tag:blogger.com,1999:blog-39261842650342328902012-01-24T07:04:45.570+02:00Good Food wins all.Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.comBlogger2621100tag:blogger.com,1999:blog-3926184265034232890.post-41588181041434846572012-01-17T17:25:00.001+02:002012-01-17T17:25:10.987+02:00

I made duck confit (again) for New Year's Eve. I'm kind of playing around with the idea of flexitarianism or at least ethical omnivorism (the book is waiting to be read on my kindle, but my schoolrelated reading list is kind of snuffing out all else). Anyhow, the duck is from that friend's farm, you know, the one I get the goat meat and cheese from, so I'm thinking it counts.No tricks about the

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com0tag:blogger.com,1999:blog-3926184265034232890.post-2640712590541200732011-12-19T12:18:00.005+02:002011-12-19T12:38:59.025+02:00

... sadly not S. Thompson but the '... or gatherer' type. Although ... there is strong liquor involved so perhaps there is a way for me to weave some light fear and loathing into this post. sorry, had to be done, that is just too funny.So as you see, I am not dead. I am not even starving myself or my family. I am just a very lazy foodblogger. *repents*But I had to share this with you because it

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-31702329538828239562011-10-03T10:13:00.003+03:002011-10-03T11:18:05.171+03:00

... when we're not gorging on disgusting fast food. And we do, sometimes. We really do. Usually at 1 a.m on Friday nights for example, there's this kebab place in my hometown *drifts off into drooly dreams*.But then we're very healthy again - you know low fat, high fiber, vitamins, folic acids and whatnot. And tasty too. Nom, yes. Snappy, zappy, flavorful. So during one of those healthy impulses

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-27291810703122523982011-09-26T12:01:00.005+03:002011-09-26T12:12:13.663+03:00

My husband very rarely has any requests about food, the only thing he occasionally asks for is to make less food or not to make 'anything special' this week (for waistline purposes). So whenever he actually asks for something I get all excited (apart from when he moans about the overall lack of cake in our house on Sundays, then I skillfully ignore him). I've mentioned that a friend has an

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-79490324283126927782011-09-18T20:14:00.004+03:002011-09-18T20:42:01.690+03:00

Yes ... I am aware that it is no longer summer. Sadly. But I've been lazy and cooked some stuff I've wanted to post, so this wonderful food has been kind of left behind.There were a couple of nice new restaurants that opened their doors this summer in Tallinn, but Leib Resto & Aed (Leib Restaurand and Garden) seems to be the overall favorite, especially in the foodie / foodblogger community. And

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-77509466010607591272011-09-13T18:35:00.002+03:002011-09-13T19:27:18.783+03:00

It's been a while since I've roasted a whole chicken and I am fairly certain that I've never held one as big as the one my organic-farm-keeping-freerange-hapy-chiken-and-goat-keeping friend sent me. It was over 2.5 kg ( 5.5 lb) and all meat, almost no fat. Giant, strong legs, fed and bred on potato mash, as I've heard.Anyway, yes, large chicken. And of course I decided it was time to try

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-55609716087656514532011-09-06T20:37:00.002+03:002011-09-07T08:13:13.713+03:00

I have a lovely new friend from Texas and she sent me a recipe for spicy, pickled carrots. A recipe of her aunts, but she assured me (or herself) that it's not an exclusive recipe of hers, or even if it is - 'in the nebulousness of Southern family relationships, she's not even actually biologically related to me'.*laughs*I told you she is lovely. So here it is, with some minor adjustments. She

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-67445509738775230362011-09-03T13:07:00.004+03:002011-09-03T13:33:01.409+03:00

It's chanterelle season and it seems that this year has been a good one in terms of mushrooms. I haven't made it to the forest myself yet (the plan is to go tomorrow) but luckily the farmer's markets are well stocked in terms of chanterelles. A friend of mine came over for dinner and since my kid decided to fall into the creek by our supermarket about an hour before he was to arrive (and we

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com0tag:blogger.com,1999:blog-3926184265034232890.post-30596411962823540502011-08-26T12:35:00.002+03:002011-08-26T12:58:59.637+03:00

I saw this recipe to kimchi fried rice on someone's Facebook feed a while ago and couldn't get it out of my head. Now, obviously, this being Estonia, it wasn't as easy as it would be somewhere else, you know a place where the population is more than 10 people and the ethnic diversity exceeds that of one skin color and two nationalities (yes, I'm exaggerating). You can't exactly go to your

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-3805555728573244872011-08-22T14:56:00.004+03:002011-08-22T15:09:18.349+03:00

More (and less) famous chefs always go on in length about how the quality and the freshness of the produce is what actually makes or breaks a dish. It would be almost embarrassing to add in my two cents to the Spiel if it weren't for the insane intensity that understanding always comes with. It's literally like a brick in the face. The difference is mind-boggling. And yet we seem to forget,

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com0tag:blogger.com,1999:blog-3926184265034232890.post-79755684111565796062011-08-14T15:12:00.003+03:002011-08-14T15:38:55.985+03:00

I love good food writing (surprise, surprise), but it's not as common as one would think. It's too easy to get drawn into the overly detailed geekery that makes most people's eyes gloss over or the Miss Goody-Two-Shoes I'm a Happy Homemaker style cuteness that probably would make you gag if it weren't you writing it. So I was obviously quite pleased, when I found this article. It pointed to this

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com0tag:blogger.com,1999:blog-3926184265034232890.post-8564987813874752382011-08-09T14:53:00.004+03:002011-08-09T15:21:59.484+03:00

I made ice cream again. I wanted to make something where I could somewhat limit the amount of sugar as mini-me is a fan of ice cream, just like his momma. But plain vanilla seemed boring, so I took a deeper look into my Hobbit-style stash of stuff and found a can of mango-pulp I recently bought. Mango ice cream it is then. Mango ice cream with a hint of cinnamon and fresh lavender (makes a

