One of my personal classics, and I’m surprised that I didn’t even post this here yet. It’s a hearty, savoury and filling soup, best eaten on a cold day to warm up both body and soul. Yum! Aaand here’s how:
Neatly ordered and organized for your viewing pleasure!
What do I need to keep in my cabinets and drawers to be “safe” for most situations when I have to feed some people or scratch up something for two “out of nothing”? This is what I always have in stock and refill reliably, just to have it available without having to think about it.
This is my personal roundup, it may lack a lot of stuff that other people deem indispensable, but it’s a list of staples that I think mostly anyone can get along with fairly well. If you like, you can also have a look on what I deem essential kitchen equipment. Read on…
This is my sort of breakfast burrito – thrown together from what you’ve got in the fridge and melted together to cheesy, delicious goodness 🙂 Of course you can throw in whatever like but this one is mine. It’s fast and easy in the morning.
I’ve had enough time at hands these days due to lockdown and easter holidays, so I made some bread yesterday for me and the SO. Not very shapely and I could have let it brown a little more but nonetheless a delicious, no-fuss and solid wheat bread for breakfast. Other than my usual no-knead bread, I tried a traditional, simple yeast dough this time. Here’s how:
The 3.645.237’th BBQ-Glaze recipe on the internet. My personal favourite, because it’s easy to make, requires only common ingredients (yes, I DO NOT use vinegar) and it’s fu**ing delicious. Use it for spareribs and red meat roasted in the oven or in the smoker.
Improvised glass noodle stir fry with mushrooms, vegetables and chow mein seasoning sauce (actually, you can throw in whatever ingredients you like). Cobbled together in minutes and actually very tasty. Here’s how:
He’s a perfect archetype of a staid french gentleman. Sounds like Gérard Depardieu, always somewhat casually stylish and with a very, very pleasant presentation. He cooks classic french cuisine (aside from other recipes), presented in, well, french (unfortunately for me). To me, with a 25-year pause in dealing with the french language, he’s hard to understand on the first try, but it’s absolutely worth the effort!
The usual disclaimer: I DO NOT make any money by linking to this channel and he doesn’t pay me for this (in fact, he doesn’t even know I exist 🙂 )
Monthly Top 3:
I’m (somewhat) social too!