Cooking
This creamy curry is perfect in combination with udon noodles. Note that this recipe is still work in progress. It is a solid base though it does lack character.
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Cooking
This is my second version of hotteok, an korean street food. While most recipes do use the same dough for sweet and salty fillings I do prefer different doughs for different fillings. As a first salty hotteok I made sauerkraut filled hotteok. Korean Austrian fusion at its finest.
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Dessert
Hotteok is an amazing korean street food best described as baked cinnamon buns with nuts. The filling process is kind of tedious but you get the hang of it after the first few. And it so worth the hassle!
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Cooking
Over the last month I tried various different ramen variations. The beef based version is my favorite so far. Especially the combination with broccoli and carrots does fit perfectly.
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Cooking
I stumbled about this korean fusion recipe and instantly wanted to try it. The recipe I followed was solid, though there are a few things that I will try and change in future versions.
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Dessert
Mousse au chocolate is a very well known french dessert. I only made whip cream based versions of this years back, though got introduced to an egg based variant (thanks Miri).
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Bread Baking
Pita bread was on my todo list for quite a while. As it forms one big air pocket in the middle during baking it is super easy to fill. The main goal for this project was to bake pita bread in big batches and freeze them so one can toast them up at any given time.
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Dessert
This is one of the unhealthiest but best cakes Ive made in a long time. The combination of lemon sugar and poppy is insanely good. Also its gluten free, in case you are in need of a gluten free dessert.
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Cooking
I finally managed to bake great kebap bread. Now its time to figure out the other parts. This current recipe is already pretty good, though the bar for kebap is pretty high, so there is still room for experiments.
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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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