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-92088864113894562192011-08-07T22:29:00.004+03:002011-08-08T10:40:33.489+03:00

High on the hill was the lonely goatherd ... Something really good happened to me, it turned out I know a guy who has an organic farm with his wife, he sent me a small sample of what's available - halloumi, goat milk cheese, local moonshine, wild boar smoked sausage and a chunk of cabrito - young goat's meat.Now, I've never had nor cooked goat so I did what every self respecting Internet addict

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-59579713147860925882011-08-04T19:13:00.003+03:002011-08-04T19:22:46.374+03:00

I don't make burritos often, but every time I do, I'm surprised as to why that is. I mean they're delicious, super easy to make and everyone loves them. I have a friend who generally (at least according to his own statements) lives off beer, coffee and snus, and although he is generally quite appreciative of most of the stuff I serve him when he comes over, he was totally blissed out after

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com0tag:blogger.com,1999:blog-3926184265034232890.post-19758746573021153952011-07-28T20:35:00.001+03:002011-07-28T20:35:40.986+03:00

This is vol. 2 of our attempt to eat ourselves around the country during S's vacation. There are two larger islands in Estonia, Saaremaa, where we went to last year and which was fully booked this time anyway, because of an opera festival, and then Hiiumaa. So this is where we went, via the beautiful manor of Vihula near Rakvere and the pretty, pretty beaches and blueberry forests of

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com0tag:blogger.com,1999:blog-3926184265034232890.post-32547020264871637902011-07-20T12:27:00.002+03:002011-07-21T20:55:43.463+03:00

Parnu is probably the most famous and loved resort-towns in Estonia. I usually avoid it like the plague, the last time I was here (for a hen night) it seemed like the over tanned, screaming, neon colored and stupor-drunk equivalent of Jersey Shore. Despite all this we decided to come and celebrate our wedding anniversary here, give Parnu another chance. Last year we went to Paris. At least the

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-13149793886372506912011-07-06T09:15:00.004+03:002011-07-06T09:21:26.391+03:00

I was planning to upload pictures from a (relatively) new restaurant we went to on the weekend, but just realized the food was so good that I only managed to take pictures of the starters, and had completely zoned out into food-related bliss by the time my grilled haddock arrived. So yeah, I need to go back *cough* *cough* to take more pictures of course *cough*.So instead I looked through the

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-16934568537237731922011-03-20T09:01:00.004+02:002011-03-20T09:20:48.463+02:00

So, as I've probably complained before, the Ben & Jerry's selection over here is limited to say the least. And when I say limited, I mean limited. As in one store sells it and they have like 4-6 flavors. Which, I guess, is better than none, but still. Whinge, whinge. My sister gave me an ice cream maker for Christmas a year ago and she also told me that her personal favorite is the Cinnamon Bun

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-19688968294447911652011-03-06T16:03:00.005+02:002011-03-06T16:50:09.104+02:00

I think I hadn't been to London for two years or maybe even a bit more, but we went this Valentine's Day. S had to work so I could gallery-hop, see friends and we even managed the most touristy of anything touristy to do - Madame Tusseauds.We also managed to have two lovely, simple ethno dinners in Chiswick, the kind that are quite hard to find here in Tallinn. First night we were hungry far too

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com0tag:blogger.com,1999:blog-3926184265034232890.post-21452702049672894572011-02-28T18:46:00.002+02:002011-02-28T18:51:46.227+02:00

While grandpa was setting up the fort and both grandmas were entertaining the little birthday-boy, I was cooking up a storm. Why I thought a fancy-pants dinner would be an appropriate choice to celebrate Mini-Me turning 2, I have no idea. But that's how it wentI made slow-roasted cranberry marinated pork with potato gratin and blanched asparagus topped with creamy mustard sauce. For dessert we

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com0tag:blogger.com,1999:blog-3926184265034232890.post-72453549363835122572011-02-24T12:31:00.004+02:002011-02-24T12:37:50.447+02:00

We went for a quick trip to London recently (pics of some Thai and some kebob dinners to follow) and the SWAT-team of grandparents babysat. They did a splendid job. And I got to go see two movies with my mom, first at dropping mini-me off to their place and second when I came back to collect him (The Tourist and The Black Swan). This salad followed The Black Swan and served the purpose of

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-4301285539891626922011-02-23T19:40:00.003+02:002011-02-23T19:44:27.273+02:00

Apparently my Foodie Mojo 2.0 is a lazy lazy lady. She cooks and even takes pics but just can't be bothered to post recipes. I'm working on whipping her into order. So here's the Lazy Food Good to Eat posting of this lovely Tom Kha Gai I made. With chilly and lime marinated prawn. Yum. Want ... more ... now

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-21356185797027513592011-01-03T17:32:00.005+02:002011-01-03T18:13:07.877+02:00

I was sick most of the holidays so didn't really cook, by the New Year's Eve, however, my mother was totally fed up with all the food and all the cooking and stated, that she was not cooking. I decided it was a divine sign for me to make up for some lost play-time in the kitchen. It took me a while to figure out what to make. There was a complete blank in my head to start off. After some browsing

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-56487420967832508352010-12-03T09:22:00.005+02:002010-12-04T13:09:58.853+02:00

Thank you to those of you who sometimes leave me encouraging comments re: my lost foodie mojo. I'm working on getting it back, trust me. But I have a little treat for us all now - we just went for a long weekend in Barcelona and well, I'm sure it's not a big surprise that the food was spectacular.Not to mention that I wanted to set up permanent residence at the La Boqueria market.So my darlings,

