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“Carnival chicks” from Basel/Switzerland

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Fasnachtschüechli (carnival chicks) or Fasnachtskiechli (Basel German) are a special regional and seasonal subspecies of fat-baked food in Switzerland.

Other names are also Chneublätz (translated about knee lobe, due to the original method of production), in the canton of Bern: Chilbiblätz (by Chilbi, originally Kirchweih, today general folk festival), in the region of Eastern Switzerland: Öhrli, in the Appenzellerland: Hondsfläde, in the French-speaking Switzerland: Merveilles and in the Italian-speaking Switzerland: Frittelle di carnevale.

Nowadays Fasnachtskiechli are common throughout Switzerland, but have “season” locally on various occasions. In the region of Basel (and today almost everywhere in Switzerland) they belong to the carnival season, in other regions they are the typical church consecration pastry. Together with fasting, flour soup, cheese and onion quiche Lorraine (Kääs- and Ziibelewaie) they belong to the typical dishes of the Basel carnival.

In some regions in Franconia they are also known as church consecration biscuits.

The dough consists mainly of eggs, flour and some salt and has the consistency of soft yeast dough. A plum-sized piece is thinly whisked out and then pulled out paper-thin over the knee (covered with a kitchen towel hence its name!). The dough is then much larger than the pot. It is placed in the hot fat and compressed with two wooden spoons onto the pot size so that it throws waves. It is turned once and crispy baked through and still warm lystified with icing sugar.

In the domestic production of large quantities, fasnachtschiechli are usually stored in the washing basket, formerly usually inaated in a cloth. In letters and novellas by Gottfried Keller the preparation of Chneublätz with white wine is described.

In local variations, the thinly pulled-out dough is also loosely concentrated and then baked in fat.

Waffles with salmon

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Ingredients: 250g hard-boiled potatoes, 1 bunch basil, 1 bunch chives, 150g mixed salad, 3 eggs, 100g flour, 100ml cream, salt, nutmeg, paprika sweet, 10 slices of smoked salmon

For the dressing: 1 tbsp medium-sharp mustard, 2 tbsp coarse-grained mustard, 2 tbsp oil, 50g honey

1/2 bunch of Dill

First, boil the potatoes in salted water.

Meanwhile prepare the dressing. Whisk the mustard with oil and honey and stir in the finely sliced dill. Wash the lettuce, pat dry and finely slice the basil. Cut one half of the chives into fine pieces and cut the other half into about 3cm long stalks. Add to the salad.

When the potatoes are ready, drain and peel. Then stomp the potatoes or squeeze through the potato press – both go great. Now separate the eggs and beat the egg whites until stiff. (Whisk the egg yolks with basil and chives). Stir the egg-herb mixture to the potatoes. Then alternately add in the flour and cream. Finally, simply add the egg white and season with nutmeg, pepper and salt.

Heat the oven to 80°C bake the waffles in the waffel iron. Add 1 tbsp waffle dough into the iron and bake. Mix the salad with a little dressing, arrange the salmon on the waffles and serve with the rest of the dressing. Let it taste. It’s a dream! I know!

Oh, and if you’re not a fan of salmon, you can just make yourself a delicious herbal quark instead.

Brioches from France or the three kings’s cake

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Januáry 6th is the day of the Three Kings or the Epiphany. In France and Belgium this day means the day of the Three Kings’s cake, which is rather a brioche.  „Then let them eat brioche!” –exclaimed Marie Antoinette… Although legend has it that Marie-Antoinette, the wife of XVI. Louis addressed the people of Paris with this sentence when they complained about the rise in the price of bread, it is not clear from her which pastry the Queen was talking about. Because in France there are numerous variants. A small overview:

Brioche á tete (Brioche with heads)

This name refers to the typical form of classical brioche. How to prepare it? The yeast dough with plenty of butter and lots of eggs is divided into two balls, one larger and one smaller, which is placed on top – that will be the head. The whole thing is then baked in an exhibited form with a wave edge before it is … is devoured!

Brioche feuilletée (leaf dough brioche)

A sinful seduction: The brioche dough gets several “tours” like a puff pastry. More specifically, a butter plate is wrapped in it, then the dough is rolled out, folded on top of each other in the middle, turned, then rolled out again and folded several times. This technique creates a seductive consistency that is rich but at the same time very airy. 

