What's cookin', good lookin'? Part II

Pita bread filled with pulled pork, ajvar, marinated eggplant, lettuce, tomato, red onion, and yoghurt.

It's taken me forever to learn to roll the pita dough thin enough that they all puff up properly but not too thin. Finally!
 
Spinach omelette with spring onion, red onion, apple, blue cheese and walnuts on top.
A new experiment and thumbs up from both the kids and from me.
 
hey there! anyone weigh in on what they use for dry spices in a chili con carne?
this is what i found online:
In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika, ground cumin, sea salt, and black pepper.

i am trying to move far away from package mixes, but have an elderly gentleman living with us who is used to packaged stuff.
many thanks!
 
hey there! anyone weigh in on what they use for dry spices in a chili con carne?
this is what i found online:
In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika, ground cumin, sea salt, and black pepper.

i am trying to move far away from package mixes, but have an elderly gentleman living with us who is used to packaged stuff.
many thanks!

This sounds like what I use, but I don't use red pepper flakes. I just don't like them. I also add ancho chili, ground from fresh, but I'm sure the commercially available stuff is fine.
 
hey there! anyone weigh in on what they use for dry spices in a chili con carne?
this is what i found online:
In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika, ground cumin, sea salt, and black pepper.

i am trying to move far away from package mixes, but have an elderly gentleman living with us who is used to packaged stuff.
many thanks!

I use chili powder,cumin, coriander, oregano and a bit of sugar.
I use fresh garlic, fresh chili and dried ancho and chipotle, boiled and turned to a paste with water.
 
I call this creation Labskaus without Labskaus. There goes my attempt at a German dish.

(I couldn't get everything for the Labskaus and as I had to work rather late the last days I couldn't be bothered to go shopping, but already had the pickled herring - which wouldn't have lasted much longer.)

http://n23t.imgup.net/IMG_2016030923.jpghttp://v67t.imgup.net/IMG_2016036996.jpg

And I don't like runny eggs, so the fried egg is not really photogenic. *shrugs*
 
We had plättar with strawberries, cream and tiny dots of nutella and sirup.

Plättar are a small variety of pancakes made in a special kind of skillet. In our case, it's a cast iron skillet inherited in my husbands family.
 
We had plättar with strawberries, cream and tiny dots of nutella and sirup.

Plättar are a small variety of pancakes made in a special kind of skillet. In our case, it's a cast iron skillet inherited in my husbands family.

I knew I should have bit the bullet and just book the plane tickets there! :mad:

I have an inherited cast iron plätt skillet too, for 7 plättar. :)
 
I knew I should have bit the bullet and just book the plane tickets there! :mad:

I have an inherited cast iron plätt skillet too, for 7 plättar. :)

And I should have been on the ball faster so you could have booked earlier.:(

We'll get too it sooner or later though.

7 plättar here too.
 
Toast smothered in avocado topped with chopped tomato, red onion, bell pepper and egg.
 
A warm salad with an egg on top. And lemony yoghurt sauce, because I seem to be almost physically incapable of eating anything without a spoonful of yoghurt.

Tastes much better than it looks.
 
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Salmon cakes with ginger and red curry served on toast and mache salad with cilli mayo and a glass of Grüner Veltliner.
 
It's not often that I have bacon and usually when I have it, it's gross and chewy. My most recent experience was a very pleasant one. o(^▽^)o I like it crunchy and this method worked perfectly.
 
Found the Green Kikkoman. They even have it in our usual shop, so easy to find once the blinders were off.

The Salade d'Onglet now turns out perfect. Thanks Primalex, for the tip!

If someone is trying the recipe, you need to leave out the salt too. We. Already did that the first time. Don't think we could have eaten it otherwise.

Samuel Adams Boston Ale works great with this food, so it's a double yum.
 
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