• sl60
    Just another DIY Blog . . .
  • sl59
    Just another DIY Blog . . .
  • sl61
    Just another DIY Blog . . .
  • sl73
    Just another DIY Blog . . .
  • sl72
    Just another DIY Blog . . .
  • sl71
    Just another DIY Blog . . .
  • sl70
    Just another DIY Blog . . .
  • sl69
    Just another DIY Blog . . .
  • sl68
    Just another DIY Blog . . .
  • sl67
    Just another DIY Blog . . .
  • sl66
    Just another DIY Blog . . .
  • sl65
    Just another DIY Blog . . .
  • sl64
    Just another DIY Blog . . .
  • sl63
    Just another DIY Blog . . .
  • sl62
    Just another DIY Blog . . .
  • sl51
    Just another DIY Blog . . .
  • sl48
    Just another DIY Blog . . .
  • sl58
    Just another DIY Blog . . .
  • sl57
    Just another DIY Blog . . .
  • sl56
    Just another DIY Blog . . .
  • sl55
    Just another DIY Blog . . .
  • sl54
    Just another DIY Blog . . .
  • sl53
    Just another DIY Blog . . .
  • sl52
    Just another DIY Blog . . .
  • sl50
    Just another DIY Blog . . .
  • sl49
    Just another DIY Blog . . .
  • sl47
    Just another DIY Blog . . .
  • sl46
  • sl45
    Just another DIY Blog . . .
  • sl44
    Just another DIY Blog . . .
  • sl43
    Just another DIY Blog . . .
  • sl42
    Just another DIY Blog . . .
  • sl41
    Just another DIY Blog . . .
  • sl40
    Just another DIY Blog . . .
  • sl39
    Just another DIY Blog . . .
  • sl38
    Just another DIY Blog . . .
  • sl37
  • sl36
    Just another DIY Blog . . .
  • sl35
    Just another DIY Blog . . .
  • sl25
    Just another DIY Blog . . .
  • sl34
    Just another DIY Blog . . .
  • sl33
    Just another DIY Blog . . .
  • sl32
    Just another DIY Blog . . .
  • sl31
    Just another DIY Blog . . .
  • sl30
    Just another DIY Blog . . .
  • sl29
    Just another DIY Blog . . .
  • sl28
    Just another DIY Blog . . .
  • sl27
    Just another DIY Blog . . .
  • sl26
    Just another DIY Blog . . .
  • sl24
    Just another DIY Blog . . .
  • sl23
    Just another DIY Blog . . .
  • sl22
    Just another DIY Blog . . .
  • sl21
    Just another DIY Blog . . .
  • sl20
    Just another DIY Blog . . .
  • sl19
    Just another DIY Blog . . .
  • sl18
    Just another DIY Blog . . .
  • sl17
    Just another DIY Blog . . .
  • sl16
    Just another DIY Blog . . .
  • sl15
    Just another DIY Blog . . .
  • sl14
    Just another DIY Blog . . .
  • sl13
    Just another DIY Blog . . .
  • sl12
    Just another DIY Blog . . .
  • sl11
    Just another DIY Blog . . .
  • sl10
    Just another DIY Blog . . .
  • sl9
    Just another DIY Blog . . .
  • sl8
    Just another DIY Blog . . .
  • sl7
    Just another DIY Blog . . .
  • sl6
    Just another DIY Blog . . .
  • sl5
    Just another DIY Blog . . .
  • sl4
    Just another DIY Blog . . .
  • sl3
    Just another DIY Blog . . .
  • sl2
    Just another DIY Blog . . .
  • sl1
    Just another DIY Blog . . .

Category: Recipes & Cooking

Smoked Sea Salt

Yesterday I made smoked sea salt. I saw a dude on the interwebz using some on a flank steak these days and it looked delicious. So I wanted to try it too.

 


Gnocchi with Brown Butter and Sage

Made these little creeps yesterday for dinner. They’re absolutely easy to make but are very flavorful and yummy.

Ingredients:

Gnocchi for two (about 200g each)
8-10 leaves of sage, coarsely cut
125 g butter
1 small shallot, finely diced
1 clove garlic, finely diced
Salt and pepper
Grated parmesan cheese


Homemade Garlic Paste

I like garlic and besides the fresh cloves, I use a lot of store bought garlic paste for cooking when I’m in a hurry. So why not make some myself, have it fresh and have a little fun? I normally use this brand, it’s tasty, almost non-chemical and I consider it somewhat “original” since my asia store clerk strongly recommended it to me.


Sourdough Bread

So I put Hauke to a use and made a small batch of sourdough yesterday for testing. Following this Youtube Video, I made it “by feel” using a ratio of 3:2:1 (flour:water:sourdough). After letting it sit for one night it almost doubled in size and got really nice and fluffy (and a hell of a sticky substance). Baked it for 40 mins. in my trusty dutch oven and got this nice result.


Chinese Steamed Rice Noodle Rolls (Cheung Fun)

Now these are a little more complicated… I had stuff like them in a vietnamese restaurant and I was now googling around for some time to find something similar that I’d dare myself. So finally, since I’m neither asian nor a professional, I’ve thrown this together from here, here and here. What can I say? They turned out a bit ugly but indeed really delicious 🙂


Beans with Bacon

As a kid I loved the Bud Spencer & Terence Hill movies! Great stories, even greater comments and… cool food. Just remember them grubbing a full pan of beans and bacon fresh from the campfire and niftily stolen from some starving-ass villains (and occasionally sharing it with their horses). Here’s my (very simple) version – a tradition for the last 20 years:


Hauke, Part III and How to

After one day of rest, it’s day 4 of the sourdough test now. It has a distinct sourly smell, rather fresh and not pungent or moldy and it bubbles. I’ll feed it one last time today and then try it out for baking bread. After all, I can sum up the process as follows:


Garlic Butter Smashed Potatoes

They’re garlicky, buttery, crispy and simply yummy. If you gave me a bathtub full of them, I’d want to drown in it. Had them last night again and here’s how:

Ingredients:

500g small, round potatoes 
2-3 tbsp. butter 
2-3 tbsp. olive oil 
2-3 big cloves of garlic, minced
Dried rosemary to taste  
Salt & pepper to taste


Hauke, Part II

The second day is over. I couldn’t see much change when I added 100g of flour and another 100ml of water today. Also, it didn’t smell sourly yet. So let’s wait for day three.

The trick seems to be to “feed” it day by day, until it bubbles. The naturally occuring wild yeasts and lactobacilli in the flour need some time to wake up, reproduce and populate the mixture thoroughly. When this proliferation has reached a certain level, the developing carbon dioxide makes the dough bubble up and the ongoing fermentation produces a wide variety of aromatics – that finally also end up in your bread.

Looking forward to tomorrow evening and on how it is going on.


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.


By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close