For when you get home from work and can’t really be arsed into much cooking 🙂 This is ultra fast, extra simple and nonetheless filling.
I had an open package of Somen Noodles in the kitchen, that I wanted to use up, so I made cold Somen noodles for Lunch. Since Somen are very low in calories but also relatively filling, I like this from time to time. They’re fool proof, tasty and, while my version was – as usual – not too optically appealing, they are pretty original.
We had a really plentiful harvest of pears this year, so I took some of them to make my own liqueur. Here’s how:
… or “Kasspatzn” in southern german slang. I posted an article on them before, boasting around that I would make them myself. Today was the day and we finally made some. These are gorgeous, delicious little bastards and they’re surprisingly easy to make! An easy, yummy and filling crowd-pleaser.
TL;DR: I’ll never buy the pre-made ones from the supermarket again!
(“Ahh-la-baah-ma whide baarb’quu sooosss” – as I’ve been told 🙂 ) Very delicious, everybody in the family likes it.
1 cup mayonnaise
1/4 cup apple cider vinegar
3 tsp. water
1 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. freshly ground black pepper
1/4 tsp. hot sauce
Only fly in the ointment is that it’s almost impossible to get hands on apple cider vinegar here in germany. A substitute is mixing apple juice and apple vinegar 50:50 but, honestly, it’s not the same.
Here’s my Top 10 Recipes that I cook really often and that I don’t even have to look up anymore. They’re all no-fuss, absolutely yummy and easy to cook. Give them a try and enjoy! Let’s start:
Yesterday’s Dinner for two. I should really work on the presentation, but – man! – this was delicious! The sous vide gadget makes sure the duck breast comes out perfectly, pink in the middle and absolutely not overcooked. I really like that thing!
The fat side was seared in the pan and glazed with a mix of sherry and honey. The sauce was a reduction of red wine, balsamic vinegar, garic and honey. This was serious work, but it was absolutely worth the effort.
I made a new batch of meat for curing and smoking. This time I will make two sorts: My standard cured pork (right side) like I already did several times. They’re about 700g each, so I’m planning to smoke one of them after curing and dry the other one.
The other type is “Bresaola” – cured and dried beef. It’s been cured with red wine for 24 hours and is now being cured with salt, sugar and herbs in the fridge. After that It’s going to be dried.
Weekly Top 3 Posts
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