Category Archives for February Issue
Seafood Risotto, Venetian Style
Seafood Risotto, Venetian Style Print Recipe type: Appetiser Author: MAZA Cooking Journals Prep time: 10 mins Cook time: 1 hour 30 mins Total time: 1 hour 40 mins Serves: 4 The first shrimp risotto I tried was at Harry’s … Continue reading
Stuffed Cabbage Leaves
I come from a country where to expand your apartment, terraces have been glass-enclosed and converted to kitchens, walls are demolished to make the space as big as possible. This is the magic of the creative mind in a concrete … Continue reading
MAZA February Hits the iTunes Store
Seafood Risotto, Venetian Style The first shrimp risotto I tried was at Harry’s bar in Venice. I can still recall the creamy velvety texture lightly infused with the delicate seafood notes, melting seductively in my mouth. In my take I … Continue reading
Saffron Pannacotta with Mango and Fresh Berries
This is simply sublime. The desert is deliciously light in taste and velvety in texture with a burst of summer sweetness from the fresh berries. 6 Servings 1 ½ cup heavy cream ¼ cup milk ½ cup sugar ½ cup … Continue reading
Bulgarian Bean Soup
This is a traditional Bulgarian winter soup. Add chopped sun-dried tomatoes to bring reminiscent summer notes to the taste of this modest comfort soup. 1 cup beans ½ medium size sweet onion, diced 1/2 cup carrots, shredded ½ cup sun-dried … Continue reading
Savory Crepe Cake with Crème Cheese, Cucumbers, Dill and Kalamata Olives
The savory crepe cake evokes my childhood memories. My mom will make it every year for her engagement anniversary celebration. I love the elegant look and the light delightful taste of the cake. CREPES 20 crepes 4 large size eggs … Continue reading
Exclusive: MAZA Visits Chef Kurt Gutenbrunner at Wallse
Impression of contemporary interpretation of the elegant Austrian tradition. It’s a sunny morning when we arrive at Wallse Restaurant. Today we are shooting with chef Kurt Gutenbrunner for the February Issue of MAZA. He opened the restaurant 10 years ago … Continue reading
Cod Strudel with Sauerkraut in Riesling Sauce
Discover the light taste of the cod wrapped in the crispy filo dough, with the sharp taste of the sauerkraut, finished with elegantly creamy Riesling sauce. Recipe is curtesy of chef Kurt Gutenbrunner from his new cookbook Neue Cuisine: The … Continue reading
MAZA Cooking Journals February Issue
IN THIS ISSUE: MAZA Visits Chef Kurt Gutenbrunner at Wallse Restaurant. Read more about Kurt’s latest cookbook and his interpretation of the elegant Austrian tradition. PLUS: Russian Salad, Yogurt: Cucumber Salad: These are the two most loved appetizers for party’s menus. … Continue reading
Omelette Provencal Style
It’s an easy and quick breakfast recipe. The secret of the fluffy look is the way eggs mixture is gently folded while eggs are still cooking. 2 servings 4 eggs, room temperature ½ cup finely grated Comte cheese ¼ cup … Continue reading
