Tag Archives: pasta

Against the Loss of Appetite

19. August 2016 Ylva Leave a comment

It happens to the best of us. A—hopefully temporary—period of tiredness. A time of “ehhh!”, listlessness or mopishness. A state that tells us there is something bothering us and we should listen to what is going on inside: Is it caused by outside influences? Is it ourselves? Is it simply a sign of being stressed out? Is it a health-issue? It is important to talk about this in an environment where social media, society, and advertisement suggest that life has to be perfect all the time and we with it. Always glorious. Always happy times. A constant state of elation. Because, spoiler alert? Life isn’t like that. It is okay, normal, important, to have days like these. Or weeks. Or even months.

During these times we need soulfood. It has to be made quickly. Easily. Almost without effort. Because—let’s be honest—especially in times like these we want it that way. Uncomplicated. We need these “almost no recipe” recipes. These “please don’t let me stand in the kitchen for too long” dishes. These “I’ll cook you every day, because everything else would be too bothersome” favourites. These “I just want to munch happily and feel good” meals, that go best with a glass of wine or a beer or a comforting pot of tea.

So what about udon noodles, quickly cooked and mixed with stir-fried pork belly? The noodles make happy just by being noodles and are always joyful to eat. The limes give a certain freshness and flavour, the pork is comforting, and the hot and sweet sauce will make us smile again. Of course you could make the udon on your own. But hey! There’s no need to always do everything from scratch when you can have it easy just as well. It’s alright. Live a little!

Udon Noodles with Pork Belly in Lime and Honey Sauce

Ingredients for 2 portions

2 portions of udon noodles*
200 g pork belly without bones, cut into 1-3 cm big dice
2 spring onions, washed and chopped
1 tbsp sesame oil
juice of 2 limes
2 tbsp honey
2 tbsp soy sauce
1 tbsp mirin
some chili flakes
1 tsp sesame

*The recipe for homemade udon noodles is below

Bring a pot of unsalted water to a boil, add the noodles and cook according to instructions. Drain them into a sieve and wash with cold tap water to rinse off additional starch and to stop the cooking process. Drain well and gently mix with a tbsp of oil.

Pour the sesame oil into a pan and heat it up on medium to high heat. Mix the lime juice, honey, soy sauce and mirin. Put the pork into the pan and fry it until it looks nice and crispy all around. Shake the pan or stir every now and then. Add the white parts of the spring onions, the chili flakes, and the sauce and let it cook until it is reduced to a creamy consistency. Put the noodles into the pan, give it a good shake and divide the dish onto bowls. Sprinkle with the green part of the spring onions and some sesame. Serve hot and enjoy.

Homemade Udon Noodles

Ingredients for 2 portions

For the udon noodles*:

250 g wheat flour
125 ml water
12 g salt
some rice flour for rolling out
1 tsp sesame oil

*If you don’t want to make the udon on your own you can buy them just as well, of course. Personally, I prefer the precooked ones to the dried version.

For the udon noodles knead the wheat flour with the water and the salt into a firm, smooth dough that’s neither wet nor too dry. Cover it and let it rest for an hour. Put the dough into a big plastic bag and put it into the floor to knead it with your feet for at least 5 minutes. Put it onto your work surface and roll it out until it is about 3 mm thick. Dust with a little bit of rice flour and cut it into 3 mm thick strings. Bring a pot of unsalted water to a boil, add the noodles and cook for 3-5 minutes. Drain them into a sieve and wash with cold tap water to rinse off additional starch and to stop the cooking process. Drain well and gently mix with a tbsp of sesame oil.

Stored in a closed container and in the fridge the udon noodles will be good to eat for about two days.

main dish, meat & fish, soul food

Good Things Take Time (and Love)

27. December 2015 Ylva Leave a comment

Some caring attention and time is always nice for proper food, and sometimes exactly what makes the meal present itself in the best light. But time is something that likes to lack in this hasty world. Sometimes even almost too much. So you hurry through daily life, trying to find something – anything – to eat. Because eating is something you just have to do. Right?

But when most of the Christmas turbulences are over and the quiet, long desired tranquility between the years settles over the world, you actually could invest some of this preciousness again.

A nice venison ragout for example can taste a lot better if you just let it simmer patiently to let it soak up even more flavour. Also a bechamel sauce brightens up if you give it time with spices, that make it more aromatic. More fascinating. More round. And if you even have the time and the joy to make you own pasta, you will be rewarded with a lasagna that delights your senses with every single layer and that is worth every tiny bit of work. Creamy, spicy, soothing, and full of loving attention you can taste.

