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About ninagluck

  • Birthday July 7

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  1. Melting lardo

    put it between two silpats
  2. new batch of Harissa, I keep it dry and mix it with more oil when needed
  3. Dinner 2017 (Part 6)

    from my last batch of chanterelles I made some terrines, small portions which freeze well. my lemon cucumber in the garden had 1! fruit, not much to do with that. so I served it with the terrine and some apricot chutney
  4. Dinner 2017 (Part 6)

    mushroom free dinner tonight (I stillhave some left): baba ganoush, octopus, pimentos and homemade harissa
  5. Dinner 2017 (Part 6)

    I'm sorry, but I still have a basket full of chanterelles.
  6. Dinner 2017 (Part 6)

    the pic of tonights dinner is not appealing, the taste was. calfs liver with chanterelles and hash brown. I put a hint of licorice powder in the sauce, which compliments the liver
  7. Dinner 2017 (Part 6)

    @Anna N, ask 10 Hungarians and you get 10 different recipes ;-) I sweated 1 onion, 3 garlic cloves, 3 sliced white peppers in some vegetable oil. 1 large peeled and deseeded tomato, some tomato concentrate, s+p, (if you wish you can add some heat) let it simmer until the vegetables are really soft. pour into baking dishes, break an egg into the middle and put it into the oven until the eggwhites are set. variations do include sausages.
  8. Dinner 2017 (Part 6)

    hungarian lecso with an egg. shakshuka is well known, but I thought I do something more traditional from our former empire ;-)
  9. Dinner 2017 (Part 6)

    @Anna N and @chefmd, feta cream = feta plus yoghurt, garlic, lemon juice, olive oil. not more than that, mix to creamy consistency. butter leeks = leeks (white part only) cooked in butter with thyme and a little s+p until soft.
  10. Dinner 2017 (Part 6)

    I went to the bavarian woods to escape the heat in Vienna. but before again, very simple dinner: feta creme, roasted radishes, butterleek, poppy seeds, sorrel
  11. Dinner 2017 (Part 6)

    another summerdish with very little cooking: braised leeks, vinaigrette with pomegranate balsamico, hazelnut oil, shallots and eggs mimosa.
  12. Dinner 2017 (Part 6)

    it is again so hot that I don't want to spend too much time cooking. quick and simple dinner salad: giant couscous with peas and mint, topped with some ewes' creamcheese
  13. @Smithy, it is very much used in Turkey and Greece. I use it to thicken anything, or with the coarse one I do a risotto style dish. I followed that recipe: https://www.thespruce.com/homemade-turkish-tarhana-3274337
  14. I did trahana or tarhana
  15. Dinner 2017 (Part 6)

    this little beauties are in season, so I eat them as often as possible. goulash from chanterelles, baked yeast dumplings with lots of thyme