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Home Archive for March 2010

A creamy Easter paskha with cooked egg yolks

Some of my American readers may have noticed a recipe for paskha in the April 2010 issue of Saveur . Saveur describes paskha as " a ric...

If Easter in some parts of the world is all about chocolate (no names named here :)), then in Estonia it's all about chicken eggs and cu...

In the early days of my foodblogging (we're talking about summer 2005 here), I ended up defending the joys of Georgian cuisine on Kuidao...

This recipe is mostly for my readers in countries where you can easily buy the Georgian Suluguni cheese . That pretty much means former USSR...

Remember I promised to start a Beetroot Dish of the Month feature? Well, it's time for this month's beetroot recipe :) A very simpl...

Every now and then I get a recipe translation request from somebody somewhere, who has spotted a recipe either on my Flickr photostream or ...

I've been busy testing recipes for two Georgian cookery classes taking place this week, hence the silence on the blog. I cannot yet blog...

Here's a super-simple ice cream with an Estonian twist. The caramelized rye bread lends a lovely slightly gritty texture (and I mean it ...

Here's a humble Estonian dish that makes a great - and unusual - side dish to some grilled meat (especially lamb or mutton, as well as p...

A super-quick last-minute dip idea that I make quite often. I love this one especially with nachos , though it also works well spread over c...