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-63713662894194248912010-09-25T11:16:00.005+03:002010-09-25T12:33:30.959+03:00

So obviously my MOJO is not really back, as I had hoped. But I got so sick of the pork-pic (not to mention that the photo leaves a lot to be desired) as the first thing one sees when coming to Food Good to Eat, so I decided to post something. It's quick and easy and seasonal. There's an abundance of mushrooms in Estonia this fall, the more paranoid are suspecting nuclear radiation but I'm going

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com7tag:blogger.com,1999:blog-3926184265034232890.post-22110406539096890912010-08-20T14:00:00.005+03:002010-08-20T14:54:56.925+03:00

I have no idea, why it felt necessary to post this recipe with an Ani diFranco quote, but it did and since I'm currently going through a very new-age "listen to thy gut-feeling" period, then, well, there was really nothing I could do. For a moment I was a tad bit worried about the subconscious links I might have between "f*** you" songs and pork, but I decided against pursuing that train of

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-26003573846361152502010-08-16T15:21:00.008+03:002010-08-16T18:24:41.915+03:00

One might say that there are 4 resort-towns in Estonia. Well 4 towns that are resort-like during the summer and pretty much bleak and stranded (or occupied by retired-folk from Scandinavia who've come to soak their bones in some smelly mud at a spa) in the winter. Pärnu is the most popular among locals, unfortunately this fact also has a nasty side-effect of all the dimwits and f***tards

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-11110254453551988302010-08-11T13:02:00.003+03:002010-08-11T13:24:02.293+03:00

I got this wonderful, beautiful book on Japanese cooking for my B-day, I still haven't managed to read it cover-to-cover as it deserves, but I've already christened it by making one of the recipes.I was looking for something quick and simple, yet different and stumbled upon Ocha-zuke or Rice in Green Tea with Salmon. Green tea? That's right, green tea. Apparently it's a favorite type of fast food

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-15603818384985883032010-08-05T20:34:00.006+03:002010-08-05T20:54:29.493+03:00

So, Paris - a foodies dream city. Right?Right!The lovely husband took us there on a mini-break and we spent 3 blissful days roaming the streets, shopping and, of course - stuffing our faces with every imaginable delicacy. Here's a short overview. As for my foodie MOJO, I see an inkling of light in the end of the tunnel. The Paris trip and some amazing Japanese cook-books I got for my B-day seem

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-81722260520837100972010-05-14T16:11:00.004+03:002010-05-14T16:33:32.560+03:00

So. Yeah.I think I've misplaced my foodie-mojo. Anyone seen it? I'm about to start handing out flyers saying "Have you seen this MOJO?"Won't be posting anything till I find it. Hoping it'll be a Kit Kat moment and not a permanent thing, but who knows.Thank you for sticking with me so far, it's been a fun ride :)

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-91003735741074651132010-04-25T18:22:00.008+03:002010-04-27T09:16:15.835+03:00

I've professed my love for various spreads, pastes, pates and other kinds of veggie-based goos on many occasions. And the time has come for a new beany goo post. Partially because, well, they're good (need to get those legumes y'know), and partially because I'm so lazy lazy and I just haven't cooked enough, or when I have, I haven't taken photographs etc. But I've made this particular broad-bean

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-39004447013325160142010-04-13T18:29:00.007+03:002010-04-13T19:26:16.376+03:00

Friends of mine were going white-water rafting, I couldn't go, but I did go to a little get-together preceding it and I must say, after hearing all these stories about needing to duck-tape your pants into your shoes and hypothermia and being really really wet, but hopefully not drowning - I wasn't all that sad anymore that I couldn't go. The pre-rafting thing was dubbed a 5 o'clock tea with cake,

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-80851588514553734222010-04-09T11:27:00.004+03:002010-04-09T12:01:17.487+03:00

I had bought this lovely piece of pork tenderloin and planned to make a nice salad, but then S got us a play-date with our friends and their little girl. And promised that we'd bring over something to eat. So I ended up preparing the salad ingredients at home and assembling the salads there. Even though it's not much different from showing up with a pizza or a store bought salad or some snacks, I

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-36070069171971532010-04-06T09:42:00.002+03:002010-04-06T09:56:16.318+03:00

So probably there will be a time, when I'll get bored with my fabulous ice cream maker, it hasn't happened so far, every time I make dessert I automatically think that I should make ice-cream. This one was my third I think. I wanted to have swirls in it like store-bought ice-cream can have swirls of caramel or chocolate sauce or marshmallow. So I wanted to have maple syrup swirls, but that didn't

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com0tag:blogger.com,1999:blog-3926184265034232890.post-84300690537853006992010-03-28T17:32:00.006+03:002010-03-29T21:59:36.137+03:00

Obviousy, after an introduction such as that (Oh how I love me some Eddie) it's hard to follow through. But I will try. This will be a posting dedicated to stuffing (hence the taxidermy reference). I haven't really had a lot of experience with stuffing, Turkey Day is not celebrated here and when poultry is stuffed it is usually with apples or prunes or what not - this stuffing that ends up as a

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-70066443888516348842010-03-16T10:31:00.004+02:002010-03-16T18:25:15.263+02:00

I'm so behind on my posting, I made this a while ago. I was harboring carnivorous desires all week and made up my mind to make beef tenderloin for Sunday lunch and invite some friends over. Easy enough, right? Apparently not. For some unknown reason all three sets of friends I invited couldn't come, but I had already made up my mind so I went all out in the kitchen anyway. The result of which was

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-62591999552838106222010-03-08T18:15:00.007+02:002010-03-08T18:54:33.903+02:00

So the pasta-makers turn finally came and I made my first batch of fresh home-made tagliatelle. For the pasta I basically used the instructions that came with the machine and then I made a seafood Alfredo sauce to go with it. Home made fresh tagliatelle with seafood Alfredoserves 6For the pasta: 500 g flour ( I couldn't find durum, but the recipe actually recommends 50-50 durum and regular wheat

