Category Archives: Who’s Hungry?


Chicken with shrimp

It’s been a long time since our resident chef made a guest appearance on the blog. It was not that we did not have culinary experiments during that time, it is simply that we did not bother to take pictures and write up recipes. Correcting that oversight, here is rather modestly named chicken with shrimp

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Pear and almond cream tart

Following on one of the notes from yesterday, we are expecting friends over tonight. Natasha is in her element in the kitchen, and here is a dessert she made:     Pear and Almond Cream Tart (serves 6). Ingredients: 3 firm pears lemon juice 3/4 pound shortcrust or sweet shortcrust pastry 1 tbsp peach brandy

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Ed. Note: A new entry from our resident chef de cuisine.   I always thought that making one of my favorite Italian desserts is complicated and requires nothing short of a culinary degree. Guess what? It is not! Try it for yourself! Ingredients 500gr fresh mascarpone cheese 5 fresh, top quality eggs (separated) Pavesini biscuits

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Chorizo empanadillas

My lovely wife not only feeds me well, but she is also apparently eager to take over this blog with her culinary creations. I cannot say that I am unhappy about that – aside from the fact that I get to consume the results of her new forays, my sputtering blogging enterprise needed a bailout

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Hungarian mushroom soup

Over the last decade or so, I have become very much a soup aficionado. Not that I did not eat soups before – even beyond borsch, various soups and broths are an essential component of East European cuisine. But it is only in fairly recent years that I started finding myself unable to refrain from

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Pork with Mixed Green Beans

Kitchen experiments by Natasha and Becky continue in earnest. Here is the latest entry: Pork with Mixed Green Beans. Serves 4 2tbsp vegetable or groundnut oil 2 shallots, chopped 225g/8oz pork fillet, thinly sliced 2.5cm/1” piece of root ginger, thinly sliced 2 garlic cloves, chopped 300ml/10oz chicken stock 4 tbsp chili sauce 4 tbsp crunchy

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Almond Macaroons

Over the holidays, we had plenty of opportunities to expand on the series started with this post. Unfortunately, my efficiency in getting to the table ready to eat continuously interfered with any thought of making a food-related post. Last night, as Natasha was making one of her favorites, she decided that I have been remiss

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Mmm… Food!!

Natasha and Becky decided that they need to try making entirely new dishes at least once each week. Because of Becky’s affinity for spicy Oriental stuff, what waited for me as I came home from work today was this delicious plate of Chilies stuffed with fish paste. Here is the recipe: Ingredients: 225g/ 8 oz

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