Till BuettnerKöttbullar (Erbsenprotein) mit Möhren, Kartoffelpüree und (veganen) Schinkenwürfeln. Man kann auch fleischiges Essen vegan/vegetarisch kochen, wenn man möchte. #KitchenZen
Kein Pizzaabend ohne eine Knoblauchpizza, fordert die gesamte Familie ein, inklusive mir selbst 😁 und so einfach, ein bisschen Öl, ein bisschen Knoblauch und Käse darüber. Perfektes #KitchenZen.
Till BuettnerThe BBHT
I recently bought myself a present, a present to inspire my #KitchenZen. I am talking about the fantastic „The Book of Sandwiches“ by Jason Skrobar. As Martijn said on Bluesky: „Finger licking good“
Today I had time and wanted to make a „what is in the fridge“ sandwich. The outcome is the BBHT, the Burrata-Bacon-Ham-Tomato sandwich.
Details
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
- 1 baguette
- 1 burrata
- 8 cherry tomatoes
- 8 slices of bacon
- 2 big slices of prosciutto
- 8 slices of chicken breast cold cuts
- Butter
- Salt & Pepper
- Olive oil
- Balsamic vinegar
- A few leaves of basil
Instructions
#KitchenZen #9 – Pho Ga
Pho Ga (Vietnamese Chicken Pho) is a delicate yet flavourful chicken broth-based noodle soup.
Ingredients (serves 4)
For the Broth:
- 1 whole organic chicken (about 1.5-2 kg)
- 3 liters cold water
- 1 large yellow onion, halved
- 5-6cm ginger, halved lengthwise
- 1/3 bunch cilantro
- 2 tsp. fennel seeds
- 4-5 star anise pods
- 1 cinnamon stick
- 5 cardamom pods
- 30g rock sugar
- 70ml fish sauce (adjust to taste)
- Salt
- Freshly ground black pepper
For Assembly:
- 300g flat rice noodles (Banh Pho)
- red pickled onion
- 4 spring onions, finely chopped
- 1 bunch cilantro (leaves and stems)
- 1 bunch Thai basil
- 1 bunch fresh mint
- 1-2 limes, cut into wedges
- 2-3 bird’s eye chilies, thinly sliced (optional for heat)
- Bean sprouts
- Hoisin sauce (optional)
- Sriracha sauce (optional)
Instructions
Step 1: Char the Aromatics
- On an open flame or in an iron pan, char the onion halves and ginger until they are deeply blackened and aromatic, about 5-7 minutes per side. This adds a smoky depth to the broth.
Step 2: Toast the Spices
- In a dry pan over medium heat, toast the coriander seeds, fennel seeds, star anise, cinnamon stick, and cardamom pods until fragrant (2-3 minutes). Be careful not to burn them.
Step 3: Prepare the Broth
- In a large stockpot, add the whole chicken and cover with cold water. Bring to a gentle boil, skimming off any impurities that rise to the surface. Reduce the heat to a low simmer.
- Add the charred onion, ginger, toasted spices, cilantro, and salt. Simmer with a lid, not completely closed, for 1.5-2 hours, periodically skimming the surface.
Step 4: Strain and Season the Broth
- After simmering, remove the chicken from the broth and set aside in a bowl with ice water to cool.
- Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot to ensure clarity. Taste and adjust the seasoning with sugar, fish sauce and more salt if needed.
Step 5: Prepare the Chicken
- Once cool enough to handle, shred the chicken meat into thin pieces, discarding the skin and bones. Set aside the shredded chicken for assembling the pho.
Step 6: Cook the Noodles
- In a separate pot, cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
Step 7: Assemble the Pho
- Bring the strained broth to a gentle simmer.
- Divide the cooked noodles between bowls. Top each with shredded chicken and thinly sliced onions.
- Ladle the hot broth over the noodles and chicken, ensuring everything is covered.
Step 8: Garnish and Serve
- Garnish with fresh herbs (cilantro, Thai basil, mint), green onions, bean sprouts, pickled onions and a squeeze of lime.
- Serve with hoisin and sriracha sauce on the side, allowing each guest to adjust the flavors to their taste. For extra heat, add sliced bird’s eye chilies.
Pro Tips
- For the clearest broth, avoid boiling it vigorously—keep it at a gentle simmer.
- Chilling the broth after straining will allow you to skim off excess fat for a lighter dish.
- Always use fresh herbs at the last moment for vibrant aromas.
Enjoy
P.S. The dish is copied and adapted from the below TikTok video from @dialy.dayena:
https://www.tiktok.com/@daily.dayena/video/7418232933091151112
Büttners Butterzopf
Unser liebster Butterzopf, egal ob zu Weihnachten, Ostern oder einfach mal an einem Sonntag zum Frühstück. Das Besondere daran sind Zimt und Muskatnuss.
