Shakshuka - will add parsley-black cumin seeds-feta topping and olive oil when eggs are ready.
#homemade #food #yummy #veggie

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

Made onion pizza for dinner today.
#food #pizza #yummy

#sourdough #SourdoughBread #food #homemade

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%)

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

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?

Made quince jelly this weekend.
Polish, cut, boil with water and white wine, cool, squeeze and strain, and finally boil with jelling sugar.
Love the bright color and taste.
#quince #jelly #jam #autumn #homemade #food