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Constantin Peters

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  1. Lunch! What'd ya have? (2017)

    homemade pasta alla carbonara
  2. Dinner 2017 (Part 6)

    braised iberico cheeks with knödel
  3. Dinner 2017 (Part 6)

    Stroganoff with Honeyed Roast New Potatoes Lacked the Cognac Kick, but I did not have any at hand so I made it extra mushroomy.
  4. Lunch! What'd ya have? (2017)

    Like I said, they are more like gnocchi, but usually fried. Think in the direction of french fry more than dumpling. I personally like bell peppers, You don´t have to use them. The most basic version of strapatsada would be to puree fresh tomatoes, cook them down in olive oil for ten to twenty minutes and then stir the eggs in. The rest is up to your taste, the contents of your fridge and how much extra steps you are in the mood of taking.
  5. Lunch! What'd ya have? (2017)

    I just did ;). I you have any more questions, I am happy to answer in more detail.
  6. Lunch! What'd ya have? (2017)

    Schupfnudeln are a kind of german gnocchi, a bit firmer and usually fried, in this case baked. Strapatsada is a greek dish that is basically a tomato sauce with eggs stirred in, often topped with feta, in my case more heavy on bellpepper and topped with crushed hazlenut. No, I have not made this in a while, but it is a good brunch / lunch dish, because it is easily scalable.
  7. Lunch! What'd ya have? (2017)

    german schupfnudeln and oven roasted strapatsada.
  8. Dinner 2017 (Part 5)

    Lukewarm asparagus and cabbage salad with some porkslices warmed in butter and chinkiang vinegar, which is also part of the miso, mustard and honey dressing.
  9. Soy Sauce Pasta Dough (and other experiments?)

    My latest experiment: Powdered Wakame in the dough... Have tried it with bottarga, went well.
  10. Lunch! What'd ya have? (2017)

    Just normal electric, I am afraid. But once you get to know your stoves and your pans speed and temperatures you can do good things regardless.
  11. Lunch! What'd ya have? (2017)

    Pork cotelette from a few days ago. served with guchujang spinach and fried brown button mushrooms.
  12. Lunch! What'd ya have? (2017)

    trying to cut down on carbs pork neck on braised fennel and green beans
  13. Soy Sauce Pasta Dough (and other experiments?)

    So, I am back, lovely people Lately I have been getting back into experimenting with fresh pasta. My latest experiments have been with using broth in the dough instead of water. I personally never liked using oil in my dough, but with the broths, the results have all been very positive. The dough has been a bit more smooth, though not to the point of breaking or loosing its elasticity. Have any of you ever tried this or heard of it? A quick google search only yielded pasta IN broth, not broth in pasta dough.
  14. Dinner 2015 (Part 1)

    Can you say... pizza?