Briochettes (Mini-Brioches)

All bakeries in France and in Belgium sell mini-brioches, these are real classics without everything as well as sprinkled with chocolate sprinkles or “hail” sugar, which crackles so wonderfully crispy when biting. Milk rolls are a soft brioche variant, but contain less butter.

Brioche aux pralines (brioche with burnt/grilled almonds)

A specialty from Lyon! The classic brioche dough is crossed with bright, red coloured burnt almonds. Kitschy to look at and irresistible in taste.

Kouglof or Kougelhopf (Alsatian Gugelhupf)

This Alsatian specialty consists of a sourdough refined with a little butter and is garnished with whole almonds and raisins in rum or white wine. The Kougloff is baked in a special clay shape with waves and a hole in the middle, which is often beautifully decorated with traditional floral motifs. 

Christmas menus from simple to sophisticated

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December 24- Christmas Day

Appetizer: goose and duck liver paté, on brioche bites, with kiwi fruit and watercress
Main course: German, cabbage fish soup, cheese scones
Dessert: Mirabelle jam dumplings with white chocolate cream and marzipan

December 25 – First day of Christmas-Boxing day
Appetizer: Boursin cheese snacks, on toast cubes, with cherry tomatoes
Main course: French duck with orange, and with croquettes
Dessert: baked Alaska ice cream cake

December 26-Second Day of Christmas
Appetizer: Salad Lyonnaise with smoked bacon stripes
Main course: celery Cordon bleue, with rice
Dessert: Angel cake

December 27

Appetizer: endive salad with strawberries and with balsamic vingegar
Main course: chicken with lemon wedges and Limoncello, with princess potatoes
Dessert: chocolate mousse

December 28
Appetizer: endive soup, with red and yellow beetroot chips
Main course: French potato salad with panko fried chicken
Dessert: elderberry-curd pannacotta

Deer with rosemary

December 29

Main course: Roasted deer with dumplings and cranberry jam

Dessert: Pistachio creamy apple

December 30

Main course: Stuffed cabbage with smoked paprika
Dessert: Apple cake with caramel ice cream

December 31 New Year Eve
Appetizer: Red lentil salad, with fried lupin burgers

Main course: Sausage, black pudding with potatoes & celery and turnip puree
Dessert: White chocolate foam, citrus-flavored sponge cake

The best of Belgium

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The Belgians are fond of chicory! If you’re in Belgium, you can be sure that they’ll sneak it on your plate in some form wherever you decide to eat. They even have a chicory museum! Of course I visited it many times and I figured out in the restaurant of the museum that the only secret to preparing the chicory is to cut out its core and caramelize it with sugar. The typical spice of it is the curry, and the Porto wine!

Ingredients: 3×175 grs chicory, 30 gr walnut, 1 frozen pizza cake or ready made pasta, 100 gr roquefort, 50 gr sugar, 100 ml water, 80 gr butter, thyme sprigs, salt and pepper to taste

Directions: Preheat the oven to 180 degrees. Cut the chicory in half and cut out their cores. Cut each one lengthwise.

Melt the butter in a frying pan and soaté the chicories, add sugar, salt and pepper to taste. You can flavor them with a pinch of curry as well. Pour over a bit of water (or water and red porto wine) in order to prevent them from burning. When the water evaporated put them aside.

Smear the spring form with butter, scatter some flour on the surface, then arrange the ready made frozen pasta in the form. Grease the surface of the pasta and first crumble some cheese on it then arrange over the soatéed chicories, sprinkle with coarsely crushed walnuts and add the thyme sprigs. Add more roquefort cheese and place the dish into the oven. Bake for 30 minutes. Then it is ready to serve!

Monkey head mushroom

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This isn’t a joke, it’s not some Harry Potter miracle mushroom, it’s a super Edible mushroom! I discovered the monkey-head mushroom (Hericium erinaceus) on the other day, which, as it turned out, was the Mushroom of the Year in 2018. It’s name literally means “hedgehog” in Latin which is also reflected by the German name Igel-Stachelbart and some of its common English names, such as bearded hedgehoghedgehog mushroomhou tou gu (Chinese), and yamabushitake (Japanese), Pompon Blanc or devil-like mushrooms among many others. In my opinion it could also be called cauliflower mushroom, because at first glance, it looks a lot like this vegetable. What I have learned about it is that the monkey head mushroom belongs to the so-called thorny fungus family, a rare species of fungus, native to Europe. It is a sort of parasite living on the wound of older trees, especially oak and beeches, or on the trunks of leafy trees. It is native to North America, Europe and Asia, which can be identified by its long spikes (larger than 1 cm in length). And what was impressive to me that the fruit bodies can be collected and can be used as food!

