All posts tagged: Foodist

Spicy carrot salad

It took me quite a while to figure out this recipe since the combination of ingredients was unusual to me. And, some preparatory steps are involved to make this salad great; this recipe is not only about tastes but also about looks and texture. Once prepared the salad lasts for up to a week in the fridge and the flavors are more intensive after one day storage. This is what you need for 4 people: 500g carrots 10 thin spring onions (scallions) 10 soup spoons sesame seeds 1 long thin chili sesame oil olive or sun flower oil apple vinegar lemon juice salt pepper Start by peeling the carrots and grating them. Add the sesame seeds to the carrot salad and mix. Cut the chili into very small pieces and add it to the carrots and mix: Cut the spring onions into thin discs and add to the mixture as well. Now there are two different ways how to add oil to the salad; the main oil ingredient of this salad is sesame oil. as …

On the spotlight: Smørrebrød

Once upon a time in Denmark, somebody had the idea of declaring bread with butter a national dish. And ever since, Danes claim to be the unique inventors of bread (in particular rye bread) with butter. The art of decorating traditional Smørrebrød has been documented in beautifull pictures by quite some people. One of the best ones, you can find on the web, is this guy: The site gives you tons of decorating tips for Smørrebrød; a task which can easily turn into a hobby… Also, for all none-Danes around you, recipes to make your own rye-bread at home are included as well. So much talking about Smørrebrød makes me hungry, so I am gonna have some now… Smørrebrød is by the way very delicious! Here the original stuff on display in Denmark:  

Bulgarian Milk Creme

It is time for another granny-style Bulgarian recipe. Be aware this one does not help to lose wait — BUT it is so delicious 😀 For this you need: 1 glass of water 6 glasses of milk (I usually use 3 cups of whole milk and 1 cup of a cream/milk mix) 1 cup starch flower 3 spoons of rose water (in fact the outermost Bulgarian ingredient ever) Almonds And, if you want, sugar. (I prefer using honey flavoured with vanilla – at least something healthy) Mix the starch into the water. Meanwhile cook the milk. And, once the milk is boiling, pull it into the starch dilution. Mix it well and put it back in the cooking pot. Add as much sugar as wyou want and let it cook well. Take a glass bowl and wash it well with the rose water. Put the almonds on the bottom and sides of the glass bowl and pour the creme over it. Once it is cold pull it quickly onto a plate. Finished!