Pille

Your "apple whatevers" look delicious, Sazji! Mine wasn't really a dessert as such, but it was sweet and I had it after my tomato soup dinner. So it counts as a dessert, no? I made crumbly lemon & pistachio cookies, recipe from a donna hay magazine. Very nice. More for breakfast tomorrow:)

I've made two upside down "cakes" recently - am using inverted commas here, as one was sweet and one savoury. Both were Nigella Lawson's recipes and both were delicious. Here's the sweet one: Cranberry upside down cake and here is the savoury one: Upside down red onion pie

The Finns make Runeberg's cupcakes, which use cookie and cake crumbs in the batter. Found an English recipe here:Recipe for Runebergin tortut

I had a very simple curd cheese and whipped cream dessert with blueberries last night. Tasty, simple and bordering on the healthy:)

I'm making muffins and cakes, but recently spotted this delicious-looking rhubarb dessert (fifth picture from the top) in a Finnish food magazine Aromilehti. It's a white chocolate parfait on top of stewed rhubarb, drizzled with white chocolate toffee sauce and served with a candied orange zest on top. Happy to translate the recipe for you, if you wish.

Hi Ludja, thanks The recipe (and step-by-step pictures) can now be found on my blog indeed:)

As already mentioned few posts back, then in Nordic countries we eat cardamom-scented and cream-filled lenten buns instead of pancakes. I made a batch earlier: Used lingonberry jam to flavour some of the cream - that explains the slightly pink buns on the front. Very yummy

Everything looks delicious, Chufi, but I'm especially tempted by this courgette cheese bread. Any chance of the recipe?

Thanks, Chufi! They are a great size indeed - a mouthful, and just one more.. Perfect fingerfood. Thank you, Lori! Snowangel - I imagine they'd keep well. I've never had any to keep, so I cannot really confirm it though But they're delicious both hot and cold, and thus can easily be prepared a little in advance for a larger group of people. I sometimes use paper muffin cases, just to make sure I can get them out of the tins quickly. The recipe is here. The last few times I just divide the chopped spinach and feta cheese between muffin tins, and ladle the egg mixture on top.

Hi Chufi, just wanted to thank you for this wonderful recipe! I hadn't really cooked beef before, but after seeing this dish here at eGullet, I just had to try the recipe last weekend. It was absolutely delicious and everyone around the table was very pleased. I will definitely make this dish again soon, it was so delicious! Here's how it looked: And here's my blog entry about preparing the dish: Well Hung & Tender (or braised beef, Dutch style)

May I present my yummy feta and spinach mini omelettes, handily baked in the oven in muffin tins:) and here's a close-up: Definitely using eggs, beaten, with stuff (spinach & feta cheese) in them

What an amazingly glossy & smooth finish, especially on the top picture! There is a tiny French tea shop in Edinburgh called Plaisir du Chocolat, where they serve tiny cups of hot chocolate espresso. If your leftover chocolate sauce tastes anything like that, then it's as heavenly as it gets indeed

In the Clouds - my favourite yogurt is one mixed with cream cheese, cloudberries and honey - I bet it'd make a divine ice cream:)

This is not an answer to your question, Caarina, but there is a wonderful Greek/Turkish movie called The Touch of Spice (2003, available at Amazon), where there is a lovely scene or two discussing the use of cinnamon (or not:) with meat. It's just that your question brought this scene vividly into my head:) Great movie about spices and life in general. Sorry for the diversion

Why do I have a feeling that may be illegal, Jake? Otherwise I'd be happy to - have already one Canadian haggis-delivery-request pending..

It didn't, Pan I've never been asked to have spoonfuls of cod liver oil, so have no clue whether it tastes better or worse than the actual liver disguised in a salad But the salad isn't bad at all, I actually get cravings for it once in a while..

I'm from Estonia, and we often make codliver salad - mushy consistency and delicately fishy flavour. Just drained cod liver, finely chopped onion, salted cucumber and boiled eggs, salt&pepper. Nice as a stuffing for boiled eggs or on crackers. I've got a picture here: http://nami-nami.blogspot.com/2006/01/esto...ver-canaps.html We use canned cod liver in oil, not cod liver in its own juice.

I generally write my own recipes, Pille. This one, I can taste in my mind and it tastes good. ← Dear Carrot Top - when I wrote "don't know about chocolate" I meant that I can't remember/recall if it uses chocolate as well - and not that I'm doubting the inclusion of chocolate. I've had it in a Moroccan restaurant in Edinburgh few times, and I can remember strong presence of cinnamon and almond. And chicken. That's pretty much it (the downside of being a non-native English-speaker )

Do you mean pastiya/bestila/pastila (the spelling varies), the Moroccan pigeon dish with flaky pastry? It has almonds and cinnamon in it, don't know about chocolate..

Mmm. The quality has been stably (is that a word?) good for the last 7 years:) So if there has been a drop, that must have been 7-10 years ago But then I only have it about once every two months, so not such a huge expert at all.. I enjoy both their traditional and the vegetarian version.

Jackal10, you're absolutely right - the haggises I've seen here in Scotland during the last seven years indeed have shorter legs on one side than on the other PS On a more serious note - the best haggis is by MacSween of Edinburgh (http://www.macsween.co.uk/), but they only deliver within the European Union, I'm afraid:(

Speaking as an Estonian expat in Edinburgh for the last 7 years: My favourite books for any kind of Scottish recipes are by Sue Lawrence - nice classical dishes, just a wee bit lighter and more suitable for modern palates. The fudge is nice, but only in _very_ small quantities, as it's extremely sweet and rich. My own favourite Scottish dessert is cranachan. It's easy to make and ideal for dinner parties, as it can be made ahead. Cranachan uses whisky, toasted oatmeal, whipped cream and raspberries (Sue Lawrence has a version using mascarpone cheese). See here: http://nami-nami.blogspot.com/2005/07/cook...-cranachan.html - am happy to send you precise quantities, if you wish, but it's pretty much up to you how much oatmeal/whisky/cream you want to use.

Sounds like a fun meal. Chocolate and chilli go well together, and there's always the Mexican mole that uses either cocoa or chocolate?

I will! I had those fava beans back in 2002, and they were delicious! Fava and tomatokeftedes (also a Santorini speciality) are two items on my must-have-again list:) Pille

Thank you, Busboy, this was very useful!