Olive oils © Reka Csulak

Olive oil characteristics

Magyarul  ⇣  The importance of the olive varieties I’ve received a parcel from Reinos de Taifas with six different extra virgin olive oil  (EVOO) samples. This tasting experience is quite unique because these oils came from single olive varieties, which is quite different than what you can find in grocery stores. You already know that different apple varieties have their own taste and profile. It’s the … Continue reading Olive oil characteristics

Veloute sauce © Reka Csulak

Sauce of the month – Veloutè

Magyarul  ⇣  Veloutè We discussed how to make roux and bèchamel, so let’s prepare another sauce. Like béchamel, velouté is considered a white sauce and it is one of the 5 mother sauces of classic French cuisine. These sauces are the starting point for making other sauces, this is why it’s essential to know the right method of each. Veloutè is made from white roux and … Continue reading Sauce of the month – Veloutè

Bechamel © Reka Csulak

Sauce of the month – Bèchamel

Magyarul  ⇣  Bèchamel After You know how to make a good roux, we can start a discussion about the sauces. Béchamel sauce also known as white sauce, is made from a white roux and dairy (milk or cream), it exists since the sixteenth century and it is one of the 5 mother sauces of classic French cuisine. These sauces are the starting point for making … Continue reading Sauce of the month – Bèchamel

Roux © Reka Csulak

Sauce of the month – Roux

Magyarul  ⇣  Roux Happy New Year! I hope you have some great ideas or new habits for 2018 what you would like to introduce to your everyday life. I will start the year with interesting post series, and in the ‘Sauce of the month‘ posts we will talk about a basic element of cooking a bit more detailed. But what makes a sauce a sauce? … Continue reading Sauce of the month – Roux

Croissant © Reka Csulak

The best croissant in London

Magyarul  ⇣  The best croissant in London When I’ve started blogging, I always wanted to see and write about ‘behind the scenes’ moments of a restaurant, a bakery or see how my favorite suppliers creating their products. And now one of these wishes came true as a result of a new friendship, since Gábor, one of the pastry bakers of The Little Bread Pedlar invited me … Continue reading The best croissant in London