On Sunday our Ukrainian friend will cook for us at our place. I was trying to buy the needed ingredients but could not find any ready made vegetable stock or clarified butter in our close by shops. Sometimes I’m thinking our little supermarket in front of the house is the last existing pocket of the GDR that somehow is hiding in there. They often don’t have very basic things for weeks on end or don’t have enough of others and run out too quickly.

Therefore I found myself in the kitchen today making stock. On Saturday I will make clarified butter. Both are easy but they eat away from my free time. I’m just glad that I bought a very fine mesh strainer in an Asian supermarket a while ago, it’s incredibly handy for jobs like these.

UPDATE: I’ve just been told that turning the containers upside down is not at all recommend because that way germs can make it faster into the food.

Here are some recipes if you are interested:
https://www.copymethat.com/r/8lh4nnp2js/vegetable-stock/
https://www.copymethat.com/r/whlqk1r8c7/clarified-butter-butterschmalzghee/

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I snuck in a quick bowl of sweet and savoury meat tofu. It’s easy to make and ticks all the boxes for a fulfilling lunch. OK, maybe some more green stuff would be nice but to be honest, I didn’t miss it 😅

Recipe used:
https://kokorocares.com/blogs/recipes/recipe-sweet-and-savory-meat-tofu
Donburi sauce from here:
https://www.gourmettraveller.com.au/recipes/browse-all/pork-donburi-19346

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This one has become my second favourite potato salad. Just like the one my mother used to make it goes well with fish, so today we had fish fingers, yay! 🥳

I cooked the fish fingers using the air fryer setting of my oven and they were better than last time but I think I could have added just a couple more minutes.

The boys added hot sauce to their fish, I was happy to use mine to mop up the salad sauce. Yum!

Recipe used:
https://www.copymethat.com/r/FSfHYvv1E/potato-salad-with-shichimi-togarashi-may/

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Yesterday I put in a lot more effort than I usually do on a Meatless Monday as I had a bag of baby spinach and some last mushrooms that needed to be eaten. My eaters were happy. I served all of this:

🥢 Mushroom schnitzels
🥢 Spinach with sesame miso sauce
🥢 Kimchi (shop bought)
🥢 Rice with Kombu salt (as furikake)
🥢 Miso soup

Recipes used:
https://www.copymethat.com/r/z6h0NTWuJ/oyster-mushroom-schnitzel/
https://www.justonecookbook.com/spinach-with-sesame-miso-sauce/

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This weekend we had a thick potato soup, a proper winter dish. Our version always comes with Frankfurter style sausages and some type of bread.

Recipe used:
https://www.copymethat.com/r/W2Z6qRB4v/potato-soup/

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I needed to finish some Teriyaki sauce, therefore we had delicious salmon again. In addition I blanched some Pak Choi and put an aromatic sauce over it and also fried a few oyster mushrooms. Of course there were also Japanese rice and Miso soup.

I always know I’ve done really well when there is complete silence while eating: my guys were shoveling in the food so quickly there was no time to speak. 😅

Recipes used:
https://www.justonecookbook.com/teriyaki-salmon-recipe/
Pak Choi sauce from here: https://www.thespruceeats.com/roasted-bok-choy-4690759

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The other day I had found a bottle of Japanese Okonomiyaki sauce in my food storage cupboard, so of course we had to have these wonderful pancakes again! They were big: the reason for that was the voluminous Savoy cabbage we cut up for this. It doesn’t seem to matter much what kind of cabbage is used, so far every variation worked, and we were happy with this once again.

Recipe use:
https://www.copymethat.com/r/pEpliyv0c/okonomiyaki-pancakes/

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More mushrooms were consumed. We had stir-fried mushrooms and eggs in Ankake sauce (thick sauce) once again - all of us love this dish!

Recipe used:
https://www.justonecookbook.com/stir-fried-mushrooms-and-eggs/#wprm-recipe-container-166933

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The Meatless Monday meal was the same masala as in last week’s Bhindi Masala, only this time served with broccoli. I added some soy mince to the masala; it was a good meal too.

Recipe used:
https://www.indianhealthyrecipes.com/bhindi-masala-recipe/

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When I see mushrooms in the local supermarkets that are not the boring white Champignon variety I just have to buy them. Thus we had a glut of mushrooms in the house and today I finally needed to do something with them. We had the following mushroom varieties:
Oyster (Austernpilz)
King Oyster (Kräuterseitling)
Brown Shimeji (Buchenpilz)
Shiitake (Pasaniapilz - nobody says that 😅)
Brown Champignon

I decided we would eat mushrooms with mushrooms 🤣 but my choice of recipes wasn’t the best one, at least not together. One dish was mushroom schnitzel, the other a more Thai tasting mushroom stir-fry. Separately they work fine, I don’t know what possessed me.

Recipes used:
https://www.copymethat.com/r/z6h0NTWuJ/oyster-mushroom-schnitzel/
https://www.theguardian.com/food/2019/sep/24/nigel-slater-mushrooms-with-ginger-and-coriander-recipe

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