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ninagluck

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About ninagluck

  • Birthday July 7

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    vienna

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  1. Dinner 2018 (Part 1)

    @ElsieD, when they are still fresh, I turn them into a pesto. For this dish, I just used the greens, garlic, evo and salt. I do like the fresh taste
  2. Dinner 2018 (Part 1)

    I have a new toy in my kitchen, my greenstar juicer was used today to make carrot juice, reduce it, mix it with butter and poached a piece if cod. served with carrot greens and some buddah lemons
  3. Dinner 2018 (Part 1)

    @Anna N, I am sure if you check the net, you find a link to the movie. I used the fabric as shown there; doesn't it look if I would know what I am doing? ;-)
  4. Dinner 2018 (Part 1)

    after I watched the movie "cook up a storm", I had to buy a clay pot and cook that 3 cup chicken
  5. Dinner 2018 (Part 1)

    meatless monday today: baked beets with creme fraiche, dill and bottarga
  6. The Savory Baking Topic

    @Duvel, the dough: 1 kg all purpose flour, 4 eggs, 20g salt, 10g sugar, 100 g lard, 400 g milk, 20g fresh yeast. warm the milk and dissolve the yeast. mix the rest together and let it rise until doubled. spread: 500g pork cracklings, s+p, grind or mince the cracklings with salt and pepper. roll out the dough, spread the crackling on top and fold as for brioche. let it rest in the fridge, roll and fold 3 times. cut in rectangles, brush with eggwash, sprinkle with salt and bake at 180°C for abt 30 min. Around here they are called "Pogaca"
  7. The Savory Baking Topic

    I baked today an old, traditional savory treat. the making is similar to a brioche, but instead of butter you use minced pork crackling. Wonderful with a glass of wine
  8. Dinner 2018 (Part 1)

    who doesn't like falafel? This is the luxurious version of it: pistaccio falafel, served with greek yoghurt
  9. Dinner 2018 (Part 1)

    with still some savoy cabbage in the fridge I kind of transformed a very traditional dish into something else. Pasta, savoy cabbage, lots of garlic and for the crunch some toasted hazelnuts.
  10. Dinner 2018 (Part 1)

    Gabi had a little lamb!
  11. Dinner 2018 (Part 1)

    salmon stuffing for savoy cabbage: 200 g salmon, half frozen, 100 g heavy cream, very cold, 1 small egg, salt, white pepper, nutmeg. I mixed everything in my thermomix on high speed into a fine farce. blanche the cabbage, put a leave in a laddle, fill with the farce, trim the cabbage to get a neat parcel. Steam for abt 30 min.
  12. Dinner 2018 (Part 1)

    i will translate the salmon mousse tomorrow @scubadoo97
  13. Dinner 2018 (Part 1)

    @Smithy, for the sauce I followed that recipe: https://www.epicurious.com/expert-advice/the-2-ingredient-meyer-lemon-sauce-for-seafood-fish-article
  14. Dinner 2018 (Part 1)

    thank you so much @Anna N
  15. Dinner 2018 (Part 1)

    with lots of salmon trimmings in the freezer and a head of savoy cabbage in the fridge, dinner was an easy decision: a variation of the french classic "choux farci". my last meyer lemons were turned into a sauce to give this dish a fresh twist
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