Tag: pasta
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BBQ thistle
Last year i tried the milk thistle first time in my life. Accidentally found some huge pieces in the corner of a street and was too curious to leave it there. I ended up making a pasta dish which was so tasty (with brown butter and preserved lemon) that i had to put that dish […]
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Blueberry’s diary -9-
Ok. Lets jump into the 5th week. I had my consultation with Sally – and no, my diet has not finished at all. But the interesting part is just coming up now. Basically i keep some of the basic restrictions – i dont touch gluten for now. I still dont do sugar – but i […]
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‘out of BLUE(nut)
Yes. My bluenut project is still on. Actually its done. It reached the maximum result i assume. We are 5 weeks later now. And u all remember my last post about this Roquefort experiment – that i was pretty agonized cause my mold was not willing to appear on the surface of my almond wheels. […]
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vegan cheeezzz – my nutblock experiement
Couple of weeks ago i saw a great and very easy book in a book store – i bought it. About fermentation. I always loved ‘some’ fermented stuff like cheese, wine, kimchi, sauerkraut, fish sauce etc but i have to admit also i had some sort of negative feeling about the word ‘fermented’. Cause if […]
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Paszta
I have this blog post in my mother language – hungarian – cause one of my besties asked me to show some real pasta tricks. She has a new boyfriend – a lovely man who loves gourmet stuff – so i need to make sure she can cook her best to tease him. Igy udvozlok […]
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HoMe-MaDe ®
I love fresh pasta… we all love fresh pasta, no? Unfortunately i have almost no opportunities to make it… not just because it needs like a half day and lots of attention continuosly – but cause it can be such a big fun to make together with friends… and usually i am always left alone […]
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Deconstructed memory…
Let me introduce u our big favorit what we picked up working at the pan-asian YUM YUM NINJA… the mistic kimchi. The most beautiful fermented spicy ‘shit’ what u can ever try – nothing but a flavorbomb. Has got everything to season: hell lots of garlic, chilli, ginger, saltiness (soy sauce, fish sauce), sweetness (fruit […]
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I am a fan!
Green Pea Linguini with Ceshew and Parmesan Dedicated to the banqueting chefs in The Grand :)) xx