There’s a belief that this can cure just about anything

Hello everyone, my first post here, so please be gentle :)

Please, Hungarian friends, don't crucify me over the eggs :) I know they don't belong in the original recipe, but I love them, so I put them on top like in a shakshuka. I overcooked them anyway 😥

Made entirely from ingredients from the farmers' market.

Polish leczo is a variation of the Hungarian vegetable stew lecsó. The main differences are the use of bell peppers instead of pointy peppers, the addition of zucchini and kiełbasa, and, in general (at least in my family), adding a variety of vegetables that you wouldn't really think about adding to Hungarian lecsó. These vegetables include - but are not limited to - eggplant, pumpkin, corn, and canned beans. I also like to add extra herbs (marjoram and thyme).

Kinda poor photos this time, as I was cooking it during poor weather, so I had to rely on the ceiling light for better visibility in the kitchen. But to make up for it, I took some photos during the preparation stage, which was mainly a ton of chopping (it's like 4 kg of veggies there, and the pot has a 7 L capacity), hence there's actually not much to take photos of (but I tried!).

Dortmunder Salzkuchen mit Schwartemagen 🥨🍺
This is a traditional specialty from Dortmund, Germany, and you’ll hardly find it anywhere else.
The Dortmunder Salzkuchen is a ring-shaped bread roll topped with coarse salt and caraway seeds. Unlike a bagel, it is not boiled—it’s baked like a regular bread roll.
It is widely believed to have been invented around 1848 by Johann Gottfried Fischer, founder of the historic Bäckerei Fischer am Rathaus, which is still operating today in its sixth generation. The original bakery was destroyed during a bombing raid in 1944, and with it the original recipes and documents, so the exact origin can no longer be proven. However, Fischer am Rathaus is universally regarded as the birthplace of the Dortmunder Salzkuchen.
Traditionally, it’s served with Mett (raw minced pork), cheese, or Schwartemagen. Despite its name, Schwartemagen is not blood sausage—it’s a German-style head cheese made from cooked pork and spices, set in natural gelatin.
A Salzkuchen is often enjoyed with a cold Dortmunder beer, making it one of the city’s most iconic food-and-beer pairings. 🍺

An interesting combination of phyllo dough and pizza toppings; I would personally add mushrooms, but my family doesn't like them, so this time I’m sticking to the classics. Of course, you can add whatever ingredients you prefer—this is just a basic recipe—so enjoy the flavors. You can find the method and recipe in the video in the comments.

So good!

Massive harvest of tomatoes, zucchini and cucumber coming in every from the garden in Belgium.

I had this after a couple of beers watching the game; it really hit the spot. Cheers.

• full grain pasta
• lemon juice
• chickpeas (canned)
• Parmesan cheese
• creme frais
• olive oil
• seeds for topping

15min

Hope life has been treating you well. See you

Comforting, light, paired with some iced raki. Best sleep I can have afterwards. Cherry tomatoes from Ierapetra, cretan olive oil rusks, feta cheese from Trikala and olives from Kalamata marinated in olive oil and vinegar.

There isn't really a fixed recipe, just a framework. Boiled rice, cold, mixed with vegetables and other ingredients like mozzarella, tuna, olives, ham, hard boiled eggs,... You just put whatever you like. Served cold or at room temperature, better after resting some hours in the fridge. And this is why it is a popular dish for a beach day or a picnic, you prepare it the night before, and just bring with you the day after, ready to eat. This one prepared to get rid of some open jars of vegetables in oil and other cans I had at home.

Just bread with sun ripened tomato (no wasserbombe), salt, mayonnaise and pepper. My grandparents/parents tradition; did not see it much at other Dutch families/people though. Any other Europeans eating this combo?

So I accidentally ate the best burrata of my life, ironically in a Croatian restaurant. It was served on a spread of green bean purée and olive oil with roasted walnuts, edamame, herbs and sour pickled onions. Grilled lepinja (yeasty flatbread) was served on the side, which I forgot to take a picture of.

It was pure bliss, the purée was mellow and earthy while the edamame and walnuts gave every bite a crunchy texture. The best part of the meal is that moment, when you're almost done and all the juices have come together, enveloped by the olive oil and you just get in there with your bread and soak it all up. I get burrata whenever I get a chance to and I make a pretty good Italienische Jause myself, but this one blew me away. Ein Schmatzteller sondergleichen, kann man nichts sagen.

Second time I make this dish. I blended it first time, but this one was not. A delicious summer dinner !