Salade aux chèvre chaud (French salad with hot goat's cheese)

This post has been due for at least two years now. When I just came to Fontainebleau I immediately fell in love with salade aux chèvre chaud (literally salad with hot goat's cheese) and it stayed my absolute favorite throughout the months of my residence. Though very simple to make it is incredibly rich in flavor and texture. Just imagine savory hot and melting goat's cheese with sweet fig jam, crispy toast and walnut over crunchy chilled salad leaves dressed with honey and French mustard.

Almaty (Kazakhstan) - a personal food guide

I was lucky to visit Almaty, the historical capital of Kazakhstan, this summer for the first time. That was also my first visit to Central Asia and the gastronomical side of it was full of discoveries. Horse meat, qurt cheese, lagman noodle, beshbarmak noodle, manti dumplings, tapchans (arbours where you eat seated on pillows at a low table), beautiful mountains under sparkling sun - all felt like being Alice in a wonderland. That's my first take on the city of Almaty and I'm sure it won't be the last one.

Home made Kazakh dinner and Beshbarmak

While I was planning my recent trip to Almaty I wrote an email to my Insead friend Gulnazi. Gulnazi originates from Almaty and moved back to work there some half a year ago. She invited me to her house for dinner made by her mom. That was how I tried the Kazakh beshbarmak for the first time.

Caprese salad

I already wrote about Caprese salad, but since Sergey started bringing the proper mozzarella to Moscow things changed. I started making it more and more. And more, so now it evolved enough to say another word about it. You can also regard this as my farewell to the summer. It's time even for me to admit that summer will very soon be gone together with the proper tomatoes. So I find myself making it one more last time. And one more...