Although legumes (e.g. beans, peas or lentils in all their varieties, forms and shapes) are available ready-to-use and cheap in any given supermarket, many people don’t know how to prepare them from their dried state. Yet, for an old freaky prepper like me 🙂 they are very useful: Their shelf life is a felt eternity, they’re nutritious and, well, occasionally they taste really good.
Brussels Sprouts with Chestnuts and Bacon
I gave one of the Bacon sides from recently to a close friend of mine and he made this from some of it! Looks yummy, eh? 😀
He took the recipe from here (english translation below), but he recommends to leave out the butter for more crispiness. I’m glad he liked it!
Homemade Bread Dumplings
The cristmas eve edition of homemade bread dumplings as made by my sister-in-law. It’s an absolutely traditional southern german / austrian dish and it’s my first time to make them myself and not use the store-bought ones. Well, the pre-made dumplings will have a hard time from now on.
Homemade “Käsespätzle”
… or “Kasspatzn” in southern german slang. I posted an article on them before, boasting around that I would make them myself. Today was the day and we finally made some. These are gorgeous, delicious little bastards and they’re surprisingly easy to make! An easy, yummy and filling crowd-pleaser.
TL;DR: I’ll never buy the pre-made ones from the supermarket again!
Beans with Bacon
As a kid I loved the Bud Spencer & Terence Hill movies! Great stories, even greater comments and… cool food. Just remember them grubbing a full pan of beans and bacon fresh from the campfire and niftily stolen from some starving-ass villains (and occasionally sharing it with their horses). Here’s my (very simple) version – a tradition for the last 20 years:
Garlic Butter Smashed Potatoes
They’re garlicky, buttery, crispy and simply yummy. If you gave me a bathtub full of them, I’d want to drown in it. Had them last night again and here’s how:
Ingredients:
500g small, round potatoes
2-3 tbsp. butter
2-3 tbsp. olive oil
2-3 big cloves of garlic, minced
Dried rosemary to taste
Salt & pepper to taste
Bangers & Mash
I made “Bangers and Mash” today, which is sausages and mashed potatoes with onion gravy. Veeery yummy! Here’s how:
Veggie Stock
To be (rudely) honest, I don’t like those “Tasty” videos so much, but this one really caught me and I tried it. It’s a cool way to re-use your kitchen scraps by just keeping them in the freezer and – once you’ve collected enough – make vegetable stock from them.
And. It. works. 🙂
Deep fried Mushrooms
Yesterdays dinner. Oyster- and king-oyster-mushrooms, deep fried with some veggies. Man I really need to get hands on some tips on how to properly take photos of food…
