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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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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