Pan fried potato rounds. It feels like it’s been ages since I had these the last time as a kid from my aunt. I missed them… Basically, these are flattened german potato dumplings (Kartoffelklöße) fried in butter to golden brown deliciousness. Here’s how:
How To: Make a Roux
Roux – Stolen Image (allrecipes.com)
I was asked by a member of the extended family circle about a recipe requiring a roux.
So let’s make a “Roux“… Ahh… yeah, right. Sure. Of course. This is french. It’s pronounced ( /ˈruː/ ) and this sounds sooo much better than the german Mehlschwitze, which – honestly – sounds more like a sore throat 🙂 .
A roux is used as a basis for things like heavy sauces, soups or stews. It thickens them up and makes them creamy and rich. Since it’s a base-ingredient, it is very versatile and can be used for a wide variety of cooking tasks from the standard french cuisine mother sauce Béchamel up to New Orleans Gumbo. Google “roux usage” and you’ll see what I mean.
Some people find making a roux a little intimidating because, yes, you can absolutely screw it up, but if you follow these simple steps here, I promise you’ll nail it every time. It’s no magic.
Blamco™ Mac & Cheese
I put the Bethesda Cookbooks that I got recently to use and, after making Skooma from the Elder Scrolls Cookbook, yesterday I made “Blamco Mac & Cheese” (Fallout 4 Item ID: 0002fbe4) from the Fallout Vault Dweller’s Cookbook. Yummy!
Admittedly, basically this is an ordinary Mac’n Cheese, but souped up Fallout-colored. I like that! It’s easy to make, yummy and convenient.
Again, this is the only recipe I will post from the book since it’s all copyrighted (but I’m a fierce and fearless Wasteland Raider and Mac’n Cheese is not such an uncommon recipe). See it as an appetizer if you’re pondering on buying the book.
Ground Beef and Leek Soup
One of my personal classics, and I’m surprised that I didn’t even post this here yet. It’s a hearty, savoury and filling soup, best eaten on a cold day to warm up both body and soul. Yum! Aaand here’s how:
Breakfast Burrito
This is my sort of breakfast burrito – thrown together from what you’ve got in the fridge and melted together to cheesy, delicious goodness 🙂 Of course you can throw in whatever like but this one is mine. It’s fast and easy in the morning.
Sous Vide Duck Breast with Red Wine Reduction
Yesterday Evening’s Beef Shank in Wine Sauce with Mushrooms
I’ll undergo a medical examination where I must not eat for one day in advance. So I treated myself with a grubby and substantial meal the evening before. Here is it:
Fried King Oyster Mushrooms with Spinach and Polenta
This is what I made for lunch today. Very delicious, but a little work to do. It’s indeed three separate but as such simple dishes to make, but with a little dedication it’s no problem:
Ingredients for 2:
500 g spinach, fresh
2 cloves garlic
1 shallot
6-8 king oyster mushrooms (depending on size)
125 g polenta
salt & pepper to taste
