“Tsoureki” is the name of a spicy Greek bread, also known in Turkey as “Paskalya Çöreği” (literally “Easter bread”) and in Armenia as “Choreg”. It is a tradition to bake it in every home for Easter and its typical braided shape represents the Holy Trinity. However, as it is a very tasty and appreciated bread, it is common to find it throughout the year in bakeries.
Tag: vegetarian
Roman-style artichokes (carciofi alla romana)
This vegetarian dish is a true emblem of Roman cuisine. These artichokes are served as starter or “antipasto” in many restaurants in the Italian capital, but Romans often eat them as a salty snack, often as a filling for focaccia. This recipe was traditionally considered the poor variant, unlike “carciofi alla giudia”, which are fried in extra virgin olive oil, a prohibitive ingredient in past times.
The secrets of Argentinian pizza
Anyone who has visited Buenos Aires knows that pizza is a cult symbol there. Unlike the Italian version, the main peculiarity of Argentine pizza is that its dough is very high and is generously covered with mozzarella. Since pizzeria ovens reach 400 degrees, it’s very difficult to replicate traditional pizzas in a home oven. But with the secrets detailed here, we can achieve a very good result that will give a lot of satisfaction to those who suffer from “pizza nostalgia”.
How to prepare horseradish paste
This horseradish paste preparation is very common in Eastern European countries, and specifically, this Polish recipe is known as chrzan tarty. In other countries it is known as kren or hren, and it’s also very common in Jewish cuisine.
Chestnut and chocolate dessert
This is an unusual autumn dessert that stands out for the combination of chestnuts and chocolate, which are mixed creating a velvety and very creamy texture. With this recipe we can also adjust the amount of sugar, either by choosing the type of chocolate according to the desired amount of cocoa, or by using pure cocoa and sugar or xylitol.
Spinach and ricotta “Malfatti” or “Gnudi”
This recipe is originally from Tuscany, but has become popular in other Italian regions. Malfatti (literally “poorly made”) are also sometimes called gnudi (“naked”), since they are similar to the filling of spinach ravioli, but they are “naked” as there is no pasta to cover them.
Best sugar-free carob muffins
Have you tried carob? It’s a pod with a very important nutritional value and a very pleasant flavor, reminiscent of chocolate. It can be consumed whole as a snack or ground into flour, and in some countries a molasses without added sugar is also produced from it. This recipe of sugar-free carob muffins is perfect for using both flour and molasses, getting in this way a healthy and nutritious snack.
The perfect keto quiche recipe
This keto quiche is made with broccoli and mozzarella, but the recipe allows for several alternative keto fillings. Its secret lies above all in the dough, which without carbs but still delicate and tasty, as well as in some additional details to consider during preparation.
“Briam”, the Greek version of ratatouille
“Briam” is a preparation also known as “tourlou tuorlou”, which in Greek means “all mixed”. A more than appropriate name for this mix of seasonal Mediterranean vegetables, full of color and flavor.
French onion soup (soup a l’oignon)
French onion soup or “soup a l’oignon” is one of the oldest recipes in the vast culinary tradition of France. Its base is an abundant amount of caramelized onion, served on a slice of bread and with gratin cheese on top. This soup is said to have become extremely popular in the 19th century as it was served in Parisian taverns around Les Halles throughout the day, and even late at night.
