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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Spices
The idea behind this paste was to have ginger and garlic for asian recipes at hand at all time without having the hassle of peeling and cutting them. However, the paste was not durable enough. Maybe fermentation would help, though at this point I have given up on trying.
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Cooking
If you are in search of a traditional chinese pot stickers recipe, this is not it. We pretty much winged it and figured out potential ways to fold a dumpling the DIY way. A very fun and memorable cooking experience. And an even better one eating them.
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Bread Baking
Another bread variant, this time with pumpkin seeds. I used quite a bit of full spelt flour and tried to get a better crust, which turned out especially well.
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Cooking
Another entry for the whole chicken project. For a first try the recipe turned out very nice, though there is room for improvements. Its a very easy to prepare meal and I will revisit it in the near future for sure.
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Cooking
Beef Broth with noodles is a very traditional christmas meal in Austria. The real highlight however is the beef salad. It is a Styrian recipe and not well known but if you have good pumpkin seed oil at home give it a try!
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Fermentation
Thanks to my amazing Wichtl I finally got my hands on water kefir grains. To get a better understanding of the process I’m going to write down my findings, and most likely fails, along the way of trying to create great kefir. Thanks Francesco for making this journey possible.
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Dessert Pastry
Linzeraugen are a really good christmas pastry. We tried several recipes this year but decided this one is the one to keep in mind for next year.
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Cooking
Daal is a very fast to prepare indian dish. I don’t think spinach can be found in any traditional recipe, though I really enjoy the combination of flavors. This recipe contains two spicing variants, one more traditional and one more experimental heavily relying on other self made spice mixes.
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Dessert Pastry
One of my favorite pastries during autumn and christmas time. The dough recipe is super simple, though the process is not that easy to get right. If you want to prepare this for a special occasion, rather try it a few days in advance just to be sure.
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Bread Baking
Wraps on their own are not really that tasty compared to other flat breads such as naan. However, they are very diverse as once can fill them with pretty much anything. The trick is to get them as thin as possible but still soft wo one can roll them easily afterward.
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Fermentation
This is the second part on how to make kombucha. It contains information about how to get started with the second fermentation in a safe manner. If you are new to kombucha, especially take note of the bottle and burping section!
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Basics Fermentation
I love making kombucha and I often get asked about the process. While I actually wrote down quite a bit about the process over a year back (for my first blog project test) I never came around to actually post it.
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Cooking
A recipe for this dish has been sitting in my bookmarks for literally 10 years. After a few iterations my recipe differs quite a bit from the original one, though now it fits my taste perfectly.
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Cooking
This version of potato wedges uses schmalz made from left over chicken skin. It is an amazing and delicious example on how to prepare a great meal out of something that often does not get used and thrown away instead.
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