And what about the taste‪?‬

This book is my way of sharing traditions of food and recipes which brought joy to my family and hopefully it will bring joy to you too.  My personal ‘philosophy’ as a domestic cook, is that at home a cook needs to be flexible and able to adapt and change recipes.  Sometimes I make changes for variety, sometimes because I simply don’t have a particular ingredient.  You will note that many recipes use the same pastry (for example the shortcrust pastry suggested in the book), time and time again.  The same goes for other recipes; blintzes will have a variety of fillings, soups will have a basic recipe with suggestions of how to improvise, and so it goes.  The reason for this is convenience and simplicity.  Once you have something that works, you can use it as a base and create many related as well as personalised recipes.  Cooking for your loved ones should be fun, not a chore!  Most recipes in this book have a ‘Tips’ section.  Here you will find extra suggestions as well as additional information on ‘how to...’.  Another ‘domestic cook’s element’ in this book are the photos which were taken by me and are of the actual dishes.  They are not embellished and no special professional photographer’s magic was used.