Cooking
This Japanese curry combines noodles with potatoes and they work amazingly well together. Defenitiv a recipe Ill come back to in the future. Thanks Berenice for the inspiration.
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This is a very easy - but annoying - to prepare over night sourdough bread. Next versions aim to make the dough a bit easier to handle, while keeping the delicious taste.
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This is an amazing spicy and very refreshing cucumber salad from korea. This does not work as side dish for western dishes, but amazingly for most asian ones.
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First try at a tarte flambee. Topping was very nice, not totally happy with the dough though.
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This version of tteokbokki is based on a version I ate in a korean restaurante in vienna (thx Ayrton for showing us that place). The sauce there was creamy but had a texture like ground nuts. I tried to replicate the texture in this very much non traditional version.
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This is a simple but super delicious carrot based curry. You do need quite a few exotic ingredients, but they are well worth it. Thanks Srah for the suggestion.
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Another Georgian dish. Very delicious and a real experience. Ensure you know how to eat them up front, or you are in for a soupy surprise.
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The recipe is not therer yet and the result was a crumbly mess. Delicious, but not useable as granola bars.
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Another go at chiken wings using a oven and a single tray. Not much to clean, which is always welcome.
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A dense, protein rich cake. The recipe is not fully there yet, but its a very good start.
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My first try on this Georgian cheese bread. Easy but delicious! Thanks for introducing me to this cuisine Ayrton.
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Due to dried date paste I had to be creative and alter my normal granola bar recipe. The result was actually pretty nice. Still room to improve, but a very nice oat flake based version never the less.
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Fruit Dumplings is that king of dish you have to prepare fresh as it will loose its soft and fluffy consistency once it cooled down. With some prep work however it can be a very fast to cook dish during the week. And with one extra step every fruit can be used as filling.
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Kibinai is a traditional lithuanian pastry. Thanks Agi for the delicious introduction.
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Another try at seed bread, this time with a lot of seed flakes as a base. No mill required.
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This is one of my favorite breads at the moment. This recipe uses a sourghdough/yeast mix and a overnight rest for fermentation. The effort is very well worth it as this is a great meal prep for some fast sandwitch based meals or snacks.
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Another try at a rice cake recipe. This time a bit more involved, but still quite simple and fast.
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My first meal using rice cake. It is very simple, but delicious.
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