https://www.suitcaseinhand.com/blog-1 daily 0.75 2025-07-20 https://www.suitcaseinhand.com/blog-1/2025/7/20/santorini-tomatokeftedes-tomato-fritters monthly 0.5 2025-07-20 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/a06bd371-9ab2-4999-b07a-bd348c0ed673/IMG_6505.jpeg Blog - Santorini: Tomatokeftedes (Tomato Fritters) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/bb2938af-7597-4cee-95a9-628a2c3bec75/IMG_6484.jpeg Blog - Santorini: Tomatokeftedes (Tomato Fritters) - What you’ll need 6 minim tomatoes 1 Red onion Bunch of mint Olive oil Salt Black pepper White pepper Paprika Dill (dry works well) Oregano (dry works well) All-purpose flour Oil for frying (olive oil is best, but vegetable will also do) Tzatziki and fresh lemon wedges (for serving) https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/ecbc8ec2-f317-4251-91dd-cef09a8b1d11/IMG_6485.jpeg Blog - Santorini: Tomatokeftedes (Tomato Fritters) - Step 1 Dice up all of your tomatoes. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/5c4e9425-437d-46d9-bc02-08555caec193/IMG_6487.jpeg Blog - Santorini: Tomatokeftedes (Tomato Fritters) - Step 2 You guessed it - dice up your onion and mint, too https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/15856593-7170-4f42-98c5-b3dafbfa56c4/IMG_6488.jpeg Blog - Santorini: Tomatokeftedes (Tomato Fritters) - Step 3 Add your salt, black pepper, white pepper, paprika, dry dill and dry oregano. Mix everything up so it is evenly distributed. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/39a41c7c-f038-45c1-a50a-ed27f71ce4e2/IMG_6489.jpeg Blog - Santorini: Tomatokeftedes (Tomato Fritters) - Step 4 Once you have mixed everything, let it all sit for about 10 minutes. The salt you have added will sweat the tomatoes and they will release their juices. Add a dash of good olive oil and mix it all up. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/ce8d726a-b53f-4b52-90fe-4d792c10466c/IMG_6490.jpeg Blog - Santorini: Tomatokeftedes (Tomato Fritters) - Step 5 Adding in portions, dust your mixture with flour. You are making a bit of a batter with the moisture you have drawn out of the tomatoes and with the olive oil you have added. Continue adding flour and mixing it evenly in until you have a uniform mass that you can easily form clumps from. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/b13ede94-47af-421c-9abd-b1e743344c30/IMG_6492.jpeg Blog - Santorini: Tomatokeftedes (Tomato Fritters) - Step 6 Heat up your cooking oil in either a frying pan or in a sauce pot. Here, I used a deep-frying method in a pot, but you can also easily make these in a frying pan, with enough oil to cover half of the fritter and then just flipping it over half way through. Add your fritter balls to your hot oil once it is very hot and simmer them until they are a nice golden-brown colour. Place the ready fritters onto a sheet of kitchen towel to absorb access oil before serving. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/f5ac3fb7-835d-4342-9519-86db09ffd4f2/IMG_6495.jpeg Blog - Santorini: Tomatokeftedes (Tomato Fritters) - Step 7 Once they’re a bit cooled but still hot, place your fritters on a serving plate. Dust them with some salt flakes and fresh black pepper and serve alongside tzatziki and fresh lemon wedges. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/ab0ab17f-319e-4152-9504-d7a754309832/IMG_6497.jpeg Blog - Santorini: Tomatokeftedes (Tomato Fritters) - And now for the wine pairing! I find these are gorgeous little treats that have a wonderful complexity to them, despite the few ingredients. The fritters are vibrant and pack a punch with their flavor. A great compliment to them is an Assyrtiko from Santorini (Estate Argyros if you can get it), an Albarino (still wine; for example Waitrosse has a wonderful partnership with Bodegas La Val winery who make a lovely expression of this grape for them at a bargain) or a complex rose from either Santorini itself or perhaps a rose one from Southern Rhone (like the Les Cigalières Tavel). Most importantly - enjoy! https://www.suitcaseinhand.com/blog-1/2025/7/1/lithuania-cold-beet-soup-altibariai monthly 0.5 2025-07-01 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/8fec276d-fde9-4b02-91b8-5710d751ac9f/b9eb88e9-526c-4a63-9e54-47d98f95c219.jpeg Blog - Lithuania: Cold Beetroot Soup - Šaltibarščiai - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/b271d628-afaf-490a-a581-9ec7894b303b/IMG_5922.jpeg Blog - Lithuania: Cold Beetroot Soup - Šaltibarščiai - Ingredients Potatoes (and an onion, if you like fried onions) 400-500g Pickled Beetroot (no seasonings, just in vinegar) Bunch of Dill Bunch of Spring onions 1 large cucumber 4-5 eggs 500 ml Kefir https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/61d31686-4956-4604-b5e1-114ef592f3f9/IMG_5926.jpeg Blog - Lithuania: Cold Beetroot Soup - Šaltibarščiai - Step 1 Grate the beetroot (and maybe consider wearing gloves). Once grated, place everything into the soup pot. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/5b250f1a-4682-4ba3-b5f6-ed4481f53b96/IMG_5928.jpeg Blog - Lithuania: Cold Beetroot Soup - Šaltibarščiai - Step 2 After you have added your grated beetroot, dice up your cucumber, your spring onions and your dill. Here, some people prefer to grate the cucumber as well, but I think small cubes bring a nice texture to the soup while the grated beetroot makes it overall smoother. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/cef669ea-d448-4578-90ab-cc78e426d915/IMG_5932.jpeg Blog - Lithuania: Cold Beetroot Soup - Šaltibarščiai - Step 3 Once diced - it is time to pour over your kefir and bring the soup to the right consistency. After adding in your kefir, you can add some cool boiled water to thin it out to the consistency that you prefer. At this point you can also add some salt, to taste. Stick your soup into the fridge to keep it cool while you prepare the side dish and garnishing. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/ed735977-b82d-4539-b691-422e22397b04/IMG_5943.jpeg Blog - Lithuania: Cold Beetroot Soup - Šaltibarščiai - Step 4 Garnishings: Eggs: Hardboil your eggs and then cool them in cold or ice water to make them easier to peel and slice them in half. Potatoes: I prefer small or new potatoes. I boil them first and then throw them onto a pan and fry them in oil and butter, with some onions. Potatoes serve as a side dish for the soup while the eggs go on top of the soup, in bowl. Garnish the soup with some more fresh dill on top and serve! https://www.suitcaseinhand.com/blog-1/2024/7/16/silken-tofu-with-spicy-soy-garlic-sauce monthly 0.5 2024-07-17 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/5355259f-d245-4d16-9163-47de2316800c/IMG_6333.jpeg Blog - China: Silken Tofu with Spicy Soy Garlic Sauce - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/04706bff-843d-491c-9405-832ac2d36eae/IMG_6334.jpeg Blog - China: Silken Tofu with Spicy Soy Garlic Sauce - Enjoy! Once tofu is hot, plate it onto your serving plate and slice it up into sections. Pour your sauce over it and sprinkle with sesame seeds and remaining scallions. I have seen this served as a side, but I personally prefer to just take a spoon to it and devour the whole thing myself in one sitting. https://www.suitcaseinhand.com/blog-1/2023/11/25/tuscany-ribollita-recipe monthly 0.5 2023-11-26 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/a1db465d-9616-4820-9df6-77f5ee5a4ab3/IMG_1853.jpeg Blog - Tuscany: Ribollita Soup Recipe - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/26e10082-8288-456e-bbec-54564635ad49/IMG_1844.jpeg Blog - Tuscany: Ribollita Soup Recipe - What You’ll Need 1 Carrot 2-3 celery stalks 2 medium potatoes Black kale (cavallo nero, Tuscan kale) Swiss chard 2 medium onions 5-6 cloves of garlic 1 can white beans (cannellini or butter beans) 1 can full tomatoes Fresh Thyme, Rosemary and Oregano (tied together) Salt, Pepper and Olive Oil Some day-old, stale white bread Vegetable stock Parmigiano or Pecorino cheese (for serving) https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/6e1a6fd7-6a40-4cdc-bbe3-a6dd32cff10e/IMG_1845.jpeg Blog - Tuscany: Ribollita Soup Recipe - Step 1 Dice up your onions, garlic and fry them up in some olive oil until onions are translucent. Add in your carrots and celery and keep trying things up until the vegetables have softened. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/474463e6-3293-4cab-8630-4919a813c4c5/IMG_1846.jpeg Blog - Tuscany: Ribollita Soup Recipe - Step 2 Add in your potatoes and keep frying this up. Keep an eye on the bottom of the pan to make sure nothing is burning. At this point you can add about half of your vegetable stock. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/60b9621f-3931-48b8-9327-5e403b96151a/IMG_1849.jpeg Blog - Tuscany: Ribollita Soup Recipe - Step 3 You can start adding in your Swiss Chard and Black Kale now. I do this gradually as it wilts down and properly fits into the pan as you keep stirring it in. You can also now add the tomatoes and crush them/break them up with the spoon as you mix them in. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/68962500-63ad-4cae-b947-cb00759f63fd/IMG_1850.jpeg Blog - Tuscany: Ribollita Soup Recipe - Step 4 Next go in the beans and the bouquet garni (your fresh rosemary, thyme and oregano all tied together so you don’t have to fish it all out once stick at a time) Mix this in and add the rest of your stock. Bring to a boil and let it simmer for about 15 minutes more, or until your potatoes are done. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1625587c-8282-42fd-8b23-10a99d01da7b/IMG_1851.jpeg Blog - Tuscany: Ribollita Soup Recipe - It is meant to be a hearty soup Even before the bread, it is never meant to be a very broth soup, so do not panic! While the soup boils, you can dice up your bread. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/6fd2886c-4c32-4407-af3a-08aab538410f/IMG_1852.jpeg Blog - Tuscany: Ribollita Soup Recipe - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/5662f89a-3c7a-4e94-b776-5e4d42473200/IMG_1853.jpeg Blog - Tuscany: Ribollita Soup Recipe - Step 5 Once your potatoes have cooked through, you’re ready to discard the bouquet garni and add in the bread. Salt and pepper to taste! https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1845f643-02aa-4f47-8df4-d0754badfa75/IMG_1858.jpeg Blog - Tuscany: Ribollita Soup Recipe - To serve I would garnish with some fresh black pepper, parmigiano or pecorino cheese and a drizzle of extra virgin olive oil. Keep in mind this soup also keeps well for the next day. ENJOY! https://www.suitcaseinhand.com/blog-1/2023/7/5/italy-pappardelle-with-beef-ragu monthly 0.5 2023-11-15 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/89bc57c4-b2f2-4054-bcaa-a542a588dd98/IMG_5526.jpeg Blog - Italy: Pappardelle with Beef Ragu - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/7cf2328c-4d9f-4fc6-9641-2422a50c753a/IMG_5498.jpeg Blog - Italy: Pappardelle with Beef Ragu - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/95ff66c5-397f-4c9c-bf78-5583f31ac561/IMG_5500.jpeg Blog - Italy: Pappardelle with Beef Ragu - Step 1: Cube things up! Cube up the fennel, carrots, celery and onions, and dice up your garlic https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/a7850a68-cbd0-4035-af93-5f06736e4d03/IMG_5501.jpeg Blog - Italy: Pappardelle with Beef Ragu - Step 2: Fry the beef Cut meat in pieces, toss them in flour and fry them up on olive oil. