Belgrade Food & Drink Festival
Belgrade, 12-13 June, Kalemegdan Fortress, 38°C. Kalemegdan scenery. About Imagine a picnic or a sophisticated garden party in a huge park that is also an important historical site with thousands of...
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Cannoli & Friends 2010
A few months ago, I went by my day as usual: woke up, lazed around in the bed just a little more, got up slowly, put the kettle on and turned on my computer. And there it was. An email in my inbox...
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Estonia’s First Cheese Festival
This weekend we visited Estonia’s First Cheese Festival that took place in a fansy Rotermann Quarter. All in all it was a nice event. Great location, great cheeses, a nice buzz… I’m not a cheese...
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Eton Mess and How a Photo was Made
A few years ago, I saw this dress at a friend’s who has a house near my country house. The dress was her aunt’s, from the ’60-’70 Right at that moment it hit me – Eton Mess! So I managed to persuade...
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Mini Burgers
Mini Burgers If I had to choose the ultimate party food it would definitely be this recipe. I make them mini burgers for birthdays, New Year parties, anytime I get a chance to… Kids love them and...
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Catalan Chickpeas
These are Catalan chickpeas, but believe me, where I come from, with some hot paprika added, it could be a chickpeas goulash :D Whatever, an extremely tasty dish it is! And it will go fine as a main...
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Roasted Cauliflower Salad
I am into cauliflower a lot. Cooked, fried, roasted… I can even eat it raw. But the oven roasted cauliflower is the best. And if you are one of those people that do not like it, which I don’t get at...
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Zucchini Linguine
Today I’m sharing a dearest friend’s recipe. One of those dishes you try at somebody’s place, adopt, and each time you make it, you think of your friend. I’m thinking a lot about Sanja these days. She...
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Wild Rice and Mango Salad
I am not afraid to try new stuff. Especially when it comes to food. I’ve ate bugs, ants and all kinds of things that came across when I was travelling. When I see something new I don’t think much, just...
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Kilu I Love You!
They say that caviar is an acquired taste. They haven’t tried kilu. Me and kilu first met at Hell Hunt. And it didn’t go well. As you can see in the video at the bottom of my first Estonian post But,...
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Tuna with Capers and Zucchini Julienne
Love tuna! Amazing recipe! Tuna with Capers and Zucchini Julienne for 2 persons 2 fresh tuna steaks (about 200 g each) 1 zucchini 1 Tbsp capers 2 cloves garlic a small bundle of fresh parsley leaves...
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Quick New Potato Roasties
If you roast a piece of meat in the oven the obvious thing to do with the drippings is to make a gravy. But sometimes, just sometimes, you just don’t feel like spending another minute to prepare the...
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Olive Salad
This is supposed to go into a muffuletta. But it deserves a post for itself. Because it’s awesome And because it’s so much more than a muffuletta. It’s a heaven on a crostini, or just a sandwich. Or...
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Walnut Stuffed Squids
Squid love today Walnut Stuffed Squids 800 g large squids 1 onion 50 g of a day old bread fresh oregano 50 g raisins 50 g walnuts 3 tomatoes 2-3 cloves garlic a bundle of parsley olive oil salt and...
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Chunky Marinara
Marinara fits well almost everywhere. On a pizza, in pasta, on bruschetta… Probably each one you had was a slightly different from another. I am currently in a chunky marinara phase Chunky Marinara 1...
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Ibiza for Beginners
Sant Antoni de Portmany You don’t go to Ibiza for food. You go for the beaches, parties, sun and some of the world’s best clubs. Food is a mere fuel you burn in order to survive the crazy lifestyle....
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Sour Cherry Phyllo Pie
There is something about a cherry pie. And where I come from, it’s a phyllo pie, and sour cherries are used. When picking time comes, and when they lay cozy in their crates, it’s time to pit them and...
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Muffuletta
The sandwich just got bigger and better! Muffuletta Loaf 120 + 230 ml water 2 tsp dry yeast 130 + 420 g flour 1 1/2 tsp salt In a bowl mix 120 ml lukewarm water, 1 tsp yeast and 130 g flour. Cover...
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Fattoush
A friend brought me a jar of sumac spice a while ago. I had no idea how to use it and it’s been laying on the shelf forgotten. And then I stumbled on a fattoush salad, and usually there is some...
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Our Growing Egde / Oko Resto
Only a very few recognize food as the high adventure it really is. The excitement of discovery of a rare spice in a shop. The adrenalin rush while alive, moving scorpion on a stick is about to be...
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