Saturday, 21 March 2015
Today, I’ve got two words for you: Honey and Mustard.
But not just any mustard. Don’t be confused… not all mustard's should be considered equal. You want to use good quality mustard, and definitely not the yellow kind you schmear on a burger bun or zig-zag over a hot dog. I mean whole grain, stone ground, natural mustard or good quality Dijon mustard. Mmmmmmm I love this stuff! Whoever decided to pair it with honey is just plain genius!
Monday, 16 March 2015
Sunday, 8 March 2015
Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an amazing flavor. Though many variations of Hungarian goulash exist, I am hoping this one passes the test with my daughter-in-law and her Hungarian parents!