Where do we find it? Monkey head mushrooms can be found equally standing or dead old trunks and stumps. It prefers to grow in forests where the moisture content of the air is high. Unlike most thorny mushrooms, monkey head mushrooms are therefore edible.

Preparation: it is made without washing (otherwise it would suck itself full of water) then cut into cubes and fry in butter or oil. If cut into slices, it can be paned and pulled out, it is also suitable for vegetarian fried “meat”. The texture is similar to that of seafood. The taste is reminiscent of veal or foal meat, mixed with a slight coconut, lemongrass and fruity aroma, which can be blamed on the content of 4-octanolid and limonene. Monkey head fungus can be confused with other Hericium species that grow wild in the same range, these fungis are more noticeable at the end of summer, especially growing on beech trees. Usually H. erinaceus is a saprophyte, as it mostly feeds on dead trees, but monkey head mushrooms can also be found in living trees, so it is also a wood parasite.

Ingredients: 50 gr carrots, 50 gr broccoli, 50 gr cucumber, (but may be Spanish peppers, mini maize, etc.) 20 gr shitake, dried, 200 gr monkey head mushrooms, dried (available from Chinese or other Asian shops), flour, water

for the marinad: soy, sugar, white pepper, potato starch

for paning: 100 ml flour, 50 ml water

for the vegetables: 20 gr ketchup, 1 teaspoon water, 1 teaspoon sugar, 1 tsp Mirin

Preparation: First soak the shitake mushrooms in some water.

Peel the vegetables and cut them to the desired thickness. Squeeze the water from the shitake mushrooms, then slice.

Prepare the panir for the monkey head mushrooms: first, let the potato be boiled in starch. This is necessary because this way the floury-water cover will stick to it more. Prepare the flour and water mixture, dip the monkey head mushrooms into flour-water mixture, then bake until crispy in the heated oil. When they’re fried in golden brown, set aside.

Sauté the vegetables in a little oil in the wok. Season with 2-3 tablespoons of soy, a teaspoon of sugar, flavor with a bit of ketchup. At the end, add the fried monkey head mushrooms. Simmer the mushrooms with the vegetables for 1-2 minutes. It can be flavoured with Wasabi’s salt afterwards and our delicious vegetarian food is ready!

The Italian Mother Christmas and the Italian bagels

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Santa Claus, his Italian name is Babbo Natale, aka Father Christmas, but what’s interesting is that in Italy he’s not the gift-giver, but the “La Befana” (the name derives from Epiphania). That creature, still considered an evil witch in the Middle Ages, was called La Vecchia (old woman) and was alarmed with a bell. In the later centuries, however, Befana has become a kind, gift-giving fairy. Her first celebration, according to legend, took place during the birth of Jesus and the Three Kings:- “When the Three Kings came to Befana’s house with gifts on their camel, as she owned the most prettiest house in the village, they asked him for accommodation for one night. The next day, when they set out, they called Befana to go with them to Bethlehem, but she claimed that she still had a lot of work to do. Later, however, she changed her mind and went after them, but even though she followed the bright star, she could not find the Three Kings anywhere, so in every house where children lived she left gifts in case one of them was The Little One. Every year since then, Befana pays a visit every year on the night of January 5th to 6th (12 days after Christmas) and goes looking for the Little Jesus, she peeps through the windows of every houses, and where there is a small child, and if the room is decent and clean, she drops a gift, but if she finds it messy, she will put a piece of coal in the sloppy child’s socks and put onions and garlic next to their pillows.”

Taralli, the Italian bagel

As December 6th approached, my Italian friend Rosella brought up the Italian customs associated with the Befana, and since there is no holiday without festive food, she gave me some Italian recipe in addition to Mother Christmas’s story. -“I admit that I grew up not really know why La Befana was so special,”- Rosella began, -“my parents always said she was a distant relative of Santa Claus, and I was satisfied with that explanation. I was about five or six years old when I woke up on the morning of Epiphania Day with a delicate scent of anise. When I sat up in my bed, next to my pillow, I found something that looked like a piece of coal. I was at the edge of crying, but when I looked at it closely, I realized that what I thought was carbon was actually marshmallows (marshmallows, soled in black licorice).

