I cheated on butter with some goose fat.
I am often in search of simple recipes for the weeknight dinners, and this improvisation will surely be repeated. There is not much to the recipe, apart from the oven temperature and timing.
Month: April 2016
Beef and carrot stew
Walnut tarts
Now, doesn’t this look crispy? And indeed it was. I stumbled upon this recipe when browsing through the wonderful cookbook Vefa’s kitchen. As soon as I read it, I could feel the crunch of the filo pastry in my mouth.
Basler Läckerli ice cream
I enjoy making ice cream at home because I can make various flavours that the great gods of Nestle did not yet remember to put on offer. One of the flavours that has become a firm favourite Basler Läckerli ice cream.
Turmeric rice
This is great. Yellow, tasty, fluffy. Perfect as an accompaniment to any vegetarian curry.
Blueberry cake
I had one of my bigger disasters when I first made this cake, about five years ago.
Guinness cake
This cake. Oh, this cake. I cannot put it into words, so I will leave it to the author herself:
This cake is magnificent in its damp blackness. I can’t say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it’s like gingerbread without the spices.
Cod and chorizo sauce
This recipe has a bit of a “mare e monti” vibe, combining fish and spicy sausage. I love the layers of flavour in this dish, it is probably one of my favorite savoury dishes I had recently.
Turkish eggs
There are some dishes that many countries consider their own, and this is reflected in the name. For example, my favourite cake—one I have yet to attempt to make—is known as Međimurska gibanica in Croatia; the name loosely translates to “cake from Međimurje,” and Međimurje is a region in Croatia. Across the border, in Slovenia, it is known as Prekmurska gibanica; the name translates to “cake from Prekmurje,” and Prekmurje is a region in Slovenia. Same cake, different name.
The dish I made tonight is similarly confused about its identity: I found it in an Australian cookbook under the name Turkish eggs; virtually the same dish is called Shakshouka in an Israeli cookbook I own; my Greek friend also knows it, presumably under a different name.
Cooking with Bärlauch
Bärlauch season is in full swing. It is widely known that I am a fan of all the members of the Allium family, and these delicate leaves are no exception. With a flavour between garlic and onion, they are very nice as an addition to sausages, but I like them best when their flavour gets a chance to shine. Here are two recipes that prominently feature Bärlauch: a pesto and some savoury muffins.