Month: November 2016

Sweet-and-sour red cabbage

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cooking

Together with goulash, and Spätzli, stewed red cabbage completes the triumvirate. It is to goulash what sauerkraut is to sausages, or smoked pork hock. It is obviously easy to buy pre-prepared red cabbage in glass jars, and I do this more often than not. But when red cabbage comes into season, it’s nice to make some from scratch. This sweet and sour dish is even nicer with some roasted chestnuts added. INGREDIENTS 1 small red cabbage 100ml red […]

Goulash

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cooking / food / stew

A goulash is a stew (or sometimes a soup) cooked all over Europe, originating in the medieval Kingdom of Hungary. There are literally 1000s of different versions of goulash, some with potatoes, dumplings, sour cream, sauerkraut? made of beef, veal, pork, lamb? But the star ingredient of all of them is paprika. INGREDIENTS olive oil 2-3 large onions, cut into wedges 2 lbs stewing beef, cubed 2 tsp sea salt 2 tsp Hungarian paprika 1 tsp […]

Thin homemade pizza

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baking / cooking

We have been making pizza at home for years, but sometimes the dough just didn’t turn out right. Sometimes it was too thick, sometimes too bready, or the base didn’t crisp up enough. I finally found a good recipe for a thin-crust pizza. You also don’t need a fancy pizza stone to make a good pizza, although they are nice – I just use a large sheet pan. INGREDIENTS 160ml lukewarm water 1 tsp granulated sugar […]

Torta di Mele

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Uncategorized

A classic apple-based Italian dessert perfect for this time of year. Like so many recipes, there are 1001 renditions of this recipe, some are more cake-like, and others like this one are more apple than cake. Serve warm or cold. INGREDIENTS 4-5 apples, Granny Smith 3 eggs 120g superfine sugar 1 zest, lemon 150g plain flour 165ml milk 2 tsp baking powder 50g butter Preheat the oven to 400°F. Peel, core, quarter and slice the […]

Best crepe pan?

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cooking / dessert

A few years ago I had to replace my aluminum crepe pan. My choice? A lodge cast iron griddle pan. These pans come pre-seasoned, and are perfect for making crepes. And that’s all this pan does. Crepes, and pancakes. To clean it? Allow to cool and wipe it with a paper towel.

A new curry: Balti chicken

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cooking / curry

I finally got around to trying a new curry – balti chicken. Unlike the other curries, this one uses sunflower oil instead of ghee, yet is still based on an onion/garlic/ginger mixture. This is a quick curry to make, and uses a curry paste, I use Patak’s Mild Curry Paste, but you can use something hotter if you like. It seemed to be popular, not much left over… INGREDIENTS 1 tbsp butter 1 tbsp sunflower oil […]