Consumed it, of course, I immediately came to terms with the world and Befana. I’m not saying it was brilliant. The prankster, of course, as it turned out later, was my father, because as I thought back to the events of the previous day, it came together that Vito – I like to call my father on his name – had begged me the night before to go over for a glass of Limoncello (lemon liqueur) and taralli to my grandma’s. Grandma always prepared this for La Befana, with the exclamation that the poor woman needed it very much to regain her strength after climbing down the chimney to us ( at that time we had no chimney at all, and grandma needed the liquor after the whole day’s robot, haha).

“With milk and biscuit for Mother Christmas, it doesn’t seem to be good!” -My father said with a big smile, “because over the centuries, this La Befana has become more sophisticated in taste, especially in the field of alcoholic beverages!”- He added, looking at Grandma, and she laughed with him. My father later told me about the candy, disguised as a piece of coal, that La Befana told him I was a good girl, but she wanted to make sure I stayed that way for the rest of the year, which is why she tricked me. And then he told me that when he was a little boy, back in Italy, all he got was an orange, even if he was really good, so I’m glad I had that kind of delicacy, even if it looked like a piece of coal! –

“Today in Italy, Befana’s Day is the best deal, because the lovely old lady who’s flying around, by the way, is sweeping up the nursery, having to be accompanied by a little bottle of wine and some sweet and salty biscuit. The recipes vary from country to country. In Puglia the most popular are caramel and sweets flavoured, then almond cream cakes (in Vicoli, Pescara, where my father comes), panettones and torrones, and salty Tarallis.

The Taralli (ring shaped (10 – 12.5 cm) is an Italian bagel. There is a spicy and sugar coated version. The most popular are onion, garlic, sesame, poppy-sprinkled, fennel-flavoured, peppery-chili flavoured tarallik. Sweets are eaten dipped in wine, just like cantuccini. The smaller taralli’s name is Tarallini.

Like bagels, it is necessary to cook for a short time before pushing it into the oven, which is what makes the texture so strange. In the oven, the tarlli is shelf-life in a breezy bag, but the oil-baked one go off sooner.

A very old fashioned ginger bread

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This old fashioned ginger bread is so delicious you can’t stop eating it! It was very popular in the 1920-s but today this great grandma recipe has become the number one Christmas’s favorite! The secret ingredient of the ginger bread is the molasses!

Ingredients: ½ cup white sugar, ½ cup butter, 1 egg, 1 cup molasses, 2 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon salt, 1 cup hot water

Some people give more amount of spices to recipe, such as ginger, cinnamon etc. so you’re free to alter it!

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

Step 2

In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

Step 3

In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan

Step 4

Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Molasses or black treacle (in British English) is a viscous product resulting from refining sugarcane orsugar beets into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant. Sugarcane molasses is primarily used for sweetening and flavoring foods in the United States, Canada, and elsewhere. Molasses is a defining component of fine commercial brown sugar.

Sweet sorghum syrup may be colloquially called “sorghum molasses” in the southern United States. Molasses has a stronger flavor than most alternative syrups. The word comes from the Portuguese melaço. Cognates include Ancient Greek (méli) (honey), Latin mel, Spanish melaza (molasses), Romanian “miere” or “melasă”, and French miel (honey). Molasses is composed of 22% water, 75% carbohydrates, no protein and very small amounts (0.1%) of fat (table). In a 100 gram reference amount, molasses is a rich source of vitamin B6 and several dietary minerals, including manganese, magnesium, iron, potassium, and calcium

Traditional Hungarian Christmas sweet the bejgli

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There is no Christmas in Hungary without their iconic Beigli. It is a traditional walnut and poppy seed roll. The “Bejgli” is originated from Silezia and it was already well known in the 14th century in Germany. However it spread in Hungary only in the 19th century but it ‘d became immediately the most beloved pastry. The rolls, one with poppy seeds filling and the other one with walnuts filling, each filling, are served together at Christmas season. The advantage of this pastry- not mention it’s not forgettable special flavor- is it can be preserved for at least one month.

