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#homecooking

2 posts2 participants0 posts today
Sylke’s home cooking
I’m somehow not keeping up with my cooking but here’s one from Tuesday, fish with lemon, red onions and coriander. I forgot that the fish needed defrosting and marinating 😅 so I decided that we simply throw everything and some Pak Choi into an oven dish and bake it with the marinade. Guess what, it was absolutely fine 😄

https://www.copymethat.com/r/WEwuwKevB/fish-with-lemon-red-onions-and-coriander/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #AfricanFood #FusionKitchen #Food #Flexitarian #30PlantsAWeek #SylkewebFood #SylkewebFood202507 #Sylkeweb202507
@foodiverse@a.gup.pe
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Karen Conlin

Dinner smells so good. I have a seasoned pork tenderloin in the oven, roasting, and a skillet of sautéed radishes seasoned with salt, pepper, onion powder, and garlic powder on the stove. I put a lid on it to steam them as they cooked in the butter and olive oil. Just before serving, they'll be sprinkled with grated Parmesan and a little chopped parsley.

I'm hungry.

#HomeCooking
Sylke’s home cooking
Another successful weekend meal. I had bought pork neck steaks marinated in herb butter, and two types of mushrooms, chanterelles and mini king oyster mushrooms.

My husband looked after the caramelised onions and potato mash. My job was the meat and the vegetables.

I decided to start with frying some sliced carrots in olive oil, then use the same pan to also fry the mini oyster mushrooms, and then the chanterelles. They all came out nicely, I only needed a tiny bit more oil for the chanterelles. While all of that was going on, I had heated up olive oil in a frying pan and very gently fried garlic slices in there, took them out, and cranked up the temperature for the pork neck steaks. The meat was fried 3 minutes on each side. I blanched some radish leaves for about a minute, put the meat on the plates and put the other vegetables into the meat juices.

I served up, and layered the fried vegetables on the blanched radish leaves, topped everything with the garlic slices. The caramelised onions brought everything nicely together.

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #EuropeanFood #FusionKitchen #Food #Flexitarian #30PlantsAWeek #SylkewebFood #SylkewebFood202507 #Sylkeweb202507
@foodiverse@a.gup.pe
Sylke’s home cooking
After my son’s impromptu vinegar tasting session at midday, we decided that we needed to do a whole family vinegar tasting session. Terms were agreed, small tasting glasses and big water glasses acquired, pen and paper supplied, so that we could mark our findings down.

There were some big surprises:
A) all of us really like the cheap but strong table vinegar.
B) the Chinese rice vinegar was much stronger than the Japanese one, so they really can’t substitute each other.
C) the Ume vinegar was very salty compared to the others. It makes sense considering that it’s made with salted plums but still caught us out.

When done we looked for the highest ranking ones across the group and found that the punchy table vinegar, the fruity apple cider vinegar, the suave Condimento Bianco, the lovely Balsamico, the mild Japanese rice vinegar and (on a single person’s high vote) the sweetish Japanese red sushi vinegar were the best ones of the lot. At least according to tasting them pure.

Things would probably change somewhat when preparing certain dishes.

In a way for me all of them are necessary in my kitchen, apart from, maybe, the red wine one. The three seasoned Japanese variations are somewhat hard to come by so they won’t always be there either.

Again: is there any type of vinegar you would not go without in your house? Let me know!

#Mastonom #HomeCooking #Cooking #Vinegar #InternationalFood #FusionKitchen#SylkewebFood #SylkewebFood202506 #Sylkeweb202506 @foodiverse@a.gup.pe
Sylke’s home cooking
Something different today! My son did a vinegar tasting while preparing lunch and we realised just how many different vinegars we have in the house 😅

🇩🇪 Tafelessig - table vinegar, the cheapest kind of all vinegars in Germany, made mainly from distilled alcohol and almost tasteless apart from being quite sour, in this household mostly used for its anti limescale powers
🇩🇪 Apfelessig - cider vinegar, made from apples, I like this in salads
🇮🇹 Condimento Bianco - a white wine vinegar with grape juice, also for salads
🇩🇪 Rotweinessig - red wine vinegar, in theory also for salads
🇩🇪 Blaubeer-Balsamessig - blueberry balsamic vinegar, a specialty vinegar
🇬🇧 Malt vinegar - we use this for some British and African dishes
🇮🇹 Balsamessig/Balsamico - balsamic vinegar (in an old refilled bottle as it fits into my cupboard), lovely for salads
🇨🇳 A clear Chinese rice vinegar in the wrong bottle (as it fits into the cupboard), bought instead of Japanese rice vinegar when I had trouble finding that one
🇯🇵 Kome zu, Japanese rice vinegar, used for many Japanese dishes
🇯🇵 Red sushi vinegar, a Japanese rice based red vinegar, a specialty vinegar
🇯🇵 Tosa zu, a Japanese vinegar with flavourings, great for Japanese style salads
🇯🇵 Ume zu, a Japanese vinegar with umeboshi (pickled plums), also for Japanese style salads
🇨🇳 Chinkiang, a Chinese rice based black vinegar, can be used similarly to Balsamico and obviously for Chinese cooking

