Home Made Foodz at Home

The sauce came out kind of purple looking. Tasted good though.



More tahinli piliç. Yum.



Another favorite: Peppers, feta and preserved lemons.





The colors may be a little off, the flavor was not.

Another Day, Another Pasta

Yesterday we made another pasta, this time one that we had not made for quite a while, from a cookbook from the Culinary Instute of America that we had not used in ages. We had to make our own Eye-talian sausage, and it was worth it.



A decided to go all out Eye-talian for the wine which was a good choice. I am not sure whether it was the fennel seeds, tomato or rosemary that made this pairing work, but it worked really well.

We're Back!

Things in Germany seem to take forever and a day, as exemplified by us getting an internet connection. Hence our long break in posting, for which I profusely apologize.

Here then some pictures to prove that we still ate, even without an internet connection:



Minced Lamb with Cherries



Vietnamese Beef Stew (better than in Vietnam)



Veal with Celeriac and Spinach



Meatz, Mushroom Sauce, Spaetzle and Brussel Sprouts



Leg of Lamb

Countryside lunch

Lunch today featured local ingredients.

We cooked AGAIN!

Because we still had some double cream left from the chicken Normandy, and because our supermarket has an enormous selection of mushrooms, we made some meat with a mushroom cream sauce.


Unfortunately, it was not a huge success. We blame the lack of sherry and fresh thyme, and maybe some of the mushrooms were not so well suited for this...
Note the new pink polkadotted plates though!


We also tried some Chinese wine again. We had great fun selecting wine in the supermarket. We almost bought the following, which promises "Constantly drinking this wine is good to your health". Click on the photo for an enlargement if you don't believe us.

Herb Pasta

Mushrooms and pasta and herbs and tomatoes and Parmesan cheese.

Mushroom

My teeth will grow back eventually, I hope.