Roots/25 recipes

Our Indian-Tibetan friend came to our place this past Monday, this vegetarian biryani recipe was the main dish we made for him. It was quite flavorful and tasty, he certainly enjoyed it, and so did we.

Homemade pumpkin purée. Roasting and draining is the secret to a perfect pumpkin pie filling that will reach canned pumpkin consistency. Use sugar pumpkins instead of big pumpkins.

This sweet coconut pudding is a wonderful treat. The recipe gets its roots in the Philippines and is traditionally served on the holidays and special occasions. Coconut milk provides you with a healthy amount of Vitamins C, E, and B. It has minerals that will promote healthy teeth and the creation of red blood cells. Don’t be concerned about the condensed milk. As long as it is enjoyed in moderation you should be ok and unsweetened versions are available. Condensed milk does offer some health benefits like calcium, potassium, and Vitamin A. So go ahead and enjoy this recipe at your next special occasion.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

It's easy, tasty and satisfying. A perfect dinner on a busy week day. No need to order takeout. This homemade version will definitely beat any takeouts, and much better for you.

Delicious and refreshing.

Awesome flavors in every way. Pickled relish with wasabi mayo perfectly complimentary. When you bite into it the texture is equal or better than milk-fed fillet mignon.

Enjoy the sweet aroma of this drink that can warm you up on a cold night.

Apple-Lovage Chutney recipe

Steamed Vegetable Curry with Sauce recipe

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

Butternut Squash Soup with Ginger and Lime recipe

Spicy and meaty - ideal to worm you up when there is cold outdoor.

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..