The combination is known as mákos és diós (poppy seed and walnut). However, in some English language cookbooks there may be no mention of the walnut filling, as if poppy seed were the only filling used. Some other food writers combine the poppy seeds and walnuts together in one filling. This is not correct, the reason is because Polish and Czech culture have intermingled, immigrants to America sometimes use the term “Kolache” to describe it.

The poppy seed filling is a paste of ground poppy seeds, milk, butter, sugar and/or honey, often with additional flavorings such as lemon zest and juice. It may have raisins. The walnut filling is a paste of ground walnuts, milk, butter, sugar, and raisins, often with additional flavorings such as coffee or orange zest.

A very long roll may be bent so that it fits on a baking sheet; the result is called a patkó (Hungarian: horseshoe) in Hungarian. Before baking, the roll may be given a wash of milk. The roll can be finished with an icing after baking, made of powder and lemon juice (or a glaze during baking). Usually it is brought from the kitchen already sliced.

This year a competition was held in Hungary about the Bejgli with the traditional walnuts, poppy filling and also in gourmet categories; the five-member jury tasted a total of 56 bejglis in Budapest from the three categories before making a decision. In the gourmet category, creative professionals combined the bejgli with a number of special taste combinations, such as favored with pistachios, pumpkin seeds, coffee, but also pumpkin, ginger and red wine among the ingredients were used. The Gourmet Bejgli of the Year became the Angelic bejgli, it was made with traditional Bratislava noodles, and at the filling was made with green walnuts. (This fruit has a significant vitamin C and iron content, which has a purifying, gastric strengthening and disinfectant effect, as well as helping to combat anemia and lethargy, the summary states).

As a new trend, a chestnut-filled variant (gesztenyés bejgli) was emerging. The recipe of the bejgli is complicated and it demands time at least two an half hours. But if you want to give a try for this super delicious dessert here is the recipe for you!


For the dough: 500 grams (17,6 ounces) of flour, 100 grams (3,5 ounces) of butter, 100 grams (3,5 ounces) of lard, 1 teaspoon of sugar, 50 grams of (1,8 ounces) of powdered sugar, 120 ml (1/2 cup) of milk, 2 whole eggs, 15 grams (0,5 ounces) of compressed yeast, 1 sachet of vanilla flavored sugar (1 flat tablespoon), Zest of half a lemon, Pinch of salt

For the walnut filling: 200 grams (7 ounces) of finely ground walnuts, 1 handful of coarsely chopped walnuts, 100 ml (1/2 cup) of milk, 100 grams (3,5 ounces)) of powdered sugar, A pinch of ground cinnamon, 2 tablespoons of apricot jam, 1 coffee spoon of lemon zest, 1 coffee spoon of orange zest

For the poppyseed filling: 250 gramms (8,8 ounces) of ground poppy seeds, 100 ml (1/2 cup) of milk,100 grams (3,5 ounces) of powdered sugar, 2 tablespoons of raisins – optional, 1 coffee spoon of lemon zest

Other: 1 egg for eggwash

Takes at least 2,5 hours


  1. Dissolve 1 teaspoon of sugar in the lukewarm milk, then add the yeast, wait a few minutes until blooms.
  2. Mix the flour with the butter and lard by hand. The mixture will be quite crumbly.
  3. Add 2 whole eggs, the powdered sugar, pinch of salt, vanilla sugar, lemon zest and the yeast/milk mixture. Knead thoroughly. Add more flour if necessary.
  4. Divide the dough into 4 balls, cover and let rest for 30 minutes.
  5. Meanwhile, you have time to make the walnut and poppy seed filling.
  6. Walnut filling: In a pan heat the milk with the sugar, bring it to a boil. Take the pan off the heat, add the ground and coarsely chopped walnuts, the raisins, the lemon and orange zest, the cinnamon and the apricot jam. Mix well and let it cool completely.
  7. Poppy seed filling: In a pan heat the milk with the sugar, bring it to a boil. Take the pan off the heat, add the ground poppy seeds, the raisins and the lemon zest. Mix well and let it cool completely.
  8. Heat the oven to 180°C (355°F). Line a pan with parchment paper.
  9. On a floured surface roll out each piece of the dough into a rectangle measuring about 12×14 inches (30×35 cm).
  10. Spread the walnut or poppy seed filling on the dough while leaving approx. 1/2 inch empty edges on each side, and roll up lengthwise. Make sure it is not too tight and not too losse. Carefully transfer the rolls onto the baking sheet.
  11. Egg wash: Separate the egg, set the egg whites aside. Gently whisk the egg yolk and brush the top of the 4 rolls. Let them sit in the yolk dries, it will take about half an hour or so. After the egg yolk has dried, brush on the egg white, let it dry in a cool place, if possible not in the fridge.You can leave them overnight and bake the next day.
  12. Prick on the top with a skewer, making sure it goes all the way through. It allows vapor to escape, that could cause the pastry to split.
  13. Bake the rolls for about 30-35 minutes or until golden brown. Keep the rolls in a cool and dry place and slice them only before serving.

