RecipeMuncher

We had a very cold and rainy day recently so I was in the mood to make soup. I found this recipe in the Moosewood Cookbook and it sounded very interesting. I wasn’t sure if I would like paprika, dill, and mushrooms together in a soup but I was willing to give it a try. I am so glad I did because I absolutely LOVED it. I enjoyed the flavor and texture of this soup and the dill and paprika really

We had a very cold and rainy day recently so I was in the mood to make soup. I found this recipe in the Moosewood Cookbook and it sounded very interesting. I wasn’t sure if I would like paprika, dill, and mushrooms together in a soup but I was willing to give it a try. I am so glad I did because I absolutely LOVED it. I enjoyed the flavor and texture of this soup and the dill and paprika really

I believe there are dishes that should be prepared the way our grandmothers and their grandmothers did. I consider plum dumplings such a dish. As a child I never ate the plum, only the rest with loads of sugar. In no way I wanted to eat it with breadcrumbs, so I always asked for grated nuts or coconut, however meanwhile I am sure it is the best way to eat with the breadcrumbs! Of course it is decorative if you use white coconut flakes and black poppy seeds to coat the dumplings, but believe me, nothing can beat the original, I have tried them all! So let us stick to the tradition in this post and use the breadcrumbs. Unfortunately the plums I used are absolutely not the right ones for dumplings, but I just could not resist the thought of the juicy cinnamon and the plump potato dough sprinkled with loads of cinnamon sugar. So if you plan to prepare this dish look for the small purple plums!

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