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Category: Recipes & Cooking

Rillettes de Poulet

Well, I’m really into cooking, but these days I stumbled upon something completely new to me again: Rillettes. A french type of shredded strands of pork/chicken/duck or even fish as a soft and savoury spread for toasted bread and the like.

Meat or poultry or whatever is cooked over a long period of time until very tender and aromatic, then frayed and mixed with it’s own juices and rendered fat. Stored in a glass jar and topped with a layer of fat for preservation this is a hearty, savoury and addictive addition to a rustic and “good and solid” dinner. Obviously, this is not for the calorie-conscious… 


Pork Tenderloin with Mushroom Sauce

This recipe is, while a little more complicated, very rewarding and delicious. Yesterday I got hands on a nice piece of pork tenderloin and decided to try this:


Cheese Making

I got an ebook on cheese making for free recently, but honestly, I don’t think it was much of a highlight. Nonetheless, I tasted blood from it and additionally bought myself this book which is much more informative and educational (that guy has an awesome YouTube channel too).

Subsequently, I made a cheese press a couple of days ago and wanted to put it to use now. The first try was a “Cotswold” cheese (seems to be a region in southern great britain that I’ve never heard of before), but as an old Fallout 4 addict, of course I named my version “Codsworth” 🙂


Rigatoni con Salsiccia

Somehow I didn’t have this dish for years and it was so delightful yesterday evening. Pasta with hearty italian salsiccia sausage, onions and a little garlic. Anyway, it’s easy to make and requires only a few ingredients:


Cheese Press

This guy has too much free time at his hands… 🙂 I made a cheese press, because I was offered an eBook on cheesemaking – for free! Well, I like cheese in almost all of its forms, so I’ll try that out. Here’s how it was made and how it’s supposed to work.


Spelt Flour Bread

Today I’ve got something completely new, at least for my standards. I made bread from spelt flour for the first time – and I was surprised about how much I actually like it. Now, spelt has a little bit of a reputation of being in the eco- or treehugger corner (at least here where I live) but at the end of the days it’s just plain normal flour to work with.


Vegetable Chow Mein

It was time to clear the fridge a little yesterday so I decided to treat myself with some yummy Chow Mein, using up what I didn’t want to spoil. It’s an easy but first of all very versatile dish, consisting of egg noodles, vegetables or proteins of your choice and a seasoning sauce (stolen, but as far as I know original). So, no fuzz and here’s how:


Homemade Bratwurst with Sauerkraut

Self made ingredients taste best, it’s a fact… I had my homemade bratwurst  with some homemade sauerkraut again these days and it was delicious. To me, this is a simple, down-to-earth, traditional german dinner. Sometimes it’s the little things 🙂

⇒ see the Bratwurst recipe here
⇒ see the Sauerkraut recipe here


Very Slow Roasted Beef Leg

I have so got to work on my presentation… A time-consuming, yet effortless and very rewarding dish:


Easy Oven Flatbread

… 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

 


 

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