Hello, World! 🙂
This is my first post in English. I have been blogging about my kitchen experiments for over 2 years now in Hungarian, and recently I decided to spread the word in English, as well.
Why have I decided to start this blog?
Me and my husband, Z (who is also responsible for the photos, btw.) love travelling and we are also involved in CouchSurfing. While sharing a meal with our guests or hosts they usually were very interested in our way of eating and cooking. Some of our friends also encouraged me to post my recipes in English, because they have friends who would be interested, etc. I decided to start this blog when I was looking for the ultimate sugar-, dairy-, and egg-free ice-cream recipe: I had an idea and was curious to know if someone else had tried it and if it worked. When I found nothing, I started experimenting on my own, and it turned out that my concept was indeed working. So I decided to share the good news.
Why am I eating like this?
I developed some health issues over the years, so I had to make changes to my previous lifestyle. A low carb (160g CH), gluten- and dairy-free diet, regular excercise and some sunshine helped me improve a lot. My husband, being supportive, joined me in this journey, and he also enjoys the related health benefits.
I have friends who are egg-intolerant and/or vegan, so I develop recipes that are egg-free, as well.
I am a wickedly optimistic person, so no, I don’t think that my restricted diet would mean a hinderance to me in any way. On the contrary, in the past couple of years I’ve learnt a lot about nutrition and health, how important it is to take proper care of ourselves. I prefer working with whole foods to trying any whatever-free premixes. I go out with my husband and friend, sometimes we eat out, we travel… Ok, maybe I cook more (a lot more) than others: luckily, I have a great time. 🙂
I live in Budapest, Hungary, so I’m going to list the ingredients mostly in grams (g) and milliliters (ml). If you are accustomed to measuring in cups and spoons, I would advise to invest in a small kitchen scale. I think that especially by gluten-free flours, and/or if you want to keep track of your carb intake, it’s more precise to measure things by weight instead of volume.
So here we go. I hope you like what you see and visit again soon!
(-; so great. I did not know you have also an English website. I was wondering why mindenmentesnori posted Kris Carr's recipe as her own. Afterwards I had to realize (happily) it is the other way around, she was pinning your latest recipe (-; Now I can also forward your delicious treats to my non-Hungarian friends. Keep up the good work!
Thanks for your kind comment, and please do! (I had a little heart attack while reading your first lines…! XD )