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Cookbook Recipes

Chana MasalaBy PeterChickpeas have a long history in human diet, dating back to ancient times. Archaeological evidence suggests that chickpeas were cultivated in the Middle East around 7500 years ago. Chana Masala has its roots in Indian cuisine, where chickpeas (chana) have been a staple for centuries. Chickpeas are a versatile legume and are widely used in Indian cooking in various forms. Chickpeas have been cultivated in the Indian subcontinent for thousands of years, and the use of various spices in culinary practices is deeply rooted in ancient Indian traditions.
Detroit Style PizzaBy PeterDetroit-style pizza is believed to have been first created in the late 1940s at a place called Buddy's Rendezvous, which later became Buddy's Pizza. Gus Guerra, the owner, is often credited with its creation. One of the defining characteristics of Detroit-style pizza is its crispy, thick crust, achieved in part by baking the pizza in blue steel pans, which were originally used by automotive factories as utility trays. These pans are believed to be responsible for giving the crust its unique caramelized cheese edge. Detroit-style pizza has a distinct layering method. Cheese (often brick cheese) is placed directly on the dough, followed by any additional toppings, and then the sauce is ladled on top. This layering technique ensures the crust doesn't get soggy from the sauce and retains its crispy texture.
Quiche LorraineBy PeterQuiche Lorraine is a savory pie that originates from the Lorraine region in northeastern France. Its history is deeply rooted in German and French culinary traditions, and its evolution has spanned centuries. The word "quiche" is derived from the German word "kuchen" which means cake. The earliest versions of the quiche can be traced back to medieval Germany. The original dish was made using bread dough as a base, filled with a mixture of eggs, cream, and meat. As the dish made its way to the Lorraine region of France, it became popularized as "Quiche Lorraine." In its traditional form, it was made with a base of puff pastry filled with a creamy mixture of eggs, cream, and smoked bacon or lardons. Cheese was not originally a part of the classic recipe. Over the years, various adaptations of the quiche emerged. Cheeses like Gruyère became popular additions, and variants like Quiche Alsacienne, which added onions, came into being. Today, quiche has diversified immensely with ingredients such as mushrooms, spinach, salmon, and more being incorporated into recipes worldwide. After World War II, the popularity of Quiche Lorraine began to spread beyond the borders of France. By the 1950s and 1960s, it had become a well-known dish in the United States. It was often perceived as sophisticated and gourmet, making it a staple in upscale American restaurants and cafes.
Pea MashBy PeterThe consumption of peas dates back to ancient times. Archaeologists have found peas in ancient Egyptian tombs and in Bronze Age settlements. While there's no direct evidence that ancient Egyptians or Greeks mashed their peas, they had a variety of ways to prepare them, and it wouldn't be surprising if some form of pea mash existed. In France, pea purée (or "purée de petits pois") is made from fresh green peas that are boiled and then blended with butter and seasonings. The dish can be found in various French culinary preparations and is known for its vibrant green color and smooth texture.
Roasted Brussels SproutsBy PeterBrussels sprouts (Brassica oleracea gemmifera) are believed to have originated in ancient Rome, in the region that is now modern-day Belgium. They are a member of the Brassicaceae family, which includes cabbage, broccoli, and cauliflower. The name "Brussels sprouts" comes from their association with the capital city of Belgium, Brussels, where they have been cultivated since the 16th century. Roasting as a cooking technique has been used for centuries, and it was likely applied to Brussels sprouts as well. The process of roasting Brussels sprouts involves coating them in oil, seasoning with salt and pepper, and then cooking them in an oven until they become caramelized and crispy on the outside while remaining tender on the inside. In recent years, Brussels sprouts have experienced a culinary renaissance, partly due to their reputation as a nutritious vegetable. They are a good source of vitamins, minerals, and dietary fiber. Roasting Brussels sprouts has become a go-to method for preparing them in a way that appeals to a wide range of tastes.
Rye BreadBy PeterRye bread has a rich history, with roots going back thousands of years. It's particularly tied to the cultures of Northern, Central, and Eastern Europe, where rye often thrived better than wheat in the cooler, wetter climates. Rye was a common grain for bread, especially in regions where wheat didn't grow well. Rye bread was often darker, denser, and had a stronger flavor than wheat bread. In some areas, rye was associated with the lower classes, as it was cheaper and considered less desirable than wheat. Modern nutritionists and health enthusiasts have recognized the benefits of rye. It's a good source of dietary fiber, essential nutrients, and has a low glycemic index compared to many other breads, making it a good choice for sustained energy release.
Clean Chicken BrothBy PeterChicken soup has been a comforting dish and remedy for the sick across various cultures for centuries, if not millennia. The origins and evolution of chicken soup are rooted in ancient culinary traditions, and it's challenging to pinpoint an exact beginning. Long before recorded history, ancient peoples boiled bones, meat, and sometimes vegetables in water to create nutritious broths. While the specific origins of chicken broth are difficult to pinpoint, it's safe to assume that as soon as humans began domesticating fowl, they began making broth from chicken.
Loaf BreadBy PeterLoaf bread became to popularize in 19th century as the Industrial Revolution progressed. The need for quick, easily portable meals increased. This made sandwiches, and consequently, the right type of bread for sandwiches, even more important. Factories and urbanization meant more people were having lunch away from home. The invention of sliced bread in 1928 by Otto Frederick Rohwedder was a significant milestone. This innovation made it easier than ever to make sandwiches. The phrase "the best thing since sliced bread" attests to its impact. Sliced, soft, white bread became a staple in American households. Brands like Wonder Bread popularized and mass-marketed this kind of bread.
Carrot CakeBy PeterThe earliest recorded use of carrots in sweet dishes can be traced back to the Middle Ages in Europe. During this period, sweeteners like sugar and honey were often expensive and hard to come by. Carrots, which contain natural sugars, were used as a substitute in desserts. The modern carrot cake as we know it began to take shape in the UK. It is believed that the carrot cake was popularized in Britain during World War II due to rationing. Again, because of the limited availability of sweet ingredients, carrots served as a viable alternative. The carrot cake was introduced to the U.S. probably sometime in the early 20th century. However, its popularity soared in the 1960s and 1970s. The cake became a mainstream dessert and was often featured in restaurants, bakeries, and home recipes. It was around this time that cream cheese frosting became the standard topping for carrot cake in the U.S., adding to its appeal.

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