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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Dessert
This is my first try on a chocolate cake. I decided to make the process as easy and fast as possible. Naturally this leaves space for improvements here and there. Though I would argue that, while the process is very simplistic, the result is still pretty fancy. And of course delicious.
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Cooking
I remember making indian garam masala meatballs during my studies, though could not remember the recipe. For this one I used a lot of spices from the korean kitchen. The meat balls are spot on, though the sauce might benefit from some more experimenting.
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Pasta
Udon noodles are japanese noodles. The dough has very low hydration which makes it hard to knead and roll out per hand. Though they are pretty easy to make with a pasta machine. They are a nice side dish for curries and other asian dishes.
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Cooking
This creamy curry is perfect in combination with udon noodles. Note that this recipe is still work in progress. It is a solid base though it does lack character.
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Cooking
This is my second version of hotteok, an korean street food. While most recipes do use the same dough for sweet and salty fillings I do prefer different doughs for different fillings. As a first salty hotteok I made sauerkraut filled hotteok. Korean Austrian fusion at its finest.
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Dessert
Hotteok is an amazing korean street food best described as baked cinnamon buns with nuts. The filling process is kind of tedious but you get the hang of it after the first few. And it so worth the hassle!
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Cooking
Over the last month I tried various different ramen variations. The beef based version is my favorite so far. Especially the combination with broccoli and carrots does fit perfectly.
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Cooking
I stumbled about this korean fusion recipe and instantly wanted to try it. The recipe I followed was solid, though there are a few things that I will try and change in future versions.
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