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My partner has just finished her seasonal job, so for her first day of holiday she wanted a brunch reminiscent of the ones we used to have at a lovely hotel in Helsinki.
And here’s how it turned out!

We decided to set everything up as a little hotel-style buffet, just to get back into the swing of things. It was quite fun!

On the menu: blinis, cream cheese, redcurrant jelly, Swedish meatballs (köttbullar), sausages, cucumber salad, Maasdam cheese, cinnamon rolls (kanelbullar), apples and kiwis.
Unlimited coffee, cultured milk and orange juice to go with it!

Gefüllte Paprika mit Krumpirnpüree, it was really good

Cinnamon bun day in 🇸🇪

I ordered some takeout chana saag last week and it was, decidedly, not really all that great. It was so salty that I couldn't finish it.

Sooo I made my own tonight for the first time and it's really good. I also made a spiced tahini yogurt sauce to go on top.

Was it cut and prepared properly medium rare?

Romanian sarmale (stuffed pickled cabbage rolls) made out of chicken breast, polenta, a little bit of sour cream along with some Romanian apple and mint juice. As a dessert, local figs grown in my village - these were from my neighbour, I also have 7 fig trees (love them).

Stuffed pickled cabbage rolls - 169 kcal (230g)
Polenta - 97 kcal (167g)
Sour cream - 70 kcal (2 tablespoons)
Apple & mint juice - 103 kcal (220 ml)
4 fresh figs - 113 kcal (~150 g)

A healthy 552 kcal dinner+dessert after a day with physical work.

Talking to people about this recipe, it seems to be something rather obscure in Brazil—no one has ever heard of it. And since I didn't have a reference for how it's supposed to turn out, I'm not sure if I got it right. The top didn't get that nice browned look, so I used a kitchen torch to toast it a bit. The texture turned out interesting, and the rum-soaked prunes were great. But could someone tell me how it's actually supposed to turn out? Hahaha.

I liked it; it was definitely good to eat... but I’d like to know more about the result. It didn't jiggle when I shook the pan; it was firm. A dense batter, but tasty. The bottom got a little burnt, which actually tasted really good.

A new Deli shop was opened recently near my office. And now, I'm there three times a week. It's all small-scale production from a meat producer in Kumanovo, their own pig farm.

The taste of everything is phenomenal - when they ask me what I want to buy, I say "everything!".

Name of the shop is "Baba Marini" - which means "Gradma Maria's" in Macedonian.

They also sell wood oven-baked smoked pork meat. It's heaven! Didn't take a photo of it.

You can also buy some excellent Macedonian vine, specialty local cheeses, purified lard and other products

Just needed to add some sage and onion bread stuffing but didn't make any :(

Usually we are not the kind of breakfast people but on a public holiday like today and having the stepfather sleeping over here we wanted to make a proper breakfast.

With an asort of cheeses from our holiday in Italy (Provola, Pecorino Sarde Dolce, Emmentaler), sausage variation from our local organic farmer (salami, ham and "Gelbwurst" which is a boiled German sausage), eggs from our own chicken, fresh bread from the bakery (best thing about Germany) and some tomatoes from our garden. I hope you like it :)

In the garden of our favourite Kutná Hora restaurant.

Recipe is simple, ingr: 1 onion, 2 garlic cloves, 1.5 dcl of tomato juice, 600-700 gr of fresh chicken liver. Sauté chopped onion and garlic on medium heat for 10 min- until tender, add liver, 1 tablespoon of ground paprika, and cook on medium heat for 10 minutes to be brown, add tomato juice and cook on low heat for 15-20 minutes until liquid almost evaporate and liver is soft, stir occasionally, and at the end salt / season to taste. It could be served solo, with rice, mashed potato etc.

Salmon en papillote (baked in parchment paper with artichoke in a creamy white wine sauce) and some French potato salad

Today’s dinner: tuna balls in white sauce, served with pumpkin Rösti and green beans.