I cook. A lot. - Baking bread, making sausages and putting a lot of effort in finding original dishes from all over the world.
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It was time for a nice Korean dinner with friends :)
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Whole wheat sourdough bread!
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Turkish chicken wings (cumin, paprika and garlic) and grilled peppers with a thyme and vinegar dressing. Loved how well the vinegar went with the sweet taste of the peppers!
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I Made a Russian ‘Borodinsky’ bread out of my new sourdough starter :)
I used this recipe: http://www.thefreshloaf.com/node/37222/borodinsky-supreme-old-school-100-rye
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Korean again 🙂 Gimbap (김밥) this time :)
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Made Doenjang Guk (된장국) for diner last night. Loved this stuff when I was in Korea last year. It’s a soup based on a simple anchovies stock and Korean soybean paste (Doenjang, 된장) with added tofu, mushrooms and zucchini. Since I was out of zucchini I opted for eggplant :)
I could eat this at any time of the day! Very tasteful and really easy to make.
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Since I ran out of wheat flour I decided to make a bread with spelt en whole rye flour. I usually make some pre-ferments first en let them rise overnight before I make the final dough. It gives a better taste because of the extra fermentation time. The bread turned out a bit flat and a bit too dry because my oven temperature was too high but the taste is good :)
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