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.
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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.
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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.
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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.
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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.
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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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