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/b530d578-98fc-49dc-8951-4a7e76572442/IMG_5506.jpeg Blog - Italy: Pappardelle with Beef Ragu - Step 3 - Fry the veggies Then remove the meat from the pot and set aside Throw in your smoked pancetta Once the pancetta is starting to get a bit fried, also start to add and fry the carrots, soon followed by your other diced vegetables. Continue to stir and fry until they have softened and the onions become translucent. Add your tomato purée in. Then also add the tomatoes, herbs, and the liquids - your red wine and beef stock. Stir in some pepper and salt. Bring the whole thing to a boil and only then add the meat you’ve previously set aside back in. Bring the whole thing up to a boil once again. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/4964999e-530b-46fe-9b8c-de86c4295edd/IMG_5512.jpeg Blog - Italy: Pappardelle with Beef Ragu - Step 4 - Assemble your sauce Once back at a boil with the meat, reduce the heat to a light simmer and cook, covered, for 2.5 hours. I sometimes find I need to leave the lid slightly ajar due to the moisture build up. I also generally tend to peek in and stir the ragu every so often, to see how it’s coming along and make sure nothing is burning at the bottom. I think I would not be going too far as to say that I have a high level of anxiety about the burny taste in a bolognese or a ragu after so many hours spent on it. At around 2.5 hour mark, I also start to use this peeking to test the meat tenderness and see how the proteins are breaking down (this is why the meat starts to fall apart). https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/b2409e7d-e895-4096-bac1-b7f7f33e9ed0/IMG_5516.jpeg Blog - Italy: Pappardelle with Beef Ragu - Step 5 - The moment of truth when the meat falls apart If by 2.5 hours the meat is still pretty hard and/or you see lots of residual moisture - you can bring temperature up slightly, but make sure not to bring it up too high. Keep stirring. This will not only make sure the bottom doesn’t burn but will also help you evaporate a lot of that access moisture you don’t want. At this junction, you can also remove the bouquet Garni. All of the flavors would have moved into the sauce by now anyway. At around 3 hour mark, the meat should be falling apart. however, in this case I do find that it’s more an art than a science. I also find that the meat falls apart right after you panic about it taking too long to do so and start thinking you’ve screwed something up, somewhere along the way. I use either a fork or even a masher to break up the cubes, and I select my weapon of choice depending on how the meat is behaving when it is ready to cooperate. This should get you that nice saucy-esc look and feel. Once you are happy with your ragu consistency, you can stir in some fresh Basil. You can also add parmigiana cheese here, to taste. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/5d8acdc3-6836-49ca-a09e-9dc691583ffa/IMG_5521.jpeg Blog - Italy: Pappardelle with Beef Ragu - Step 6: Serving! One great thing about ragu is that you can make this in advance. For this recipe I cooked up some fresh pappardelle pasta and added the ragu in with he pasta to the pan to unify the temperatures. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/592af6f1-4b47-45b3-aff8-b9d64ce861e7/IMG_5528.jpeg Blog - Italy: Pappardelle with Beef Ragu - enjoy! I like to combine this recipe with a nice, full bodied red from Italy. Something like a Barolo or even an Amazon or a Brunello di Montalcino. Don’t forget to throw on a bunch of freshly grated parmigiano on top and dig in! https://www.suitcaseinhand.com/blog-1/2023/8/6/italy-creamy-chicken-orzo monthly 0.5 2023-08-06 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/2bffd74e-a63d-4653-91da-1112996bc07e/IMG_8365.jpeg Blog - Italy: Creamy Courgette and Chicken Orzo - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/40475cc5-3028-4e27-9570-735114464d53/IMG_8352.jpeg Blog - Italy: Creamy Courgette and Chicken Orzo - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/6d90d733-dddd-4f11-bb03-1900ec1404fd/IMG_8359.jpeg Blog - Italy: Creamy Courgette and Chicken Orzo - Step 1 Chop up your shallots, garlic and slice up your courgettes. I actually use the wide section of that stand-up grater to quickly get through the courgettes and it works a treat. At this time I also prepped the chicken meat. I portion it out and like to remove any access fat or cartilage. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/943632a2-7360-4ebd-9e81-bd4f122e291c/IMG_8360.jpeg Blog - Italy: Creamy Courgette and Chicken Orzo - Step 2 Preheat your oven to 160C. Heat up some olive oil on your pan and fry up the chicken, until it has a nice golden coating around it. Remove it from pan and set aside for now. In the same pan, add your shallots and garlic. Fry them up until they are golden and deglaze with the white wine. Cook the whole thing down a bit for a few minutes. Once the liquid is reduced to about half, add in your orzo and your chicken stock. Add your creme fraiche and parmigiano and mix well. Once blended, you can add in your courgettes (this is when I personally panicked and realized I needed to switch pans) Add the juice of your lemon, salt, pepper and fresh herbs. There should still be a bit more liquid in there then you’d want in the final dish, this will cook absorb into the pasta in the oven. Mix well and pop the whole thing in to the oven. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/3739a4a1-bd5e-43a2-9046-3587c38b3a63/IMG_8362.jpeg Blog - Italy: Creamy Courgette and Chicken Orzo - step 3 The dish really just does its own thing in the oven and does not need to be mixed. You can test the orzo about 10 minutes in to see how its progressing, but as with any pasta - you’re aiming for el-dente. Serve pretty much immediately. I served with fresh parmigiano on top as well as fresh black pepper and season with fresh basil. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/ff02f51d-5627-4260-9e2f-b1d4b54f256f/IMG_8369.jpeg Blog - Italy: Creamy Courgette and Chicken Orzo - I paired it with a rose from Provance (specifically, Miraval) which I thought stood up nicely to the flavors in the dish but still kept that summer theme. ENJOY! https://www.suitcaseinhand.com/blog-1/2023/6/11/sicily-pistachio-pesto monthly 0.5 2023-07-26 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/4a4e748a-137e-4069-99a3-84e724d38b5d/IMG_0345.jpeg Blog - Italy: Sicilian Pistachio Pesto - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/5d666e19-c34e-4147-8bbf-938bdcd3a9a4/IMG_9886.jpeg Blog - Italy: Sicilian Pistachio Pesto - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/d8251c02-a302-480b-8455-f4cc42e1bab6/IMG_5164.jpeg Blog - Italy: Sicilian Pistachio Pesto - Ingredients 200g Pistachios, unsalted 100g Parmigiano Reggiano 3 cloves of garlic 20g basil 150ml Olive Oil https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/91c7d777-deb7-4ec8-9c08-91ecf486c034/IMG_5171.jpeg Blog - Italy: Sicilian Pistachio Pesto - blend Throw your ingredients into the food processor and blend it. I eye-balled the olive oil amounts and added some gradually as I blended to get the consistency I prefer in a pesto. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/479b3303-6cfd-41a9-a827-6beed7ed24e2/IMG_5172.jpeg Blog - Italy: Sicilian Pistachio Pesto - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/f327b204-0cad-474f-966b-37927d2b3dfe/IMG_5180.jpeg Blog - Italy: Sicilian Pistachio Pesto - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.suitcaseinhand.com/blog-1/2023/4/11/korea-kimchi-pancakes monthly 0.5 2023-04-10 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/9b5e2135-6bb2-4816-acdd-c606771b1332/IMG_0565.jpeg Blog - Korea: Kimchi Pancakes - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/f8e0b30e-fb37-4c4f-bb5c-38c1e90ccad9/IMG_0555.jpeg Blog - Korea: Kimchi Pancakes - What you’ll need Kimchi (what a shock, I know) Kimchi Brine Green/Spring Onions All-Purpose Flour An Egg Soy Sauce Water Vegetable oil Dark Soy Sauce and Black Vinegar (for dipping sauce) https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/b42f7cb9-311c-4114-9597-bb852f030acd/IMG_0557.jpeg Blog - Korea: Kimchi Pancakes - Make the batter You’ll mix this all up and then once blended you’ll need to add water to bring ti to the right consistency. (It should look give or take like the photo to the right.) At the very end, I add about a teaspoon of vegetable oil into the batter. Pour your batter into a hot frying pan with vegetable oil and fry on both sides. These are best with a dipping sauce. For my dipping sauce, I like to mix dark soy sauce with black vinegar. Promotions roughly 1:1. Pairing wise - this one goes well with a light beer or a bone dry apple cider. Enjoy! https://www.suitcaseinhand.com/blog-1/2023/1/22/italy-crab-and-ricotta-ravioli-in-sage-butter monthly 0.5 2023-01-24 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1da56451-33fa-4fa7-bdaf-7e5f9850f388/IMG_7855.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/698c70ee-6962-4075-924f-74253bdf73bf/IMG_7792.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - What you’ll need * This is your entire shopping list, I’ll explain what goes for the dough and what for the filling in a bit 6 medium eggs 300g flour (roughly, depends on flour and size of eggs, really) 150-200g white crab meat Zest of 1 lemon 100g parmigiano (and then more for grating on top) 2 cloves of garlic 200-250g ricotta Parsley Chilli powder Salt & Pepper Olive oil Oregano (I used dried here) Sage Butter (I used around 100g) https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/b2648344-2929-4664-826c-745e1a6f0918/IMG_7818.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/33b1c63a-f496-426d-94ba-f5821ba1ef83/IMG_7819.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/9cec326d-1d75-446e-bc2b-da4a20e02ae2/IMG_7821.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/f41c28d2-36d8-462d-aa15-80e816dafcd9/IMG_7823.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/56929a5c-275e-4493-86a1-d24cdb81d59e/IMG_7825.