Details
Prep Time: 11-21 Stunden
Cook Time: 35 Minuten
Total Time: 11-21 Stunden 35 minuten
Servings: 1
Zutaten
Mehlkochstück
- 125 ml Milch
- 30 g Mehl 550
Hautpteig
- 5 g Hefe
- 80 g Zucker
- 500 g Mehl 550
- 100 g Butter, geschmolzen und lauwarm
- 220 ml lauwarme Milch
- 2 Eigelb
- 1 Eiweiß
- Prise Salz
- 1 Vanillezucker
- ½ TL getrocknete Zitronenschale
- 1-2 TL Zimt
- ½ TL Muskatnuss
- Optional: 1 Löffel Puderzucker zum Bepudern
Anleitung
Mehlkochstück
Hefeansatz
Hauptteig
Quelle
Dieses Rezept ist eine Eigenkreation, entstanden aus einem Tschechischen Vánočka Rezept und dem Butterzopf Wake&Bake Rezept von Jo Semola. Hier auch ein riesen Dank an Jo Semola für all seine tollen Rezepte und Anregungen wie man Rezepte anpassen kann.
Time for a new adventure
I spent roughly 20 years in the digital analytics industry. At first it was a side quest next to my IT job. Over the years it grew into a profession, and for the last 11 1/2 years I did nothing else at DHL. Time to say:
Thank you, dear, wonderful, heartwarming, open, honest, respectful, and amazing Digital Analytics Community. Thanks to everyone in this community for answering my questions, when I got stuck in tools, for helping with your thoughts about strategic projects, or just for memes that made me chuckle. I will always remember how Jan Exner opened doors to fantastic discussion and a network around Adobe Analytics/Launch/Target, just because he started to talk to a stranger from Bonn who had questions. Then there was a measure bowling where I didn’t know anyone when I joined, and I found my #measure twin, Yael Farkas. Or how two guys from the US called Randy Zwitch and Jason Thompson started a discussion with me on Twitter about an open source analytics knowledge hub, which we later on created on GitHub. Michael Helbig was curious about this person named oarsi on MeasureChat, who didn’t have a LinkedIn profile (just the German clone Xing) but wanted to talk about analytics.
But also this community showed me that strangers become friends and do help each other, regardless of the topic. Like Andreas Dierl who, without a question, jumped in as an Adobe Summit guide and helped out with knowledge, a network, and with “just” being there. Jenn Kunz and Kelly Wortham who listened when I needed to talk about ADHD and family. Jim Gordon, Yehoshua Core and Jason started a food bubble on Twitter, which led to my #KitchenZen hashtag. Or arriving at Superweek for the first time and being welcomed by Zoli as if I am a longtime attendee.
It also showed me you don’t need to meet people in person to become friends, but then you try to find possibilities to finally meet or even work with them. Like Lukas Cech, who is nowadays even a colleague, I first met him at a conference talking about Adobe Analytics over a coffee. Not to mention Frederik Werner, whom I just knew by chance from some Friday analytics coffee calls from a small group of analysts. So many more situations I remember, so many people I will never forget and am thankful to know and have met.
In the last couple of years I circled the same topics multiple times and tried different ways of solving those. I am getting a little fatigued seeing so many marketers still not having sufficient technical skills/knowledge, the business having too much to do, and refusing to work properly with data. I still see people using vanity metrics and chasing performance reports instead of hypothesis analysis to find potential changes. Analysts who are chasing the newest tech stacks or focusing just on collecting data instead of understanding the business to help them do proper analysis. Perhaps I have seen some of these too often and got stuck myself. Being too deep in the tunnel sometimes doesn’t let you properly see what is going on left and right next to you. It also doesn’t help to blame others but to see where I need to change. I will work on my mindset because I still want to help people in the field of digital analytics with my knowledge.
Now it is time for a new adventure, same company, different job. The main part of the new job is still caring about people, but it is not directly tied to the topic of digital analytics. From November onwards I will be part of a small team called SmartSolutions IoT. But more about the new topic in a future post.
Burrata with tomatoes and Parma ham
A perfect dinner for hot summer evenings.
Details
Prep Time: 20 minutes
Cook Time: –
Total Time: 20 minutes
Servings: 2
Ingredients
- 250 g cherry tomatoes
- 2 Burrata
- 2 tbsp green pesto
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 20g pine nuts
- salt
- pepper
- 6 slices of parma ham
- fresh basil
Instructions
Everyday Pancakes
This is my go-to recipe for Sunday pancakes, but I could eat them every day. They are fluffy and sponging and the perfect base for Nutella, blueberries, strawberries, maple syrup or any kind of marmalade.
Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16
Ingredients
- 450 g all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- 4 eggs
- 1 teaspoon vanilla paste
- 450 ml milk
- 2 tablespoons melted and cooled butter
- Butter/oil for cooking
Instructions
#KitchenZen #10 – Pizza dough
Perfect pizza dough is all about five ingredients, flour, water, yeast, oil, and salt. With the right proportions, kneading, and rest time, you can achieve great results. No need to overcomplicate it, just follow the basics for delicious homemade pizza.
