Hadjúszoboszló, Puszta & Debrecen - Pure Food & Travel Puszta in Hungary: Back to nature! I was with an enthusiastic Hungarian tour guide and a group of journalists and bloggers on a press trip in Hungary. On our program were visits to the Great Plain, spas and thermal baths in Hajdúszoboszló and the city of Debrecen. The Puszta is the largest contiguous grasslands in Europe, a vast plain where herds of animals live. Egészségedre! The first evening, we toast with pálinka, the spirit of Hungary, which has at least 37.5% alcohol. Pure food in Hungary ‘Jó reggelt’, good morning! The next day the sustainable Silver Major Resort is on the program. Largest spa in Hadjúszoboszló Then it’s time to visit Hungarospa, the largest spa complex in Central Europe, which can be found in Hajdúszoboszló. Fun and exciting are the slides. Photo credits: Annelies Rigter Hortobágy National Park In 1973, Hortobágy, Hungary became the first national park. Every twenty kilometres you can find a csárda – resting place – on the Great Plain. Eco-farm restaurant
Adzhika, Hot Pepper Relish with Walnuts, Sage and Many Other Spices recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 20 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Adzhika is an exciting, delicious spicy and complex condiment and marinade. Serve this with fresh melon slices as a show stopping appetizer at your next outdoor party and everyone will be talking about it. (less)Author Notes: Adzhika is an exciting, delicious spicy and complex condiment and marinade. Serves a crowd This recipe was entered in the contest for Your Best Edible Gift This recipe was entered in the contest for Your Best Spicy Recipe This recipe was entered in the contest for Your Best Walnuts & Sage Share this Recipe Tweet this Recipe
The Spice Series: Allspice - The Homestead Garden | The Homestead Garden This is a continuation of my Spice Series. Welcome to my information on Allspice! Illustration by Christy Beckwith **Allspice is an excellent name for a spice that seems to resemble the taste and aroma of many other spices. **This small evergreen is very unique for growing conditions: it is very partial to sandy Jamaican soil and does not grow well anywhere else but Jamaica, though many spice companies try, and their results are always inferior products. **This article includes information on the medicinal benefits and culinary uses of Allspice. **Allspice contains more than two dozen compounds that contain healing actions, which makes it a spice that is used to help many different medicinal ailments. **Allspice has medicinal benefits in both berry-form and as an essential oil. Here are the medicinal benefits of Allspice: Anesthetic: **The allspice essential oil gives a numbing or anesthetic effect when applied to localized pains. Analgesic: Antioxidant: Antiseptic: Immune System Boost:
Food and Travel Festival Salad Booster Recipe I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. I got the idea years back when I saw the words "salad booster" on a jar in the spice section of one of the natural foods stores I frequent. The seasoning was a blend of a few types of seaweed, sprouted seeds, and the like. Nutrient-dense and delicious, you'd use it as a healthful seasoning for salad, vegetables, stir-fries - whatever you like. The idea stuck with me and I started making my own, usually using a toasted nori and kale base. From there I'd add nuts and/or seeds, and whatever spices I was craving at the time. I'm going to encourage you to embrace this seasoning enthusiastically. 2 sheets nori seaweed 2 oz kale (8-10 leaves), stems and center ribs removed 1/4 cup / 1 oz / 30g sunflower seeds zest of one lemon 1/4 teaspoon red pepper flakes -------optional add-ins ---------------------- 1/4 teaspoon sansho pepper (optional) sea salt to taste dried herbs bee / fennel pollen
Is Your Cinnamon Real? Ah, cinnamon! I sprinkle it into my morning coffee, whip it into delicious homemade ice cream, and even stir it into savory Indian dishes at dinner time. A lot of folks have made a hubbub about whether or not your cinnamon is real. Their claim is that Ceylon cinnamon is the only true cinnamon, and that Cassia (or Saigon) cinnamon is fake. They are missing the point. The truth is, both belong the same family of plants (and even the same genus — cinnamomum). That said, I do believe there’s such a thing as “fake” cinnamon, and it can impact not only your measure of culinary delight, but also your health. The differences between Ceylon & Cassia cinnamon Before I go into describing what I call “fake” cinnamon, let’s bust a myth wide open. There are no dramatic nutritional differences between the two cinnamons. Cassia does contain more coumarin, which is a naturally-occurring anti-coagulant (i.e. blood thinner). So what makes a cinnamon fake? The bark comes from an unknown source. Shhh.
Coming soon: SLOW Menorca - Pure Food & Travel Read my SLOW Menorca travel tips on my Dutch website puuruiteten.nl. Coming soon in English. Later this week I will explore SLOW Menorca. Fundació Destí Menorca Visits to Ciutadella and Maó, a hiking tour and many more activities. After three visits to Ibiza, I can’t wait to see more of the Balearic islands. I saw pictures of Cova d’en Xoroi, that must be the coolest bar in Menorca, with its stunning sea view. Za'atar Recipe Za'atar is a wonderfully tangy, herb-forward Middle Eastern spice blend. Do you know it? I'm sure a bunch of you do. It's the sort of ingredient that tends to make an appearance in my kitchen this time of year. There is always some confusion surrounding za'atar because it is the name of the spice blend, and also the name of a class of herbs. I'll include my basic recipe below, the one I use most often. While you can used pre-packaged dried thyme here, I prefer to dry my own fresh thyme in the oven just before making this blend. 4 tablespoons fresh thyme leaves, stripped from stems (or equivalent dried) 2 teaspoons ground sumac* scant 1/2 teaspoon fine sea salt, or to taste 1 tablespoon toasted sesame seeds Place thyme leaves on a baking sheet in a 300F oven until dry, just ten minutes or so. Use a mortar and pestle to grind the thyme leave finely. Crush the sumac finely with the mortar and pestle, add the salt and crush with the sumac. Prep time: 5 min - Cook time: 10 min Print Recipe
5 Ways to Use a Spent Vanilla Bean Pod Today, Guest Editor Dorie Greenspan is sharing five ways to capture every last drop of flavor from vanilla bean pods. Vanilla is earthy. It's ethereal. It's exotic. It's indispensable in some recipes and, when added to others on a whim, seems essential. A good vanilla bean should be plump and bendable. The most coveted part of the bean is the inner pulp, but the pod packs flavor too and, even after you've scraped out the inner seeds or poached both pod and pulp, the pod's got more to give. Here are five things you can do with the spent pods: 1. 2. More: Make an extra batch of poached fruit to elevate your weekday breakfast routine. 3. More: Use your homemade vanilla extract to make Dorie's Tarte Tropezienne. 4. 5. Bet you can think of five more ways to use spent vanilla bean pods. We love Dorie's new book, Baking Chez Moi -- and you will, too. Dorie Greenspan Past articles from this author you'll love:
Food Travel Guides — With Husband in Tow What Is a Food Travel Blog? There are travel blogs. There are food blogs. Travel blogs provide stories and tips on how to travel. Food blogs tend to focus on the food in a few destinations, maybe a particularly city, often times they focus on recipes, or restaurant reviews. With Husband In Tow is a food travel blog, and as part of that I want to share a series of food travel guides. Food travel is a different way to travel. We often receive questions from our readers and followers about food travel. What Is A Food Travel Guide? Our Food Travel Guides provide the stories behind the food: the chefs, the wine makers, and even the ingredients. But, these guides also provide specific recommendations, such as which foods to track down when exploring a new destination, which food markets to explore, and where to go eat all of this amazing food. As we continue to explore, and continue to refine our food travel niche, I hope this selection of food travel guides continues to grow . . .