shain

Quick dinner. Cauliflower with bechamel flavored with turmeric, garlic, thyme and hawaij. Finished with dukkah for serving. Labneh with tomatoes, mint and zaatar. Not pictured vegetables salad and pickles, tahini sauce, yogurt, which are almost always present on our table.

Not the best picture, but still tasty. Hungarian lecho - caramelized onion, cabbage ,peppers, tomatoes, soft scrambled eggs. Paprika, coriander seeds, caraway, garlic, parsley, dill. Butter fried cheat spaetzle. Sour cream.

Turogomboc - Hungarian cheese dumplings. First covered with a cinnamon flavored thick brown sugar syrup, than coated with buttery breadcrumbs. Seconds with same syrup, followed by a coating of poppy seeds. Served warm with sour cream and Amarena cherries.

Pasta with celeriac sauce - milk, sour cream, garlic, parsley, thyme, wine vinegar. Gorgonzola, walnuts.

Crepes inspired by jian bing. Filled with eggs, some fried flatbread pieces, doufu ru, hosing sauce, five spice powder.

I made it last summer with a disappointing melon that smelled great but wasn't sweet. 500g peeled melon, finely diced 150-200g sugar Optional: a few sprigs of rosemary Optional: rose water (strength varies, add to taste) Cook down the melon, sugar and rosemary. Add rosewater off heat. Jar and store refrigerated. Serve at room temp. I really liked it with ricotta, less so plain (it's very melon forward, it needs some backdrop, and ricotta works well with the rose water).

Buttered toast with ricotta and cantaloupe jam, flavored with rose water and Rosemary. The other half is staying warm in the toaster oven

Romanian bean stew. Peppers, celeriac, carrots, onion, garlic, paprika, fennel seeds, cumin seeds, dill seeds. Dill, parsley and tarragon. Sour cream. Cheat spaetzle (batter is cooked in a wide pan, sliced, and boiled - much less mess). Lager.

Thanks. Super easy, actually. I posted the link to the recipe above. My steamer was too small, so I baked it in a sealed loaf pan instead.

A wide pan, brushed with a thin layer of oil. Medium-high heat. Pour a thin layer of batter, I angle the pan in a circular motion to help it spread. Cooked on one side only. This is a lean crepe, so it's not that crisp. Adding fat to the batter helps achieve crispness.

I followed this recipe, without the sausage. https://thewoksoflife.com/turnip-cake-lo-bak-go/ The crepes are simple 500ml water, 2 eggs, 200g flour, some salt and five spice.

Turnip cakes. With dried shiitake, dried shrimps, scallions, a few spices. Crepe rolls, flavored with five spice and chilies. Filling of tofu, onions, mushrooms, scallions, peanuts, fermented black beans, gojuchang chili paste. Half of the rolls also had some cheese and them, and were really good.

Thai yellow curry, with lots of toasted coriander seeds, coconut, lime zest, garlic, cumin, and tamarind. Cauliflower, yuba, marinated tofu, cherry tomatoes. Rice with toasted sesame seeds. Carrot salad with scallions, peanuts, sesame seeds, chili, mint, tamarind, brown sugar and fish suace.

Sabich, but not with the classical additions. Oven roasted eggplant slices (I'm not a fan of fried un-breaded eggplants, never tried sabich with breaded ones, though), hard boiled eggs, tomatoes, onion, sumac, chili, a bit of garlic. Lots of lemony tahini suace. Pickles and schug on the side.

A cross between Schupfnudeln and Alpen magrone. Potato dumpling, with a Mornay sauce made of Swiss cheeses and some blue, fried mushroom bits with smoked paprika, caramelized onions. Served with sour cream, sauteed apples (I dislike apple sauce) and strong ale.

Bread pudding with blueberries, vanilla flavored ricotta, nutmeg, lemon zest, rosemary, brown sugar.

A short garden tour.

Porridgey rice with century egg, scallions, ginger, sesame oil, light soy sauce, black vinegar. Mixed

Chili - two types of beans, marinated smoked tofu, yuba, mushrooms. The chili itself is made of dried poblano and chipotle, some paprika, a few tomatoes, onion, galic. Cumin, lots of bay leaves, a hint of clove and cinnamon. Buttermilk cornbread (2/3 cornmeal. 1/3 wheat). Celery slaw with spicy buttermilk and blue cheese dressing.

Couscous and vegetable stew (butternut, sweet potatoes, carrots, zucchini, cabbage, potatoes).

Kaiserschmarrn. Black plum preserves, sour cream. (I do cut it larger than is common, but it's mostly the plate that's small)

😊 Make sure to pick tender leaves, if you do. It cooks like chard, but has a milder, somewhat wheaty flavor.

Bastardized mie goreng. Bucatini cooked in alkaline water, then pan fried with a sauce made of oyster sauce, garlic, ginger, chilies and a take on home made kecap manis; made with caramel, soy sauce, star anise, cinnamon and cloves. Broccoli, browned onion, haminados eggs.

Jachnun is one of the most well loved dishes in Israel But the broccoli is definitely tasty as well (and faster to make): 1 broccoli (300g), blanched, sliced thinly Handful of chopped mint 1 onion, thinly sliced 2 tbsp mayo zest of one lemon lemon juice ,salt and pepper to taste

Brunch. Jachnun, haminados eggs, grated tomatoes with mint and schug, plain schug. Broccoli slaw with a thin coating of mayonnaise, lots of lemon zest, lemon juice, some mint. To the unfamiliar, jachnun is a buttery (or, sadly, more often margarine-y ) laminated dough made with date molasses (though it's not much sweeter than a dinner roll). It is then placed in a sealed pot and baked overnight, so that it develops a dark brown color and distinct flavor (butterscotchy, a bit like rugbrod). Actually, the one pictured is not the most successful one, the lamination of the first few was too thick.