Dessert
Ploatz is a German dessert. Its Viccys favorite and I tried to follow her grand-grandmothers recipe. For a first try its ok though I have a few things in mind that I want to try to change next time.
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Bread Baking
I’m not that into burgers, though I do make them once in a while. I’m still messing around with a good patty though I finally managed to make great burger bread. The recipe is actually very simple and pretty easy to make. You do need a bit of time for two resting periods though so keep that in mind.
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Dessert
While this was supposed to be the base recipe for more variations to come I decided to add a hint of ginger and a bit of chili to spice it up. The result is sweet, soft, chocolaty and simply delicious.
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Dessert
Another very simple recipe that uses the caramelized condensed milk. The base recipe is solid though it would benefit from some additional flavor kicks to be outstanding.
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Others
It has been one year since I started this blog, or rather since I bought the domain. Yay. As I’m curious if anyone but myself does use this blog and would like to get feedback in case somebody does I set up two ways to get in touch.
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Dessert Pastry
Condensed milk was bad tasting milk that my grand parents would pour into their coffee. I was wrong. Self made caramelized condensed milk has nothing to do with that kind of milk. Its sweet and delicious, think melted butterscotch. Its an amazing base ingredient for a lot of sweets and desserts and I will use this in several desserts in the near future.
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Snacks
This is the easiest chips recipe Ive seen. Its incredible fast and so satisfying to make. They are pure crunch and you can tailor the seasoning to fit your taste perfectly.
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Cooking
Chinese hot sour soup is something that you can get it basically any chinese restaurant as starter. Though it is pretty simple to make yourself and with a bit more vegetables and some tofu it is a very nice main dish.
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Dessert
I intended to make chocolate fudge the other day though realized that I missed ingredients. I decided to try enhance some dark chocolate with caramelized almonds instead.
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Shelfable
Making selefmade vanilla sugar is so simple that I never thought about writing it down. However, I noticed that I referenced this type of vanilla sugar quite often in my recipes so I thought I add it so its clear why I would add 50g vanilla sugar to something like tiramisu. Its super easy and cheap and every cook should have one jar filled with cheap vanilla sugar.
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Bread Baking
I used to make Kebap Döner quite often, though only with bought flat bread. I tried to make some myself and realized that, hands down, that bread is now the most important ingredient for self-made Kebap.
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Bread
This is my second fast naan bread recipe. This version is quite distinct from the old one and might not be the best fit for fat, heavy dishes. But for salads or together with humus this one is just so much better.
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Fermentation
I never was a big fan of hot sauces until I tried making one myself. Fermenting the chilies up front brings the result to a new level. And as you are in full control you can choose the spiciness and flavors to match exactly what you want.
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Spices
As the garlic ginger paste was quite a fail I decided to try something else that allows fast access to ginger taste that is durable for longer. Initially I wanted to make oil, though blending the leftovers revealed one of the best asian pastes Ive ever tasted. Its one of the most amazing flavor bombs Ive tasted.
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Pasta
Time to dive deep into the ramen game. The noodles are actually not that hard to make, if you read the recipe carefully that is. The initial try ended in a big sluggish fail though the second one was a full success. Spoiler. You need baked baking soda. Not regular one.
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Cooking
Chicken wings are something that I really struggle to cook with and is the last part on my list of the Whole Chicken Project. This week I decided to use them to try Ramen and got hooked instantly. Ramen is quite some work unless you have some ingredients at hand already, but it is so worth it. This version was based on using the chicken wings but I’m sure there will follow other ramen recipes soon.
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Cooking
I recently discovered that a lot of people make potato based Kaspressknoedel, without cut white bread. In this version I tried to find a balance between both variants. Personally I like this version more, though it has a different taste and a very different mouth feel.
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Cooking
Germknoedel is a very well known austrian sweet dish that is served on basically every ski hut. If you have a steamer making them yourself is actually less work than you would expect.
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