[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

[Dinner 2017 (Part 6)]

another summerdish with very little cooking: braised leeks, vinaigrette with pomegranate balsamico, hazelnut oil, shallots and eggs mimosa.

[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

[What Are You Preserving, and How Are You Doing It? (2016–)]

@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

[What Are You Preserving, and How Are You Doing It? (2016–)]

I did trahana or tarhana

[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

[Dinner 2017 (Part 6)]

pimped potato salad: chanterelles, runner beans, cherry tomatoes and some crispy speck

[Dinner 2017 (Part 6)]

one of my favorite prawn dishes in summer, served in most restaurants at the adriatic sea. prawns a la buzzara

[What Are You Preserving, and How Are You Doing It? (2016–)]

first try to make vermouth at home. let's keep fingers crossed. I used very plain flavours, just cinnamon and lemon rind besides white wine and brandy. warmwood and thyme as herbs and some sugar.

[Dinner 2017 (Part 6)]

summer took a break today and I enjoyed playing around in the kitchen: lamb kidneys on creamed scarlett runner beans, bean salad with meyer lemon and capers. 

[What Are You Preserving, and How Are You Doing It? (2016–)]

apricot chutney to be

[Dinner 2017 (Part 6)]

not much cooking lately, I was on business trips, ate extremely well in London. back in Vienna, it is so hot, that I can not turn on an additional heat source. chilled cucumber soup with frozen feta crumbles 

[Dinner 2017 (Part 5)]

It was raining all day, so I needed some comfort food tonight. leftover pieces of cheese turned into Khachapuri. pickled jalapenos on top to have a reason for a beer ;-)

[Dinner 2017 (Part 5)]

@Anna N and @liuzhou that's how I made it: fill half sphere mold with softened butter, harden in the freezer, put two together to have a ball. bread twice with flour, egg and breadcrumbs mixed with porcini powder and parmesan. freeze again. deep fry at 160°C, wait 1 min or so, cut them open with pointed scissors and let the butter come out. done! I was worried that they might break, but they are quite robust. fill with whatever you like.

[Dinner 2017 (Part 5)]

today I felt like playing around in the kitchen. and, tata, I was successful, butter fried porcini, truffle sauce, one hour eggyolk, crispy porcini shell

[Dinner 2017 (Part 5)]

@Anna N, yes the onions are raw. this is very common at the balcan states together with any grilled meat.

[Dinner 2017 (Part 5)]

very simple dinner tonight, fried porkchops with ajvar, onions and a classical cucumber salad from Styria. sourcream and pumpkinseed oil goes give it a special taste.

[Dinner 2017 (Part 5)]

two component dinner, but it pleased my soul! first porcini in season, crispy potatoes and a salad on the side

[Dinner 2017 (Part 5)]

I bought the Citrus book from Catherine Phipps a few month ago and I knew I will make that dish when it is really hot. today the weather was perfect for fried citrus slices, joghurt, sumac and smoked paprika for dipping

[Dinner 2017 (Part 5)]

thank you @Kim Shook, your recipe is so far away from what I do. but I guess there are so many around as grandmothers ;-)

[Dinner 2017 (Part 5)]

it's too hot for fancy cooking. so tonight something quick and simple. striploin, lemony jogurt, radishsalad. very refreshing

[Dinner 2017 (Part 5)]

@Kim Shook I would love to know your ingredients list of your liptauer!

[Dinner 2017 (Part 5)]

tonights dinner: dear with baked yeast buns and spring onions. the yeast buns are traditionally served sweet with a vanilla sauce. I made the dough with very little sugar and lots of thyme. perfect for anything with sauce

[Dinner 2017 (Part 5)]

it is a kind of yeast dough, deep fried, with an oil/garlic smear, sour cream and grated gouda

[Dinner 2017 (Part 5)]

@Anna N I will ask my hungarian friend who made this to release the recipe. but this is one of those things I never make at home. this only works in big batches :-(