in the world, Doboš Torte, was first made for the Hungarian state exhibition in 1885. It was made out of 8 separately baked layers of biscuit spread over with a cooked buttercream. The torte’s author was a cook and a pastry chef, owner of a delicacy store and a pastry shop, author of fifteen cookbooks,…
I remember Manolla was a beautiful, sweet Venezuelan lady. She was married to my aunt’s landlord and I met her a very few times when I was a little girl. I don’t remember her cooking much but my parents say she was a great cook. All I remember is how beautiful she was, that she wasn’t very tall and that…
Weekend Herb Blogging is an event created by Kalyn of Kalyn’s Kitchen, and now hosted by Haalo of Cook (almost) Anything at Least Once. Before I begin with the recap, I have to apologize if I missed some of the entries as there was a typo in my email in the announcement post. So, if I missed you, please email…