Project
Recently I set myself a challenge. Buy a whole chicken, learn how to cut it up and use all parts in different recipes. In addition, I set the rule to try a new dish with each part.
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Sweets
Roasted almonds are one of my favorite sweets during christmas time. They are very easy to make and a perfect bring along for parties.
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Snacks
Roasted chestnuts are a traditional snack during autumn and early winter time. They taste delicious though can be a pain to peel. With the right recipe however you can reduce that issue to a minimum.
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Cooking
This is the classic variant of goulash. It is very easy to prepare, though it does take some time as it has to cook for several hours. Its delicious and I do cook it far too rare.
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Snacks
Best potato chips that I have ever eaten! Period. Also one of the most annoying processes of making comfort food I have ever tried and I’m still not sure if it was worth my time. If you love potato chips and have some time to spend give it a try and decide yourself if it was worth yours.
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Cooking
Spaetzle is a very traditional side dish and used in a lot of other meals as well. I could not believe that I have not written down a single spaetzle based recipe within the last year. So here we go. More to come.
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Pasta
Chard is an amazing (and better) option for a lot of spinach based dishes. It does require a bit more work as you have to handle its stems. But it is worth it.
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Bread Baking
I recently ran out of bread, though graved for some wheat based side dish to a salad. Usually I go for my fast naan bread in such situations though I decided to try something new. The result was a mix between the naan bread and a tortilla recipe I’m currently experimenting with. And it was delicious!
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Bread Baking
It is time for some new types of bread. This one has a higher sourdough portion which results in a dense consistency and more tangy and intense taste. The taste is good, but shaping it was a pain. It might be a good beginners bread though if you do use a bread baking form to bake it in.
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Spices
Gingerbread spice is pretty well known. There are countless recipes and in the end it comes down to personal taste and the love (or hate) for some of the ingredients used. With my version I aim for a round flavor that can be used for other things than gingerbread itself.
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Cooking
I guess most people will read this title, frown and read the next one. And while I do get the initial hesitation, trust me this dish is worth a try! Thanks Otto to introducing me to this romanian delicacy.
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Bread Baking
Winter is coming and I do feel the urge to step up my baking game again. To do so I want to get a better feeling of fermentation times in relation to room temperatures by writing down the timetables for the baked loafs. This one I spiced with anise, caraway and coriander.
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Pizza Baking
Sourdough is inferior to any yeast based dough. Period. And while this does hold true for focaccia, I do make yeast based variants more often than I would like to admin. It is super easy and one of my feel good meals if I want some bread based meal fast.
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Cooking
This is the first dish I cooked with my Spicy Pear Chutney and it was so fast and easy to prepare that I did not even consider posting it at first. Though I decided to do it never the less, if only to remind myself of this awesome fast food in times of need.
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Shelfables
A few weeks back we got a lot of pears from our landlords garden. As we could not eat them all, we had to process them in other ways and I decided that I want to try making pear chutney. While this is my first try, the result was pretty good already and will be a very good base for further experimentation.
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Cooking
Bread Dumplings (or “Semmelknödel”) are one of the most un-photogenic foods Ive posted so far. But they are delicious and a very popular side dish here in Austria. A variant, the spinach bread dumpling, is also considered a main dish when served with a gorgonzola sauce or browned butter and rasped hard cheese.
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Pasta
This is by far the weirdest method to make tomato sauce. Te result does actually does differ by the default procedure quite a bit and, very much to my surprise, is actually less effort.
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Pasta
Other than the last pasta dough recipe this one does not use semolina. This makes it harder to get the hydration right, though once you got the recipe down it is impossible to go back to store bought pasta ever again.
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