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-65916192687915856212010-03-02T20:08:00.003+02:002010-03-02T20:24:17.236+02:00

As my last post was a homage to Nigella, it's only appropriate to continue with green peas, as far as I remember, she's been called something like the "Queen of frozen peas" by some fellow chef. So peas. Yes. Frozen. I wanted to make a green pea soup somewhere around Lenten, but I wanted something different, something I hadn't made before. And I did end up with this fantastic little zesty and

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-39456814358137356572010-02-28T11:25:00.003+02:002010-02-28T11:29:13.937+02:00

(pic from the foodsection.com)Ok, so this is not a food post, stricktly speaking. But it was just too funny not to re-post. I can't wait to see Alice in Wonderland and I think it's a huge compliment to Nigella - I'd be happy if I were her :)Tim Burtons White Queen based on Nigella - read here.

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-56065294310080718502010-02-24T17:35:00.003+02:002010-02-24T18:04:04.950+02:00

This month I bought Cook Vegetarian for the first time, I had never noticed it before but, boy am I happy I bought it. There are so many yummy things in there that I want to try. I'm strictly omnivorous, but it seem to enjoy having all-veggie dishes on some days and then totally feast on meat on others. I'm not the type to just have a little bit of meat with everything every day. But I have a

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-21563709819183122762010-02-16T18:39:00.004+02:002010-02-16T19:03:10.345+02:00

I've been making good use of my newly acquired ice-cream maker (compliments to my lovely sis for a well chosen gift again). And as I'm in a love love love peanut butter phase again, it was only a matter of time, until I made peanut butter ice-cream.My Ben&Jerry's book has a variation of peanut butter ice-cream recipes, I used the one for PB&Banana, but substituted bananas, which I surprisingly

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-36516857010307227212010-02-10T12:54:00.003+02:002010-02-10T13:11:14.179+02:00

Chicken doesn't really excite me usually, I mean it's nice and I use it and I eat it, but it's just kind of boring as far as ingredients go. But this week I got an unexpectedly strong craving, I suspect it had something to do with Lisa's and Pille's delectable poultry postings. As I had no clear idea, what I wanted to make, I only bought 4 chicken legs and nothing else, so when at home I just had

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-14180901112490490382010-02-05T12:25:00.004+02:002010-02-05T12:57:14.651+02:00

My friend Liis is one of those skinny, good looking people who're generally careful about what they eat, so whenever she has strong emotions about a baked good I perk my ears as chances are that it should be absolutely fantastic (to be worth the calories and all). So it was her that first alerted me to the fabulous world of macaroons. The way she described the pistachio ones she had in Paris (and

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-43210849657867302672010-02-02T12:12:00.004+02:002010-02-02T12:32:45.722+02:00

My friend was celebrating his B-day last weekend and I decided to make him a cake. Initially I planned to make a Pavlova as I knew that he loves it, but then I decided that it's been a while since I've made something I haven't made before and I dug out my Nigella book (How to be a domestic goddess) that has never ever disappointed. Every single thing I've ever made out of it has been a success.

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-10607857561960185362010-01-26T18:15:00.006+02:002010-01-26T18:59:24.540+02:00

So as I've already mentioned, I'm going through a bit of a spinach phase right now. I'm sure it's mostly thanks to the fact that they're now selling very decent looking fresh baby spinach in most of the supermarkets and whenever I pass it, I can hardly stop myself from throwing a pack or two into the cart. Now being as it is one of the 14 superfoods that allegedly will change your life for the

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-69096766058790982342010-01-19T20:46:00.002+02:002010-01-19T21:03:05.296+02:00

So it seems that I'm going through a gooey phase :) Sounds good, doesn't it ? ;)As you've seen in this blog, I've recently made my first houmous (and I've made it two or three more times after that, so it's quickly becoming a staple). I've also been making guacamole, although that is something I've been making for a while. And now I've made my first home-made fresh spinach pesto (yes, all you

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-51979259380123369262010-01-13T16:42:00.004+02:002010-01-13T16:59:55.088+02:00

As I already boasted, my lovely sister gave me an ice-cream maker for Christmas. I'm a huge ice-cream lover and when I was living in the States my all-time favorite was Butter Pecan, which, alas, cannot be found here in Estonia. But butter and even pecans, can. So oh so obviously my first batch of ice-cream was Butter Pecan. My sis also gave me Ben Cohen's and Jerry Greenfield's Home made

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com6tag:blogger.com,1999:blog-3926184265034232890.post-44321229592595286122010-01-04T16:58:00.003+02:002010-01-04T17:22:36.358+02:00

So here comes another one of my mothers recipes and a Russian holiday classic. My mom made these (my role was shamefully minor, I took pictures and helped in assembling the pies) lovely minced meat and yeast-dough pies over the holidays. As I've explained before, Russian cuisine (as a clever rouse to keep the ladies in the kitchen and out of every other aspect of life) takes making things from

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-2081056235072882972009-12-29T13:03:00.004+02:002009-12-29T21:32:53.514+02:00

We had duck for this Christmas dinner. I'm not usually a great lover of duck-meat in it's classic "breast served with a thick fatty skin" form, but my mom and I decided to try and make confit and I must say that it has totally altered my outlook on duck. It's a bit of a hassle time-wise and the whole ocean of melted fat doesn't sound too endearing to start with, but trust me it's well worth

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-5870663935340658182009-12-27T12:54:00.003+02:002009-12-27T13:07:38.832+02:00

