Popovers (wiki here) are a traditional american type of light bread roll (somewhat similar to Yorkshire puddings) that are very convenient for breakfast and can be consumed in both sweet and savory variations. They seem to be one of those “my grandma used to make these for me when I was a child”-things that everyone has a fond memory of. My wife loves them in the morning, so occasionally I make her some.
I want to loose some weight (like, really some weight…) and cut down on fats a little, so I bought an air fryer some time ago for low fat food preparation. I like french fries a lot (and yes! The Mc Donald’s style ones not those present-time fancy, like, pretentious halved potatoes they try to sell you as fries instead of just oil soaked potato chunks) and I wanted to make my own, reasonably low-fat yet reasonably tasty stuff. The Air Fryer comes in very handy here. After some fiddling around and trying several internet tips I ended up with this recipe.
No, they won’t beat some well-made, twice cooked golden fries from the deep fryer, but they do get close enough for me and they do taste great. I wasn’t sure about the whole soaking-in-boiling-water-approach, but it turns out it’s an obvious plus, so do try it. Unfortunately, it’s therefore also not completely hassle free, but it’s well worth the effort and there’s a little workaround.
It’s cold outside. And rainy. And generally clammy and deterrent – I’m so, so done with this wintery weather. A good time for hot, filling and delicious comfort food, served with toasted bread, directly from the pan.
I made pickled cauliflower and beans using lactic acid fermentation. I know these from my childhood where it was served as an extra to various home-style dishes.
It is basically the same practice as for making Sauerkraut but with some different spices added and a little blanching beforehand. The veggies here are both larger and more firm than thin cabbage slices used for Sauerkraut, and in order to become more pleasant they need a little treatment in advance. I’ll know more in about two weeks.
It’s the notorious predicament of cooking spinach: You end up with a result that is a mere fraction of what you put in 🙂
Nonetheless, it’s a delicious and healthy side while very simple to make. Here’s how:
These are the dishes I liked best in 2023 and/or that I repeated most often. I’d appreciate if you give them a try, enjoy and let me know how they worked out for you!
When you just can’t be arsed into making another fancy and elaborate dinner on a busy weekday evening. I enjoy preparing the eight proven and trustworthy dishes below every now and then as staples that I don’t even have to look up anymore. They’re simple, use mostly pantry items and are thrown together in almost no-time. Plus, they’re delicious and filling, so give them a try and enjoy!
Another shamelessly copied recipe from the official Elder Scrolls Cookbook (more precisely: Bethesda’s™ iconic Skyrim computer game from 2011). Since winter kicks our asses hard these days, this recipe seemed like a perfect match. Quote from the book:
“Many Imperials have found Skyrim’s climate difficult to bear, so when one enterprising garrison cook whipped up this hot drink to help ward off the northern chill, it quickly gained popularity across the region and beyond. It makes use of a few Imperial ingredients that must be imported, but its warming qualities are well worth the extra expense.”
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