xx
What a beautiful pie! Brings back memories of Moms cooking. Do you have a recipe, especially for the crust which for me never comes out right.
Very nice Doc!
Not fancy schmancy, but still delicious:
Crocchette Di Patate
Had some left over mashed potatoes at work so I breaded them with panko and fried them up.
Not fancy schmancy, but still delicious:
Crocchette Di Patate
Had some left over mashed potatoes at work so I breaded them with panko and fried them up.
A
Asche
Ukrainian Vareniki
3 years old about, but they where tasty
3 years old about, but they where tasty
A
Asche
Very nice Doc!
Not fancy schmancy, but still delicious:
Crocchette Di Patate
View Image
Had some left over mashed potatoes at work so I breaded them with panko and fried them up.
looks and sounds very tasty, cant vote anymore today
so i thumb that up tomorrow
A
Asche
and as a little Dessert some SPACE COOKIES
cc
Hello Doc, whats that, a ying and yang Pizza? 
Yesterdays dinner. A Rumpsteak, the potatoes made in a pan, crusty, spiced with garlic and rosemary. The clou was the sprouts, made with fresh ginger(!) and ham cubes. And again a yogurth sauce from goat cheese.
Yesterdays dinner. A Rumpsteak, the potatoes made in a pan, crusty, spiced with garlic and rosemary. The clou was the sprouts, made with fresh ginger(!) and ham cubes. And again a yogurth sauce from goat cheese.
A
Asche
and another dessert for inbetween
Peach Pear Jelly
Peach Pear Jelly
Steamed Asparagus/Zippy dip sause
Steamed Asparagus/Zippy dip sause
Sauce:
Sesame oil
cider vinigar
basalmic vinigar
Sriracha hot sause
celery salt
fresh cracked pepper
dried red onion
garlic powder
Steamed Asparagus/Zippy dip sause
Sauce:
Sesame oil
cider vinigar
basalmic vinigar
Sriracha hot sause
celery salt
fresh cracked pepper
dried red onion
garlic powder
Ukrainian Vareniki
3 years old about, but they where tasty
I'd love to try that recipe but don't think I could wait 3 years to cook 'em.......
A
Asche
you dont have to wait 
they are quite fast to make
a little flour water and some filling
like mushrooms and onions for example
and in 3 hours you are done.
taste delicous and are nutritious
now and in 3 years from now.
but dont let them stand for 3 years
that might not be so tasty anymore
they are quite fast to make
a little flour water and some filling
like mushrooms and onions for example
and in 3 hours you are done.
taste delicous and are nutritious
now and in 3 years from now.
but dont let them stand for 3 years
that might not be so tasty anymore
Holy g, the first aspargus of this 2014 season I see is from california!
Cant´t wait, here in North Germany its a tradition thing with the aspargus. Its time in 3-4 weeks.
WOW VERY NICE EVERYONE!!!!
Paella con Gambas y Pollo
Parmigiana di Melanzane(was made last night)
Paella con Gambas y Pollo
Parmigiana di Melanzane(was made last night)
Oh how I miss real churros and chorizo...
H
hydroheinz
last week in barcelona....chipirones (fried mini octopus)
Yeah i love them too..So much great food, so less time to try it all
All the good tapas like patatas bravas, boquoerones, albondigas,and of course the chipirones H1 shows us, were also really delicious!
Holy g, the first aspargus of this 2014 season I see is from california!
Here the white asparagus are getting somewhat affordable as well, though still at least 10x as expensive as any vegetable. In Belgium there really is only one way to eat them properly:
Cooked(better yet steamed), dressed with molten butter, cooked egg, parsley. Looks stupidly simple but it's so damn fine... One of the best classic starter dishes out there
Churros is one of my favourites as well. Not hard to make, you do need a pastry bag to give them their shape as you drop them in hot oil... Then sprinkle with cinnamon/sugar mix and chocolate sauce!
