ninagluck

thank you Kerry!

thank you Anna!

Anna, can I find the recipe of the candied tomatoes somewhere?

panzanella with grilled peaches, now I notice, they look a bit lonesome. however, they filled me up. going to spain tomorrow, so no cooking pics from vienna, but can't wait to see yours!

summer is back, so I did a cold, jellied tomato consomme with straciatella di burrata, basiloil. tomato powder and fried basil in top

I was not really hungry today, so just some sauteed wild mushroom tartar with lots of garlic and pumpkin seed oil on roasted white bread.

I did a very traditional austrian dish tonight. similar to polenta, but not exactly the same. wild mushrooms in, fried bacon on top and a salad on the side

beef broth with pressed cheese dumplings. soulfood when it's raining

chicken meets peas! crispy leg on a pea/vanilla custard, crushed peas

it is dry, comes in littlle nibs, but pops up. I would use pork skin from leftover curing bacon, dry it, ground it, that should be it

I bought the book from chef Glynn Purnell and this recipe jumped at me

it is pork skin, and I got addicted! pops like popcorn, but much more tastier! comes from sosa, but I am sure it can be done at home whenever someone has leftover pigskin, I don't ;-)

I always try to find something new ( at least to me). tonight, calamari rings, coated in airbag and deep fried. served with a sauce of sugar, vinegar, soy sauce, lemon grass, ginger, garlic and chili. airbag is my new friend!

Pineapple salad: parsley, chopped, pineapple slices grilled and then cut up, some red onions sliced, blue cheese, crumbled. balsamic vinegar, good olive oil, salt, on goes very well with beef, but can be served on its own. a little chili might be added for some extra spice ;-)

a simple steak with pineapple salad. perfect for hot weather

Blether would you share the recipe of your crust? I was about biting into my screen!

Shelby, I just recently learned from a top chef to put some powdered liquorice in the gravy for liver. tastes awsome

steak, tomato salad, sriracha salt. tomorrow heading to germany for a culinary festival, so no big fuss tonight

scoobadoo97, I put lemon zest and more lemon juice as usual in the houmus, al the usual studd plus some parsley. was nice with the scallops

scallops with raz-el-hanout, lemony houmus, rocket. shellfish drawer of freezer empty, yeah!

quick, simple, good! Fregola and chicken wings

rotuts, no shells on my calamari ;-) they were melting in my mouth and if i wouldn't have stuffed them that much, the stuffing would have stayed in ;-)

stuffed calamari on rocket. stuffing is: grated parmesan, olives, dried tomatoes, capers and some chili

Quinoa, peas, mint, pomegranate seeds, nothing more to add to make a hungry woman happy ;-)

this is something you find in Europe since many years in every supermarket. It is not bad, but as Mjx says, homemade balsamic glaze is far better.