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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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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