Kapustnica is a popular Slovak soup with consists of sauerkraut, sausage, bacon, apples and other random, tasty ingredients. I was originally a little put off by the thought, but I had to say that by the end of my second bowl (pig!) I was thoroughly enjoying myself.

I won’t be featuring the whole recipe here on the site as the original author did such a thorough job on their site, complete with step by step pictures of the process.

To view the full recipe, visit SlovakCooking.com and prepare to shock your tastebuds!

Sometimes you make a dish that sounds so simple, unpromising and potentially a waste of time, and you’re wondering why you even attempted it. And then you taste the final product and you hate yourself for ever doubting it’s capabilities.

This dish, the Paraguayan locro, is just that. Consisting of a few basic ingredients, this hearty soup can stand up to some of the most complex french creations I’ve ever tasted, and this is basically mashed potatoes, cheese and a broth. This dish is typically topped with avocado, but as we didn’t have any in the house, I opted for bell and jalapeno pepper to add a crunchy texture to the soup.

Read on for the simple directions and ingredients!

A very distinctive regional style of South African cooking is often referred to as “Cape Dutch”. This cuisine is characterized by the use of spices such as nutmeg, allspice, and hot peppers. This recipe highlights the use of the sweet spices and some dried sweet fruit.

I had a craving for baked beans a few days ago and I decided to act on that impulse. It’s probably one of the most rewarding things to do as a human, is it not?

Since the weekend is upon us I figured this would give me plenty of time to soak the beans overnight, prepare the beans and then slowly cook them for 8-10 hours. Getting up on a Sunday at 7AM is just plain wrong, but for some reason I was compelled to do it. Sigh. And now I present to you the final product!

Walking home in sub zero temperatures will chill you to your bones, and this is precisely what happened last night. I knew I had a few hours of prep time to play with as Melanie was working late, so I quickly decided to get a warm pot of soup done up for her arrival.

The soup was actually simple to put together, we actually had everything on hand, and add to that a warm piece of french bread and you’ve got nostalgia in a bowl (well, for me at least! If only I had a fireplace where I could hang my feet near…)

Well, it’s American thanksgiving weekend, and oddly enough, we put together quite the feast last night and invited some close friends of our to celebrate with us. This was round 1 of the food, and what a round it was. This has to be the most delectable soup I have ever had, and it’s simplicity certainly helps seal the deal.

Do you have a food/dish that you associate with a season, and reminisce about the flavours and taste as soon as that perfect first seasonal day happens? I’m certain everyone must have one! For me, one of my favourite dishes is Chili on a sunny, crisp Fall day. I have been in search of the ‘golden’ recipe for Chili for quite some time and I think I’ve found it.

Fall is, not only the best time of the year, it’s also a time where friends and family get together to kick off the holiday season. I felt a little adventurous today, as you’ll notice by the long list of ingredients and the inclusion of 4 pictures throughout the cooking process. This root soup is a favorite of mine, and this latest batch has to be the best I have ever tasted.