Quick peek at latest recipes posted - questions, comments invited! Looking forward to hearing from you!
In the KB kitchen this is usually dinner, but I can also imagine heating it up for breakfast. Serve it as a side, or with an egg.
This is a Mr. KB recipe. He stumbled across it in 2010 and made it part of his cooking repertoire. I have eaten it countless times - always extra delicious since I have never been the one who made it.
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Flour, eggs, water and whatever.
That could well have been "a fundamental" for peasant cooking in Hungary. While I do not know the facts behind this custom, authentic and thorough Hungarian cookbooks will share many recipes for pasta mixed with various things.
Here's noodles with cabbage!
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Want to be a bit more "fancy pants" than simply grilling or boiling that wonderful fresh asparagus appearing in markets now?
This "salad" is served room temperature / "cold" with some steps that can be done ahead of time, and others that are done à la minute.
Don't be intimidated. With some prep it all comes together nicely!
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Rhubarb season sometimes arrives unexpectedly. It can make an appearance during that period when it is officially Spring, and yet there are days so chilly that you wish for your Winter coat.
And so it was this year. My phone's weather app is sending me frost warnings in May, but a friendly local farmer gifts me free rhubarb, so I head to the kitchen.
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Do you have a favourite rhubarb recipe?
It's Spring, and eggs abound - but it's not chocolate eggs I'm craving. It's real eggs. I can't seem to wait for a summer picnic to have potato salad - that creamy combo of eggs and potatoes.
Not recalling the exact recipe of my mother and grandmother I did some research and have found an easy version of a traditional Amish cooked dressing. Am loving it with the Easter ham!
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It's almost that time of Easter bunnies and chocolate and egg hunts. One of many cultural celebrations heralding the progression from Winter to Spring and it's hard to imagine anyone who bemoans this seasonal transition.
Easter is late this year, so you still have time to consider adding deviled eggs to your menu - especially if you plan to have an Easter ham.
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question or add a LIKE! What's your favourite way to prep deviled eggs??
Singapore Noodles - the descriptor seems designed to make things seem exotic. Probably no one in Singapore has ever heard of this dish.
Was it just a shorthand descriptor implying that the dish contained curry? Did "marketers" reckon that North American diners (at one time) would be more likely to eat "Singapore" Noodles than "curry noodles"? Who knows.
In the KB kitchen this dish, by any name, is a favourite.
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Whether you call them Palmiers, ears, butterflies or French hearts, this light, crispy indulgence just might be the highlight of your well deserved coffee / tea break.
They are a favourite in my increasing repertoire of easy treats using puff pastry sheets. You'll be surprised how quickly they come together - which is good because they'll disappear quickly and you'll be making them again and again!
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'Linzer" is perhaps more often associated with Linzer Torte - a crust that includes nuts, a jam filling and a lattice top.
Like many European classics, the recipe dates back hundreds of years. The ingredients and construction with a jam centre seem to lend themselves to "cookies", though I have no idea when that trend began.
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A very delectable cake from a very old edition of Chocolatier Magazine.
This flourless chocolate cake is gluten-free - made from only chocolate, eggs and some sugar - who could imagine that would work? But it does... and in case you are imagining the cake to be dense (like Sacher Torte) or fudgy (like brownies) - just the opposite - it is light and delicate. Make it once and they'll be begging you to make it again and again.
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My recipe quests arise from attempts to match an old taste memory, or a new taste experience. In this case, it's new. Cauliflower is more reasonably priced this Winter - and that's good because I can't seem to get enough of this super healthy vegetable (vitamins C and D). It's one of those veggies with an ancient history that seems to originate in Syria. I could eat these every day! See if you agree...
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Mushrooms Canada has just re-tweeted my recipe that they selected for inclusion on their site. Check it out!
These are a popular Hungarian appetizer - and even considered to be somewhat "classy".
Mushrooms Canada is very rich site full of great info and even more recipes. Read and remind yourself of all the nutritional value. You'll be wanting to make mushrooms every day - and why not!
I invite you leave a Comment or ask a Question or add a LIKE!
This is a favourite recipe in the KB Kitchen - a classic Hungarian dish that is enjoyed as soon as cabbages appear at markets and all through Winter and Spring.
Make a double batch. As is often the case, this soup is better on day two!
Dis you know that abbage is a great source for vitamins C, B6 and folate?
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I was tempted to call these 'Hi-Fi" Muffins - which they are, but went with the name used by the originator - Mairlyn Smith. Her motto is "Peace, Love and Fibre" - and these muffins deliver on the fibre! - and of course, the peace and love...
This post also reveals the secret to optimizing carb and sugar intake. You'll love these tasty treats that Mairlyn calls "pipe cleaners"!
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Now that you can purchase puff pastry in sheets, I find myself reaching for it often for savoury and sweet treats.
These Cheese Straws from Ina Garten are a hit all year round, but will be welcomed at holiday events. I always make these "day of" and not the day before - but day before prep enables you to make this magic happen quickly.
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This will not be the first (or last) time I mention my obsession with Italian cookies. These have been one of my favourites at Italian Showers, though, oddly, I make them only once a year - at Christmas.
They are the first off the assembly line in December since they freeze well - and it takes a lot of self control to make sure they all (most) make it to the freezer.
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Pumpkin, dates, ginger - with so many healthy ingredients this should not even be called a cookie!
From Mairlyn Smith's "Healthy Starts Here!" - you'll be making these often.
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Zucchinis are still appearing in abundance at farmers' markets as I write this.
Google Zucchini Bread and you will get over 2.5 million results - and chances are we have all eaten a not so great zucchini bread - tasteless, soggy, dense, greasy...
Here's a tested recipe that won't disappoint!
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Once upon a time, there was a wee restaurant tucked between two other restaurants. The breakfast toast and the sandwiches were made using the most wonderful bread / buns - their menu called them "Stone Bread". The source was a mystery that the owners would never reveal.
I was obsessed.
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These luscious little potato pillows melt in your mouth and can be combined with a variety of sauces and flavourings. Potato gnocchi were introduced in the 16th century, and the variations that developed over centuries make your head spin. I have made these successfully more times than I can remember and twice have made them with KB cooking friend LC - so I recommend them with confidence.
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