And best you share this piece of art with your most favourite person… because food always tastes better when it is shared.

Venison Lasagna

Ingredients for 2-3 portions

For the venison ragout:

1 tbsp butter
250 g minced venison (without bone)
150 ml strong, red wine (for example Shiraz, Primitivo or Pinotage)
200 ml meat broth of your choice
200 g tomato sauce or simply sieved tomatos
2 laurel leaves
2 juniper berries
2 springs of rosemary
2 springs of thyme
salt and pepper for seasoning

For the pasta layers:

250 g wheat flour
125 ml water
1/2 TL salt

For the bechamel sauce:

25 g butter
25 g flour
450 ml milk
1laurel leaf
1 clove

Additionally:

75 g freshly grated parmesan
75 g freshly grated cheddar

To prepare the ragout melt the butter in a pan on medium to high heat, then add the venison to fry it. Deglaze it with the wine and pour in the broth and tomatoes. Put in the laurel, juniper, rosemary, and thyme, put a lid on the pan, and let the ragout simmer for 2 hours on low heat. Remove from the stove and best let it rest overnight. Season with salt and pepper to your taste and remove the laurel leaves, juniper berries and herb stalks.

Knead the ingredients for the pasta until you have a firm and smooth dough, that is neither wet and clingy nor too dry and dusty. Cover it, let it rest for 1 hour and roll it out very thinly (the thinnest adjustment on your pasta machine, if you happen to have any).

Melt the butter for the bechamel sauce in a pot, mix in the flour and after 2 minutes stir in the milk. Let it simmer on low heat for 5 minutes whilst stirring from time to time before adding the laurel and clove and let it rest on very low heat for about 20 minutes. Remove the laurel and clove.

Preheat the oven to 200°C.

Pour a thin layer of ragout into a dish or casserole and cover it with one layer of pasta. Add on thin layer of bechamel sauce and cover that with another layer of pasta. Continue until all the ingredients are used up – the last layer should be a bechamel sauce. Sprinkle it with the cheese and bake for about 40 minutes until the surface of the lasagna is golden brown and bubbly.

Asian food, main dish, meat & fish

Wrap, hide, fry, steam, eat! Gyōza

22. November 2015 Ylva Leave a comment

Wrapping, wrapping, wrapping. It almost feels a bit like Christmas already. Small, precious treasures are lovingly cloaked, lashed, sealed and piled up, almost like on a table for presents. The eyes are sparkling in anticipation of things to come, the heart is beating, the soul is singing… the stomach is rumbling. Isn’t making noodles a delight? I always calm down in my noodle sessions, it’s almost like meditating, just way better: I can handle food here! Cabbage wants to be chopped with care, then gently mixed with minced meat and spices to finally nuzzle into gauzy slices of silky noodle dough, in which it will be fried and steamed into glorious perfection.

Yes, making filled noodles is always a fun thing to do and a process which is better made at 200%, so all the effort pays for not just one… but a few portions and/or meals at once. And it will feel like something special then. Like a feast. Something precious. And something you should definitely enjoy in company. Because it is always good to have people around, especially when it comes to enjoying life. The lovely Julia also prefers to cook and eat in company and so we will have a double portion of recipes for you today. Both traditional, delicious and best enjoyed with at least one more person at your side. Julia has a recipe for vegetarian Swabian Maultaschen for you today and I will be cooking Japanese again to make you some traditional gyōza. I hope you enjoy them!

Yaki Gyōza – Fried, Traditional Japanese Dumplings with Cabbage, Minced Pork and Ginger

Ingredients for 3-4 portions

Gyōza dough*:

250 g wheat flour
125 ml water
1 tsp salt

Gyōza filling:

1 piece of ginger (the size of a peanut)
300 g cabbage
1 tbsp salt
300 g minced pork
1 tbsp soy sauce

For cooking:

some vegetable oil for frying (like peanut oil for example)
water

Dip:

20 ml soy sauce
20 ml rice vinegar
a few drops of chili oil

*You could also buy gyōza dough instead of making it from scratch. Check out the freezers in the Asian supermarkets; you will probably find some packages there.

