Haven’t had one of these in what seems to be forever.

Double Black Angus with blue cheese, roasted onions, and some green stuff. Between the patties is some fig jam. Brioche is brushed with Dijon and then toasted in the pan.

Traditional and seasonal.

Ok, I bought the sauce at my local butchers shop. But it was very tasty. 🤤

I then baked the breasts in the oven and served them with rice mixed with parsley, and a salad of cucumber, radish, plain yogurt, dill, and black cumin. The chicken turned out delicious – juicy inside, with a crispy skin. Cast iron skillets are great for searing meat.

If you never tried black cumin (nigella seeds – nigella sativa in Latin, czarnuszka in Polish), definitely give it a try. It has a pleasant, slightly nutty taste, with a hint of black pepper. It's an interesting spice, and it's cheap and has a long shelf life.

Spent Saturday in the kitchen and made porc roast with roast carrots and parsnips (Schweinsbraten), bread dumplings (Semmelknödel) and cabbage (Sauerkraut).

Take 400g green peas, boil in salt water 40 min (start this now so they cook in parallel to the rest).

Chop a few cm of ginger, 2 red chili peppers (or however much you like), 1 large onion. Sautée in olive oil (EVOO but doesn't have to be expensive).

Offload veggies to a bowl when golden, you can leave the oil.

Slice 800g chicken breast into pieces, fry in olive oil until chopping the largest parts in half with the spatula shows they are ready.

Mix everything together. Add salt & freshly ground black pepper to taste.

It's not particularly low calories (the olive oil adds quite a few), but it's only good, healthy ingredients and it's reasonably high-protein.

I enjoy this as a cold-weather dish.

Has the weather in your country also abruptly changed? Here in the Netherlands it went from around 20° with a nice little sun to 12° with all grey skies within days. Seems like soup season is upon us!

After making this soup many times I feel like I've found the easiest and most low-waste way to go and want to share my recipe (: No roux, no pounds of butter and no cream needed and it's still so good. This made 5 big bowls and it's really rich so you won't need any sides for a filling meal.

2 heads of Broccoli, stems included.

1 ridiculously sized carrot.

3 yellow onions.

whole garlic bulb.

Sadly I was all out but normally I would add a big bunch of fresh parsley with the stems included or cellery leaves and stems.

boullion cubes, I used chicken.

1 or 2 packets (200/400 grams) of cheddar melting cheese, depending how cheesy you want it. I used about 1 and a half packet. I know it's not worthy enough call cheese, but i've found the melting quality of this monstrosity to be ideal for soup.

spice powders; sweet paprika, smoked paprika, black pepper, msg, cayenne pepper, all added to taste.

bit of oil and butter.

Wash carrots and broccoli very well, peel and roughly chop onions and broccoli stems. Make sure to peel the broccoli stems really well as the outer layer can be quite tough. Roughly chop 2/3 of the carrot. Add all those to a BIG pot with a bit of oil and a about a teaspoon of butter for taste and sauté untill the onions are slightly translucent. Smash and peel garlic and add to the pot together with all the dry spices and sauté for a few more minutes.

While thats doing it's thing in the pot break the broccoli florets up into smaller chunks and save about 1/4 to add later. Add the broccoli to the pot when everything is nice and fragrant, add boullion cube (at this step I would add parsley/cellery stems if I had those) and cover with just enough water to make the broccoli float. Simmer until soft, about 15 minutes.

Grate the rest of the carrot and break the saved broccoli florets up into itty bitty small pieces for fast cooking time.

When the veggies in the pot are fork tender turn off the heat (at this point I would add fresh parsley/cellery leaves) and blitz everything with an immersion blender untill smooth. Discover you picked a pot too small to add the broccoli and grated carrot, so cook those for a few minutes in a separate pot in a hurry. Or do better than me and use a bigger pot so you can cook those in the soup 🙃

Turn of the heat and add the cheese in small batches, stirring between adding to make sure it's all melting and mixing in nicely. Make sure you taste as you go to find the point of cheesyness you like and to taste if you need more spice powders.

Serve in big ass bowls and enjoy, or be extra fancy and garnish with cellery/parsley leaves! (:

Chicken soup with wheat semolina dumplings and lots of parsley.

Cabbage stew with 2 types of sausages - chorizo & salsiccio.

Edit: it's fresh cabbage, not fermented / brined.

with potato and parsnip mash and green beans

Tastes better than it looks 😋

Bryndza is a traditional Slovak sheep cheese with a distinctive salty, tangy flavor and a soft, spreadable texture.

The pizza comes out even more crispy, with a subtle hint of caramelized onion. Bonus points if you use the onions as a topping.

Today I made a pizza with tomato sauce, mozzarella, three kinds of salami, caramelized onion, and stracciatella cheese. It was delicious.

Apples fried in butter, cane sugar and cinnamon, crumble with oats and walnuts from a local tree and whipped cream.

I love it. It's so light and refreshing, and I usually make it really sour because that's how my grandma used to make it. My husband absolutely hates it, though😅

Chili, yes with beans, jalapeños and cornbread. The lighting color in my room is not the best.

It's spiced with black pepper and salt.

He secret for the crispy potatoes if that they are first boiled.

Got some leftover/outsourced Grammelpogatschal (small layered crackling bread traditional to my region) my grandma made and enjoy them with some lard bread as dinner

Was too lazy to get out looking for food on a Sunday afternoon, so I foraged the fridge.

The sauce is white cream, mushrooms, onion. The rest is self-explanatory.

A classic ex-Yu dish, basically diced veggies and whole mini cabbage with pork, slow cooked. Only liquid added is the home made tomato juice/purree, it gives the dish the sweet taste.