Cooking
This chickpeas stew is super fast to prepare. To be honest, its not the most impressive dish and it does not have the wow-factor other dishes have. But its still satisfying and delicious. As it is so easy to prepare this is something that would work great in combination with other dishes for a buffet style dinner.
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Dessert Baking
15 years ago I got a piece of creamy cheesecake from a coworkers wife. I vividly remembered the taste of the cake, though not that I actually had the recipe for it. I found it on an old hard drive a few weeks back. The recipe is not the fastest one, but man is it worth the wait. This was, and still is, the best creamy cheesecake Ive ever eaten.
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Bread Baking
I never got into baking rolls due to the efforts involved and the not optimal results. This is another approach of getting the process down and good-looking results out.
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Dessert
Faschingskrapfen are a very well known dessert in austria. You can get them all year long, but most ‘Krapfn’ are usually eaten during carnival time. The recipe is amazing, though quite a lot of work. After finishing tweaking this recipe Ill try to get a faster and easier version down for sure.
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Baking Bread
Currently I’m playing around with yeast rise times at different temperatures. Having a lot of carrot top pesto left I tried to combine them and ended up with this flat bread snack. Pretty delicious and for sure just the first version I made. Different toppings and sourdough variants are things I want to try in the nearish future.
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Shelfable Curing
This is the second try on curing meat. This time I decided for a pork loin cut. I altered several variables and it did not work out this time.
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Shelfable Pesto
This pesto is a delight. The combination of carrot tops and sunflower seeds works really well. Its the first pesto I made that does not require parmesan.
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Shelfable Curing
Curing meat is something Id like to try for quite a while now. I finally decided to give it a go and I’m looking forward to the results and lessons learned. This post is more or less a journal of what I did and what it ended up being.
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Cooking
I love Spaghetti Aglio Olio. This version differs quite a bit from that as it adds anchovies to the mix. There are still things Id like to improve with this recipe, but the current state is a good base recipe.
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Cooking
This is a very easy mapo tofu inspired dish. Altering some ingredients and basically removing all cooking techniques this dish can be prepared within 15 minutes.
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Baking Bread Timetable
This experimental timetable for sourdough bread squeezes bulk fermentation, proofing and baking into 4h. Weirdly enough, it works. In general I like longer fermentations more, but its great to have a faster way at hand.
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Cooking
This recipe just came about due to left over tenderloins from my meat curing project. I did not really have a plan what to go for, but the end result is pretty nice. It does not take much time with hands on, though for the best result you have to let it cook for a few hours.
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Bread Baking
Lye rolls are a very well known in Austria. As baking rolls in my oven is a pain (I don’t get the required temperatures for a good oven spring) I adapted the recipe a bit to get a decent looking result. Using a cake spring form allows for an easy process but still ends up in a beautiful shape.
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Cooking
This is a very easy and fast to prepare asia noodles recipe. Its nothing special, but if you ever crave for korean style street food noodles, this is the recipe for you.
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Wip Baking Bread
This is still work in progress. Its not there yet. The goal is to create a more dense white loaf with a round full taste. It does not aim for the exceptional taste or consistency, but rather to be a perfect neutral base for any kind of toppings.
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Cooking
Fleischkrapfen are a filled variant of ‘Blattlkrapfn’. I’m trying to recreate ones from a mountain hut where we went to go sledging as a kid. This is my first try, and it does taste good, but there will be more versions to come until I’m fully satisfied.
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Cooking
This is an amazing austrian dish. It used to be a poor peoples dish as the ingredients were cheap and common. Though these days it’s quite hard to get one’s hands on proper made blattlkrapfn.
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Dessert
Linzer Tart is an amazing austrian cake. There are a lot of different recipes out there. Taste wise my recipe is close to what I envisioned, though I do want to change some steps and maybe the dough to make it more presentable.
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