A simple, yet yummy and warming dish for cold evenings. Also good when served as a starter.
I’m all but a vegetarian. I AM NOT! But dishes like this – aromatic, flavourful and filling enough – really make me indulge myself into a “veggies-only” dinner every once in a while. Here’s how:
I don’t know if this is a real asian dish or if it’s just some thrown together delicacy. I read this somewhere some time ago and finally gave it a try – and for real: This is simple, easy-to-make dinner, very yummy and perfect for evenings when you can barely be arsed to cook. 🙂
I watched this YouTube video and just had to recreate that recipe. I omitted the hot sauce and used what I had in the fridge. I can absolute recommend this!
With work being the dominant factor at the moment, the only self made things I can post about are my meals. If I go on like this, this will become another recipe blog… 🙂
Whatever. These chicken cutlets with a creamy sauce made delicious dinner. Give them a try!
It’s harvesting time for the pear tree in my munich garden and I got some really beautiful specimens. Now what to to do with it? I’m not a sweet-toothed guy at all but my wife likes vitamin kicks from self grown fruit very much, so, to preserve them I made her some pear sauce. There are a lot of cool recipes for pear-/apple sauce on the internet, but my girl likes it the simple and natural way, so here’s a very basic formula.
This seems to be a very popular dish in Japan and – in my opinion – for a good reason. It’s named after the chinese city of Tianjin where it seems to originate from. It’s fried egg with seafood over rice, literally drowned in a savoury gravy.
Give it a try, it’s easy, satisfying and delicious! Here’s how to cook it:
So todays grass widower’s dinner was thin “soy sauce wine and butter beef slices” with a side of “miso XO noodles”. Yeah! And you know what? It was really good!
Raiding the fridge and kitchen cabinet yielded this: Beef slices, a pack of plain asian noodles, some spring onions and a remnant of miso. The rest were staple ingredients that I always have ready at hand. This was the real “Alex-being-at-a-loss Fusion Cuisine” 🙂
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