So this Christmas has been extremely abundant for my inner foodie. All the gifts we got were food related and oh so appreciated. I have no idea where all these appliances are gonna fit, but I'm now a proud owner of an espresso/latte maker;an ice-cream makerand a pasta-maker. My mom got an electric meat-mincer and a slow-cookerˇso I'm expecting I've got access by association there too :). I've

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-21001551396393786402009-12-23T15:55:00.005+02:002009-12-27T11:50:05.449+02:00

Christmas is a major meat-eating occasion here in Estonia, so even those of us, that aren't that carnivorous the rest of the time succumb to peer pressure. Classically the meat factor in the traditional Christmas meal is a fatty-fatty pork that comes with sauerkraut and black pudding sausages (see my Foodbuzz 24-24-24 entry from about a year ago), but for those of you who're still undecided, not

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-46954660063566238172009-12-20T12:09:00.005+02:002009-12-21T11:52:18.002+02:00

Now I already have a post that's called 'manna from heaven', but to be honest, this one deserves it so much more. Although cous-cous is great, the Estonian classic dessert - semolina-mousse, is just much more likely to be something that is in the divine realm :). This dessert is something that every single kid in Estonia has grown up eating. It's served in kindergartens and in school cafeterias

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com10tag:blogger.com,1999:blog-3926184265034232890.post-36968715583552752292009-12-15T13:14:00.004+02:002009-12-15T13:38:45.805+02:00

Unfortunately I don't have a too familiar relationship with Middle Eastern cuisine, but whatever I've had of it, I've always enjoyed. And I've especially loved all the pasty, gooey things there. And more than anything - houmous.I'd never thought of making it myself before a friend of mine said that she had made it and even fed some to her baby daughter, who loved it. And what a lifesaver it was,

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com5tag:blogger.com,1999:blog-3926184265034232890.post-65958412436374424892009-12-13T16:17:00.005+02:002009-12-13T17:19:41.264+02:00

Ugh... I'm such an idiot :). For a while now I've been thinking why none of my foodie friends are leaving comments anymore. Was getting the feeling of being all neglected and forgotten. The protruding lower lip thing was already happening and all. And then now, I realized that I had to accept of reject 60 comments as I myself had changed the settings to escape the ever growing avalanche of spam

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-63843010604591339062009-11-30T11:50:00.003+02:002009-11-30T12:14:44.614+02:00

I made this dish a while ago, I think it might have been a month ago or even longer, the fall was still in it's full colors and playing around with lovely colorful root veggies was just the thing to do. I roast veggies a lot, but usually to accompany a steak. I ha never thought it'd be OK to match them with pasta. Bt I decided to try and I was quite satisfied. It was filling and had the

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-55910711622162515562009-11-17T12:12:00.004+02:002009-11-17T13:03:54.416+02:00

I love making these salads that are basically a main course in terms of the filling effect and the ingredients, but they still deserve the name of a salad. It just makes you feel all healthy and calorie cautious when you eat them. It actually makes you feel thinner and prettier while you eat them. And S loves them. I mean who wouldn't want to have the backbone to just have a salad for lunch or

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com0tag:blogger.com,1999:blog-3926184265034232890.post-25100934267822485662009-11-10T11:19:00.004+02:002009-11-10T11:34:54.868+02:00

I assume it's become abundantly clear to anyone visiting this blog, that I have a thing for beetroot. I really really like it. And have been known to add it to everything. Stuffed paprikas. Meatballs. Muffins. Chocolate cake. Well, I finally got around to making something that makes the beetroot itself the star of the dish - the very posh and absolutely adorable beetroot chips. I'd been wondering

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-72432625047606742832009-10-28T19:43:00.002+02:002009-10-29T09:55:42.173+02:00

Although Tallinn is not the best place on earth to enjoy the benefits of fall (it's horridly windy hear nearly every day), we do get the lovely moments where the world seems to have turned into one, big, soft, golden tunnel of leaves. Leaves still on trees and leaves already on the ground. And the freshly hatched, glistening chestnuts. Now what's better to celebrate a day like that than a lovely

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-62139937091976335152009-10-22T21:46:00.004+03:002009-10-22T22:11:00.237+03:00

The first day of summer vacation and champagne before noon, ice-cream and hot fudge topping, a newspaper and a latte, prawns and white wine, a day foraging at the bog and new rubber boots, black olives and sun-dried tomatoes, etc, etc. Things that always go together do that for a reason - they just fit. So sometimes it's best not to experiment with the classics. We had friends over last weekend.

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com5tag:blogger.com,1999:blog-3926184265034232890.post-4429368415828103572009-10-17T18:47:00.004+03:002009-10-17T19:24:31.656+03:00

We've officially found a new favorite restaurant in Tartu and we've been there three times already. It's called Moka and it's smack in the centre, really close to the main building of the University of Tartu. It's been around for a year or so already and I'd heard good things about it, but something about the logo or the exterior just didn't make me want to go in. For some reason I thought I'd

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-26708687181029541762009-10-03T17:57:00.007+03:002009-10-03T18:31:01.161+03:00

I've been playing around with muffins again. I've made pear and cognac (sadly, no pictures so I'm not posting them); marzipan muffins so full of blueberries that they're dark as night and super smooth apple muffins with the secret ingredient of left-over baby food (oh do read on, it's much less yucky than it sounds). As always, many cooking-related ideas come around from necessity. I had left

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com6tag:blogger.com,1999:blog-3926184265034232890.post-42504713206032085262009-09-26T18:07:00.005+03:002009-09-29T21:18:45.182+03:00

If someone would have asked me say 10 years ago or even 5 years ago, if I thought it was likely that I'd be married to a fisherman, I would have laughed. My own childhood memories of fishing consist of one trip to the lake, where our grandfather took me, my sister and my nephew fishing. We were all terribly excited, but it turned out that sitting still with a pole in your hand for hours on end