All of these vinegar varieties get used in varying amounts. I think the red wine vinegar is the one least used. The most used is probably the simple Japanese rice vinegar.

The Blueberry and the Japanese red sushi vinegars are quite sweet, I’m never quite sure that I get what to use them for.

Is there any type of vinegar you would not go without in your house? Let me know!

#Mastonom #HomeCooking #Cooking #Vinegar #InternationalFood #FusionKitchen #SylkewebFood #SylkewebFood202506 #Sylkeweb202506 @foodiverse@a.gup.pe
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LokeMani

A delightful dinner from yesterday. 🐻
Wild bear stew, black salsify, and a salad of black salsify leaves, dill, and chive flowers with a simple vinaigrette.

Peeling black salsify is a challenge, but we still had some frozen from last year's harvest so most of the work went into the meat. The bear meat was cooked low and slow in a Dutch oven until very tender. The sauce made from the lard it was cooked in and the juices released during the cooking process really carries the dish. It is rich and deeply gamey 😋

A tip for freshening up frozen salsify:
Since black salsify is such a pain to peel, freezing it peeled and fully cooked is very handy. It does become much softer after thawing, though. Cut into bite sized pieces before freezing so you don't have to fight the fibres once the root is too soft to comfortably cut.

Once mostly thawed, heat through in a pot. Add a dab of butter or margarine and mix to coat. This is both for flavor and to keep the roots from sticking to the bottom of the pot. Then leave it in the warm pot and stir occasionally until most of the juices lost from freezing and thawing have evaporated. This leaves behind soft, but not mushy roots.

I do not recommend pouring off most of the liquid as this will reduce the flavour of the final product. Let it evaporate to leave behind the flavour compounds.

#meat#bearmeat#blacksalsify
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𝐉𝐨𝐧 𝐁𝐞𝐫𝐠𝐞𝐫

This stuff is awesome. I followed the recipe pretty closely, except that I doubled the cardamom (I consider recipe quantities to be suggestions, as with garlic and vanilla) and I replaced the Karo syrup with the same amount of the syrup the gulab jamun were in, which seems like a no-brainer. And I added 1/4 cup of vodka, which keeps it from freezing solid and makes it scoopable right out of the freezer. I've never tried cornstarch-based ice cream before -- egg yolks are more common -- but it comes out great. Highly recommended!

salon.com/2025/05/31/malais-in

Salon.com · Malai's Gulab Jamun Ice Cream is equal parts inventive and deliciousThis delicious, unique ice cream recipe, courtesy of ice cream shop chain Malai, will blow you away
#cooking#HomeCooking#icecream
Sylke’s home cooking
On meatless Monday (after a weekend of eating out) my son and I made Schnitzel from King Oyster mushrooms with Japanese Tonkatsu sauce and Korean Kimchi rice with added Kohlrabi leaves. The leaves come from my balcony. We went easy on the Gochujang in the Kimchi rice this time which was better for my tastebuds. Definitely a winning combination.

Recipes used:
https://www.maangchi.com/recipe/kimchi-bokkeumbap
https://www.copymethat.com/r/z6h0NTWuJ/oyster-mushroom-schnitzel/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #EastAsianFood #FusionKitchen #Food #MeatlessMonday #VegetarianFood #VeganFood #30PlantsAWeek #SylkewebFood #SylkewebFood202505 #Sylkeweb202505
@foodiverse@a.gup.pe
#flexitarian
Sylke’s home cooking
Here we have an Indian Bhindi Masala with rice and a few extras. I guess most people in the non-Indian English speaking world would call this an okra curry. Whatever you would like to call it, it was very tasty!
Recipe used: https://www.indianhealthyrecipes.com/bhindi-masala-recipe/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #IndianFood #FusionKitchen #Food #Flexitarian #30PlantsAWeek #SylkewebFood #SylkewebFood202505 #Sylkeweb202505
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