tag:blogger.com,1999:blog-44059163894508674892024-02-07T04:55:52.256+01:00Melting PotMarina von Könighttp://www.blogger.com/profile/04066480340400973596noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4405916389450867489.post-60125090278566553102011-10-06T18:13:00.004+02:002011-10-06T18:17:09.474+02:00Time for an update!Oh-oh, I haven't updated my blog for ages now!But I got so much to report on, now, that I finally have some time for this! Brace yourself for some juicy stuff here, readers!Your comments will be highly appreciated! Please....Marina von Könighttp://www.blogger.com/profile/04066480340400973596noreply@blogger.com0tag:blogger.com,1999:blog-4405916389450867489.post-66181321100185785082010-01-29T05:56:00.002+01:002010-01-29T06:00:41.847+01:00Yesterday tasted some Guyanese food: roti and shrimp curry with mango. This was so delicious! the best thing is it was home made and I got to see how to make roti. Next Sunday I am invited to a Guyanese cooking class!Marina von Könighttp://www.blogger.com/profile/04066480340400973596noreply@blogger.com0tag:blogger.com,1999:blog-4405916389450867489.post-46176294908505176402010-01-11T22:26:00.003+01:002010-01-11T22:30:46.403+01:00Mastering the Art of Acharian KhachapuriI have been trying to master Acharian Khachapuri for couple of years now. This is an attempt 4 in the last 4 days.For those who are not familiar with Acharian Khachapuri, it is a bread filled with cheese, with an egg. What you see in the middle should resemble an egg, sunny side up. Well it does look similar, or? I must assure you it tasted very good. I am still mastering the visual part of Marina von Könighttp://www.blogger.com/profile/04066480340400973596noreply@blogger.com0tag:blogger.com,1999:blog-4405916389450867489.post-86920783404235404762010-01-11T20:13:00.004+01:002010-01-11T21:10:30.311+01:00Ispanakhis Pkhali [Spinach spread with Walnuts]This is one of my most favorite appetizers in Georgian cuisine. The taste of spinach melts in the mouth, while the flavours of walnuts blended with spices makes an ideal complement.(Ingredients are listed in order of appearance in the recipe.)1 kg fresh spinach1-2 tbsp waterRinse spinach thoroughly and discard the stems. Wilt it on a low heat in a large pan with 1 tbsp of water for about 2 Marina von Könighttp://www.blogger.com/profile/04066480340400973596noreply@blogger.com1tag:blogger.com,1999:blog-4405916389450867489.post-14548571414659339522007-02-13T22:57:00.000+01:002007-02-13T23:05:08.511+01:00Georgian Cuisine: LOBIO - Spicy Red Beans with Tomatoes and Fresh HerbsThis is one of my favorite recipies - my grandmother used to cook this dish very often in sommer when fresh herbs where available in abundance. This variation of lobio is more interesting than the standard read beans dish common in Georgia or in many other countries because of the addition of tomatoes, various spices, fresh herbs and walnuts. It is served cold or warm, with corn breads, which areMarina von Könighttp://www.blogger.com/profile/04066480340400973596noreply@blogger.com1tag:blogger.com,1999:blog-4405916389450867489.post-1307600729493829442007-02-13T22:51:00.000+01:002007-02-13T22:51:00.141+01:00Who? What? When? Where? How? and Why?fed up of looking for my favorite recipies on the web, in my notes lying everywhere...will try to be disciplined enough to post them here, with all my notes and comments on cooking, variations and....only slow food, and from all those wonderful places I come from, I went to, I tasted ...Marina von Könighttp://www.blogger.com/profile/04066480340400973596noreply@blogger.com0