Combine the ingredients for the dough in a bowl and knead until you have a very smooth and firm dough. Knead for 5 more minutes (to make the dough more elastic), wrap it in cling foil and let it rest for 1 hour. Knead again and now roll it out very thinly. If you use a pasta machine for this you will want to roll it out with the finest adjustment. Cut out circles (I used a glass with a 4 cm radius). Combine leftovers to another ball of dough and roll out again until you have no dough left.

To prepare the filling peel the ginger and chop it finely. Remove the stalk from the cabbage and chop the rest finely, too. If you have a kitchen processor, you can perfectly use it for this; it will save you quite an amount of time. Mix the cabbage with the salt and let it just rest for a couple of minutes. Then, using your hands, press out the excessive water, then mix the cabbage with the other ingredients.

Place 1-2 tsp of the filling in the middle of one slice of dough, apply a little both of water on the edges of the dough and wrap it in the typical gyōza way. This video shows it quite well if you don’t know how to do it. It will take a few gyōzas to get it right, but it is quite easier than it may look at first, so don’t give up! Make as much gyōza until you are out of dough and/or filling. If you still have some filling left, you can just fry it later (you can store it in the fridge for about a day) or freeze it. Remaining dough slices can be dried to be cooked later.

Put a pan on medium heat. Add 1 tbsp of oil and plave one layer on gyōza in it. Fry them for about 5 minutes without moving them, they should just be fried on the side they are standing on. Add 50 ml of water to the pan and cover it with a lid. Steam the gyōza for 5 more minutes. Cook the remaining gyōza in the same way. Don’t crowd them in more than one layer in the pan; you’ll have to cook them in batches anyway.

Mix the ingredients for the dip and serve the gyōza with it. Enjoy!

And if you want to check out Julia’s Maultaschen recipe, please visit her lovely blog here.

main dish, meat & fish

I fucking love stars!

10. November 2015 Ylva 2 Comments

The days are getting shorter. The precious hours of sunshine are slipping through our fingers while we are occupied with our daily business… just to find ourselves surrounded by pre-hibernal darkness in our free time. But is this really such a bad thing? The local nature needs this winter rest, the withdrawing from everything, the silent slumber under a cold and heavy snow cover, so it can rise again in spring, with all its power. Besides, this darkness indulges us with a sight we usually don’t get during summer if we don’t want to stay up too late: the starry sky. In all its glory and magnificence it now shines on us at a time we leave from work and it shows us the way back home. How often do we really look up to appreciate this spectacle of nature? Almost too quickly we’d rather hurry inside – into the lulling warmth and the flashy glow of artificial lighting.

And yet the firmament in November is so beautiful… and we always cannot have enough pretty around us. More than ever in a season that leaves the trees bare-branched and will bleach the bright autumn colours until we will be left with nothing more than a world out of grey and grey in gray in December. So yes, I’d rather turn my gaze up to the sky above, even if that means to stay in the cold for a bit longer. I admire the Orion, always easy to recognize, and wink at the Unicorn that dances right next to it. From time to time I might happen to spot at a falling star. I want to catch it, carry it around with me and lose my heart to it… to finally set it free again, where it belongs. Am I a hopeless romantic? Maybe. But all the same I know: Soon I will stand outside again, under the sky, to gaze upwards in awe and gently whisper to myself: „I fucking love stars“.

And this version of an Italian-Asian carbonara… I love that, too!

Spaghetti with Miso Carbonara and Sausage Meatballs

this recipe (again) is inspired by the lovely and fabulous Mandy

Ingredients for 2 portions

2-3 high-quality salsiccia or other really good pork sausages from the butcher
some oil for frying
250-400 g spaghetti, depending on how hungry you are
50 ml sake (or sherry)
4 eggs
20 g freshly grated parmesan
20 g freshly grated pecorino
2 tbsp white or yellow miso
1 tsp fresh thyme leaves
freshly ground pepper for seasoning

Cut the sausages open lengthwise, get rid of the skin and roll them into small meat balls between your hand. Heat up a pan on medium heat and bring a pot with salted water for the pasta to a boil. Pour some oil into the pan and add the sausage meatballs to fry them until they are golden brown all way around. Put the spaghetti into the boiling water and cook them al dente, according to the instructions on the package.

Crack the eggs open into a bowl, add the grated cheese, the miso, the thyme and some pepper. Mix well.

Deglaze the sausage meatballs with the sake and strain the pasta through a sieve. Let them drain for just a few seconds and immediately add them to the pan. Mix well. Turn off the heat of the stove, add the egg mixture, and keep on swinging the pan around. Divide onto two plates or bowls, and serve quickly with additional cheese, thyme, pepper and sesame if you like.