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-46305551706562334972009-09-17T12:57:00.005+03:002009-09-17T13:37:35.530+03:00

Indian summer doesn't really happen all that often in Estonia. I remember when I was studying in the States we got a whole month or more of Indian Summer in upstate NY. It was wonderful, colorful, gentle. Well we got about a week of it here this year. And a weather like that is just asking for dishes that serve as memoirs to the sunshine (and for lovely open air markets, which as you can see, we

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-69269575688382035442009-09-14T13:05:00.005+03:002009-09-14T13:53:23.209+03:00

Zucchini is a wonderful vegetable (for some reason I wanted to write 'fruit'. It's one of those things that kind of don't taste like anything on their own, but add the necessary mellowness to many things. Soups, stews, muffins, pasta dishes. Probably my favorite way to eat zucchini is the way my mom's been making it ever since we were kids. Coated in egg and flour and pan fried with garlic,

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-76465579142196014532009-09-05T21:25:00.004+03:002009-09-05T21:43:44.007+03:00

Pea-soup is something that is quite common in Estonia and a part of the traditional national cuisine. It is made from dried peas with smoked pork, it's very thick, usually grey-ish looking stuff that doesn't look too appetizing, but doesn't taste all that bad. It's served during Mardi Gras (Vastlapäev). But there are these lovely fresh peas, the last of them, still available at the markets. So I

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-35934007461755075552009-09-01T17:25:00.006+03:002009-09-01T17:53:27.008+03:00

I've professed my love for cabbage here before and here's another recipe to prove it. My mom packed 1/2 of one of her huge cabbages for us the last time we left and I was thinking what to do with it. We'd just had cabbage with braised mince, so that was off the table. The classic yeast-pastry based cabbage pie seemed too heavy. So I invented this. It's sort of a cabbage quiche or a cabbage tarte

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-56548721115138729882009-08-26T19:17:00.005+03:002009-08-27T18:54:29.996+03:00

Here are two salads, that are so easy to make, they're actually an embarrassment to a self-proclaimed foodie as I am. But they reflect our summer reality, so what can I do. The bean one is a new invention, but the potato one is an every summer staple and my absolute summertime favorite. I could basically live off of it and often do...My absolute favorite summertime tomato salad (Tomati ja

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-5938691087421445412009-08-18T22:20:00.004+03:002009-08-18T22:46:00.688+03:00

Thanks to Lisa from Lisa is Cooking I now have an addition to my weird vegetable muffins series. I've never cooked anything of Martha Stewart's before, but I must take my hat off to the lady. Despite the fact that she seems like the most annoying kind of public figure, the muffins were great. Zucchini made them ultra moist and as one would have guessed, none of the people that had the muffins (

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-33911309433206708122009-08-13T09:38:00.005+03:002009-08-13T10:01:52.661+03:00

It's getting around to that time of year when everyone who knows anyone with an apple tree is constantly searching for new ways to cook apples. My parents have two trees, a small young one that sill doesn't get a lot of apples, but that are the my favorites just to eat raw and an older tree that has enormous amounts of apples that are very good for cakes, jams and juices. Neither are quite ripe

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com5tag:blogger.com,1999:blog-3926184265034232890.post-28810792054115884952009-08-08T22:57:00.005+03:002009-08-08T23:48:44.463+03:00

We've decided to spend the summer holidays in Estonia this year, as travelling with our kid, especially to somewhere where the weather would be nice and hot to our standards, but probably intolerable to his, would probably be a bit of a pain. And we've had a chance to remind ourselves how beautiful Estonia is in the summer. So first we rented a lovely little cottage on a lake in Mulgimaa for a

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-22846445714154853402009-07-30T23:04:00.004+03:002009-07-30T23:27:18.979+03:00

Like a true Estonian - I like potatoes. Boiled and fried, baked and mashed, in a salad or a rosti. Really. But, for some unknown reason, I had never made gnocchi until recently. Truth be told - I have made knedliky (the Ukrainian version of gnocchi) plenty of times before. But afrer seeing this video on Chow.com, I decided it was time to give it a try and I also tried to stick with as much of

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-39932957911863368942009-07-22T22:13:00.005+03:002009-07-22T22:41:05.250+03:00

My sister is visiting with her boyfriend and we're all visiting our parents. So it's a bit of a madhouse at times, but with lots of good eats. Usually someone gets a craving of some sort that then immediately has to be catered to and I get to spend a lot more time in the kitchen than I've been able to lately. Usually it goes something like this: "I feel like some Asian food," someone says. "I'll

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-73928242015425609152009-07-21T14:22:00.003+03:002009-07-21T14:33:27.748+03:00

It's my B-day soon and my sister made me a perfect gift. She sent me some La Pateria de Sousa Foie Gras. It´s fabulous. Absolutely fabulous. It's spicy and full of flavor but somehow less fatty that normal foie gras. It comes in abundance of goose fat for those who love the fattyness though. I know it's a lame comparison, but it compares to normal foie gras like pork compares to wild boar. It's

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-70958125174073976072009-07-14T09:35:00.003+03:002009-07-14T09:54:00.614+03:00

Finally a moment for posting. My boy started crawling around a while ago and has developed such cosmic speeds by now (and he always heads for the dangerous stuff that our apartment suddenly seems full of) that I don't even have a moment to catch my breath let alone sit down and enjoy a simple moment of sorting through my food pics and reminiscing about one of the last pleasant moments in the

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-58616661586965096822009-07-10T17:29:00.000+03:002009-07-10T17:29:11.246+03:00

 Sorry for the radio silence. For some reason there's just no time to upload the goodies I've been making (and to be truthful, not a whole lot of time to be making them either). But there was just something I had to share. My mothers wonderful, bountiful garden is in it's various stages of ripening and blooming, so I took some pictures one day...

