kitchen junkie

Taste the forest!

I’m not the queen of food photography, actually, I’m not the queen of photography at all. Especially when it comes to taking photos without natural lightning. But I can swear, this is a heavenly food, one of my all time favourite – quick, just a few ingredients needed and comfortingly yummy!

All you need is:

  • champignon
  • tarragon
  • sour cream/double cream/almond breeze/anything similar you like
  • salt, pepper
  • any type of pasta or rice for serving
  • (optional: onion, garlic)

The process is simple, chop the champignon, stew it on some olive oil (you can add the optional diced onion before that, but it will be amazing without it as well), season it with the salt, pepper and tarragon. It will leak some water, so you don’t have to add any. Wait until it is soft and cooked, then add your choice of cream, boil it for a few minutes, and you’re ready to eat! Simple as that, and utterly delicious. Told you!

kitchen junkie

The one with the slightly burnt estonian kringel

When you have an oven from an other century, sometimes it needs hard work to bake everything even and beautiful. Sometimes you fail. Big time.

But anyway, here it is, my first attempt of making an estonian kringel, which is basically a cinnamon roll, but shaped as a crown. Beauty.

The recipe is from here, there is an English version at the end of the page. I only changed the sugar (haven’t used that much and I prefer denemara sugar and honey) and the flour (usually I use oat flour with every recipe, but be careful, when you use whole grain flours, you may want to add more liquid, here I needed two times more milk). The result was heavenly, the sugar slightly caramelised on the top, the inside was soft and creamy, what else do we need?