My favourite buns! They have a nice taste and aroma of oranges, and are super elastic and juicy. They're pretty demanding to make. I had to knead them for half an hour, and they had to rise at least 11 hours in total.
Kinda failed at the decoration again, but I learned that I have to flatten them even more first, and use more dough for the bones than the tears.
Recipe: https://www.epimel.es/recipes/pan-de-muerto-fra-1938
Soy marinated eggs are in general really easy to make, and make for a nice snack or breakfast to bring outdoors or to accompany ramen. While Nitamago has a sweet and salty taste, Lǔ dàn is more aromatic. I like both a lot, and struggle to decide which is my favourite.
I struggled to present them well, so I just arranged them in a bowl 😅
Recipe: https://www.epimel.es/recipes/lu-dan
Japanese alternative: https://www.epimel.es/recipes/nitamago
Both really simple, just fried in butter with salt and pepper. There is a butter lemon sauce which adds flavour though. Prepared this way, the lamb cutlets end up tender and juicy. If you have a lot of ghee or clarified butter left over, this is great for using it.
Recipes: https://www.epimel.es/recipes/cotelettes-d-agneau-a-la-minute-fra-1903 https://www.epimel.es/recipes/pomme-de-terre-chateau-fra-1903
I am not using that word lightly. This is like trying al dente pasta for the first time in my life. Prepared this way, the salmon becomes juicy, crispy and delicate. Takes 15 minutes, goes with almost anything. Make it
Recipe: https://www.epimel.es/recipes/kantonesisk-stekt-laks
This dish takes like 30 minutes, is cheap, and super delicious. It's sold in tons of places in Thailand, even the 7-Elevens have it heated up. Works well as leftovers, and if you use sticky rice, you don't even need utensils (you shape the rice into utensils).
Though ancient, this dish from Babylon is delicious! It has a warm and round taste, and the combination of arugula and wheat beer is quite unique.
They're so much work! I thought I would be done in an hour and a half, but these little bastards took three hours. My neck and upper back were begging for a break when I finished filling them
But they're good, though! Similar to gyoza, with a salty filling with a bit of broth inside. Crispy and elastic
Reminds me of pizzoccheri, and I mean that in a derogatory sense. The pasta was semi dry, and the poudre douce was dominated by the ground ginger. If this is what they could eat at tavernas in the 1300s, I feel sorry for them. Feels like a bachelor dish. The ancestor of lasagne, everyone 🎉
It could work with normal flour and a better spice mix for the poudre douce, but I don't feel like trying again and wasting 1.5 liters of beef stock
The taste is unlike anything I've tried, but it certainly makes me think of the forest. It's sweet and fruity, but with a little bitter aftertaste, similar to that of lingonberries. The color is a dark red-orange when made following the recipe, and a pink-orange when diluted as in the photo.
Process-wise, it's important to freeze the berries first to break down the starch into sugar, and to boil it to break down the parasorbic acid into sorbic acid.
It took a couple of hours time to forage for enough berries, but I found about 280 grams, enough for about 1 liter of juice. It was a bit of a hassle to pick the berries clean afterwards and avoid yucky insects.
I now look at the rowan trees around me in a very different way, because they suddenly became food, haha
I tried with pineapple for my first serving, but liked it best without. Ended up eating all 10 tortillas with the toppings 😅
I'm trying to get into Georgian food after a very inspiring restaurant visit. This one is pretty basic, but it's a nice stepping stone to the more interesting dishes. Tastes as you'd expect: Fried bread with salty cheese and butter
They are dipped and fried in sauce and served with meat and potatoes cooked in tomato sauce, lettuce, queso fresco, and a spicy arbol sauce. These gorditas are different from those you would find in other states in Mexico.
Recipe: https://www.epimel.es/recipes/gorditas-de-puerto-vallarta
It's some of the best pasta I've ever had, up there with authentic carbonara and amatriciana. I should have cooked the sauce without a lid to thicken it more, but otherwise it went very well. I like the detail about mixing the pasta with cream, it makes it less sticky and gives a gentle background for the flavour of the sauce
Recipe: https://www.epimel.es/recipes/pasta-al-ragu-alla-bolognese
Worked much better this time, as last time the meat was sliced thin, and therefore was difficult not to overcook. I used brioche buns to save time, since I didn't feel like making marraquetas
Recipe: https://www.epimel.es/recipes/sandwich-churrasco-italiano
It was a little too strong and sweet this time, so I dialed down the hibiscus and sugar for next time
It feels similar in vibe to dutch baby pancake. Both use a preheated pan or dish, some fat, and a dough that is quickly poured in and baked in the oven. It tastes better this time than last I made it, but the consistency is the true star of this dish. It's both crunchy and chewy, and the bits of meat add some variation. Though I would love to add some spices or sauce, or vegetables on the side or something
Recipe: https://www.epimel.es/recipes/toad-in-the-hole-fra-1841
Source recipe: https://www.tastinghistory.com/recipes/toadinthehole
It has a very safe taste. Feels like it's connected to mac n cheese (but it has potatoes). Apparently they often serve it with apple compote, which works ok, but I like it better without
It works well with single/double cream or mascarpone, and raspberry jam, applesauce and blueberry jam
The fat content is important to the taste and texture. If I only put milk, it becomes a lesser version that I could not eat every day. I'm not sure if the cholesterol reducing properties of the beta-glucan in the oatmeal wins over the dairy though
Recipe: https://www.epimel.es/recipes/kremete-havregrot-med-banan-og-syltetoy
It's like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving
Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet
