144 Wild Mushroom and Rice Cabbage Rolls

Gołąbki, as that's how cabbage rolls are called in Poland, are perfect comfort food for early spring: the green of the cabbage invokes freshness we all so crave at this time of the year, and the earthy, steaming hot filling gives comfort, much sought after on still-chilly early spring days.

143 Quick Soda Bread (Sodzioki)

Did I say I took a few of my babcia's sodzioki, neatly vacuum-packed, to Japan with me once? Yes, I like them that much. Crazy, no?

Pie. A Global History.

Did you know that ‘once upon a time, everything baked in an oven that was not bread, was pie’? 'Pie. A Global History' by Janet Clarkson recommends itself for a read.

142 Sweet Cottage Cheese Dumplings (Pierogi Leniwe)

It takes less than an hour to whip up these little cushion-like dumplings. Served with a bit of melted butter, some sugar and a sprinkle of cinnamon, they are a foolproof mood lifter. At least for me.

On chocolate and Valencia.

A story of cocoa beans, Valencian bollet and the Chocolate Factory and Museum in Sueca.

Cod. A biography of the fish that changed the world.

How much is there to know about cod? Quite a lot, it turns out. Cod by Mark Kurlansky recommends itself for a read.

141 Silesian Potato Dumplings (Kluski Śląskie)

Kluski śląskie are one of the foods that you either love or hate, but in this case, it's down not to the flavour, but texture. A bit gummy, a bit chewy, I have always thought of them as pretty fun: they are quite bouncy for a dumpling!

Souvenir, the taste of a place.

Bringing edible souvenirs gives one a chance to share a little bit of the journey, allows one to paint a picture of the place and reinforce it with flavour. A story of Džiugas, a famous cheese from Lithuania.

140 Pischinger, a delight from Galicia

This humble chocolate-layered wafer cake is a staple in many Galician households, loved for both: its flavour and simplicity.

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