[Dinner 2017 (Part 5)]

no homecooking tonight, I went to a hungarian festival in the afternoon. as we had abt 30°C, I did not feel like having goulash. I had Langos instead

[Dinner 2017 (Part 5)]

@Anna N, it's there in abundance in regular supermarkets for little money

[Dinner 2017 (Part 5)]

@Anna N and @Kim Shook I bought duck foie gras, shame on me, but could not resist!

[Dinner 2017 (Part 5)]

I went to Hungary today to buy some non correct food, so not much time for cooking left ;-) simple pasta with anchovis, capers, spring onions, white wine and some cherry tomatoes. 

[Challenge: Cook your way through your freezer (part 2)]

@Anna N, I was lucky, seconds later the shank did not keep it's position ;-)

[Challenge: Cook your way through your freezer (part 2)]

another freezer find. braised maroccan lambshank, couscous harissa yogurt

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

this is how they look @Anna N

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

well, I don't think that my salt or sugar or syrup has any medical effect ;-)

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

@Anna N, I will remind you! ;-)

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

ratio is abt 250 g salt and between 80-100 g young needles

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

oh, @Anna N, it's too late, but I use this bright green ends with no wooden stems. I use the salt for flavouring game. I also cooked some syrup, which complements any game dish like here

[Dinner 2017 (Part 4)]

tonights dinner did not require much cooking skills. Seabream from the oven, pesto potatoes, salad on the side

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

If I can get hold of some, I collect the young ends of firs or spruce in may to produce something. today, just simple fir salt which has to dry out now

[Dinner 2017 (Part 4)]

on mothers day it is a traditon to give hearts to all mothers. So did I: stuffed and braised lambs heart, mushy peas

[Challenge: Cook your way through your freezer (part 2)]

I don't end up with much more space in the freezer whenever I pull something out. 3 squid tubes were transformed into todays dinner. along with some potatoes and a crisp sald. 

[Challenge: Cook your way through your freezer (part 2)]

@Anna N I can do it, so you can!

[Challenge: Cook your way through your freezer (part 2)]

am I the only one cooking from the freezer? today a special cut of pork found the way to my table. braised in red wine and served with home made pasta. proof for home made ;-)

[Challenge: Cook your way through your freezer (part 2)]

I was a good girl today, more space in the freezer! there was a lonely octopus leg, so I pulled it out and served it with potato confit (in goose fat) and some chimichurri

[Dinner 2017 (Part 4)]

Last night I had a dear friend coming over. we felt like cooking a small spring menue. this is the result: 

porcelain coated asparagus, raw marinated asparagus, lardo, miso fermented egg yolk

char, sorrel butter, buttermilk fried citrus, chive oil

goats cheeses, asparagus jam, honey from black garlic, fried white walnut

rhubarb: mousse, gel, ginger sponge, icecream, crispy milk crumble

[Challenge: Cook your way through your freezer (part 2)]

@Smithy, hihi if I am finished with my freezer I might be dead ;-)

[Challenge: Cook your way through your freezer (part 2)]

from the freezer: monkfish cheeks, first asparagus of the year, nduja. 

[Dinner 2017 (Part 4)]

no easter next year, I ate the bunny (at least one leg) deboned rabbit leg with herb butter inside, mustard sauce, carrot dumplings

[Dinner 2017 (Part 4)]

tonights dinner: lamb, potatoe mash with wild garlic, fava beans with chorizo, fermented green pepper. a glass of red wine to go with, made it perfect for me.

[Your Daily Sweets: What Are You Making and Baking? (2016 – 2017)]

Easter treats for everybody!

[Challenge: Cook your way through your freezer (part 2)]

my pickled and then frozen char was transformed into tonights dinner