Dessert
Halva is an amazing Turkish desert that just melts in your mouth. Its incredible easy to make and allows for a lot of flavor experimentation. This is a basic variant with cocoa and cinnamon though I have several ideas for further variants.
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Baking Bread
This dense and mild sourdough bread has a lot of sweetness to it. With a dash of lavender it really stands out from the usual bread I make though still fits for most toppings. Thanks for the inspiration Hauni.
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Pizza
Excellent sourdough pizza dough requires quite some resting time for a long fermentation. However, you can still make good pizza dough in a few hours. This post contains two recipes, one for a sourdough and one for a yeast based pizza dough that are ready within 4 hours.
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Dessert
This recipe started out as a joke, though ended up being something really special. Its delicious, but very, very filling. Its intended to be a dessert, though two of them usually totally fill me up, and I would consider them enough as a whole main dish.
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Fermentation
After over a year I finally ran out of fermented mustard. Time for a new batch and several new variations. This time I opted for sweet mustard.
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Cooking
I always assumed sweet sour sauce requires some exotic ingredients and is hard to make. I was wrong. Its one of the simplest sauces you can make. For my first try I made sweet sour sauce with crispy tofu. I’m sure Ill try this with a lot of other things in the future.
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Pizza
This recipe is less about the ingredients but more about shaping the dough. It allows filling pizza dough with wet and oily fillings without making a mess on your pizza stone.
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Cooking Wip
After experimenting a lot with asian food I wanted to create something that is easy to make and works with basically any vegetables left overs that one could find in the fridge. The recipe is not quite there yet, but it is already on a good way.
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Pasta
At its core pasta ala norma is pasta with tomato sauce with a fat dripping twist. Fried eggplant and a bit of parmesan elevate a simple tomato sauce to a whole other level. Thanks Viccy for introducing me to this amazing dish.
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Cooking
Breaded bavarian meat loaf is a dish I never saw outside my moms kitchen. Maybe that’s because most austrians would prefer the well known Wienerschnitzel. Though for me this meal does bring back a lot of childhood memories. And the intense flavor of bavarian meat loaf does work very well together with the mashed potatoes. Definitive worth a try, once you tried a traditional Wienerschnitzel of course ;).
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Spices
In several recipes I tried over the past month chinese chili oil or paste were on the ingredient list. As I had most ingredients at home I tried to reproduce it. Its not totally authentic, but its close enough and it does taste amazing.
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Bread Baking
Pide is a Turkish bread. In this variant I filled it with potato cheese and onions. Other variants will follow soon.
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Cooking
Mapo tofu is my first meal combining meat with tofu. It took quite a while to get this recipe to a point where I was pleased with it though now I really love it.
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Fermentation
Kimchi is a traditional fermented korean side dish. The latest batch was pretty good. I’m still experimenting with, but I would consider the latest version a good base.
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Baking Bread Timetable
This is a simple most basic timetable for my sourdough breads.
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Bread Baking
This recipe is based on the easter bread recipe my mom used to make. Basically its a sweet potato based milk bread. It is great with marmalade but also amazing with easter ham and horseradish.
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Cooking
Cabbage spätzle is a really simple but delicious austrian meal. For my version I’m using brussels sprouts instead of cabbage, though that is optional. Use whatever you have at hand.
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Shelfable Pesto
Wild garlic pesto makes a very easy and fast pasta dish. I played around with a recipe the last years, though never wrote it down. The current recipe is a good base, though not totally what I want it to bee. As wild garlic is pretty much seasonal Ill most likely will try another batch next year.
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