Terrine for Xmas

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In France there is no Christmas without terrine. I know that fact from my aunt Sylvie, who is a native Parisian. There is no Christmas or other festivities with this traditional appetizer in her family. And since I have spent a significant part of my life in Belgium as well there’s also a traditional dish, mostly made of minced meat (goose liver) which had to be on the festive table. Most of the time with kiwi or jam on top of the sweet mini brioche.

Paté, terrine

The terrine is a loaf of forcemeat or spice, similar to a paté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. They may also be cooked in a wide variety of non-pottery terrine moulds such as stainless steel aluminium, enamelled cast iron, and ovenproof plastic.

Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare. In the past, terrines were under the province of professional charcuteries, along with sausages, pâtés, galantines, and confit.

In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croûte, or baked in a terrine (or other mold), in which case it is known as pâté en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. The most famous pâté is probably pâté de foie gras, made from the livers of fattened geese Pâté en croûte is baked with the insertion of “chimneys” on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked pâté en croûte usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling.

Terrine with fish and vegetables

In Poland, pasztet is made from poultry, but also from fish, venison, ham, or pork with eggs, flour, bread crumbs, and a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or sugar.

In Russia and Ukraine, the dish is mostly prepared with beef, goose or chicken liver and thus is commonly known as pechyonochniy pashtet (“liver pâté”), however other meats also can be used. Unlike the Western European method the liver is first cooked (boiled or fried) and mixed with butter or fat and seasoning such as fresh or fried onion, carrots, spices and herbs. It can be further cooked (usually baked), but most often is used without any other preparation. In Russia, the pâté is served on a plate or in a bowl, and is often molded into the shapes of animals, such as hedgehogs. A similar recipe is known as chopped liver in Ashkenazi Jewish cuisine, where schmalz is used instead of butter and hard-boiled eggs are usually added. Another common type of pâté in Jewish cuisine, also popular in Russia and Ukraine, is vorschmack or gehakte herring (chopped herring).

In the former Yugoslavia, pašteta or паштета (a thinly pureed pâté) is a very popular bread spread usually made from liver, chicken, pork, beef, turkey or less commonly tuna or salmon..

In Vietnamese cuisine, pâté is commonly used on bánh mi baguette type sandwiches. Pâté of this type is more commonly made from liver.

You don’t have to make a pie out of meat! Nowadays the vegetable version is becoming more and more popular. For instance I prepared an asparagus terrine on the other day, and it was a big hit, here is the recipe:

Ingredients: 500 gr sander fillet, 4 eggs, 200 gr Gruyere cheese, grated, 4 pieces black root or asparagus, 200 gr ready-made puff pastry, 200 ml sour cream

Preparation: Peel off the skin of the fish and remove the splinter. Peel the black roots or asparagus and cut each into two parts. Place in a pot, pour water over it, toss in the asparagus, add a vegetable broth, a little lemon and a spoonful of sugar, then cook for about 10 minutes. Filter and set aside.

Pour the egg yolks and Gruyere cheese into a bowl, mix, salt and pepper. Beat the eggwhites until stiff and stir gently to the cheese mixture.

Roll out the puff pastry on a baking paper, pour the cheese filling over it, place the fish in the middle of the pastray and surround it with the black roots or asparagus. Cover the fish and the root with the puffed dough.( Let’s form the dough into fish). Grease the top with oil. Bake the dough in the oven at 220 degrees for 30 minutes.

The terrine can be served with a salad with black pepper flavored sour cream.