I‘ve still got some cookery photos floating around from December and January. I never posted them simply because they didn’t really show anything new as I was more after family favourites for winter comfort cooking. I’ve made colourful collages of them for your perusal 👩🏻‍🍳

First photo collage:
🍽️ Swedish meatballs in tomato sauce on penne
🍽️ Potato salad with a piece of fried fish
🍽️ Braising steak with Brussels‘ sprouts
🍽️ Hungarian Lecsó with some crème fraîche (eaten with invisible potato dumplings)

Second photo collage:
🍽️ A Japanese style meal with teriyaki salmon, pak choi, asparagus etc.
🍽️ A Russian style meal with buckwheat, beef and mushrooms
🍽️ Indian style curry with Brussels‘ sprouts
🍽️ Polish style pierogi with mushrooms and onions and crème fraîche

Third photo collage:
🍽️ Spaghetti Carbonara
🍽️ A Japanese style meal with lots of tinned fish
🍽️ Okinawan style Fu chanpuru
🍽️ Roasted duck with red cabbage and potato dumplings

Fourth photo collage:
🍽️ Frittata with tomatoes, bell peppers and feta cheese
🍽️ Roasted Brussels‘ sprouts and potatoes with miso glaze (yes, just that)
🍽️ Chinese style spinach with scrambled eggs on rice
🍽️ Chinese broccoli with mushrooms on a mixed rice

Which one would you like to try? 😋

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I’ve been cooking but it’s all repeats of dishes we love. How many times can I present those here without boring you all to death?! 😅 Today was a repeat too, but I thought, OK, I’ll finally do a post.

So here we have plaice fillets in a lightly spicy Caribbean tomato sauce with sautéed May turnip slices on Basmati rice. Just right.
https://www.garlicandzest.com/spicy-caribbean-mahi-mahi/

The second photo is a compilation of some of our other meals.

A take on savoury vegetables and mushroom broth pasta with oyster mushrooms and kohlrabi green ribbons.
https://kokorocares.com/blogs/recipes/recipe-savory-shiitake-and-zucchini-vegan-pasta

There was more Shogayaki (Chili Oil Ginger Pork), this times with green beans.
https://www.kokorocares.com/blogs/recipes/chili-oil-ginger-pork-shogayaki

On the weekend my husband made our version of roasted vegetables with Ras-el-hanout.
https://www.you.co.uk/the-roasting-tin-around-the-world-ras-el-hanout-roasted-cod-with-cauliflower-and-pomegranate/

And we also had Japanese Macaroni salad but with Riccioli pasta. I was looking forward to this one for days and it was again just as good as I remembered.
https://www.justonecookbook.com/japanese-macaroni-salad/

Starting next week my son and I will be travelling for ten days so there won’t be much cooking going on, at least not by me.

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After my son’s impromptu vinegar tasting session at midday, we decided that we needed to do a whole family vinegar tasting session. Terms were agreed, small tasting glasses and big water glasses acquired, pen and paper supplied, so that we could mark our findings down.

There were some big surprises:
A) all of us really like the cheap but strong table vinegar.
B) the Chinese rice vinegar was much stronger than the Japanese one, so they really can’t substitute each other.
C) the Ume vinegar was very salty compared to the others. It makes sense considering that it’s made with salted plums but still caught us out.

When done we looked for the highest ranking ones across the group and found that the punchy table vinegar, the fruity apple cider vinegar, the suave Condimento Bianco, the lovely Balsamico, the mild Japanese rice vinegar and (on a single person’s high vote) the sweetish Japanese red sushi vinegar were the best ones of the lot. At least according to tasting them pure.

Things would probably change somewhat when preparing certain dishes.

In a way for me all of them are necessary in my kitchen, apart from, maybe, the red wine one. The three seasoned Japanese variations are somewhat hard to come by so they won’t always be there either.

Again: is there any type of vinegar you would not go without in your house? Let me know!

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Something different today! My son did a vinegar tasting while preparing lunch and we realised just how many different vinegars we have in the house 😅

🇩🇪 Tafelessig - table vinegar, the cheapest kind of all vinegars in Germany, made mainly from distilled alcohol and almost tasteless apart from being quite sour, in this household mostly used for its anti limescale powers
🇩🇪 Apfelessig - cider vinegar, made from apples, I like this in salads
🇮🇹 Condimento Bianco - a white wine vinegar with grape juice, also for salads
🇩🇪 Rotweinessig - red wine vinegar, in theory also for salads
🇩🇪 Blaubeer-Balsamessig - blueberry balsamic vinegar, a specialty vinegar
🇬🇧 Malt vinegar - we use this for some British and African dishes
🇮🇹 Balsamessig/Balsamico - balsamic vinegar (in an old refilled bottle as it fits into my cupboard), lovely for salads
🇨🇳 A clear Chinese rice vinegar in the wrong bottle (as it fits into the cupboard), bought instead of Japanese rice vinegar when I had trouble finding that one
🇯🇵 Kome zu, Japanese rice vinegar, used for many Japanese dishes
🇯🇵 Red sushi vinegar, a Japanese rice based red vinegar, a specialty vinegar
🇯🇵 Tosa zu, a Japanese vinegar with flavourings, great for Japanese style salads
🇯🇵 Ume zu, a Japanese vinegar with umeboshi (pickled plums), also for Japanese style salads
🇨🇳 Chinkiang, a Chinese rice based black vinegar, can be used similarly to Balsamico and obviously for Chinese cooking

All of these vinegar varieties get used in varying amounts. I think the red wine vinegar is the one least used. The most used is probably the simple Japanese rice vinegar.

The Blueberry and the Japanese red sushi vinegars are quite sweet, I’m never quite sure that I get what to use them for.

Is there any type of vinegar you would not go without in your house? Let me know!

#Mastonom #HomeCooking #Cooking #Vinegar #InternationalFood #FusionKitchen #SylkewebFood #SylkewebFood202506 #Sylkeweb202506 @[email protected]