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.
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:
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
I have so got to work on my presentation… A time-consuming, yet effortless and very rewarding dish:
… 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
These are the Udon Noodles I had for lunch yesterday. Thrown together from what I found in the pantry and deemed suitable – but at least with a decent originally japanese broth (at least as far as I know).
Can any japanese Person from my valued readership perhaps provide me with a japanese word for „thrown together“ or „rag-tag“ or „random“ or similar, so I have a name to call them in the future? 🙂
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 simple dish from the clay pot, aka “Römertopf“, and, after some experience with it now, some conclusions for my part. But first the recipe:
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