It was an eventful year that lies behind us and there was considerably less time to be freed up for cooking and experimenting in the kitchen. Nonetheless, these are the dishes I liked best in 2024, give them a try, enjoy and let me know if they worked out for you.
Ahhh… roasted chicken, fresh and hot from the oven. Chicken is a versatile, delicious and affordable type of meat, there’s a million ways to cook it and so I really like eating chicken (just surely and most definitely not the girls in my backyard – that would be downright treason 🙂 ) Sooo…
This seems to be a very common condiment in chinese cuisine and, while easy to make, it’s a deliciously aromatic and enriching addition to stir-fries and soups. Here’s how to make it, give it a try:
Chicken and Udon Noodle Soup – a recipe taken from somwewhere ⤷ here a long time ago – is a simple and quick no-brainer for the evenings when you’re craving japanese food, in fact hungry but at the same time thoroughly unmotivated and lazy.
I’m still on the weight-loss-journey (going well, thanks for asking) and always trying to find new foods that comply with my goal and on the other hand don’t taste like utter sh*t. Yoghurt is one of the things I didn’t have on the radar for a long time and that I now re-discovered as a protein-rich snack – and I wouldn’t be myself if I didn’t try to make my own, right?
And It’s surprisingly easy, just some kind of copy & paste procedure of propagating “old” yoghurt (i.e. store-bought) to “new”, multiplying it in the process. I’m not an expert (yet), but here’s how I did it and it worked decidedly well. Even my wife liked it.
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.
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