Like sands through the hour glass, so are the days of our blogs…. I have finally decided to stop posting to My Recipes. There are several reasons for this decision. Once I thought blogging was the funniest thing in the world, but now it is a source of bad conscience for not updating as often as ...

The only reason why I named this soup ‘Provençale’ is because of the fact that it contains quite a lot of garlic. The Provence region in France uses garlic with just about everything. Either you like garlic or you don’t. There seems to be no in between. In Sweden, it increased in popularity after the Second ...

Swedish “Falukorv” is old traditional food. This kind of smoked sausage is not at all a Swedish invention. You can read all about it here 4Falukorv and here4 A Bit of Swedish Sausage Your local supermarket probably has similar sausages where the amount of meat may not fall short of 40%. An easy and comfortable gratin layered ...

List of needed ingredients: 3 tbsp of strongly brewed cold espresso coffee 1 tsp of vanilla extract 1 tbsp of brandy or rum 1/3 cup of vanilla sugar 2 egg whites 8 ounces of softened reduced-fat cream cheese ½ cup of plain yogurt 18 ladyfingers 2 ounces of grated dark chocolate Preparation instructions: You will want to mix together the coffee, vanilla, and brandy or rum ...

As the cold nights set in and we don ever thicker socks and silly winter hats, we turn our thoughts to sustaining food that fills stomachs and warms the soul. Rich stews and broths, packed with chunky vegetables and barley, pulses and meat that melts in the mouth and fat dumplings to fill up any ...

What do you associate puto with? When pork was still part of my diet, I associated puto with diniguan. I dunk the puto on the thick sauce, then eat it together with the pork pieces. Another puto memory is pairing it with hot chocolate drink. Puto is a great pairing food with many ...