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From 2008-2015, I had a cooking blog - this blog. It started out small and slow - I travelled a lot back then and putting my favourite recipes online was a far[...]
Source: ilses.kitchenWhite chocolate and rhubarb, could it work? I’d had mini pastries a lot like this with blackberry, which I loved growing up. I wasn’t really sure[...]
Source: ilses.kitchenMeringue-making can be a pain in the ass, and the first time I tried to make these was a disastrous failure. I added the cacao in with the other ingredients[...]
Source: ilses.kitchenCod is a great white fish. It falls to pieces when you cook it and is soft and with butter, lovely and rich. I love it just the way it is, but this time, I[...]
Source: ilses.kitchenBeautiful summer days call for food that is fresh, simple, and as little hassle as possible. After all, who wants to slave away in the kitchen when it’s[...]
Source: ilses.kitchenRandomly food blog browsing one morning, I came across a recipe from Smitten Kitchen that looked - and sounded - absolutely fabulous: slow roasted tomatoes .[...]
Source: ilses.kitchenMinneola tangelos are the sweeter, juicier cousins of the grapefruit and the tangerine. I can't remember having ever bought them before, and yet all of a[...]
Source: ilses.kitchenTuna tartare, the story holds, was invented in Los Angeles in 1983. Chef Shigefume Tachibe is believed to be the first who came up with the recipe, putting it[...]
Source: ilses.kitchenDo you ever wake up with asparagus cravings? I did this weekend, but it was early, and I had an equally strong need for it to involve very little effort. The[...]
Source: ilses.kitchenEveryone with an office job and a love of creative breakfasts should stock up on puff pastry - you know, the ready made kind you keep in the freezer. This mini[...]
Source: ilses.kitchenThis post is a blast from the past and a real treat. In 2012, followed a pizza Napoletana baking course from Bee’s Knees Kitchen in Amsterdam, as a gift[...]
Source: ilses.kitchenIsn't she lovely? You might not think it from the looks of it but this is actually one of the easiest desserts ever. The only thing that takes a while is[...]
Source: ilses.kitchenFrom one of my housemates, who was Bulgarian, I learned that pretty much anything can be made in a clay pot. Bulgarians, he would say, use them all the time.[...]
Source: ilses.kitchenFor a while, I ordered vegetable delivery crates filled with seasonal veggies. By way of the crate I discovered cavolo nero... if it hadn't been chosen for me,[...]
Source: ilses.kitchenWhat to do when you find yourself with way too many mushrooms? Make mushroom ragout, of course. :) Although I have eaten this often, I'd never made it myself.[...]
Source: ilses.kitchen