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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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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