Crock-pot lamb shin
(PUB) Why do we cook meat at low temperature, for a long time? For the taste it acquires over time, for the tenderness, for the …
Sausage stew – the new version
The stew made from winter vegetables (potatoes, carrots, turnip cabbage, celery) is one of the first things I started cooking in my childhood. First, without …
Potato cream soup with goat kefir
Mondays and Tuesdays are days with no meat in our menu. This week’s meatless menu looks like this: Breakfast: Pesto and cheese croissant, chicory with …