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Let it rest Once you feel the gluten activate from your kneading (it’ll be come elastic, malleable), shape the dough in to a ball and rub a bit of olive oil on it. Then, cover your dough in cling film and let it rest for about 30 minutes. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/74cffa08-661d-470d-a35d-3119c45ae8c5/IMG_7827.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Make your filling While your dough rests, you can make your filling. In a large bowl, mix together your crab, ricotta, parmigiano, parsley, garlic and lemon zest. Season to taste with salt, black pepper and chili powder and oregano. I opted for the dried oregano mostly because it was a last minute decision to include it. Fresh is always better, but I do think this recipe benefits from some oregano. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/25f87c73-4b65-4d5b-98d1-9b8dfb843dbc/IMG_7828.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Remember your last egg? Well, nows the time! Use this time to also beat this one egg into an egg wash and keep on the side. This is for the ravioli assembly - the egg wash sticks the dough together, allowing your to close the parcels. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/aafed629-8c19-456d-8a41-d82fe17c67b5/IMG_7830.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/fd929541-d303-4c33-adf7-735862191890/IMG_7831.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/eb3442b4-d0a9-4172-8a70-f3ef80e2ad62/IMG_7834.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Cut and repeat Once you’re closed the ravioli, you just cut them in the middle of the closure areas. I used a regular knife for this, but if you want to kick it up a notch, or just really like swirly edges, you can use a cookie cutter or one of those rolling, squiggly mini pizza cutter things. Ok, I just looked it up and it is called a pastry wheel.. The more you know! Either way, this has the whole set of options for you. Here is a reference to your heart’s content. As you’re working, make sure to keep the surface dusted with flour, or you’ll have some difficult moments peeling these off the table. Once cut, dust them in flour and keep on side. Keep going until you’ve gone through all of your dough. You can also knead the scraps you will have together to probably get a few more parcels in. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/16bb1715-b463-4431-81ee-21973c758a84/IMG_7835.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Time to cook! Once you’re done with all of the dough, you’re ready to make the ravioli! Bring a pot of water to a boil, with a ton of salt in it. Cook your ravioli until just about el dente. As you drop them in, gently stir the pot, in case they decide to start sticking together or to the bottom. As your ravioli is almost done, get your butter and sage into a frying pan. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/7b390507-c946-4048-bb89-52fcdf819b92/IMG_7837.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Transfer to pan With a slotted spoon, transfer your ravioli to the frying pan. Make sure the pan is very hot. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/9c3ba939-39dd-48a7-952f-fdc8b884ec52/IMG_7844.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Fry until golden Fry up your ravioli until they start to crisp up a bit and the butter and sage begin to brown. Toss to coat and make sure to turn your ravioli to get them on different sides. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/46f2634e-91bf-4f2f-ba12-2e4f3821e2a1/IMG_7859.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/f53e3867-5b1e-4054-91a4-98fcf7f51284/FullSizeRender.jpeg Blog - Italy: Crab and Ricotta Ravioli in Sage Butter - Wine pairing! If we’re keeping with the Italian theme, I think this dish pairs well with a Grechetto. Alternatively, I’d recommend a Chablis. https://www.suitcaseinhand.com/blog-1/2023/1/16/ukrainerussia-beetroot-salad monthly 0.5 2023-01-17 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/86f082ae-b8b6-413c-bafd-7d903b7fc2fe/IMG_7306.jpeg Blog - Ukraine/Russia: Beetroot salad - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/62750099-ade0-4c82-aeee-7b381548a1ab/IMG_7186.jpeg Blog - Ukraine/Russia: Beetroot salad - Things you will need! *To make about 2 servings Beetroots - if they’re that size - about that many Wallnuts - 100g Prunes - about the same amount as the nuts Garlic - 2 cloves Mayo - 1-2 tablespoons (not pictured, I know) Salt and Pepper - to your heart’s content Dill - only if you want to garnish it like a true slav TOOLS note: For this recipe you’ll need a grater, one with several types of grating as you’ll need to have one of the larger styles of holes. You can also use a garlic crusher for this, but not necessary https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/0bb7514b-f124-47ab-b4b4-0d278d2a6506/IMG_7190.jpeg Blog - Ukraine/Russia: Beetroot salad - Prepare the beets! Finally, the topic everyone was waiting for with bated breath! Time to prep your beets the superior, baking them way. Wash and de-stem your vegetables, and then peel them. Grease your baking pan and put them in there. Nothing else needed - pop these in a pre-heated oven at about 180°C (350°F). Depending on the size, it will probably take them about 40 minutes to bake. Just check on them after 30 minutes and see how much softer they got. They should be soft to the touch, but not falling apart. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/cc80de1f-5f8d-41f4-bdfa-35dee7dfcc43/IMG_7298.jpeg Blog - Ukraine/Russia: Beetroot salad - Grate the beets! Once your beets are ready, take them out and leave to cool until they’re at about room temperature. Then start to grate all of them using one of the larger holes that you’ll have on your standard four-sided grater. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/f3f6de82-87d2-4c98-b7bf-5cbe17d13c26/IMG_7301.jpeg Blog - Ukraine/Russia: Beetroot salad - Chop everything else Once you’ve grated all of your beets, its time to cop the rest of your ingredients. Prunes: Most prunes will come with stones in them, so just remove these and cut the prunes up in about 4 pieces each. Walnuts: Image shows how I prefer to dice mine, but you can go a bit larger. It is all a matter of preference Garlic: For this, if you have it, you can use a garlic crusher. The point here is that the finer and more delicate the pieces the better. However, I generally just chop the garlic super-finely and then crush it with the side of my knife. Long story short - make sure the pieces are very fine. Add in the mayo and give the whole thing a generous mix. Add salt and pepper to taste and garnish with dill, because it is an Eastern European recipe. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/a4de4c89-102a-4130-bb68-8cb8c79f1b86/IMG_7307.jpeg Blog - Ukraine/Russia: Beetroot salad - Enjoy! I personally prefer to give this salad a bit of time for the flavours to blend together in the fridge, but it is good to serve straight away, too. https://www.suitcaseinhand.com/blog-1/2022/12/19/russiaukraine-aubergine-caviar- monthly 0.5 2022-12-20 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/43a86ef0-1706-427b-aeb7-362defa20611/IMG_5414+%281%29.jpeg Blog - Russia/Ukraine: Aubergine Caviar (БАКЛАЖАННАЯ ИКРА) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/103fede8-401d-4cbc-b640-77e9016b725a/IMG_5401.jpeg Blog - Russia/Ukraine: Aubergine Caviar (БАКЛАЖАННАЯ ИКРА) - What you’ll need Technically, this recipe isn’t going to be ruined by lack of precision of vegetables, but below are rough estimates of how much of each you’ll need: 2 aubergines (you can do 3 if you are super keen) 2 sweet bell peppers 6 medium tomatoes 1-2 onions 5 cloves of garlic Dill Parsley 3 Bay leaves Salt/black pepper Olive oil Sunflower oil, unfiltered, is much more commonly used in Ukraine. However, because it is a massive pain to find in London and because I have largely moved fully on to olive oil, I go with that and find it delicious. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/b0675670-d99c-49ce-9c7d-aa704a697714/IMG_5404.jpeg Blog - Russia/Ukraine: Aubergine Caviar (БАКЛАЖАННАЯ ИКРА) - Step 1 Start by dicing up everything into similarly sized cubes. You can start with aubergine as it is the first thing that will go into the pan and this will speed up the process for you and save you from having to wash a bunch of extra dishes. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/a8b126d7-17d9-415b-b7b9-88c4ea2fa0fb/IMG_5406.jpeg Blog - Russia/Ukraine: Aubergine Caviar (БАКЛАЖАННАЯ ИКРА) - Start with the aubergine Time to put aubergine and some olive oil into a hot pan. Now, the aubergine will first seem very dry and will soak up all the oil immediately. Make sure not to add too much, because in a few minutes it will release all of the moisture and you’ll end up with a heavily oily mess. Just keep stirring it and make sure it isn’t sticking/burning. I add some oil as I go along and see how the vegetable behaves. Once it starts to become translucent you can start adding your other ingredients. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/c36d12a9-4e06-4e67-b49a-1f8bc5501e78/IMG_5407.jpeg Blog - Russia/Ukraine: Aubergine Caviar (БАКЛАЖАННАЯ ИКРА) - Add bellpeppers Once your aubergine looks the way is does in the photo to the right, you can add the bell peppers. At this point you can also cover the pan with a lid. This will keep in all of the moisture and really cook through your veggies. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/28f9fa09-da8c-4f31-8c4a-072f40044d2f/IMG_5408.jpeg Blog - Russia/Ukraine: Aubergine Caviar (БАКЛАЖАННАЯ ИКРА) - Add onions & Garlic After about 5 minutes, you can add the onion and the garlic. Keep stirring! Keep covered when not stirring. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/bc140a56-0fdc-4022-8d94-bdf4cbe3b50b/IMG_5409.jpeg Blog - Russia/Ukraine: Aubergine Caviar (БАКЛАЖАННАЯ ИКРА) - Add the tomatoes! Once the onions are translucent, you can add your tomatoes. This is also a good time to add some pepper and bay leaves. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/dee6797b-9589-404a-8cec-44337915ffd3/IMG_5410.jpeg Blog - Russia/Ukraine: Aubergine Caviar (БАКЛАЖАННАЯ ИКРА) - Time for Fresh herbs Once the veggies are all starting to blend, it is time to add in your fresh herbs. This being the dill and the parsley. Some people choose to add these all the way at the very end to keep the herbs fresh in the mix, but I usually do it a bit earlier to allow the flavors to mix in more. Cook until the mix is blended and is very soft like a paste. If you’re cooking covered and find that there is too much liquid (this can sometimes happen because of watery tomatoes) then just raise the heat and cook, stirring frequently, uncovered until the moisture is evaporated. Salt and pepper to taste. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/284468c0-30b1-445e-99a5-cec457e74017/IMG_5418.jpeg Blog - Russia/Ukraine: Aubergine Caviar (БАКЛАЖАННАЯ ИКРА) - Enjoy! Remember to let this one cool a bit before serving. https://www.suitcaseinhand.com/blog-1/2021/5/11/top-spots-for-english-bluebells monthly 0.5 2021-05-11 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1620736538707-LZW9Y6WB1JTUXMY47GAW/IMG_0142.jpg Blog - 5 Best places to see English Bluebells from London - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1620736699818-BQGDSN5VZ5GNCWYW1EUO/IMG_0171.jpg Blog - 5 Best places to see English Bluebells from London - Ashridge Estate - Dockey Wood Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1620738500705-DGP3O3TMTIH2ZPVOR2WB/IMG_0110.jpg Blog - 5 Best places to see English Bluebells from London - RIchmond Park - Isabella Plantation Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1620739506550-QIZQOIX15WLH65G0C2ST/IMG_0176.jpg Blog - 5 Best places to see English Bluebells from London - Wanstead Park Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1620740046761-8UR6J95LG923A6W5MBN9/IMG_0137.jpg Blog - 5 Best places to see English Bluebells from London - Hatchlands Park - Surrey Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1620741321023-PAIJJV39V08SNZJ6CQMT/IMG_0172.jpg Blog - 5 Best places to see English Bluebells from London - Emmetts Garden - Kent Whatever it is, the way you tell your story online can make all the difference. https://www.suitcaseinhand.com/blog-1/2021/2/8/blueberry-lemon-loaf-cake monthly 0.5 2021-02-08 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1612816686741-N6FDYEVVJVRE1BX8989D/IMG_7262.jpg Blog - Blueberry Lemon Loaf Cake - What you’ll need 115g Butter (room temperature) 150g Sugar Lemon zest 1t Vanilla 2 large eggs (room temperature) 200 g flour 1t baking powder 240g blueberries 120ml whole milk https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1612816913919-YTHBJDL8YOOX7FH5C3DP/IMG_7272.jpg Blog - Blueberry Lemon Loaf Cake https://www.suitcaseinhand.com/blog-1/2021/1/20/russia-ukraine-zrazi- monthly 0.5 2021-01-21 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1611186310469-DQJ4ICVJEB6WW64VQAJR/IMG_6901.jpg Blog - Russia/Ukraine: Zrazi (Зразы) https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1611186490165-V7KQ5GECGYI6PYY6QIH0/IMG_6879.jpg Blog - Russia/Ukraine: Zrazi (Зразы) - WHat you will need: 2 Chicken Breasts 3 large potatoes All purpose flour 1 egg One medium onion Salt/Pepper Milk/Butter Sour Cream (for serving) https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1611187174793-TFG5XG6E6YMJFYQ393XT/IMG_6884.jpg Blog - Russia/Ukraine: Zrazi (Зразы) - Step 2 Dice your onion and put some butter onto the frying pan. Add the onion and then the shredded chicken to the pan and cook until the chicken gets a nice golden color. Salt and pepper the chicken to taste. Set aside and let cool. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1611187362504-50WRVV28WUBVRQAXJKXQ/IMG_6891.jpg Blog - Russia/Ukraine: Zrazi (Зразы) - step 3 Once your chicken has cooled down to room temperature, it is time to assemble your zrazi! Create the top and bottom portions of your zrazi, placing your chicken filling on one of the sides. Gently cover the zrazi and connect the two pieces. Make sure you leave no holes. Keep them on the side on a floured surface so they do not stick while you work. In the meantime, head up some olive oil (or unfiltered sunflower oil, if you want the really authentic taste) in a frying pan. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1611187660317-3DIHKKM3TZTQY4FLXCS2/IMG_6897.jpg Blog - Russia/Ukraine: Zrazi (Зразы) - Step 4 Once the oil is nice and hot, place your zrazi into the pan. You do not need to cook these through, as most of your ingredients are already cooked. This step is really to bring together your dough ingredients and to give it that delicious crispy flavor and texture. Fry them on each side, turning once, and repeat with your whole batch. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1611187770583-7THGKESJBDKL726436ZN/IMG_6909.jpg Blog - Russia/Ukraine: Zrazi (Зразы) - Enjoy! Of course, I would highly recommend eating these with plenty of sour cream. Actually, I don’t even bother eating these without sour cream. Not because they are not delicious in their own right, but because if I will have this indulgent snack - I want the full flavor experience. Sour cream adds a really great balance, in my opinion. https://www.suitcaseinhand.com/blog-1/2020/9/23/europe-truffle-cauliflower-soup monthly 0.5 2020-09-23 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1600872614891-E0QLAUZS63U95LZVARNE/IMG_1247.jpg Blog - Europe: Truffle Cauliflower Soup https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1600872987446-22YA5X9VMCHXI4UZFHWD/IMG_1249.jpg Blog - Europe: Truffle Cauliflower Soup - step 1 Clean and dice up your cauliflower and potatoes. You can group them together in one bowl as they will go into the pot together. Separately, dice up your onion and garlic. These two can also be grouped together, as they are added to the pot at the same time. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1600873119846-1LKK5NQT6SOU6JUK4HGD/IMG_1251.jpg Blog - Europe: Truffle Cauliflower Soup - Step 2 In your pot, put in your olive oil and melt the butter. Once this is hot but the butter is not turning color, add the onion and garlic. Cook this until the onions are translucent but have not began to caramelize. Add the white wine and cook for a few minutes to evaluate and cook through. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1600873395022-GA4Q2H6BFN37YVMYWRBM/image-asset.jpeg Blog - Europe: Truffle Cauliflower Soup - Step 3 Add in the cauliflower and the potatoes to the mix. Add your chicken stock. Here you can fluctuate the amount of liquid you have, but it should be enough to cook through the vegetables. If you are out of stock at this point you’ll be fine just adding in some more water as well. Cover the mixture and bring to a boil. Lower the heat and let simmer for about 20-30 minutes. You want the potatoes and the cauliflower very soft. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1600873619138-4ANPXCI7QHXBNDG96VFO/IMG_1254.jpg Blog - Europe: Truffle Cauliflower Soup - Step 4 Take your soup off of the heat and blend the contents. It took me ages to get the hand-held blender (I have no idea why, don’t ask) but am thrilled that I did. It is useful for just about anything in your kitchen, particularly for these sort of soups. Once you blended everything to a consistent mixture, you should add your cream and milk. The amounts of this varies and is solely dependent on your taste preferences. I used a mixture of cream and soy milk in a ratio of about 30/70. I did this because the soup is already quite thick and I wanted to make it less like a mash and more soupy without making it overly heavy (which the cream would have inevitably done). (As I mentioned before, I also accidentally bought soy milk so was excited I had figured out a use for it.) https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1600873932694-0TRM4ZRCDH2J4QLLES4C/IMG_1257.jpg Blog - Europe: Truffle Cauliflower Soup - Step 5 Once you have reached the desired consistency for your soup, season it with: Fresh black pepper White pepper Salt Truffle oil All to taste, of course. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1600874339196-PXGBPUJWM9OQC24TPWMN/IMG_1262.jpg Blog - Europe: Truffle Cauliflower Soup - Bon appetit Serve and enjoy hot. For garnish you can use basil and additional truffle oil. Alternatively, you can also garnish with crispy chorizo crumbles or serve alongside a slide of toasted garlic bread. https://www.suitcaseinhand.com/blog-1/2020/5/13/ukraine-smetannik-cake- monthly 0.5 2020-05-13 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1589413355871-9VOE03H16CVDS5KMQ787/IMG_3147.jpg Blog - Ukraine: Smetannik Cake (Торт Сметанник) https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1589411045003-E8YR0T3Y866RPQWBQP9X/IMG_3102.jpg Blog - Ukraine: Smetannik Cake (Торт Сметанник) - What you will need ~ 700g Sour cream = 1 Cup for cake (200g) & 500 grams for cream 200 grams Unsalted butter 2 Tsp Cocoa powder .5 Tsp White vinegar .5 tsp Baking soda (bicarbonate soda) 1.5 cups flour 2 eggs 1.5 cups sugar = 1 cup for cake & .5 cups for cream Walnuts (some halves for garnish) Prunes https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1589411624784-21PCYO73XX5Z1ILXDAVA/IMG_3104.jpg Blog - Ukraine: Smetannik Cake (Торт Сметанник) - Step 1 Create the batter. Add 1 cup of sour cream to the 200g of softened butter and begin to blend the two. As you do this, mix in the 1.5 cups of sugar and both eggs. Blend everything until the sugar is largely dissolved and everything is coming together in a consistent mass. At this point, take half of teaspoon of bicarbonate soda and place it into a clean table spoon. Holding the tablespoon over the mixture, add some white vinegar to the spoon. The goal here is to activate the baking soda and have ti foam off the spoon. So don’t drown the spoon but only add as much as you need to set off the reaction with all of the powder. Mix this into the liquid consistently. Then, gradually begin to add in the flour as you continue to mix. When you are done, you should have a batch of batter as pictured here. It is neither runny nor dough-like here you can knead it. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1589412206466-OBE1EIJUK9GY010YNKBF/IMG_3105.jpg Blog - Ukraine: Smetannik Cake (Торт Сметанник) - STep 2 Split your batter into two equal portions and add coca powder to one of the batches. Mix this in until you get a consistent chocolaty dough. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1589412314133-2C16A4XH35MUFAA58NWQ/IMG_3106.jpg Blog - Ukraine: Smetannik Cake (Торт Сметанник) - Step 3 Line baking sheets with baking paper and pour your batter in evenly into the baking trays. Place the sheets into the oven and bake at 180C for about 15 minutes. *Of course the baking time will depend on your oven and the thickness of your layers, but a good test is that the cake is ready when you can poke it with a toothpick and it comes out clean. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1589412510647-OOY1VNY3PN0AARY7NGCX/IMG_3115.jpg Blog - Ukraine: Smetannik Cake (Торт Сметанник) - Step 4 Once the sheets are done baking, place them onto the cooking racks and peel off the baking paper. Let the layers cool completely before you begin assembly. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1589412588650-ZSEF37AVTCSOCVMZPE9R/IMG_3117.jpg Blog - Ukraine: Smetannik Cake (Торт Сметанник) - Step 5 While your layers cool, you can chop up your walnuts and prunes. Also, take this time to prepare the frosting. For frosting, take approximately 500 grams of sour cream and mix in half a cup of sugar. Continue to mix this until the sugar has dissolved into the cream. Then place this into the fridge until you are ready to use it. I also cut the cake layers in half as I intent to make a cake out of four layers in total. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1589412909843-OTINOVIMSJV00M7A82D0/IMG_3119.jpg Blog - Ukraine: Smetannik Cake (Торт Сметанник) - Step 6 Begin assembling! Placing your bottom layer dull side up, cover it generously with your frosting mixture. Sprinkle the frosting with walnuts and add the prunes. Repeat this with every layer until the top one. The top layer should be placed shiny side up and no prunes are placed on the top of the cake. Cover the sides of the cake with your frosting as well as the top layer and coat the outsides of the cake with chopped walnuts. I also like to reserve a few full halves of the walnuts for garnish on the top. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1589413147686-WQ5DT6Y0RDB8UBC194BH/Smetannik1.jpg Blog - Ukraine: Smetannik Cake (Торт Сметанник) - Enjoy! The cake is best once it has had some time for the frosting to seep into the layers and it becomes softer and comes together better. This cake is good to make a day in advance and allow it to come together in the fridge overnight. I love having this cake with coffee and also with a black tea with lemon in it. https://www.suitcaseinhand.com/blog-1/2020/4/27/italy-burrata-amp-honey-figs-salad monthly 0.5 2020-05-13 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1588029982067-HX8X7MH3A3N7E9ADUAI2/IMG_2475.jpg Blog - Italy: Burrata & Honey Figs salad https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1588031146022-89Q2HOO3JT2D33M963RZ/IMG_2455.jpg Blog - Italy: Burrata & Honey Figs salad - THINGS YOU’LL NEED Good Olive Oil Good Balsamic Vinegar Figs Salad (mixed greens) Burrata Honey Black Pepper (freshly ground) Fresh Basil https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1588031400619-ZRBEDWDZ9WRH4SQZXIYG/IMG_2458.jpg Blog - Italy: Burrata & Honey Figs salad - Step 1 Cut the figs in half Preheat your oven to 180C Arrange the figs on a greased baking sheet (grease it with the same olive oil you’re using for the salad) All of the figs should be facing up with the cut side https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1588031466761-L5AW49FDGW4LRJ5460MK/IMG_2461.jpg Blog - Italy: Burrata & Honey Figs salad - Step 2 Drizzle your figs with a bit of balsamic vinegar and then with honey Place the figs into the oven for about 10-15 minutes at around 180C *Keep an eye on them, you want them to roast and concentrate the sugars but not completely lose their shape or become totally mushy https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1588031916170-52ELEOZEH6JBDF7MVF45/IMG_2466.jpg Blog - Italy: Burrata & Honey Figs salad - Step 3 Arrange your salad leaves on the serving plate and garnish them with a bit of olive oil and fresh black pepper Once the figs are done baking, arrange them on the salad base Place the burrata on top of everything and dress your salad with the honey/balsamic mic from the baked figs that remain in the baking dish and grind some fresh pepper Garnish the salad with some fresh basil *Here you can also sprinkle on some almond slices if you’re feeling so inclined https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1588031941087-9LTN1VP3RB2M196U8A5M/IMG_2472.jpg Blog - Italy: Burrata & Honey Figs salad - The wine On what was a pretty hot day, I paired this specific meal with a Provance-style rose from Slovenia. Generally, a crisp rose pairs well with it because if you’re looking to refresh the palette from all of the sweetness and ethos the fruit. However, this would also go nicely with a less crisp Pinot Gris from Alsace, a Prosecco or a Gewurztraminer. https://www.suitcaseinhand.com/blog-1/2020/4/12/italy-fresh-pappardelle-with-bolognese-sauce monthly 0.5 2020-04-12 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586711454620-E9Y5OM8UBYD31RXNSGW1/image-asset.jpeg Blog - Italy: Fresh Pappardelle with Bolognese Sauce https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586711531023-1EBDQL475E1WP49KLWKU/IMG_1631.jpg Blog - Italy: Fresh Pappardelle with Bolognese Sauce - What you’ll need Canned diced tomatoes (no flavor) Carrots Onions White wine (dry) Olive Oil & Butter Beef Mince Turkey Mince (I used thigh mince) or Pork Mince Thyme, Basil, bay leaf & Oregano Garlic Smoked Pancetta Heavy (double) cream Chicken or Beef stock Parmigiano cheese Fresh Pappardelle https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586711722342-8DEPOY5Z513C26JJS6JX/IMG_1634.jpg Blog - Italy: Fresh Pappardelle with Bolognese Sauce - Step 1 Dice your onions and carrots. Fry them up until onions are translucent in a frying pan with some butter. Salt and pepper the mixture. At the same time, add olive oil and fry up some pancetta in a sauce pan (make sure this is large enough for your sauce, this is where you will be cooking it). Add garlic to the mix and beef and turkey mince. Cook through until the meat had changed color (about 5 minutes). Add in the onions and carrot mix from the frying pan to the sauce pan. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586712032223-V8LC59O2IIZ27JJ1CNQ3/image-asset.jpeg Blog - Italy: Fresh Pappardelle with Bolognese Sauce - Step 2 Add in the wine and cook it on high heat until it is almost evaporated (about 10 minutes). Here I also took the liberty to add a bit of chili to the mix, per my own preference. Once the wine is almost evaporated, add the chicken (or beef) stock and the tomatoes. I ended up using two cans of the tomatoes and less than one cup of stock. Add in the bay leaf and the basil (leave some for garnish), oregano and thyme. Bring the whole thing to a boil and then reduce the heat to low and cook partially covered for about 2 hours. Keep checking in on this to see how the moisture levels are doing as it cooks. If you need to reduce the moisture amount in the sauce - keep the lid off. If you want to make sure it is cooking through but not evaporating quickly then put the lid on entirely or add some more stock. Make sure to mix it every so often so the bottom doesn’t burn. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586712282350-VMXXGG75IP24FK4ASZ1U/IMG_1642.jpg Blog - Italy: Fresh Pappardelle with Bolognese Sauce - step 3 As your sauce is nearing completion, it should have less and less water in it. At this point you can discard the bay leaf and the thyme springs. Toward the end, mix in some heavy cream and salt and pepper the sauce to taste. I like to add a bit of parmigiano cheese here as well. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586712414452-TN4X8TRQ3X9CIHBTA50G/IMG_1651.jpg Blog - Italy: Fresh Pappardelle with Bolognese Sauce - Step 4 As your sauce is done - it is time to cook your pasta. In a pot, bring salted water to a boil and throw in your fresh pappardelle. Cook the pasta until el dente (about 3 minutes for fresh pasta). Plate the pasta and cover with your sauce, sprinkle the top with fresh basil and parmigiano. ENJOY! https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586712578289-HCDMAREY4GFC9CNVGJQJ/IMG_1664.jpg Blog - Italy: Fresh Pappardelle with Bolognese Sauce - wine! For this meal, I would pair it with a Tuscan red. The original recipe coming from this area of the world, it pairs perfectly with wines from Tuscany. This dish will do very well with a Chianti, Chianti Classico or a Montepulciano. https://www.suitcaseinhand.com/blog-1/2020/4/11/italy-eggplant-lasagna monthly 0.5 2020-04-12 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586634499463-LC41D031M9P01WPT57GR/IMG_1950.jpg Blog - Italy: Eggplant Lasagna https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586703591672-C1B2ICAM5JW0BEYL8P6W/IMG_2031.jpg Blog - Italy: Eggplant Lasagna https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586634809970-RBNP3Q5JW4VOGOL6U79F/IMG_1922.jpg Blog - Italy: Eggplant Lasagna - WHat you’ll need Fresh mozzarella Parmigiano Ricotta Egg Eggplants (aubergine) Bolognese sauce (recipe) Garlic Salt & Black pepper Fresh Basil (most for dicing, few full leaves for garnish) Oregano Butter/Olive Oil https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586635885073-KD2LXIZHOJR7VUZCFX1D/IMG_1913.jpg Blog - Italy: Eggplant Lasagna - Step 1 Slice your aubergines (I used two for my dish). Spread them out on either an oiled baking sheet or on top of baking paper. Brush with olive oil. Roast them in the oven close to the heat (you can broil them if you prefer) for a few minutes at 180C (350F) until the slices begin to change color and soften. Remove from oven and let cool enough so you can handle them with your hands. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586636321138-MSLF2JM15O15C754HPSR/IMG_1915.jpg Blog - Italy: Eggplant Lasagna - step 2 In the meantime, mix your ricotta cheese, parmigiano cheese and egg. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586637966393-TRFJKJQPSQ9RHBESOSXS/IMG_1924.jpg Blog - Italy: Eggplant Lasagna - Step 3 Dice up your basil (remember to leave some full leaves for garnishing) and your garlic. While you’re blending your cheese mixture, mix in: Salt Black Pepper Oregano (I used dry) Basil & Garlic Blend all of the ingredients together into a smooth paste. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586636607881-1E6P4YQKMVKT4IIRMV87/IMG_1926.jpg Blog - Italy: Eggplant Lasagna - step 4 You are almost ready to assemble your dish! To prepare for this, butter (or oil) the baking dish you are going to use. Also make sure you have your bolognese sauce handy as well as mozzarella, which you now need to slice up to put on top of the dish. My Bolognese recipe can be found here. Bolognese sauce can be substituted out for a marinara or another tomato based sauce that does not include meat. However, I am specifically using this recipe because I like the way the strong flavors of the sauce seep into the eggplant slices and how it blends with the cheeses. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586636906893-MYX3B104NPW78UTXXUN4/IMG_1928.jpg Blog - Italy: Eggplant Lasagna - STep 5 Assembly time! Arrange half of your eggplant slices on the bottom of the oiled(buttered) pan. I choose to overlap the slices to give a better coverage of the space. I also had plenty of aubergine slices so I could easily be liberal on the layers. