Mirepoix

Mirepoix (a French cooking term [meer-pwah]) is a mixture of finely chopped/diced vegetables used to enhance flavor of a dish. It can be raw, roasted or sautéed with butter or oil. The purpose of mirepoix is to give a subtle background flavor or it serve as a base to a wide variety of dishes, such as stocks, soups, stews and sauces. Continue reading “Mirepoix”

How-to cook rice

I noticed that so many people struggle to cook rice. And I read many not very helpful recipes and how-to’s. Even instructions on the rice pack for some unexplainable reason don’t work for me.

Worldwide there are 40,000 varieties of rice…  well, I use only one method that always works and it is so far foolproof. I buy and cook mainly few types of long grain rice with this method – basmati with wild rice, basmati, Thai and jasmine. Continue reading “How-to cook rice”

Gingerbread

Gingerbread
Gingerbread

In Czech or Slovakia the lucky ones usually inherit traditional Christmas gingerbread recipe in a family.

Traditionally they are baked well ahead, as they are very hard and they need time to soften up.

For those who are less lucky and still looking for a modern version „ready to eat – no wait“ gingerbread recipe – here is one well-tested.

This recipe is good for gingerbread decorations, larger shapes and houses.  You need to plan ahead with this recipe as gingerbread dough should rest for a minimum 2 hours or best over night in the fridge.
Continue reading “Gingerbread”

Pepparkakor – Swedish Christmas Gingersnaps

Spicy Pepparkakor with Orange & Black pepper
Spicy Pepparkakor with Orange & Black pepper
Pepparkakor (gingersnaps) are a traditional Christmas treat in Sweden. Early history of Pepparkakor is uncertain, because there is no reliable evidence.

Honey in cakes can be traced back to the Egyptians, the Greeks, and the Romans. They believed that honey, the only sweetener widely available to them, was a gift of the deities and had magical and healing powers. Honey cakes were also worn as a talisman in battle or as protection against evil spirits.

The Spice Trade brought to table spices such as cinnamon, cardamom, ginger, pepper, and turmeric. In the Middle Ages, pepper was a luxury item and thus it would be natural at least to me, that pepper was used in cakes at very special occasions.

You need to plan ahead with this recipe as Pepparkakor dough should rest for a minimum 2 hours or best over night in the fridge. This recipe is best for smaller shapes. Continue reading “Pepparkakor – Swedish Christmas Gingersnaps”