More sights of lovely Goslar.

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Doors and windows in Goslar, a small town in the Harz mountains that has a lovely old town.

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Three meals from the last days. On Friday there was curry udon, cooked mainly by my son. Yesterday I was treated to oven roasted potatoes with a barbecued pork steak at my sister’s place. Today my husband made Hungarian meatballs. All very delicious! 👌🏼

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Here we have an extremely tasty chicken and courgette dish with a Japanese style dressing. It’s based on a chicken and cucumber dish from justonecookbook.com, only that I used fried courgette pieces instead of cucumber. In addition I made boring looking but very yummy soba noodles (same as yesterday). 😋😋

Recipe used: https://www.justonecookbook.com/cucumber-and-chicken-marinated-in-chili-oil/

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It took me a while to get to eat my lunch today because in the middle of my preparations I was called by my son who needed help fixing a flat bicycle tyre on his trip to a camping site. They hadn’t made it very far, so after some parental “I told you so” I agreed to hurry there on my bicycle on an empty stomach. While there I had half a bar of dark chocolate to fill the black hole in my stomach somewhat.

Anyway, 90 minutes later back home I was ravenous and continued making this simple and thankfully super fast soba noodle dish. I also had miso soup and gyozas that I had started to steam earlier (to defrost them) and just needed a little frying.

The soba had a cold sauce made of ginger, soy sauce, rice vinegar, sesame oil, and a little granulated garlic and I added a few fried vegetables. Very yum!

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Lazy food today, my son and I were using Japanese Hayashi Demi-glacé sauce cubes.

While the Japanese rice was soaking and then steaming, the sauce was started by gently frying onion and chopped shiitake mushrooms. We added water and got it to a simmer and then stirred the cubes into the hot liquid using a strainer and a spoon. We added sliced mini corn cobs, layered some ready made smoked tofu slices into the sauce and added a few drops of liquid smoke. Eventually we put the Pak Choi strips on top, covered the pan with a lid and let it all simmer away for five more minutes.

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