Baking Bread
This is my new favorite bread recipe by far. The roasted sunflower seeds do alter the taste of this loaf in a way I really did not expect them to do.
read more
Dessert
Exlairs (or ‘Brandteigkrapferl’ in German) are on my todo list for quite a while. Today I got around to finally give them a try. The filling is not what I would go with the next time, but it is a solid start.
read more
Shelfable Meat
This is my first try on making sausages. I used the same meat ratio as for my recent salami recipe, though I added quite a lot of spices.
read more
Dessert Baking
Easy, fast, very sweet and delicious cookies. Nothing more to say.
read more
Shelfable Curing
My first try on making salami. I played around with meat types and ended up with a way too high fat content as one can easily see by the color of the final product. The taste was amazing, though the consistency was too soft.
read more
Dessert
A well known pastry in austria. Pretty easy to make and very nice for afternoon coffee breaks.
read more
Basics Curing
This is a summary of my processes to cure meat.
read more
Wip Cooking Wok
Work in progress. This aims to be a refreshing asian dish. Its not quite there yet but is a promising start.
read more
Bread
Tortillas is not the flatbread one can make, though it is so worth the work. I tried it quite a few times but this is the first time I got the recipe down.
read more
Cooking
My second attempt on making potstickers. This time I aimed for a more fresh variation. And I used a faster (but not that beautiful) way of filling them.
read more
Dessert Baking
This is a very, very sweet coffee chocolate cake. Its delicious, but really sweet.
read more
Cooking Wok
This is a super fast dish that has restaurant quality for sure. Super easy and super fast to prepare.
read more
Cooking
This congee version ads vegetables to the rice and some crispy meat on top. Its a good way to use left over rice and I would consider this a great starter dish.
read more
Bread Baking
Baking beautiful loafs without preheating the oven is something I never really considered. Though after some testing it showed it is actually possible with some minor adjustments.
read more
Cooking
This is one of the most satisfying dishes I made the last few months. It ended up being exactly what I envisioned it to be. It takes quite a bit of time, but it is so worth it.
read more
Shelfable Curing
As the second try did not go well I decided to reproduce the first one. I made two batches, one using normal and one using smoked salt. The new batches worked out great.
read more
Cooking
Honestly, making congee itself is not worth writing down. Its overcooking rice. However, the possibilities for using this as base for or in combination with other dishes, especially from the asian region, are endless. In any way it is a great way to use left over rice.
read more
Topping
I finally come around to write down my basic humus recipe. Usually I do play around with additional spices on top of this base recipe depending on what I serve the humus with. But it is a good base and can be served as is especially if your other dishes have intense flavor and you want to balance that out a bit.
read more