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-87671657809295116992009-06-16T12:43:00.003+03:002009-06-16T13:10:13.547+03:00

So here goes, the promised pasta that has a higher fuss factor for those who just need it to feel that the time spent in kitchen was a time well spent :). I was inspired by Lisa's baked manicotti, but as usually I couldn't stick with the recipe, didn't have all the ingredients and just had to mess around with it. So I ended up with baked cannelloni.Baked cannelloni (üleküpsetatud cannelloni pasta

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-3719088870694529192009-06-09T11:20:00.004+03:002009-06-09T11:49:37.171+03:00

the image above is from here. Here's another pasta that is embarrassingly simple to make. For those of you who don't get the high you look for in the kitchen without some proper hassle, I promise, the next pasta recipe is gonna come with a good dose of that (I've already made it, just a little behind with posting). But give this one a chance, it just delicious. And I think it's quite appropriate

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-87782908634513540492009-06-03T11:32:00.005+03:002009-06-03T20:54:03.305+03:00

Nothing says 'It's almost summer' like rhubarb. Really, nothing. And it's a very common early summer 'fruit' in Estonia. Everyone who owns a patch of land, has a bunch of rhubarbs in the corner and those who don't, frequent the market. So here's my 2 cents worth of rhubarb recipes. Two cakes and two more gooey desserts - a rhubarb custard and a jello dessert. Rhubarb custard (or fruit soup) and

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-2041257542848690342009-05-28T10:24:00.003+03:002009-05-28T10:46:11.524+03:00

The situation on the Estonian fish and seafood market is slowly getting better. They've opened a special shop in Tallinn (although I haven't been there yet) and in regular supermarkets it is more and more often possible to by different kinds of fish and seafood not just trout and salmon and frozen shrimp.Last week I was visiting my parents and my mom (or was it dad) bought some black pollock

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-76785166625361047012009-05-25T09:43:00.003+03:002009-05-25T10:00:42.569+03:00

I'm on a mission to empty my freezer and that leads to some interesting ideas in the kitchen. Usually I just go to the freezer, open it, stare for a while, then pace around the kitchen, then surf the web or leaf through some cook books and then decide that all the options are boring or I don't feel like making them. Then some more time passes and I get an idea that allows for some experimenting.

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-5404078623062604652009-05-17T20:16:00.004+03:002009-05-17T20:44:23.509+03:00

I read in a fellow foodie's blog (and for the life of me, I can't remember whose it was, I just spent 15 minutes browsing the suspects and nothing, so if it was you, please leave a comment and claim the honor :) about sundried tomato crepes and it stuck with me. So one evening when my Little Slavedriver was in a 'allow cooking mode' I decided to try making them. Sundried tomato crepes with two

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-8048905757328462102009-05-10T15:02:00.004+03:002009-05-10T15:22:29.372+03:00

I've started inventing cakes. A big step for me. As I've said before, I used to not like to make desserts and cakes at all, because I felt that there was not enough room for creativity. That one has to stick with the recipe, otherwise the cake just won't rise, or be sticky enough or chewy enough or enough of something else you want it to be. But, I guess it's all down to practice, make enough

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com1tag:blogger.com,1999:blog-3926184265034232890.post-68227328983935210942009-05-07T11:40:00.004+03:002009-05-10T15:01:51.895+03:00

When I was a kid, there was this really popular dance, called the chick dance that one could do on ones own. It consisted of some bent arm flapping (like chicken wings) and twirling and stuff like that. Everybody loved it and everyone could do it. I might be wrong, but for some reason, I have a feeling that the accompanying song was in german. Unfortunately I can't remember the song or the artist

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-15175893933487287972009-05-04T10:01:00.003+03:002009-05-04T10:47:38.725+03:00

Spring is wonderful. I'm sure it is wonderful everywhere, but it is heavenly in Estonia, which most of the rest of the year (and I really mean most of it, like 7-9 months of it) is a windy, cold, rainy, slushy rock. So as soon as the sun comes out everyone in Estonia tries to find someone who owns a patch of green grass and a grill or a barbecue. And a prolonged grilled meat / sausage-fest

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-51728777078522777962009-04-26T20:40:00.003+03:002009-04-26T20:57:39.762+03:00

As you've probably noticed, I've been making a lot of muffins lately - and BTW - I'm loving my silicone muffin pan, I'm getting the feeling that silicone kitchen utensils are the best food related invention of the last decade (if they are in fact of the last decade), the silicone spatula is my favorite as well and I'm seriously contemplating buying a silicone brush that I just saw in a kitchen

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com5tag:blogger.com,1999:blog-3926184265034232890.post-58683482210294850682009-04-20T15:33:00.002+03:002009-04-20T15:47:38.667+03:00

Here's another really quick and simple fix for the pasta lovers. S really loves salmon, I, on the other hand have somehow gotten over it, I don't know what it is, but I rarely get a craving for red fish anymore and I usually prefer something more interesting when I'm in the fish section at the supermarket. However I really enjoyed it in this pasta dish. Simple salmon pasta (lithne lõhepasta):

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-61477664776929931742009-04-12T21:35:00.006+03:002009-04-12T22:02:18.471+03:00

We spent Easter at my parent's house and my sister also came from Germany. This meant a lot of nice meals and nice desserts. Even though my menu is still rather limited, I quite enjoyed cooking luscious desserts for others. And I did have a little bit of the croissant pudding :) As my mom and sister both love meringue, I made the Pavlova again. This time with cherries. And judging by the tiny

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-69660711795398266422009-04-03T16:55:00.003+03:002009-04-03T17:22:39.734+03:00

