05 April 2012

From Poland

Horseradish isn't bad to start off with, especially in Central Europe. Add a bit of orange zest to it though, and it becomes downright charming. Over the last couple of days I've been developing a bit of an obsession with it, to tell you the truth, having it on virtually anything I can get my hands on: black beans, Hungarian sausage, with sardines and raw zucchini shavings...
When this jar runs out, I'm thinking of hopping to the market and buying the homemade horseradish jars, I'll add my own orange zest to it.
(On the photo here you can't really see the little bits of zest, but they are there and so lovely).