I came up with this dressing a long time ago and it’s been an evergreen in my kitchen ever since. Simple and delicious – the magic lies in the tyrolian pumpkin seed oil (“steirisches Kernöl”).
Roasted Cauliflower Soup
I’m not so much of a mobile person at the moment due to my recent kneecap-incident that I’m currrently recovering from. But you can always make soup! We had a lot of snowfall the last days and a warm and hearty soup is a winter evening’s delight: Here’s my roasted cauliflower soup:
Homemade Gnocchi
This recipe from my sister-in-law was commented with “that’s how we make gnocchi!” by an italian friend of hers. Of course, this had to be tried 🙂 It’s surpisingly easy and no fuzz and they easily win the day over any store bought product.
You can prepare them in advance and, when ready, cooking them is done in a breeze. We like to fry them with butter and sage, but they can be used for every recipe calling for gnocchi.
Broccoli-Potato-Cream-Soup
Tasty and warming soup on a cold winter’s day evening. I love it! Another recipe:
Home Made Sauerkraut Tutorial
Update october 2020: New sauerkraut, substantially more information added 🙂
Since I happen to be a “Kraut” by birth, I decided to home-make my own Sauerkraut. Fermentation using wild lactobacillus is an ages-old and easy way of preserving almost every reasonably hard/crunchy vegetable (read more here and here) you like. It’s easy and for our grandparent’s generation it was a perfectly common thing to do.
So what is this “fermentation thing” all about? In short: Fermentation is latin and means the decomposing of carbohydrates in foods by various bacteria or yeasts with no oxygen around. Besides improving digestability, this produces a wide variety of distinct aromatics and other substances, the most important one being acid (lactic acid in this case). Harmful bacteria cannot thrive in an oxygen-free, acidic environment, thus, our food becomes preserved.
Crispy Browned Potato Rounds
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:
Tomato Sauce (Basic Recipe)
My basic, easy and quick recipe for a really yummy pasta sauce. This base sauce can then also easily be honed up to your liking.
Scallion Oil Noodles
This simple, yet flavourful recipe for chinese Scallion Oil Noodles is taken from here and as usual, I adapted it a little bit. I highly recommend to try it out! It’s easy and veeery delicious.
