In the meat hall, food lovers can feast their eyes on eggs from those web-footed, quacking creatures (ducks and geese). Goose egg - €1 each. The aforementioned creatures are also available in chilled form. Two vendors were spotted facing each other, though the second had nearly sold out. Rabbit carcasses right next door.
This year I decided to make the Valentine's Day sweets myself. The idea was to improvise a little and create something not too sweet, featuring the elements characteristic of the day - red colour, heart shapes, and chocolate. Here is the recipe for the cake I made.
Yesterday, on a Sunday afternoon, after a two-year break I once again invited guests to celebrate Čaks's birthday. Wanting to treat them to something new, I made a fresh salad with pomegranate seeds and Brie alongside the festive roast. The salad met with approval, so I decided to share it with iinuu.lv readers.
One Friday evening, just before Midsummer, we set out to explore the Azerbaijani restaurant Baku. On arrival, the impressively large building was a pleasant surprise. The chef's quirk of serving dishes without any seasoning we could not quite fathom. The wine service, too, was rather unconventional.
Planeta restaurant has given thought to three important criteria - attentive service (the guest feels expected and is not left unattended for a single moment), the interior and lighting to create the right atmosphere, and food presentation that resembles a miniature work of art. Flavour nuances are a very subjective matter, but those who appreciate European-Japanese cuisine will love it.
Responding to an invitation, this evening I headed to the new bistro in Riga's city centre. After an hour of watching an opening event that just couldn't seem to get going, and later listening to talk about the bistro concept while studying the gathered crowd, I simply could not get a feel for the place's concept. What exactly did its creators want to "say", and above all - who is their target audience?
TERRA definitely gives the impression of a nature-close, "green" restaurant - thanks to its natural wood interior, the greenery all around, and the use of fresh herbs such as rosemary, mint, and others. This evening, with a dessert party, the restaurant opened its summer season, treating the gathered food lovers to sweet creations by German chef Fabian de Fries.
Being in Greece and not drinking wine is simply impossible - from light table wines of the local region to rounded, full-bodied, sun-drenched, fruit-forward wines aged in oak barrels. Despite the modest size of the islands, wine here is plentiful.
When I learned that Zvaigzne ABC had published the book "Čaks in the Kitchen", I was pleasantly surprised. Biographies had mentioned that Čaks - atypically for a poet and a man - had been a capable cook, but a whole collection of recipes was something entirely new. One recipe was also put into practice.
Talking about wine is always captivating, as it inevitably leads to conversations about the country and place the wine comes from, its production and drinking traditions, and the feelings and associations that wine tasting evokes. The event took place on the evening of Thursday, 15 November, coinciding with the Beaujolais Nouveau celebration in France's Beaujolais region and beyond. It is on the third Thursday of every November that this year's vintage wine goes on sale.