What are you cooking?

[yashima]

that looks really good

[Mintochris]

Tastes good
Thanks for the recipe!

[yashima]

Glad you are enjoying it I think I need to make this next week-end

[Boronian]

Good job on bringing a staple of our South German cuisine to other parts of the world

My wife once brought the ingredients and tools to the US so we could make Spätzle over there.

[Captbnut]

Pancakes on the teppanyaki grill. Fusion food at it’s finest

[Phil]

Baby pancakes!

(It’s one of those words which means different things in different places, but pancakes are plate-sized in these parts, so the photo looks like “the last little bit of batter in the mixing bowl” six times over :‍)

[Mintochris]

More austrian/German cooking here. Pancakes, but different. Kaiserschmarren.

Made with stiff peaky egg white and raisins

Shredded. Sugared, and then caramelised under the grill.

Served with apple sauce, and any other fruity thing I can find. Obviously I forgot the icing sugar on top until after this photo!

[yashima]

I was inspired to make Kaiserschmarrn at home for the first time in … forever.

[Mintochris]

Judging by the colour you remembered to put all the egg yolkes back in, unlike me. All but two went in the bin before I remembered!
Yours looks yummy

[yashima]

It does look a little more yellow-ish.
„My recipe“ (1) was like

• 3 eggs separated
• 135g Flour
• pinch of salt
• 20g sugar
• 200ml milk
• raisins (we don‘t like those)

Mix everything but the egg whites, then fold in the fluffy egg whites.

• Lots of butter in a pan.
• Cook from one side, cook from the other.
• Put in the oven.
• Pull apart with a fork
• more butter in the pan
• pieces back in the pan
• grip handle of hot pan, burn hand (optional)
• put lots of „powdered“ sugar on top to caramalize
• serve with apple Kompott or „Zwetschgengröstel“ (a Kompott made from a type of plum called Zwetschge)

The cook from the other side step was a bit chaotic and it obviously broke apart…
The hand burning was also… stupid. This is not my first time though. Luckily cooling it helped so it doesn‘t hurt today.

My apple Kompott recipe is: apples, lemon juice, a bit of water and optional a bit of home-made vanilla extract or cinnamon to taste, cook until apples fall apart sufficiently (we like it a bit chunkier than you can get store bought also mine looks better because lemon juice). Because I am too lazy to cook the glasses: keeps in the fridge for a few weeks. Also great with any other pancake or waffle.

(1) Wiener Kaiserschmarrn - Rezept | GuteKueche.at adapted from here.

[Phil]

I’d soaked some lima beans (about 1 cup dried) as part of my preparation for a recipe, and then realised I wasn’t intending to make that bit of the recipe after all. I cooked the beans on their own in a pan, but then decided they were a bit plain so, once they were cooked through, I ended up adding polenta (100g + 2 cups of water, after draining the beans), plus cherry tomatoes, and a bunch of dried herbs, and cooking/stirring it all into a nice thick mixture which was not only really tasty, but made a great substitute for the more troublesome bit of the recipe I’d decided to not make in the first place; so it all felt like a win. Easy and tasty; would make again.

[Mintochris]

Sounds almost identical in recipe. I also always burn my hand. My solution is to wrap the pan handles in foil as a visual clue that something is not as it usually would be. Managed to avoid burns this time!

[Phil]

One of today’s vegan pancakes.

[Whistle_Pig]

What do you use instead of egg?

[Phil]

I use a combo of ground chia seeds and corn flour (see below), either of which are effective binders on their own; but as I have both these things handy, I use both. “Flax Eggs” (using ground linseed a.k.a flax seed) is another common substitute for eggs in some kinds of cooking, but I find chia binds more strongly and doesn’t affect the flavour as much. You can also use chia seeds unground, but I’ve only tried it that way once (I have an electric spice grinder, so it’s trivial to grind some whole seeds if my pre-ground stocks have run out). The pancakes were still very nice that way, but slightly crunchy :‍)

I’ve learned that “corn starch” in the U.S. is “corn flour” in NZ, which is different to “corn flour” in the U.S. (which is “cornmeal flour” in NZ). Cornmeal is polenta (which I’d tried adding in a previous batch) and that doesn’t bind as strongly as cornflour/starch (which is a fine white powder).

I’m still winging it a bit with proportions, but I think my last batch used 1/2 cup of self-raising flour, 1 tbsp ground chia, 1 tbsp of cornflour, 1 tsp baking powder, and enough soy milk to get the consistency about right (I started with 1 cup but added some more; I use a thicker mixture than I used to use for non-vegan pancakes, as I initially had issues with them not holding together). The baking powder is supposed to make them a bit “fluffier”. I’m frying them in Olivani spread.

I’m still finding they can stick to the pan more than I’d like (mostly just around the edges where they’re thinner), so a very thin spatula has been a boon to lift them after each initial pour, as I think thicker silicone spatulas would probably make a mess of it. Other than that, they hold together well and flip really easily.

[Captbnut]

Garlic pizza bread with mozzarella.

Actually have a blue sky so first pizza oven in the light of the year

[Mintochris]

My recent “whatever I can find” Gnocchi with pesto. Turned out quite nice.

[Mintochris]

April arrives, and so does the sun.
After 90 minutes of removing grease, mould, and unspecified chunks of God knows what, the BBQ awakens from its slumber.

Handmade garlic onion and maple burgers with many gherkins and burger sauce.

[RogerBW]

Now I want one of my homemade barbecued goatburgers.

[CarlArnold]

Today, I’ll cook orange chicken recipe- a delightful blend of tangy citrus and savory flavors that will tantalize your taste buds. This recipe is simple, yet it delivers a restaurant-quality dish that you can easily prepare at home.
For the chicken:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  

• 1/2 cup all-purpose flour
  

• 1/4 cup cornstarch
  

• 1 teaspoon salt
  

• 1/2 teaspoon black pepper
  

• Vegetable oil, for frying
  

For the sauce:

• 1/2 cup orange juice (freshly squeezed is preferred)
  

• 1/4 cup soy sauce
  

• 1/4 cup honey
  

• 2 tablespoons rice vinegar
  

• 2 cloves garlic, minced
  

• 1 teaspoon grated fresh ginger
  

• 1 teaspoon orange zest
  

• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  

For garnish:

• Sesame seeds
  

• Sliced green onions
  

Instructions:

Prepare the Chicken:

•     In a bowl, combine the all-purpose flour, cornstarch, salt, and black pepper.
  

•     Coat the chicken pieces in the flour mixture, ensuring they are fully coated.
  

•     In a large skillet or wok, heat vegetable oil over medium-high heat.
  

•     Fry the chicken pieces until they turn golden brown and crispy.
  

•     Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
  

  Make the Orange Sauce:

•     In a small saucepan, combine the orange juice, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and orange zest.
  

•     Bring the mixture to a simmer over medium heat.
  

•     Stir in the cornstarch-water mixture, and cook until the sauce thickens to your desired consistency. Remove from heat.
  

  Combine the Chicken and Sauce:

•     In a large skillet or wok, heat a small amount of vegetable oil over medium heat.
  

•     Add the fried chicken pieces to the skillet.
  

•     Pour the prepared orange sauce over the chicken and toss until each piece is evenly coated.
  

•     Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  

  Serve and Garnish:

•     Transfer the orange chicken to a serving dish.
  

•     Sprinkle sesame seeds and sliced green onions on top for added flavor and presentation.
  

•     Serve the orange chicken with steamed rice or noodles.