Mint and yogurt dressing
Combine two tablespoons yogurt, one tablespoon olive oil, and one heaped teaspoon of dried mint. Great with cucumbers.
There are three steps to this recipe.
I am a bit thin in the desserts department, so I am trying to expand my repertoire. Panna cotta was on my TODO list for a very long time, and I always thought of it as something mythical or difficult.
I am sure this dish is derived from the tradition of Austrian or German cuisine, but I have no idea how it is called in any other language apart from my dialect. Still, you know that a combination of caramelized onions and boiled crushed potatoes cannot be bad.
This is sauerkraut, my way. The recipe is made from memory of what I remember my Dad cooking.
This is very quickly becoming a classic in our household: Blue ribbon apple pie. So nice, so nice…
One could call this sauce “Bolognese with mushrooms,” but then we would open up a discussion on what a Bolognese should be, and I am too impatient for that. In any case, this sauce was rich and fabulous, made by following the recipe for the classic Bolognese (or at least what I consider classic), but then adding some fried mushrooms to the mix. And yes, I used a can of tomatoes and the leftover Amarone, thank you for asking.
When I made this, the day was one of the first really cold autumn days, and it just hit the spot.