Bake the Perfect Sourdough Loaf 🍞 There’s something magical about pulling a golden, crackling sourdough straight from the oven — the aroma, the rustic crust, the airy crumb… It’s like a hug from your own kitchen. This isn’t just bread; it’s patience, care, and a little bit of love fermented into something extraordinary. I’ve been […]
Food by Florin’s Guide to Crispy, Airy Sourdough Bread Read More »
This dish is all about comfort with a clean, modern edge. A beautifully roasted chicken leg, generously glazed with a glossy homemade teriyaki sauce, sits at the heart of the plate — sticky, savory, and gently sweet, with just enough depth to keep every bite interesting. The skin caramelises in the oven, locking in juiciness
Teriyaki-Glazed Chicken Leg with Roasted New Potatoes, Broccoli & Pea–Spinach Purée Read More »
Picture this: a perfectly seared sirloin steak, its edges beautifully caramelised, giving way to a tender, juicy centre that practically melts in your mouth. It rests on a bed of golden, crisp potato wedges, each bite a satisfying contrast of fluffy softness and crunch. Surrounding the steak is a vibrant, seasonal medley of vegetables—caramelised Brussels
Sirloin Steak with Red Wine Jus, Potato Wedges, and Roasted Winter Vegetables Read More »
There’s something timeless about panna cotta when it’s done properly — soft, delicate, and just set enough to tremble at the touch of a spoon. This buttermilk version brings a gentle tang that cuts through the richness, making the dessert feel lighter, fresher, and far more refined than the classic cream-heavy approach. The panna cotta
Buttermilk Panna Cotta with Forest Fruits Read More »
There’s a certain beauty in cooking venison — it feels like stepping into a quiet woodland moment, where everything slows down, and the ingredients speak for themselves. Venison hunch has this incredible depth, a kind of natural nobility that doesn’t need much dressing up, just the right companions to let it shine. That’s where the
Venison Hunch with Beetroot Purée, Caramelised Baby Carrots, Potato Wedges & Broccoli Read More »
There are dishes you cook simply to eat, and dishes you cook to feel something — this one belongs to the second category. It’s the kind of plate that makes you slow down, stay present, and enjoy every part of the process. The duck hits the pan, and the slow rendering of the fat almost
There’s a quiet kind of magic that happens when you cook with ingredients that feel close to the earth. Venison has always felt like that to me — lean, honest, and full of depth without needing much help. When it hits the pan and the aromatics start to warm, there’s that moment when the thyme
Seared Venison Loin with Caramelised Baby Roots, Wild Mushrooms & Honey-Glazed Leeks Read More »
Close your eyes and imagine a gentle breeze carrying the scent of the sea. That’s exactly what this seafood linguine brings to your plate. Succulent prawns, tender calamari, and sweet, briny mussels come together in perfect harmony with al dente linguine, all enveloped in a delicate garlic and white wine sauce that glistens with every
Seafood Linguine with Garlic, White Wine, and Cherry Tomatoes Read More »
There’s a quiet kind of beauty in a dish like this — something that speaks more through balance than complexity. The salmon, seared just long enough for the skin to crisp and the flesh to flake gently beneath the fork, rests over a soft layer of hollandaise that brings richness without heaviness. Around it, a
There’s something deeply satisfying about a dish that feels both indulgent and clean — a plate that’s rich in flavour, yet light enough to enjoy any day of the week. This Glazed Chicken Breast with Plum Sauce is exactly that. The chicken is gently seared until golden and brushed with a glossy plum glaze that
Glazed Chicken Breast with Plum Sauce | Food by Florin – Elegant, Balanced Read More »