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586637057471-WCK8S226Y2MT9MOMIXBH/IMG_1931.jpg Blog - Italy: Eggplant Lasagna - Step 6 Cover the eggplant slices with half of your bolognese sauce. Once you have this layer down, add a layer of your cheese mixture, using half of your full batch. When you cover the whole dish with the cheese mix, layer a second half of your eggplant slices on top, same as you had earlier. Cover this second layer with the second half of your bolognese sauce, followed by the second half of your cheese mixture. Once you have covered it entirely, add slices of mozzarella on top and your reserved basil leaves. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1586637481116-ONXWJX58FGVNWNDMD4CH/IMG_1940.jpg Blog - Italy: Eggplant Lasagna - STEP 6 BAKE AND ENJOY! The dish is finally arranged and is ready to be baked. Bake it at 180C (350F) for about 15 minutes, or until you see the mozzarella melt and start to brown at the tops. At this point you can also leave it out in room temperature for a few hours if you need to, or keep it for longer in the fridge. You can really prep this dish well in advance, just make sure you give yourself extra time if you’re reheating it from the fridge. WINE: For wine, I paired it with a nice Amarone. The meaty sauce balances nicely with the tannins in this wine (The name of this wine literally translates to "the great bitter") and its vibrant flavors compliment to the dish that is both bold in flavor but is lighter and a bit more vegetable-forward than its pasta-filled cousin. https://www.suitcaseinhand.com/blog-1/2020/3/28/tartiflette-taste-of-french-alps monthly 0.5 2020-04-13 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1585430306248-0WNTLX0FEU5I0QHMZ2V8/IMG_1405.jpg Blog - France: Tartiflette - Taste of French Alps https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1585430484345-UZY1OU3IN4LJWJQ2EH9L/IMG_1378.jpg Blog - France: Tartiflette - Taste of French Alps https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1585430923966-V2PRE3XPA871X48TZ2CJ/IMG_1377.jpg Blog - France: Tartiflette - Taste of French Alps - Step 1 Wash the potatoes and put them into a pot. Cover them with water, add salt and bring to a boil. Continue to boil the potatoes until they are fork-tender (about 15 minutes, depending on side of the potatoes). Once they are at this consistency, take off heat and drain. Either leave to cool while you work on other steps or cool with cold water to speed up the process. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1585431058683-KF0QB85G4JQ7C2HOKJOA/IMG_1389.jpg Blog - France: Tartiflette - Taste of French Alps - STEP 2 Cut up the garlic and onions. Put olive oil and butter into the frying pan. Once melted, add the pancetta, garlic and onions. Season with fresh and dry herbs and continue to bring them to a translucent color. Once the onions have reached a golden, clear color add the wine. Continue to cook for the next couple of minutes to evaporate off the wine. Salt & pepper mixture to taste. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1585431279037-O1JHGY1Q8YH9TSTY62WJ/image-asset.jpeg Blog - France: Tartiflette - Taste of French Alps - STEP 3 Take the cooled off potatoes and cut them up into slices. When picking potatoes, it is always better to select the waxier types that do not crumble too easily, as this will help you when you slice them. Of course this can also be done with normal potatoes as well, but I prefer the new ones as you can leave the skins on and they to not interfere with the consistency with the dish as much as normal potato skins. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1585431346926-JVVPBLFOGBD5AVQ82YOS/IMG_1391.jpg Blog - France: Tartiflette - Taste of French Alps - STEP 4 Arrange a layer of potatoes (use half of your overall potatoes) on the bottom of the pan. When doing this, make sure they overlap a bit. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1585431433310-27M229CJ64T634MWEMJU/IMG_1394.jpg Blog - France: Tartiflette - Taste of French Alps - STEP 5 Once you have arranged your potatoes, start adding your onion mixture to the top. Layer it on generously but make sure it is consistent across the whole layer and that you have about half leftover for the second half. Then, add the creme fraiche, in bunches, about 1/2-1 teaspoon in each spot. Depending on your baking dish size, it should be 4-6 spots per layer. Lightly salt & pepper the layer. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1585431735814-ZKXZ7RC0RB9JAMNR2TWU/image-asset.jpeg Blog - France: Tartiflette - Taste of French Alps - STEP 6 Build another layer with the remainder of your potatoes and cover them with the second half of your onion mixture. Add the creme fraiche portions and salt & pepper the layer. Add fresh thyme to the later and then cover it with piece with reblochon cheese. Put the dish into the oven and bake at 180° Celsius (350° Fahrenheit) until the cheese has melted and has a light crisp layer on top. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1585431974261-RF9DQRANZ0G779Z2RABN/IMG_1411.jpg Blog - France: Tartiflette - Taste of French Alps - ENJOY! Once done - serve up hot and enjoy! For a wine combination, I would recommend a red that is light bodied, spicy and has some tannins. Personally, i paired it with a Côtes du Rhône, from south Rhône and had a higher percentage of Syrah. https://www.suitcaseinhand.com/blog-1/2019/6/17/a-day-walking-around-bruges monthly 0.5 2020-03-23 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1578098760747-FMQYQXUV50CCWY9KEBUC/image-asset.jpeg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584904007587-CETCOFYY0KRLKPCWK2RT/IMG_6964.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584904170192-9ZRD1VXXPC53PDK0QQ0W/IMG_6970.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1578099445864-MH1DNJHJ7EZ5XO8C7OZ5/IMG_7009.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584903783718-D9A0N5TJEQSS6O6XI5DJ/IMG_0678.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584621390747-Y52LDMJU00SRGA4RGOQN/IMG_0150.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584904567188-VVFZ0ZX09G9QHF7CEXML/IMG_0131.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584904809576-J9L9OA3PONGYVIUJY3MX/IMG_0714.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584904750936-LD63D9WRYKI8HGYGIZH4/FullSizeRender+%281%29.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584621603585-GSLAP3Q224C98YRVV9NR/IMG_0736.jpg Blog - Best of Bruges - The Chocolate It is not news that Belgium is essentially THE place for chocolate. I am happy to report this is very much true. Belgian affair with chocolate goes back to the 19th century, when the shipped cocoa in from their newly acquired colony - Congo. Then ever since Belgium invented in 1912, the news spread across the world and placed Belgium very much at the top of the chocolate world. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584642384308-HRC7U1H9CDU3FXAMN4KW/IMG_7159.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584642348277-PEW9LUEMB96OP68ZN954/IMG_6853.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584822639877-BUYX0CKEHSUMDZXG906G/IMG_6854.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584623938027-QRWD6L0GPYDS22DEF42C/IMG_6942.jpg Blog - Best of Bruges - Cuberdon So chocolate is everywhere, sure. However, you will also notice these colorful, cone-shaped guys all over the place. These sweets are known as Coberdons (or in the french areas chapeau-de-curé or chapeau-de-prêtre). They are a sweet that is said to originate from Ghent and were originally created by accident. It is said that a pharmacist De Vynck got the idea for the treat when he found a batch of old medical syrup that has hardened on the outside but remained gooey within sometime around 1873. He then proceeded to open up a candy shop in Ghent to sell these treats. Thus unsurprisingly, cuberdons have a thin hard(dish) shell and a soft, oozy center. The traditional flavor is dubbed as “raspberry”, but it really is a flavor more specific to the treat than the fruit. Also people had quite a bit of time to get creative about this and you will notice that the limit to flavors now is really just your imagination. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584624031174-VEU47KJAQL068KZMBWEY/IMG_7180.jpg Blog - Best of Bruges - The Beer Of course the other big thing Belgium is notoriously famous for is beer. Belgian brews are famously of a sweeter taste and have higher alcohol content. Here, they also take the glassware they serve beer in very seriously and each type of beer has its own specific glass that is aimed to best bring out the smells and flavor profiles of the drink. There are currently over 200 active breweries in Belgium currently, three of them in Bruges: 1. Bourgogne des Flandres Brewery 2. De Halve Maan Brewery 3. Bacchus Cornelius Beer and Jenever House My favorite is Halve Mann brewery. I would skip the tour, unless you haven’t ever done one, and go straight for the cozy couches by the wood fire on the main floor of the bar and enjoy a nice glass of their brew. The most popular local brew is Brugse Zot, and this you will see on tap mostly anywhere in town. They have several different varieties, and all are very nice so it makes for an easy choice if you’re stumped with the options. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584907853910-LW180FTJVYDGXGP7W3FP/IMG_6950.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584642285666-QATXXB305KUE3EEJ58XN/IMG_6773.jpg Blog - Best of Bruges - The waffle Of course these are notorious as well. As you wander the streets you will constantly smell these delicious treats being made. This makes for a very welcome snack on a cold and rainy day (which are not uncommon in winter and autumn seasons in Belgium). Waffles have widely become a thing since 1958, when they were showcased widely at an Expo in Brussels. Typically they are sweet and largely have way too many toppings. You will have trouble missing these on your walks, even with your eyes closed. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584905469470-IL5G7POUY9AMJ7YVHNDV/image-asset.jpeg Blog - Best of Bruges - for a small town bruges has an overwhelming amount of great restaurants: Some of my favorites are: Bistro Zwart Huis - For great live jazz and a good meal Parkrestaurant - For an incredible tasting menu and a high end meal De Stove - For a great Belgian meal Pro Deo - For a more relaxed, delicious meal Bistro Bruut - For a high-end meal in a cozy setting Belgian Pigeon House - For a cozy, mid-range meal Ellis Burger - For an amazing burger at lunch Keep in mind that during high season reservations are absolutely essential. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584906355457-3ZV8M45UE3UYG0JUXLTB/IMG_7249.jpg Blog - Best of Bruges The Ellis Burger https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584906628852-2EV8RWX4KK5HEY9G8E9L/image-asset.jpeg Blog - Best of Bruges In the winter, basically all restaurants will serve a large array of soups and stews as a main. