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Chicory Salad with Apples, Peanuts and Gorgonzola
emointhekitchen The Egyptians cultivated chicory as early as 5,000 years ago. It was a medicinal plant used to support liver function, stimulate appetite, and calm anxious individuals. This salad is a delicious combination of bitter chicory, sweet apples, salty gorgonzola, and crunchy peanuts (or cashews, walnuts). Here’s a recipe inspired by classic chicory salad combinations: You will need: 2 buds of white chicory 1 sweeter and firmer apple 100 g Gorgonzola (Niva, Roquefort) 50 g peanuts 1 tablespoon apple cider vinegar 1 teaspoon honey Procedure: Cut the chicory buds lengthwise. Cut off the bitter end from the bottom. Cut the leaves into strips about 1–2 cm wide. Wash the apple,…
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Cucumber Raita
emointhekitchen That’s a great, Indian classic cucumber raita recipe—simple and really refreshing. Here are a few tips and optional tweaks to make it even better: You will need: 1/2 cup grated cucumber 1 onion 1 clove of garlic, minced 1 cup yogurt 2 tsp lime juice 2 1/2 tbsp fresh cilantro or parsley, chopped 2 Tbsp fresh mint, chopped 1 tsp ground coriander powder 1 tablespoon olive oil 1 tsp cumin 1/2 tsp salt & black pepper 1 tsp green hot chilli pepper (optional) Procedure: Place all ingredients in a bowl and stir. Use thick yoghurt: If your yoghurt is runny, strain it (or use Greek yoghurt for a creamier texture.…
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Crumb cake
emointhekitchen The remoska is a retro thing, so our grandmothers must have used it. My husband often tells me that his grandmother baked several cakes and that one strawberry cake was always just for him. Our house has beautifully preserved this tradition, and I want to share this family treasure with you. The remoska is a small, portable electric oven with a cooking element placed in the lid of a pot. The Czech electrical engineer Oldřich Homuta invented it in the 1950s. You will need: 2 cups semi-coarse flour 1 cup cane sugar 2 eggs 1 cup milk 1/2 cup oil 1/2 baking powder strawberries (or other fruit) For the…
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🌱Spring Buckwheat Risotto with Green Herbs
emointhekitchen Buckwheat cultivation dates back to around the 6th millennium BC, originating in the regions of present-day southwestern China—particularly Yunnan Province—and Tibet. It is believed to have been introduced to Europe by the Saracen and Tatar armies. In the Czech Republic, the earliest archaeological evidence of buckwheat dates to the 12th century. According to Mattioli’s Herbarium (1596): “Buckwheat was not known to the old scholars who wrote about herbs; now it is abundant in colour in Bohemia and elsewhere, and forms a common, homely food for the people. In some places, poor people make bread from it, which is quite tasty, though dark in colour, filling, and well-suited for working…
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Ratatouille: A “Real” Provençal Vegetable Stew
emointhekitchen You’re absolutely right—what most people picture thanks to Ratatouille is actually a refined variation (often called confit byaldi), not the rustic, traditional dish from Provence. Classic ratatouille is all about treating each vegetable properly, then bringing them together. Here’s a clean, authentic Provençal-style ratatouille with proper technique You will need: olive oil 1 big aubergine, diced 2 zucchinis, diced 1 bell pepper, diced 1 big onion, diced 2 cans of diced tomatoes 3 garlic cloves, diced 2 bay leaves thyme, parsley, oregano salt, pepper Procedure: Prep the veggies. Cut the aubergine, zucchini, and bell pepper into bite-sized pieces. Slice the onion and mince the garlic. Cook the aubergine first.…
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Moroccan Cauliflower
emointhekitchen Welcome to our culinary journey through the vibrant and flavorful world of Moroccan cuisine! Today, we’re exploring a simple yet delightful recipe featuring cauliflower, a vegetable often overlooked yet packed with potential. This Moroccan Cauliflower dish is not only easy to prepare but also bursting with aromatic spices that will elevate your meal to a whole new level. This cauliflower recipe is not just a feast for the palate; it’s also a visual treat. The golden-brown florets, drizzled with the rich tahini sauce and splashed with vibrant green parsley, make for a stunning presentation. So, gather your ingredients, invite some friends over, and let the delicious aroma of Moroccan…
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Singapore Satay Chicken Curry
emointhekitchen If you love bold, fragrant flavours, then Singapore Satay Chicken Curry is a must-try dish! Although cooks traditionally serve satay on skewers, this recipe incorporates all the deliciousness into a hearty curry. It creates a satisfyingly rich meal that’s easy to prepare and requires no skewering. You will need: Satay Seasoning 1 1/2 tsp coriander powder 1 1/2 tsp cumin powder 1 1/2 tsp turmeric 1 1/2 tsp paprika 1 1/4 tsp Kashmiri chilli powder 1 tsp Madras curry powder salt & brown sugar Chicken 750g chicken breast, chopped 1/2 onion, chopped Satay Sauce 2 tbsp olive oil 1/2 cup onion, chopped 4 garlic cloves, chopped 1 cup chicken broth…
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Herb Chicken
emointhekitchen If you’re looking for a mouthwatering dish that’s both simple and impressive, look no further than this herb chicken recipe. Perfectly cooked chicken thighs infused with aromatic herbs and a splash of white wine create a flavour explosion that will delight your taste buds. You will need: 5 pieces of chicken thighs 1/2 cup dry white wine 150g softened butter 4 garlic cloves, minced 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh thyme, chopped Salt, to taste Procedure: Preheat your oven to 200°C. In a bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, and salt. Mix them until thoroughly blended. Gently loosen the skin of each…
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The Warmth of Dal Soups
emointhekitchen Dal soups are an integral part of Indian cuisine and are popular for their rich flavour and nutritional value. Packed with protein and spices, dal soups are not only delicious but also healthy. With this recipe, you can easily prepare a meal that will nourish your body and soul. Enjoy the vibrant flavours of Indian cuisine right in your kitchen! You will need: 1 cup dal (red lentils), rinsed and drained 2 tablespoons tamarind pulp, soaked in 1/2 cup warm water 1 medium yellow onion, finely chopped 1 large tomato, chopped 1 red chilli pepper 5 curry leaves 1 teaspoon turmeric powder 1 teaspoon mustard seeds 1 teaspoon cumin…
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Tomato Onion Raita
emointhekitchen Tomato Onion Raita is a traditional Indian side dish that adds a refreshing touch to any meal. This cooling yoghurt-based preparation is perfect for balancing spicy dishes and can easily be whipped up in just a matter of minutes. You will need: 1 cup Greek yoghurt 1 cup onion, chopped 1 cup tomato, chopped 1 green or red chilli, chopped 2 tablespoons cilantro, chopped 1 teaspoon cumin Salt (to taste) Procedure In a mixing bowl, add the yoghurt and whisk it until smooth. Add the finely chopped onion and tomato to the yoghurt. Stir in the finely chopped green chilli, cilantro, and cumin. Add salt to taste and mix…
