Bread Fermentation
This sourdough has a way milder taste than the rye counterpart I usually use for baking. It is not the best one to use for all types of breads, but for light wheat bread or pizza dough it awesome.
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Pizza
I love my pizza dough recipe, though letting the doughlings rest in the fridge takes up a lot of space. To optimize the used space I tried to bulk ferment the dough and shape the doughlings a few hours before the pizza session.
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Cooking Bbq
My first try on grilled chicken wings. Nothing special yet, though a starting point for further experiments.
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Cooking Wok
This is my first attempt on making fried noodles. It took a few tries but now the recipe is where I wanted it to be. Resulting in a fat, heavy unhealthy but delicious dish.
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Cooking Sauce
Teriyaki is a well known asian sauce served in most chinese restaurants. This version does not match the typical european version of teriyaki, but I really enjoy the taste. Its also easy to make this sauce in bulk and store it for later use in the fridge.
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Cooking
This is the italian version of butter chicken. Its pretty heavy, but its amazing. Parmesan, garlic, tomatoes and basil, an awesome combination.
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Pizza
Lahmacun is a Turkish dish and translated ‘bread-meat’. Its simple and delicious and a nice (and very fast to prepare) ‘pizza alternative’. Its very crispy but at the same time very soft and tender.
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Cooking
This is my second try on a sweet sour sauce. It is way more fruity and works well with tofu as well as meat.
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Dessert
This is a super simple fried dessert. It is easier, faster and has the better looking result then ‘Faschingskrapfen’. Its by far my favorite deep fried dessert to make.
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Cured Meat
This is my second try on making salami. I experimented with different drying environments but the end result ended up being very close to what I expected it to be. Especially the spicy version turned out amazing in taste.
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Baking Bread
This is my new favorite bread recipe by far. The roasted sunflower seeds do alter the taste of this loaf in a way I really did not expect them to do.
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Dessert
Exlairs (or ‘Brandteigkrapferl’ in German) are on my todo list for quite a while. Today I got around to finally give them a try. The filling is not what I would go with the next time, but it is a solid start.
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Shelfable Meat
This is my first try on making sausages. I used the same meat ratio as for my recent salami recipe, though I added quite a lot of spices.
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Dessert Baking
Easy, fast, very sweet and delicious cookies. Nothing more to say.
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Shelfable Curing
My first try on making salami. I played around with meat types and ended up with a way too high fat content as one can easily see by the color of the final product. The taste was amazing, though the consistency was too soft.
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Dessert
A well known pastry in austria. Pretty easy to make and very nice for afternoon coffee breaks.
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Basics Curing
This is a summary of my processes to cure meat.
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Wip Cooking Wok
Work in progress. This aims to be a refreshing asian dish. Its not quite there yet but is a promising start.
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