Dumplings have been part of my life for as long as I can remember. In Poland, we call them pierogi, and they can be made in so many different ways that there are entire restaurants (pierogarnia) dedicated to them. Pierogi can be boiled, fried, or baked; filled with savoury or sweet fillings; and served with…
Tofu, also known as “bean curd,” has been around for over 2,000 years! Legend has it that it was discovered by accident in ancient China when soy milk curdled during cooking. What started as a happy mistake quickly became a staple of Chinese cuisine. By the 8th century, tofu made its way to Japan, where…
I love Chinese cuisine, I’ve lived in China for two years and I’ve had stir-fried dishes countless of times during my time there. I love how social the experience of eating the stir-fried dishes is. Outside of my school there where several restaurants were my classmates and I would go to have lunch or dinner….
Today, we learned how to make risotto—a fantastic dish for practicing the combination of dry- and moist-heat cooking methods. Our teacher walked us through his step-by-step process for making his version of tomato risotto. Preparing risotto this way is quite time-consuming since the broth is made from vegetable scraps and simmered for about four hours,…
Today, was the first cooking challenge in the kitchen. Everyone was suppose to make their go-to dish, a dish that we know in and out and doesn’t require too much effort. Basically, something that we can quickly make on a weekday night when we don’t have much time or energy. My go-to dish is okonomiyaki,…
First dinner together It’s official. As of today, I live in a castle. The VegChef female dormitories are located inside of Ekebyholms slott (castle). I will show you my room and more pictures of the building throughout the week. After arriving, we got a proper tour of the building and the area, and went to…
In just 7 days, my new cooking adventure shall begin. As far as I can remember, I’ve always been in love with food and cooking. There’s nothing better than a home cooked meal shared with the loved ones. Here’s is one of my master pieces that I’m probably most proud of. I recreated tuna nigiri…
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