Lentils, radicchio, and walnuts with (manuka) honey

I am in love with a new cookbook of mine, Plenty more by Yotam Ottolenghi. I made yesterday’s lunch form it, and I felt really cheffy while making it. For me, just the right amount of fiddling with the number of steps, as well as a straightforward recipe.

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Restani kumpir


I am sure this dish is derived from the tradition of Austrian or German cuisine, but I have no idea how it is called in any other language apart from my dialect. Still, you know that a combination of caramelized onions and boiled crushed potatoes cannot be bad.

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