I've told you about my newly found love for pasta. Well that paired with an increased intake of whole-grain products naturally brought me to organic whole-grain spaghetti, which I bought in my favorite organic food store. I wasn't sure what would go well with it initially, but then one night before dozing off it came to me. Here it is, a nice springtime pasta dish that's really easy to make. I

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-89355692864273255392009-03-31T15:51:00.003+03:002009-03-31T16:07:50.285+03:00

above photo from here.Ever since we met, S has been on the Sunday morning pancakes duty. First because he is so much more of a morning person than I am and second because I don't really like making pancakes. Well, he makes wonderful pancakes, the small American ones and large eggy Estonian ones etc. Now that I'm (actually we're) on this new extra-healthy regimen (that'll hopefully be over in a

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com4tag:blogger.com,1999:blog-3926184265034232890.post-86338923965881077842009-03-20T11:59:00.003+02:002009-03-20T12:12:00.529+02:00

I'm becoming a pasta lover ... I used to pride myself for not being such a big fan of pasta, which is, after all, just a plateful of unnecessary carbs in the form of (unless you use wholegrain) a pile of white, refined flour - something none of us really needs. But now as I'm abstaining from most of the veg in hopes of producing les gassy milk (it's lovely to think of yourself as of some kind of

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-2623446820999935272009-03-12T15:33:00.003+02:002009-03-12T16:27:37.780+02:00

Although it's not pumpkin season I strongly recommend trying this recipe as it just makes waiting for the sunlight and the spring a little bit easier. Like many of the good things, it started from a random occasion. I went to the supermarket to get some zucchini for a salad I had in mind. For some unknown reason they didn't have any, but I did find a lovely bright orange pumpkin that I then had

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com5tag:blogger.com,1999:blog-3926184265034232890.post-6626507589480910932009-03-05T18:37:00.005+02:002009-03-06T15:50:45.093+02:00

So as you can see from the title - I've been experimenting to find new and healthy and baby-proofed ways to satisfy my sweet-cravings. And here are the results, all of these turned out really good, if I do say so myself. I'm proud to present - whole-grain muffins - banana, carrot and beetroot. Banana muffins (makes 12) (Banaanimuffinid): 60 gr dark brown sugar30 g of butter (use 2 tbsp of

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com6tag:blogger.com,1999:blog-3926184265034232890.post-138344156900572482009-02-28T14:38:00.003+02:002009-02-28T15:42:49.412+02:00

above pic from hereOats have become my new best friends now that I try to abstain from as much of the refined products as possible and most of the stuff needed to prepare my favorite desserts, cakes or pies are out. Oatmeal in the morning, or granola and now I've rediscovered an old childhood favorite - oatmeal cookies or actually oatmeal mounds. In the light of this newly found oats-appreciation

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-48125297361428848702009-02-19T12:18:00.004+02:002009-02-19T12:39:54.784+02:00

These layered pot-roasts are a great winter time dish. You can pack so much flavor into each bite without overdoing it in terms of fat or calories. Comfort food without the uncomfortable ass-enlargement factor :)This particular one demanded some imagination on my part and this is how I reached the bread-crumbs. Namely I had to avoid using any dairy products (so the obvious choice of toping it

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-19511577965601780302009-02-13T11:52:00.003+02:002009-02-13T12:12:08.217+02:00

This is another one in my warm lunch salad's series. I really love making them and eating them, they carry the label of a healthy choice as they're called a salad, but they're so nice and filling and perfectly suitable for winter months :) They're so easy to make and you'll never run out of new choices as you can season them differently or use any type of ingredients - roast chicken, pork or beef

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-25525604833593351112009-02-09T12:09:00.003+02:002009-02-09T12:40:38.234+02:00

This is my second attempt at making home-made granola. You can read about the last one here, it was nice, but ended up a little too sweet. I made it a couple of days before our son was born, which unfortunately means that I didn’t manage to eat it all tha much as it has nuts in it that I'm to avoid now. But it was very nice the couple of times I did have it, so I can say I'm pleased with the

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com3tag:blogger.com,1999:blog-3926184265034232890.post-35057949584268597002009-02-06T11:36:00.005+02:002009-02-06T17:32:55.993+02:00

After a little more than two weeks of parenthood, I have reached my first truism on child-rearing :). It's all about resolving irresolvable dilemmas. All the time. Every day. About everything. But maybe more than in other areas, this is true for food. Culinary dilemmas all around. Apparently most of the foods MIGHT (not that they will, but the only way to find out is by doing some human testing

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-71479512511729474692009-01-28T17:41:00.005+02:002009-01-28T17:47:42.877+02:00

Hi all, as our family has greeted it's newest member, this blog will go on a holiday until I manage to find more time for food, cooking and blogging in my re-prioritized time schedule :).But we will be back shortly.

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com6tag:blogger.com,1999:blog-3926184265034232890.post-43275010786245947162009-01-19T12:21:00.004+02:002009-01-19T12:42:55.079+02:00

This is a beautiful little cake, it's another one from Nigella Lawson's cake book that's inspired me so much recently. If anyone is trying to lose weight though they shouldn't get that book, that's for sure. I hadn't seen any of Nigella's TV shows, but I have now, one of the girly TV channels (11) here has them on on Sundays (although at some absurd hour, like 1 or 2 p.m, so you're usually never

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com2tag:blogger.com,1999:blog-3926184265034232890.post-26916417789843295052009-01-15T11:25:00.004+02:002009-01-15T11:52:36.527+02:00

They built a new (although I don't think we'd had an old one for decades either) synagogue in Tallinn in 2007. It's a beautiful modern building and architecturally just splendid. From the beginning they also promised to open a kosher restaurant there, but it took them a while to build the kitchen and find a chef who knew what had to be done. Although I'm not Jewish myself, I've always been

Kathttp://www.blogger.com/profile/16368363096536433354noreply@blogger.com5