Asian food, main dish, meat & fish, soul food

A Little Bit of Wellness for the Soul

21. October 2015 Ylva Leave a comment

A good noodle soup is a treat: It makes you warm, saturates and it is filled with delicious ingredients. A really good noodle soup is far better though… a little bit of wellness for the soul. It is pleasing to the eye and has been cooked with love – with commitment and a lot of time spent already on the broth itself. It really makes you sigh out of pure happiness. The Japanese have made an art form out of their soup and maybe some day I will be able to go there… to go into a tiny little noodle bar to sit at the counter and order my first “real Japanese Ramen soup”. Until then I’ll have to try every other noodle bar with a good reputation (this one for example) to educate my palate and take everything I’ve learned back home. There I will try my best to make a soup of my own.

This recipe has been the best result since a long time: A ramen soup with an “own” miso mixture, broth-poached fillet of pork, mushrooms and egg. The soup is completed with a dash of soy milk, a small but effective trick I’ve come across on lovely Mandy’s blog. The miso mix is inprired by her recipe, too.

The spicy miso with sesame makes the soup wonderfully creamy and adds a nice fragrance of sesame, ginger, garlic and chili. The mild-flavoured prok loin indulges us with proteins, the mushrooms add a nice freshness, the egg makes it perfect and the nori finally reminds us of beautiful days at the sea. Don’t be put off by the long list of ingredients: Most of it is spices and except of a little time the soup itself just needs simple attention. But it’s definitely worth it!

Ramen Soup with Miso, Fillet of Pork, Mushrooms, Nori and Shoyu Tamago

Ingredients for 2 big bowls

Miso mix:

2 cloves of garlic
30 g ginger
10 g chili paste
30 g sesame
3 tbsp mirin
1 tbsp sesame oil
2 tbsp oil for frying
130 g red miso
130 g white or yellow miso

Soy sauce eggs (“Shoyu Tamago”):

1-2 eggs
3 tbsp soy sauce
3 tbsp mirin
1 tbsp sake or sherry
1 tbsp sugar

Broth-poached fillet of pork:

200 g fillet of pork
1 tbsp oil
500-600 ml good, unsalted chicken broth (the homemade one is always the best choice)
1/2 spring onion
1 peanut-sized piece of ginger

Ramen soup:

the leftover broth from the poached fillet of pork (see above) – about 500 ml
160 ml miso mix
100-150 ml soy milk
2 portions Japanese soup noodles (ideally ramen)
1/2 spring onions
1/2 sheet of nori
a few small mushrooms (like shiitake)

Additionally:

a few drops of sesame oil
a few drops of chili oil
sesame

Peel the ginger and garlic for the miso mix and add them to all the other ingredients in a bowl. Mix thoroughly with a hand blender, fill it into an airtight glass jar and store it in the fridge. You can let it stay there for a few weeks until you use it up.

For the shoyu eggs boil the eggs until they are soft (I always put them in boiling water and let them stay in there for exactly 7 minutes), then put them in ice water and let them cool down completely. Peel them carefully. Mix soy sauce, mirin, sake and sugar and let the eggs marinate in that mixture for 2-3 hours.

Heat up a small casserole, pour in the oil. Fry the fillet of pork shortly on each side, then add the broth and the spring onion in one piece. Cut the ginger into slices and add to the pot. Heat the broth until it almost boils, skim off the foam that may rise to the surface and let the broth gently simmer at medium temperature for 30 minutes. Turn the meat after 15 minutes so it doesn’t dry out on one side. Get the pork out of the pot and strain the broth through a sieve – then pour the broth back into the pot. You will need it for the soup itself.

Add the right amount of miso mix to the broth and resolve it in there. A miso sieve or a ladle helps with that. In an extra pot cook the noodles according to the instructions on the package and strain through a sieve. Devide them into two soup bowls. Meanwhile bring the soup to a boil but don’t let it cook for too long.

Chop the spring onion into rings. Cut the pork into thin slices. Pour the hot soup over the noodles in the bowls. Garnisch with the remaining ingredients. Serve hot with a few drops of sesame and chili oil and a few sprinkles of sesame.

