Since I was already working on fermenting chilies and, more important, since I’m a “Kraut”, I decided to try to make Sauerkraut on my own. Here’s what I did:
I read an article on home made fermented hot BBQ sauce and I wanted to try it myself. Here are the first results, I promise to post on the progress.
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:
Weekly Top 3 Posts
I’m (somewhat) social too!