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584906714441-DNDPKP2SRX3AZ51TSDWX/IMG_0681.jpg Blog - Best of Bruges Pork slow-cooked in cherry beer. On the side are potatoes and a poached pear. Delicious meal courtesy of De Stove. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584906847987-D708SC767LT14X5ARQ4C/IMG_0732.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584906893358-NDBWZ85IFNYF7P0D0YRG/IMG_6828.jpg Blog - Best of Bruges https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1584969496529-F7MC142XP2ASCTAH51JN/IMG_6978.jpg Blog - Best of Bruges https://www.suitcaseinhand.com/blog-1/2019/12/29/new-year-traditions-around-the-world monthly 0.5 2020-05-13 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1577643796609-MRFRSYOTRV801UC64Q3L/IMG_9137.jpg Blog - 5 New Year Traditions Around the World https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1577642351459-WOEGG5GODX2YAHWSZ361/IMG_9716.jpg Blog - 5 New Year Traditions Around the World - ITALY In Italy, particularly in the south, there is an old tradition of getting rid of old or unwanted items around the new year. While this does not particularly sound profound, the twist here is that they do so by throwing away old things (pots, pans, furniture..you name it) right out of the upstairs windows. Needless to say, if you’re taking a stroll around New Year in the south of Italy - keep a keen eye out for falling objects! In the north of Italy this is a lot less prevalent, but there are places where you would smash plates outside, in front of the house. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1577643083819-JSGKEJHAECQKS919GHZB/IMG_0445.jpg Blog - 5 New Year Traditions Around the World - Ecuador Capital city Quito has some peculiar ways to celebrate the coming of the New Year. One of which revolves around the burning of the old things, to give prosperity and good luck to new things to come. However, it isn’t just any old thing - they burn effigies (viejos). The whole tradition is meant to cleanse negative things and bring good things in the new year, and this is generally done in/is accompanied by a huge party in the city with music and fireworks. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1577643587598-FSJFHFSNK12QV4OSJ2H0/IMG_3494.jpg Blog - 5 New Year Traditions Around the World - Germany In Germany, some people practice lead pouring, or Bleigießen, around the new year. This practice is aimed at predicting the future. Actually, as time went on and we discovered the harmful effects of lead, people started to use tin and wax instead. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1577643638050-SEH0ROISC3NK02TUARLW/IMG_9667_2.jpg Blog - 5 New Year Traditions Around the World - Spain It is a tradition in Spain to eat twelve grapes at midnight on New Year’s Eve, one per each bell chime of the clock. Each of the grapes symbolize the months of the coming year and eating them ensures you will have good luck. People in large cities such as Madrid or Barcelona gather in big squares, eat the grapes and wash them down with Cava in one big festive party. Some Spaniards will also be wearing some form of red underwear (a bra, a sock, etc.) but this item must have been given to you by someone else. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1577643674412-YLDL6KA0MRFVEG63SOVA/IMG_9078.jpg Blog - 5 New Year Traditions Around the World - Ukraine & Russia Last but not least on my list are the traditions from my neck of the woods. When it comes to Easter Europe and New Year’s Eve - where do I even begin? This day for us is riddled with tons of traditions and specific ways of celebrating as this is arguably the biggest holiday of the year. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1577744445333-G4BE4H08B9H6PW1N2OTG/dede-moroz-and-snegurochka.jpg Blog - 5 New Year Traditions Around the World (Photo clearly not mine.) https://www.suitcaseinhand.com/blog-1/2019/12/28/a-cooks-tour monthly 0.5 2019-12-28 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1577559431473-ZMEW0OSQZXW1ZWASNR3L/A_Cooks_Tour_book.jpg Blog - A Cook's Tour: the Global Adventure in Extreme Cuisines https://www.suitcaseinhand.com/blog-1/2019/12/14/weekend-in-copenhagen monthly 0.5 2019-12-29 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576330996408-9BOYD6UFB84JVDCUGVAM/IMG_4104.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576331519650-NDX5EY4SQQ85DETVEZNT/IMG_4157.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576331793232-XXG1Z3P1CRFKIDE639Q4/IMG_4191.jpg Blog - Quick visit to Copenhagen - Go to a fantastic restaurant Yes, this is the home of Noma. However, did you know that Copenhagen has a huge concentration of Michelin restaurants? You are very much spoiled for choice - this is actually a pretty big foodie town with many, many incredible chefs and kitchens to sample. You would have to really go out of your way to not eat well during your stay here. Of course Noma is well worth a visit in its own right, but there are plenty of incredible and mind-blowing restaurants to add to (and tick off) your list during your visit. You are literally spoiled for choice when it comes to picking a spot with an amazing chef (still, make reservations in advance. many of these spaces are small and they are always in high demand), but here are some of my picks if you need some inspiration, in no particular order: - Relæ - Marv & Ben - Geist - Mikkeller & Friends - Iluka - Høst https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576339139519-VIK6BRZ685KSJHG558AN/IMG_4200.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576339314870-WYTFBWKQS1Z7I1H72XRC/IMG_4182.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576339399538-8CI46FV86R1ZI7XHYMIR/IMG_4171.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576331629902-4X66MHEC8Y2O4CRF3EUJ/IMG_4135.jpg Blog - Quick visit to Copenhagen - Visit the Nehavn If you are coming to Copenhagen, you can’t not see this spot. Aside from the fact that it is a massive tourist destination, it is also very beautiful and is actually not as terribly busy as one may expect. While seldom empty, this area always has enough space to stroll at your own pace, enjoy the views and sit down in one of the many restaurants lining the harbor. Picking a restaurant here does not necessarily warrant a recommendation - they’re all quite similar so just pick the one that looks best to you. Some of them will have specials for certain hours of the day, so take a look as you wander past and make your choice. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576332262616-BLNS1NMXHRU7DQ6G6YSI/IMG_4028.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576332499929-2OEOHOJVULBXJBAUUN9O/IMG_4025.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576338101453-KHT0Z7G9IR2YBNZUZZSX/FullSizeRender+%281%29.jpg Blog - Quick visit to Copenhagen - Flower portion of the market There is plenty of outdoor seating around the market to enjoy your food as well as the weather, if it is good. The market also has a pretty sizable flower section in the middle of the two halls, which adds a great deal of color to the scene. Me being me, I spent arguably too much time photographing all of the flowers. Would recommend but I am painfully aware that not everyone would be as excited about this. Still, makes for a nice wander as a lot of (but not all) the flowers sold are both seasonal and regional, so it provides a nice glimpse into the flora of the area. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576339020046-V5A3WC3C2NWSSR2T15DQ/IMG_4019.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576333072132-6S8R0QSG4L8HSBS132N2/IMG_4038.jpg Blog - Quick visit to Copenhagen - Smörgåsbord In the market, there are several stalls with a wide range of open faced sandwiches. I would recommend getting a few and trying them out - they are all very tasty, albeit not always easy to eat! https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576333141163-E95HHDVCDX2YJH9NGFND/IMG_4043.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576339604217-0NXYU4GPP0BCOKS2SRRD/IMG_4014.jpg Blog - Quick visit to Copenhagen There is also a bakery there and they have a pastry that made me rethink everything I ever knew about cinnamon rolls https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576339733931-P45Z0A5V8G6KEW1AGI32/IMG_4015.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576338337480-7PI6WH4JXC6L3OBNCNUB/IMG_4188.jpg Blog - Quick visit to Copenhagen - Visit Christiania Christiania is less than all it is cracked up to be, in my opinion, but is still a fun wander. The interesting thing about this spot is that it is a freehold within the city that is not governed by Denmark. It was originally settled in the old army barracks by some homeless folk and then over time has grown to be a community of artists and musicians. It is a fun space to see (and is a UNESCO site) if you have some extra time in Denmark. One of the things it is famous for are the pot stands, but it is important to keep in mind that this is still very much illegal in wider Denmark and is not exactly appreciated by the Danish population. Generally, I found it to be pretty relaxed, and largely overrated on how “risqué” this is. I would recommend going for the art and music. The whole pot thing just seems very gimmicky to me. Either case, it is an interesting space to see. You can easily get there via metro or by walking over. Closest metro stop is Christianshavn and then it is about a 5 minute walk from there. Otherwise it is a lengthy walk from city center, but if you’re into that sort of thing and the weather is nice it would make for a fun way to see the city. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576342829570-QR4OGBMSRLPNYJFPVJN3/IMG_4210.jpg Blog - Quick visit to Copenhagen - Go to the design museum Danish Museum of Art & Design is well worth a visit. Danish design is infamous and the museum has a great collection that spans various decades. (and a huge… huge collection of chairs.) I learned more about chairs here than I ever had previously. To be fair, I have not necessarily been seeking out this knowledge nor do I have an extensive repository of information on the matter, so we are starting well before the finish line here. That being said, it was certainly interesting and was a great way to spend a few hours while it rained outside. The museum itself was originally a hospital (1757) and then was remodeled into the museum it is today in 1920. Museum houses the largest design library in all of Scandinavia and has a fully illustrated collection of all furniture made in Denmark from 1900 to 2000. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576342924242-DCG3P9MDQRMX91V10IHP/IMG_4208.