Anyone like dried tomatoes as much as I do? They’re versatile and delicious and I like to use them mostly in pasta sauces, so it was time again for me to make some. It’s a simple process, especially with the aid of a food dehydrator, but it can also be easily done in your trusty old kitchen oven.
Pasta in a rich and creamy tomato sauce with a little twist. Very good! Here’s how:
Thankfully, after a long time and finally, I lately made my asian-style bbq glaze again. Now, I don’t know if any genuine asian visitor will instantly get a serious fright reading this recipe, especially concerning originality or authenticity. I sincerely apologize in advance, but I, personally, loved to have this condiment frequently in the past.
Anyway: I swear to god, this is liquid splendor.
Simple! And Yummy! Minimum mess and ready in 35 minutes with only 5 minutes work! This is a cheese-and-onion-y delicious side dish from the oven or even a quick dinner for two. Here’s the recipe:
I had to cut some side branches off the sage and rosemary bushes in the garden. I know it’s not exactly the right time now, but these guys were really just getting too big 🙂 I seem to be physically just not able to just throw away this aromatic, fragrant goodness so I dried them for further use in the kitchen.
I got hands on ultra-fresh and beautiful pork belly lately and decided to make cured an smoked bacon again. Didn’t do that for what feels like an eternity and I’m really up for it. I have time at the moment and I can do everything the most relaxed way – finally some cooking fun again 🙂
Yesterday’s lunch. I love tarragon – it has a very special very distinctive and delicious taste and it fits perfectly to fish and other rather delicate dishes. My local fishmonger five minutes down the road had some beautiful fresh salmon trout available, so we gave it a hit.
This is a recipe my old friend Steve (who is half italian) taught me well over 20 years ago. It’s a light and fresh pasta dish for a warm spring day’s lunch, foolproof to make with just a few ingredients and very delicious. Steve used “Farfalle” noodles which I didn’t have at hand but it tasted great anyway.
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