Pasta with porcini mushrooms in a cream sauce. A piece of heaven.

  1. Italian pasta,
  2. A handful of dried porcini mushrooms per person,
  3. One onion,
  4. 1/3 cup of white wine,
  5. 2 tablespoons of butter,
  6. A cup of sweet cream 18%,
  7. Salt, pepper,

Soak dried mushrooms for 10 minutes in warm water. Chopped onions lightly fry in butter, add white wine and porcini mushrooms, boil about 3 minutes. Add cream, stir and reduce 5 minutes. Season with salt and pepper to taste. Serve with pasta, sprinkle with Parma cheese and parsley. I like it with the glass of white wine. Enjoy!

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photo by Stella Grzela

Dare yourself! A traditional chickpeas hummus of Middle East.

  1. Two mugs of cooked chickpeas /for cooking use a teaspoon of baking soda/
  2. Two cloves of garlic
  3. Two spoons of Tahini paste
  4. Juice of one lemon
  5. Salt as you wish
  6. Some water, a lot of olive oil and a red pepper spice.

Blend the chickpeas, crushed garlic, tahini paste, salt and lemon juice, add a little olive oil and water for the right consistency. Hummus can be stored in the fridge for up to two weeks if you top it with oil. Pour over the oil and sprinkle with red pepper spice.

Would you like to have something delicious at hand all the time? As an appetizer or a late supper or for unexpected guests? Hummus served with pita bread will be the best companion of red wine.

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photo by Stella Grzela