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576342950814-FBXEU15Q9T0WALBRK84P/IMG_4232.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576343460053-VOSWJJ9QKNKJKVQXMW6A/IMG_4050.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576343546185-WY16GOUULEEDNZJGYMBT/IMG_4074.jpg Blog - Quick visit to Copenhagen https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1576343492081-MVIF9SV4LGR11QTCY5XL/IMG_4066.jpg Blog - Quick visit to Copenhagen https://www.suitcaseinhand.com/blog-1/2019/6/12/what-to-wear-into-the-bush-safari-basic-dos-amp-donts monthly 0.5 2020-05-13 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560601618115-GIBNZ46LYUP6VF39C7D5/vuittonafrica_1.jpg Blog - What to wear into the bush: Safari basics Don’t fall off your chairs, but this image was not taken by me. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560604785663-IR9BH0DTC4IDXXWG0Z60/Safari+outfit1.jpeg Blog - What to wear into the bush: Safari basics https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560806596234-5HEQRXFRN54E9USUC0OS/IMG_6032.jpg Blog - What to wear into the bush: Safari basics https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560806229058-4NFU5JCC4G21Y53LW4VI/IMG_5890.jpg Blog - What to wear into the bush: Safari basics https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560806313842-W8XENM2HUPD4QAOSRAL9/IMG_5852.jpg Blog - What to wear into the bush: Safari basics Morning drive to the bush walk https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560806694664-MMZYXB4UITTVX833HZGF/krugerhairhat.jpg Blog - What to wear into the bush: Safari basics - COMMEMORATIVE capture of the first and last time my hair was in order on this safari. I recommend a hat and many, many hair ties. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560806446592-DSKWEHA4IQNY8ML725RS/IMG_6050.jpg Blog - What to wear into the bush: Safari basics https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560806509520-CVKCEQYM67V6CS5HEAQU/IMG_6162.jpg Blog - What to wear into the bush: Safari basics https://www.suitcaseinhand.com/blog-1/2019/3/25/venetian-must-have-bites monthly 0.5 2019-06-11 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560289201571-0E01E22QYKFF2I7IUE3A/venice+drink.jpg Blog - The Must-Try Venetian bites https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553547631512-G1SSN49YFW7JIQCJX052/IMG_6599.jpg Blog - The Must-Try Venetian bites https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553547692380-7IODAZUU1PFC4XSYSFVQ/IMG_6602.jpg Blog - The Must-Try Venetian bites https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553547692539-9RF67V9IDUAZUNFRDLRW/IMG_6928.jpg Blog - The Must-Try Venetian bites https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553548226803-2BN1V529HS0MIYNRW3W6/IMG_6601.jpg Blog - The Must-Try Venetian bites https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560287950177-R6Q33EPMV18BF7NGY9OX/IMG_6747.jpg Blog - The Must-Try Venetian bites https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560288041441-BDYI5XUA2A26OAABZ5R9/IMG_6745.jpg Blog - The Must-Try Venetian bites - Seafood everywhere! …And you will not catch me complaining! True to its culinary calling, the bites are also mostly seafood focused. Cicchetti hopping is a favorites with locals and tourists alike. Particularly on a good night, do not be afraid to follow your nose and grab a glass of local wine (or an Aperol Spritz) and a few bites to enjoy outside of the packed bar before you move on to the next Bacari to do it all again. It is really a fantastic way to enjoy spending some time in the many quaint piazzas around town. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1559592048164-O4BNB9GOG230SEFRQRF6/IMG_6846.jpg Blog - The Must-Try Venetian bites https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560287549877-281WL79DGIZOOUO9H7B5/IMG_6923.jpg Blog - The Must-Try Venetian bites https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560288380722-4NEETV5U2VMQE75R3R0A/IMG_6753.jpg Blog - The Must-Try Venetian bites - Baccala mantecato This dish is prepared by soaking and poaching the cod and blending it with olive oil, salt and pepper into a mousse that can be spread onto pieces of bread. There are variations to this dish of course (most commonly garlic may be added) but this is yet another venetian staple. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560287242590-F50WH0GIWF0VKGWCG68M/IMG_6859.jpg Blog - The Must-Try Venetian bites - HOme-made pasta Whenever you’re in Italy, do try to have some home made pasta while you are in Venice. While this is not solely a Venetian thing, it is certainly worth having! This particular dish was actually one of the best meals I’ve had on this trip and it was a fresh pasta with duck and orange ragu. Again, not incredibly distinctive of the “region”, but do keep in mind that Venice was a huge port city, so realistically it is a wonderful melting pot of everything! This amazing dish was from a great spot we stumbled upon largely due to the amazing aroma coming from the establishment. This turned out to be Antica Adelaide, a really wonderful restaurant (with a very cute bar, too!) that served me some one of my favorite meals in Venice. https://www.suitcaseinhand.com/blog-1/2019/3/23/best-things-to-do-in-venice monthly 0.5 2019-06-11 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553363338659-VBUXVKSRUAY0CPDRMW58/Screen+Shot+2019-03-23+at+5.48.05+PM.png Blog - Favorite ways to spend time in Venice https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553363976857-Q2VQEL7K42APLGPDI3FI/IMG_6821.jpg Blog - Favorite ways to spend time in Venice https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553354326973-9NXXJ1SR5JG0AK6RT1OH/venice+drink.jpg Blog - Favorite ways to spend time in Venice https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553353812936-NBXB6PY6MA426SCXNH25/IMG_6745.jpg Blog - Favorite ways to spend time in Venice https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553353709459-D7EDP7R1IDDY3ADCYABT/IMG_6846.jpg Blog - Favorite ways to spend time in Venice Grab a few various bites and a Spritz Veneziano and wander out of the packed bar to enjoy your drink and snacks in a piazza along with the locals. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553352401906-D624WDAIKPGHTPG91768/Burano+Lunch.jpg Blog - Favorite ways to spend time in Venice https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553352549315-HSP5X1MRDQ4FJPP0HZJ8/IMG_6619.jpg Blog - Favorite ways to spend time in Venice - Burano Is one of the most colorful places I have ever seen in my life. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553352502967-ADKR7GVQYYVAID23VYQW/IMG_6579.jpg Blog - Favorite ways to spend time in Venice https://www.suitcaseinhand.com/blog-1/2019/3/21/the-land-of-tulips-clogs-and-cheese-a-weekend-in-amsterdam monthly 0.5 2019-12-29 https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553207083033-GS2PJVJX62NOMI7JD9FS/IMG_5424.jpg Blog - The Land of Tulips, clogs and cheese - Brief logistics of Amsterdam https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553207143585-BAP5PLO4PDDMLIJK7RBQ/IMG_5289.jpg Blog - The Land of Tulips, clogs and cheese - Brief logistics of Amsterdam https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1553207372277-KK9LF9XHWVS68C904MWC/IMG_5423.jpg Blog - The Land of Tulips, clogs and cheese - Brief logistics of Amsterdam https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560284948614-2N6T2M1FNPVPQ8Z2E62H/IMG_5309.jpg Blog - The Land of Tulips, clogs and cheese - Brief logistics of Amsterdam - Rijksmuseum Along with the famous “IAMSTERDAM” sign, there is a gorgeous building housing many famous works of art. Rijksmuseum (which translates to “National Museum”) is well worth the visit. Located in the Museum Square in Amsterdam South area of town, the place is dedicated to the art and history of Amsterdam. This makes it a great way to absorb some more of the local culture. Museum was founded in 1798 and moved to Amsterdam in 1808, where it moved around the city a but until it settled in the location it is today. After you’re done checking out some 8000 artifacts (dating anywhere from 1200-2000) you should wander outside and take a stroll in the plaza or grab a coffee in the museum cafe. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560285496552-WG8FFNUIXGFG8AF7AAMT/IMG_5300.jpg Blog - The Land of Tulips, clogs and cheese - Brief logistics of Amsterdam - Van Goth Museum Even if you loathe museums with a fiery passion of a thousand suns - give this one a go. The Van Goth Museum is amazingly curated through several floors that take you through Van Goth’s life and work. As you work your way through the museum, you can see his evolution and influences. Fascinating museum and one of the best that I have ever visited! Much like the Rijksmuseum, it is in a great area (very close by to one another, actually). This of course lends itself to the same pleasant stroll in the area or maybe a bite or drink in the many cute spots in the area. Fun fact: The Van Goth museum is the most visited museum in the Netherlands… and for good reason! https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1577577867432-V3D1208TYX6IY7UBD64T/anne+frank+house.jpg Blog - The Land of Tulips, clogs and cheese - Brief logistics of Amsterdam - Anne Frank House During your visit, it is worth seeing the Anne Frank house. There, you will not just find the picture I am using here but a whole history of the girl and her time in Amsterdam. During the second World War, she and four other people hid in the back rooms of the house. Although she herself did not survive the war, her diaries managed to make it and were published in 1947. The museum opened in 1960 and preserves her hiding place and has history related to her life as well as a space for exhibitions relating to other types of persecution and discrimination. https://images.squarespace-cdn.com/content/v1/5c51887670e8025201bf9ce7/1560286192069-VFEI3IWK77Q57VK09OSI/IMG_5225.jpg Blog - The Land of Tulips, clogs and cheese - Brief logistics of Amsterdam - Just go wander Honestly, as cliche as it may sound - just go and take walk around town. Go through the Red Light district and then wander over to Jordaan.. and anywhere else in the city, really. I am also painfully aware that most of my suggestions involve museums. This is mostly for two reasons: 1. Amsterdam has some fantastic museums 2. I pretty much spent the rest of the time walking around outside The city is incredibly picturesque and the cozy alleyways will open up to you many hidden architectural gems. There is always great coffee, baked goods and (so much) cheese. 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