I stumbled upon this recipe and decided to give it a (personally adjusted, simplified and halved) try. I used my homemade Codsworth Cheese and left out the bell peppers
As the recipe states, the long cooking time is vital and it really comes out delicious. It’s a versatile dipping dish for a convivial evening or an occasional warm outside summer evening meal. So, here’s my version of the dish:
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:
I have so got to work on my presentation… A time-consuming, yet effortless and very rewarding dish:
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:
I believe every real german my age knows the clay pot “Römertopf” from the seventies and early eighties – if not from his Mom, then at least from his Grandma. It was very widespread then and everyone I know can remember that thing. Nowadays it became somewhat forgotten compared to it’s former popularity, but it’s still present enough that I got one for a reasonable price these days and of course had to give it a try.
Muaaaahhhh… delicious! I could literally bathe in that stuff 😀 . As with most slow cooker dishes, this is a very low stress and very high reward endeavour. The image looks shit but the meal was great. Here’s how:
Ingredients (for 2):
2 large beef shanks
2 cups beef broth
4 garlic cloves, sliced
1 onion, sliced
1 tsp. garlic powder
1 tsp. onion powder
2 tbsp. dried herbs (rosemary, thyme, parsley, oregano… whatever)
liberal amount of salt and pepper (to taste)
Ahhh… digging through the fridge and finding yummy things to throw together and grub on. Actually, it wasn’t bad at all and I used only a few ingredients:
Edit: Now with an image, because I made some bacon today 🙂
So here’s my standard recipe for curing meat that I mostly use. It can be adjusted to personal needs in terms of herbs and spices, but I strongly recommend to stick to the directions concerning the curing salt.
Recipe (per kg of meat):
30-40 g curing salt (NOT pink salt, see below)
10 g brown sugar
1 tsp. freshly and coarsely ground black pepper
1 tsp. dried rosemary
I’ve got an eMail Request from far abroad, that’s great! Someone from the U.S. wanted to know how we made the pig’s trotters and tails several years ago, so here’s the recipe. Thanks Alan for your request!
Slow braised short ribs – a delight to me. Although a very cheap cut they come out delicious when done with a little attention, time and some patience.
There’s no magic to it – on the contrary, you’ll have about half an hour of work and will then be able to laze around for 2 1/2 hours! Here’s my recipe:
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