… with olive oil, salt and rosemary. Easy and convenient. Oh, and also yummy.
You’ll need:
500 g all-purpose flour
1 pkg. active dry yeast
1 tsp. salt
1/2 tsp. sugar
2 tbsp. olive oil
300 ml lukewarm water
Topping: Olive oil, coarse salt, rosemary
Easy Oven Flatbread
Pike Perch with Green Beans and Potato Gratin
As I’m still not able to move around a lot and freely, I’m cooking a lot these days and I’m growing a serious set of love handles from it… For the first time, I appreciate the benefits of the small northern germany kitchen: Almost everthing I need is within an arm’s reach and I don’t have to stress the broken knee too much.
After rummaging around in the freezer, I found some pike perch fillets and so here’s yesterday’s dinner:
Another Clay Pot (“Römertopf”) Dish – and a Conclusion
Another simple dish from the clay pot, aka “Römertopf“, and, after some experience with it now, some conclusions for my part. But first the recipe:
Farcyde’s Favourite Salad Dressing
I came up with this dressing a long time ago and it’s been an evergreen in my kitchen ever since. Simple and delicious – the magic lies in the tyrolian pumpkin seed oil (“steirisches Kernöl”).
Roasted Cauliflower Soup
I’m not so much of a mobile person at the moment due to my recent kneecap-incident that I’m currrently recovering from. But you can always make soup! We had a lot of snowfall the last days and a warm and hearty soup is a winter evening’s delight: Here’s my roasted cauliflower soup:
Homemade Gnocchi
This recipe from my sister-in-law was commented with “that’s how we make gnocchi!” by an italian friend of hers. Of course, this had to be tried 🙂 It’s surpisingly easy and no fuzz and they easily win the day over any store bought product.
You can prepare them in advance and, when ready, cooking them is done in a breeze. We like to fry them with butter and sage, but they can be used for every recipe calling for gnocchi.
Shrimp, Egg and Scallion Chow Mein
Another quick, yet delicious dish that I’ve been making for years now. It’s a chinese / asian staple dish, easy to make and always satisfying. Some time ago, a chinese(?) person told me to try adding shiaoxing cooking wine (which I didn’t think about on myself and which is, unfortunately, not so easy to get here).
As I always want to to cook as “original” as I can, of course I had to try that: Much better! Here’s how:
Home Cured “Lox”
The latest batch of home cured salmon is ready and half of it is already gone. I love that stuff! My sister in law will come over these days and hopefully bring some blinis (she makes the original russian ones), so everything will be eaten up by at the latest this friday 🙂
I don’t know if my recipe is in any form “original” or “authentic”, I just know it’s delicious. Here’s how to make your own:
