The taste is unlike anything I've tried, but it certainly makes me think of the forest. It's sweet and fruity, but with a little bitter aftertaste, similar to that of lingonberries. The color is a dark red-orange when made following the recipe, and a pink-orange when diluted as in the photo.

Process-wise, it's important to freeze the berries first to break down the starch into sugar, and to boil it to break down the parasorbic acid into sorbic acid.

It took a couple of hours time to forage for enough berries, but I found about 280 grams, enough for about 1 liter of juice. It was a bit of a hassle to pick the berries clean afterwards and avoid yucky insects.

I now look at the rowan trees around me in a very different way, because they suddenly became food, haha

Recipe: https://www.epimel.es/recipes/rognebaersaft

I tried with pineapple for my first serving, but liked it best without. Ended up eating all 10 tortillas with the toppings 😅

Recipe: https://www.epimel.es/recipes/tacos-al-pastor

I'm trying to get into Georgian food after a very inspiring restaurant visit. This one is pretty basic, but it's a nice stepping stone to the more interesting dishes. Tastes as you'd expect: Fried bread with salty cheese and butter

Recipe: https://www.epimel.es/recipes/adjaruli-khachapuri

They are dipped and fried in sauce and served with meat and potatoes cooked in tomato sauce, lettuce, queso fresco, and a spicy arbol sauce. These gorditas are different from those you would find in other states in Mexico.

Recipe: https://www.epimel.es/recipes/gorditas-de-puerto-vallarta

It's some of the best pasta I've ever had, up there with authentic carbonara and amatriciana. I should have cooked the sauce without a lid to thicken it more, but otherwise it went very well. I like the detail about mixing the pasta with cream, it makes it less sticky and gives a gentle background for the flavour of the sauce

Recipe: https://www.epimel.es/recipes/pasta-al-ragu-alla-bolognese

Worked much better this time, as last time the meat was sliced thin, and therefore was difficult not to overcook. I used brioche buns to save time, since I didn't feel like making marraquetas

Recipe: https://www.epimel.es/recipes/sandwich-churrasco-italiano

Recipe: https://www.epimel.es/recipes/agua-de-jamaica

It was a little too strong and sweet this time, so I dialed down the hibiscus and sugar for next time

Recipe: https://www.epimel.es/recipes/agua-de-jamaica

It feels similar in vibe to dutch baby pancake. Both use a preheated pan or dish, some fat, and a dough that is quickly poured in and baked in the oven. It tastes better this time than last I made it, but the consistency is the true star of this dish. It's both crunchy and chewy, and the bits of meat add some variation. Though I would love to add some spices or sauce, or vegetables on the side or something

Recipe: https://www.epimel.es/recipes/toad-in-the-hole-fra-1841

Source recipe: https://www.tastinghistory.com/recipes/toadinthehole

It has a very safe taste. Feels like it's connected to mac n cheese (but it has potatoes). Apparently they often serve it with apple compote, which works ok, but I like it better without

Recipe: https://www.epimel.es/recipes/alplermagronen

It works well with single/double cream or mascarpone, and raspberry jam, applesauce and blueberry jam

The fat content is important to the taste and texture. If I only put milk, it becomes a lesser version that I could not eat every day. I'm not sure if the cholesterol reducing properties of the beta-glucan in the oatmeal wins over the dairy though

Recipe: https://www.epimel.es/recipes/kremete-havregrot-med-banan-og-syltetoy

It's like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving

Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet

The original variant is, according to Wikipedia, supposed to be similar to ice cream. But this one uses a cream made of mascarpone, yoghurt, sugar, heavy cream and vanilla. It makes it easier, but I still want to try making the original which is "made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen". Sounds harder, but maybe better

Recipe: https://www.epimel.es/recipes/parfait-a-la-fraise

I swear I'm not an alcoholic

Recipe: https://www.epimel.es/recipes/gruel-fra-1804