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Category: Recipes & Cooking

Spaghetti Cacio e Pepe

Spaghetti Cacio e Pepe is a classic italian dish and I wanted to see if I’m able to produce a decent version of it. I’m a garlic junkie, so I added garlic, which is not at all original. The trick of mixing the cheese with the noodles and creating a nice even coat is not so easy, but it works and the result ist delicious.


Fried King Oyster Mushrooms with Spinach and Polenta

This is what I made for lunch today. Very delicious, but a little work to do. It’s indeed three separate but as such simple dishes to make, but with a little dedication it’s no problem:

Ingredients for 2:

500 g spinach, fresh
2 cloves garlic
1 shallot
6-8 king oyster mushrooms (depending on size)
125 g polenta
salt & pepper to taste


Wakame Udon – a little messed up

I wanted to try and make Wakame Udon for lunch today, which originally consists of udon noddles in broth, topped with wakame seaweed (and perhaps with an additional sprinkle of spring onion). But I ended up using everything I found left over in the kitchen and I thought would fit in. This includes:


Chinese Dark Sauce Pork and Mushroom Noodles

Yesterday’s dinner. Looks a little, let’s say, like something you have to get used to, but tastes like heaven. Simple ingredients and simple to prepare. Well, I didn’t have any mushrooms left yesterday, so I went without 🙂


Preparing dried legumes

Although legumes (e.g. beans, peas or lentils in all their varieties, forms and shapes) are available ready-to-use and cheap in any given supermarket, many people don’t know how to prepare them from their dried state. Yet, for an old freaky prepper like me 🙂 they are very useful: Their shelf life is a felt eternity, they’re nutritious and, well, occasionally they taste really good.


Brussels Sprouts with Chestnuts and Bacon

I  gave one of the Bacon sides from recently to a close friend of mine and he made this from some of it! Looks yummy, eh? 😀

He took the recipe from here (english translation below), but he recommends to leave out the butter for more crispiness. I’m glad he liked it!


Cooking Rice without a Rice Cooker

I don’t know anymore where this is from. I Did it once and it worked absolutely well. Nonetheless, I have a rice cooker now 😀


Notes on Flour

Stolen from here

(Updated) Stolen from here

Hey! In reaction to my recent post on yeast I’ve been asked “what about flour”? Well, I’m not a baker, I’m not into cake, cookies and pastry – just baking bread from time to time.

So here’s my (very condensed and one-sided) information on flour types that I have learned over the last couple of years, with special focus on the differences / translations between american and german. Good sources for more information are cheatsheet.com and weekendbakery.com.

(Concerning that Image: I’ve actually never heard of “Flour Type 812” here in Germany…)

 

 


Common Slow Cooker Fuck Ups

Ahhh… tonight’s Dinner will be some hearty stew from the Crockpot! To me, my slow cooker is a hassle-free, easy and convenient way to prepare food. It’s really hard to completely ruin a slow cooker meal, it’ll most probably come out at least edible.

However, it’s not completely idiot-proof, so here’s a comprehensive but most certainly uncomplete list of “slow-cooker-don’ts” for information. Some of them are widely available on the internet (for example here) and some of them I’ve experienced by myself, purely and completely on my own 🙂


January Bacon is done

The new batch of home-cured bacon is finally done. Took them out of the smoker yesterday in the evening after two 2.5-hour-runs of smoking with the small burner.


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