I confess that I was a little lazy to prepare this traditional Hungarian goulash recipe with spaetzle, for the time to be ready. Still, I assure you that it is worth following all the steps for the spectacular result you get.Continue reading →
A homemade marble loaf cake is an old-fashioned and comforting standby to have on hand for the holidays — especially a version from a baker who’s made a specialty of desserts that conform to Jewish dietary needs.Continue reading →
The love of popcorn is nothing new. The history of popcorn consumption stretches back more than 5,000 years. Archaeologists and researchers believe that popcorn is the oldest of a group of five sweet corns that include Indian corn, pod corn, sweet corn, and field corn. Popcorn was a New World food, originally grown in Mexico — popcorn ears more than 5,600 years old were found in the Bat Cave in New Mexico half a century ago, before spreading globally through India, China and Sumatra long before the first European explorers reached our shores.Continue reading →
The apple crumble needs no introduction. As the days shorten, it is the pudding our hearts yearn for. Sweet, stewed apples, topped off in a deep dish with sugar-heavy crumble and just a little more sugar sprinkled on top for good measure. It is a very British dish, as anyone who has tried the American version will agree. Perhaps it is the British cooking apples, the precision of the airtight crust or the history that we still appreciate; perhaps it is a combination of all three. To enjoy it to the max, don’t forget the accompaniment!Continue reading →
And we continue in “green mode” ….. This is one of those recipes that arise by chance, I was watching TV and when changing the channel I saw the end of a Karlos Arguiñano program in which the accompaniment for the recipe was this Rice made with spinach and the truth is that the appearance won over me. As I did not see the full program I adapted it my way.Continue reading →
First of all, mention that legumes are a very complete and healthy food. Nutritionists insist on the convenience of eating them 2 or 3 times a week and that is really easy to achieve due to the great variety that exists and how versatile they are when it comes to cooking.Continue reading →