Asian food, pantry

Stocking Up the Pantry: Japanese Basic Ingredients, Part 3

18. September 2015 Ylva Leave a comment

Let’s keep on stocking up our Japanese pantry. In the first part I showed you my top five basic ingredients, and in the second part ten more basic ingredients you’ll probably in most of the traditional recipes. Today I want to talk about Japanese noodles and in the next parts I will continue with fresh ingredients, optional ingredients and maybe a few tips about the cooking itself.

Japanese Noodles

As opposed to the Italian pasta, that comes in the two main categories “with egg our without”, the Japanese noodles already differ in their ingredients for the dough: rice, wheat and/or buckwheat, noodles with egg, without egg, noodles made out of konjac yam and so on.

Also, almost all noodles are in thread form and have the shape of slightly shorter spaghetti. Some are very thin, some quite thick and in some cases they are a little flat like linguine or tagliatelle. The ingredients and the thickness of the noodles influence their taste but also their consistency. Japanese noodle dough is usually made with a lot of salt – this has a historical reason because traditionally it was (and still is sometimes) made with sea water. To compensate the high amount of salt the noodles are cooked in completely unsalted water.

Another difference from the Italian pasta is the handling of the noodles after the cooking: Japanese noodles are cooked and then immediately washed unter cold running water to stop the cooking process and to wash away excessive starch. Afterwards the noodles are eaten cold or they get warmed up again in hot broth or in the wok.

Making noodles is a Japanese art. Noodle makers can roll out their dough to a perfect rectangle with the perfect thickness and they keep their secret recipe for the dough like Gollum his “preciousss”. They have “their” flour, “their” water and adapt their recipe to the current weather conditions.

(Thanks to the lovely Vivi, my colourful hand model for this blog post!)

Ramen (vegan). The queen of the Japanese wheat noodles should best be eaten fresh in one of the many noodle bars in Japan. It gives the Japanese noodle soup, that is also called Ramen, it’s name. It is very hard to come across a traditional recipe because nobody likes to give away their secret. Ramen are made with lye water that has a special mineral level and gives the dough the unique colour and taste. It also influences the consistency. Still you can buy dried Ramen noodles in the shops, even if they aren’t quite the same as the fresh ones. Ramen are best eaten in a soup.

Somen (vegan). Somen are the classic wok noodles and are made out of wheat. They are snow white, very thin and just perfect for stir-frying or mixing with other ingredients.

Soba (vegan). “Soba” means buckwheat in Japanese. Making those brown, thin and aromatic (almost nutty-flavoured) noodles is an art form: Good soba noodles are almost completely made with buckwheat and contain just enough wheat to make the dough formable. If you ever made pasta/noodle dough with buckwheat you know how brittle the dough is and how hard to handle. The darker the noodles are the higher is the amount of buckwheat and the higher the quality. Soba are rarely fried and much rather served with nothing more than a dip or are the basis of soups or stews. One of the most important recipes with soba noodles is “Zaru Soba” – a perfect dish for hot summer days.

Udon (vegan). These thick, elastic wheat noodles are one of my absolute favourites. If you want to buy udon noodles you should get the preboiled ones that you just have to warm up again. The dried ones aren’t really recommendable. Best they are made fresh and from scrap. To make the dough that elastic you stomp it with your feet, always a fun thing to do. Udon noodles are perfect for soups but also for frying them in a wok.

Shirataki noodles (vegan, gluten-free). These almost flavourless, slippery and almost jellylike noodles are made out of konjac yam and are therefore grain-free. They are sold in small plastic bags or containers filled with liquid and don’t need to be cooked before using them. You should wash them though, otherwise they tend to be a little sour from the preservation liquid. They contain no calories and are loved for diets all around the world. They also enhance the flavour of other ingredients and you can use them for almost anything, from stir-fries, (miso) soups or even salads.

You find a recipe for miso soup with shirataki noodles at the end of this post.

Mie noodles (vegetarian). These – originally Chinese – noodles aren’t sold in cylinder-shaped bundles like most of the other Japanese noodles are, but in of small blocks. They contain egg and are therefore creamier than the noodles I told you about above, so they are just perfect for wok dishes.

Rice noodles (vegan). You can find rice noodles in a lot of different colours, like the rice they can be made from. They can be white and almost translucent, brown or even almost black. You can use them for soups or stir-fries.

