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Category: Recipes & Cooking

Hauke, Part I

Let me present to you: Hauke (a somewhat unusual boy’s name in germany), my first homemade sourdough starter – at least my first try. Since I’ve read that they’re living organisms and thus you’re obliged to give them names, I’ll simply call him – well – Hauke. I started him off today with 50g wheat flour (Type 1050) and 50 ml water @ 27 °C (lukewarm). Recipe taken from here.

Part two and more information on how to make a sourdough starter tomorrow, when I’ll have to fill it up.


Bangers & Mash

I made “Bangers and Mash” today, which is sausages and mashed potatoes with onion gravy. Veeery yummy! Here’s how:



Pressure Cooker How To

Since I was an absolute beginner when it came to using a pressure cooker (and I somehow lost the manual…), I looked for instructions on the internet lately. Some were plain BS, some just dramatically told elementary stuff and left out the real instructions and, finally, some (especially the relevant forums!) were very informative. I threw everything together and tried it out (BTW – here’s a good article on what a pressure cooker actually does – I won’t describe the principles of pressure cooking here).

So, here’s my personal “Pressure Cooker How To for Dummies” (tested, illustrated and in full color!):

 


Honey-Soy glazed Salmon

Super-easy and fast. Oh, I forgot: also yummy!

Ingredients:

Salmon for 2 (~350g) 

Marinade: 
4 cloves garlic, minced 
2 tsp. ginger, minced 
½ tsp. red pepper 
1 tbsp. olive oil 
1/3 cup soy sauce 
1/3 cup honey


Slow Cooker Pork Neck with Honey Balsamic Glaze

Dug out my slow cooker again yesterday after some time and made some pork neck. I don’t know where I got this recipe from anymore, but I really like it every once in a while since it’s very yummy and easy to make. The meat comes out fork tender and juicy and it has a nicely round and savoury taste.


My Kitchen Equipment

Since I’ve been asked, this is my standard cooking equipment. Oddly, when digging through my kitchen cupboards I found that it is not so very much. Of course there’s some more, since kitchen utensils have a tendency to accumulate like old socks in your drawer, but I don’t use everything regularly. I do almost everything with a very manageable amount of rudimental, yet essential tools that I use everyday:


Mushroom Rehydrating Time Lapse

I like cooking asian and this often involves the use of dried mushrooms. They can easily be rehydrated with boiling water in a few minutes. While for wood-ear mushrooms boiling water is perfectly ok, some say that it is not for shiitakes and one should rather use lukewarm water (having to accept a longer rehydration time) in order to preserve flavour. I personally can’t find any difference, so I always use boiling water for both.

This video is about 20 minutes condensed to 1. The wood-ear mushrooms are perfectly good after about 12-15 minutes, whereas the thicker shiitake take at least 20 minutes to rehydrate. You can save the flavourful liquid from the shiitakes for later use (the wood ear don’t deliver any), for example as soup stock addition etc. And don’t forget to remove the stems.


Cheesecake in the microwave

I’m not much of “sweets guy” but my SO loves a sugary treat from time to time, so I made her these. It’s actually this “Tasty“-Recipe and it works well. Almost no effort, nearly fool proof and apparently really delicious.


Beef Jerky

I made beef jerky again, this time Teriyaki-style. Also, meanwhile I have “professional” Dehydrator that does a real good job and that has temperature control as well as a timer for “fill and forget”.


Seafood Gratin

I made a yummy Seafood Gratin these days. Attention: This is serious winter food – heavy, savoury, warming and high in calories… here’s how to cook it.


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