When I married my Czech hubby, I was introduced to some new foods. One of which was celery root (aka celeriac). This is a rather ugly looking root vegetable, but the flavor is delightful! I came up with this fairly light soup that includes both celery root and celery stalks. The root helps thicken the soup so that I need only use milk to give it creaminess. For me, it’s the ultimate in comfort food, and yet it can be a rather elegant start to many nice meals.
I took a vintage recipe from an old church cookbook and updated it to become a modern recipe.
A creamy delicious cheesecake sweetened with maple syrup that has pieces of bacon in the crust and filling.
This is a recipe I created. It’s great as an appetizer to wow your guests, just as a snack or a side to dinner. Pan roasted mushrooms meet lovely burrata cheese and amber honey. You cannot lose.
Quesada Pasiega is a crustless lemon -flavored cheesecake from the Cantabria region of Spain that is perfect as a light dessert or an afternoon snack. It is made with fresh farmer’s cheese, such as requesón or Burgos, but ricotta and cottage cheese are a good substitute. To serve, top with grated sugar-free dark chocolate or, if you prefer, fresh berries. For a more distinctive, traditional taste, sprinkle with cinnamon.
Creamy comfort on a cold winters night.
This recipe is a recipe that I found and reconstructed into my own style. This cake is very moist and the Bavarian cream tops it off.
A holiday family favorite, it can be tweaked with different flavors.
That’s why I love this recipe.
This cake is to die for! No reason to ever buy ice cream cake from the store again! It’s SO simple and looks amazing. Perfect to make the day before the big event.