Miso Soup with Shirataki Noodles and Wakame

Ingredients for 2 starter portions

1 tbsp wakame (dried seaweed)
1 portion shirataki noodles
1 spring onion
400 ml water
1 small piece of kombu
1 tbsp bonito flakes
1-2 tbsp miso paste of your choice
1 tsp sesame oil

Put the wakame in a bowl and generously cover them with water. Unravel the shirataki noodle bundles and wash them under cold water. Strain them through a sieve and divide them into two bowls. Wash the spring onion and cut in into rings. Strain the soaked wakame and gently squeeze them with your hands. Divide the wakame and the onion rings into the two bowls.

Add water and kombu in a pot on medium heat. Bring the water to a boil, then turn off the heat completely and add the bonito flakes. Wait until the flakes are fully soaked and have sunken to the ground of the pot. Pour the broth (you just made Japanese dashi) through a sieve and pour it back into the pot. Add the miso paste, stir it until it has dissolved completely and bring it to a boil again. Pour it over the shirataki noodles, wakame and spring onions in the bowls and serve hot with a few drops of sesame oil.

main dish, meat & fish, soul food

A Day Well Spent

10. September 2015 Ylva Leave a comment

Being a child (again): Running along the beach, starling sea gulls and cheering out of joy when the waves hit the shore. Playing again… all day long. And laughing – so loud and so long until you get a stich and watery eyes. Practicing to juggle. Just because yo don’t have anything to do today and the balls are so beautiful with their bright colours. Talking with friends about all the best things in life: even more games, comics, movies and books. And keep on laughing.

Sometimes you need days like this and how well do they recharge you again! And because we all have to eat and in company it is always nicer than being alone we all meet around the table in the evening to celebrate a day very well spent. Pasta always (mostly?) is a good idea and bathing the noodles in comforting tomato sauce with lovely shrimps can’t be wrong. We will eat with a big bottle of wine on the table and a lot of giggling. A cheer for friendship!

Pasta with Shrimps and Tomato Sauce

Ingredients for 2 portions

1 small onion or shallot
1 clove of garlic
2 tbsp olive oil
1-2 handful of shrimps
50 ml white wine
100 g puréed tomatoes
200-300 g pasta
some chili
salt
freshly ground pepper
wild chives

Peel the onion and the garlic and chop them finely. Peel the shrimps and remove the gut. In a pan heat up the olive oil on medium temperature, add onion, garlic and shrimps and let them sizzle gently for five minutes, until the shrimps blush in a beautiful orange and it smells wonderful in the kitchen. Deglaze with white wine, add the tomatoes and bring to a boil. Immediately switch the temperature to low and let the sauce cook for 15-30 minutes. Season to taste with chili, salt and pepper.

Cook the pasta in a large pot with boiling salt water until al dente, then strain them through a sieve and add them to the sauce. Swing the pasta in the pan and serve with chopped chives.

Asian food, main dish

„Nothing-at-home-no-time“ pasta

24. June 2015 Ylva Leave a comment

In my mind I’m walking along a plain; on a broken world. The earth here is purple coloured, the soil sparse and small islands float in the sky around me. In front of me a monster arises from nothing and rumples with its giant feet, squeaking with its metallic joints. I am tiny in comparison, a fragile blood elf and still I confront it. I rise my hands and cast a fire ball, another one. The nether wind whistles through my hair, the air sizzles by the flames and my green eyes glow. This is where I belong! Next to me a paladin crosses the way of the monster to confront it and deflect it from me – fighting just is better done together and it is always nice to have a paladin for a friend. The boss goes down, we raid the loot and lovingly fight about the blue item in the TeamSpeak while proceeding to the next adventure with lots of new experience points. Continue reading „Nothing-at-home-no-time“ pasta →

Der Klang von Zuckerwatte

Tag Archives: pasta

Against the Loss of Appetite

Udon Noodles with Pork Belly in Lime and Honey Sauce

Homemade Udon Noodles

Good Things Take Time (and Love)

Venison Lasagna

Wrap, hide, fry, steam, eat! Gyōza

Yaki Gyōza – Fried, Traditional Japanese Dumplings with Cabbage, Minced Pork and Ginger

I fucking love stars!

Spaghetti with Miso Carbonara and Sausage Meatballs

A Little Bit of Wellness for the Soul

Ramen Soup with Miso, Fillet of Pork, Mushrooms, Nori and Shoyu Tamago

Stocking Up the Pantry: Japanese Basic Ingredients, Part 3

Japanese Noodles

Miso Soup with Shirataki Noodles and Wakame

A Day Well Spent

Pasta with Shrimps and Tomato Sauce

„Nothing-at-home-no-time“ pasta

… der Blog rund ums Kochen & Genießen.