Shakshuka - will add parsley-black cumin seeds-feta topping and olive oil when eggs are ready.
#homemade #food #yummy #veggie
#homemade #food #yummy #veggie
Steffi
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A while ago someone here recommended Pav Bhaji… thanks a lot for the great recipe! #food #homemade #kithkitchen #foodie
Lukewarm lentil salad (Pardina lentils) with roasted celeriac, carrots and coriander seeds. For the dressing I took rice vinegar, mustard, honey, salt, pepper and olive oil. #food #lentils #homemade
JeffThis is one of my favourite treats to make and to give away for early gifts. Membrillo is a sweet and thick paste made from quince fruit, which turn pink when cooked. Sweet and aromatic!
ShufflerIf I'm going to bake a fruit bread it's typically banana or some variation. 'Tis the season, though, so here is my very recent, highly-spiced loaf of pumpkin bread.
Spices used (ground from whole just for this): Ceylon cinnamon, fenugreek, anise, clove, coriander, nutmeg.
Spices used (purchased already ground): ginger.
Just prepared a Hokkaido pumpkin for fermentation. Inspiration by Kruse’s and Pulsinger’s book „magic fermentation“.
Diced pumpkin, pink berries, pepper (piper longum), garlic, rosemary and salt solution (3%)
Diced pumpkin, pink berries, pepper (piper longum), garlic, rosemary and salt solution (3%)
Today I fermented 1.7 kg beetroot. Added black peppercorns, bay leaves, cloves and salt solution (2 %).
After a week it will be ready.
#fermentation #food #beetroot
After a week it will be ready.
#fermentation #food #beetroot
Started an experiment following a recipe for salt celery by chef Sebastian Frank: celery root baked in salt dough. will let it dry inside the dough for almost 6 months. needs to be turned around every day within the first 6 to 8 weeks. After that every week.
After 6months it’s supposed to be pure umami. Grated over fish is supposed to be a perfect fit.
Unfortunately only one celery root came out without a crack in the salt dough.
Anybody out there with experiences?
After 6months it’s supposed to be pure umami. Grated over fish is supposed to be a perfect fit.
Unfortunately only one celery root came out without a crack in the salt dough.
Anybody out there with experiences?