We’ve just come back from Transylvania, and one of my favorite moments was eating hot kürtőskalács in Alba Iulia. Last year in Brașov, at Oktoberfest, I made the mistake of ordering a cinnamon one instead of half cinnamon, half caramel, which was not Dave’s ideal situation since he does not care for cinnamon nearly as much as I do. This time, though, he thoroughly enjoyed his: simple sugar and crushed walnuts, still warm, crisp on the outside and soft in the middle.
Chimney cake (kurtos kalacs) from our trip
Whether you’re celebrating Mother’s Day here in the UK or just easing into Sunday, I thought you might be craving some lighter bites.
Cottage Cheese Filo Pie
And speaking of spring, my new post this week is my sweet tyropita. It’s a crisp, lemony, creamy, Greek-style cottage cheese pie and just the sort of thing I want to make when the light starts changing and everything feels a little brighter.
Back from our trip, and we’ve had wintry showers and hail, but I can already see those slender green garlic and onion shoots coming up in my herb patch, which feels like a small promise of what’s ahead.
And because those spring onion shoots put me in the mood for lighter sides, this potato and spring onion salad feels like a very good fit for a Sunday lunch or even a bit of meal prep.
Potato Salad with Spring Onion
Build a better breakfast
Breakfast at our hotel was beautifully laid out, with so many good savory choices: vegetables, beans, mushrooms, eggs, cheese. It reminded me how much better breakfast feels when you build it well. Start with something satisfying and protein-rich like eggs or a good cheese, then layer in fiber with beans, mushrooms, and plenty of vegetables. They had a lovely medley of Mediterranean vegetables, and it made breakfast feel both generous and grounding.
Add one more plant
This year, I’ve challenged myself to add more plants to my rotation. For spring, I’ve picked fennel, because I was so surprised by how sweet, mellow, and lovely sautéed fennel was when my sister cooked some for us. I’m not usually drawn to raw fennel because that aniseed note is not really my thing, but roasted or sautéed is another story.
Fennel bulbs
Here’s your homework for next week: next time you’re shopping for vegetables or greens, pick one you do not usually cook with. Try a new plant, make sure you cook it in a way you enjoy, and your gut will likely thank you for the variety.
Quick question
Hit reply and tell me: are you a fennel fan? Do you have a favorite way to cook it? Or just reply with what you’d like to see me making next. I read every email.
