Fusilli with Bärlauch/Ail des ours pesto with grated parmigiano on top.
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I have two Weck jars in the freezer, but I made them with half hazelnut oil-half olive oil for a twist, toasted pine nuts, and enough Parmesan so the dish needs only a dusting of more cheese. I’ll wait a few weeks until we have gotten past the bärlauch overload we had a few weeks ago and serve some for a taste of spring.
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After teasing us with lovely sitting-in-the-garden weather yesterday, today we have hideous cold and wet. It’s even too cold for the slugs that shark on my dahlias. I decided to fight back with a sort of pasta carcerata. Already straying from tradition, I scraped the salsiccia out of its casings and rendered a startling amount of fat. Flame the resulting rubble with brandy, reduce, then a cup of red wine, reduce to dry. I then added the sort-of sofrito—garlic, leek and red onion–because that’s what I had. In with a tin of hand-squeezed tomatoes (Oro de Parma) and some tomato paste (ditto). Then I went far off piste with a jar of the roasted red pepper cream I made last week. Gently simmered, handful of Parmesan, fresh basil. Warm porky goodness!
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Looks fantastic.
Ever tried creating a cook-book? I checked and Apple Pages actually has a template for that.
You’d have to create and curate a blog for a while to be able to sell a somewhat significant number of copies but the pics look like the recipes are worth preserving
Not sure but these days, you might be able to use AI to create instruction-videos…
But yeah, salsiccia is very fat. But especially the one with fennel is great in meat-balls.
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Do you mean the Asiaway? There’s one in Winterthur as well in the Archöfe.
you fought back the slugs with pasta? How did they react? death by glycemic index? 
Yes I like that one. Gong to the dentist (same building) always means shopping there.
Next time I will check out there frozen stuff closer which I mostly neglected so far.
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OK, my photo skills are severely lacking, but I’m trying to improve. This will be my last sushi-like fling for a while. Two nights ago I made a stack for a light dinner, using a ring I concocted out of a strip of plastic and some paper clips to make the size I wanted, about 15 cm diameter. On the bottom is nicely flavoured sushi rice. Next comes a layer of toasted nori strips. On top of that is a layer you can’t see: whole plump prawns nestled together. Then chunky avocado, topped with mango salsa (a really ripe mango, cilantro, red onion, red capsicum, and lime juice). Lift off the ring and squeeze lashings of bang-bang sauce (kewpie mayonnaise and sriracha) over the top, plus some more nori strips. Good fun.
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That looks like a great idea (was it your’s or is it just something I’ve not seen yet?).
15cm is very large - is that just for one person? Could also be done with crumpet-rings (9cm).
The only thing that killed it for me was the kewpie mayonnaise. I hate Japanese mayonnaise (at the moment, no doubt I will give it a try again in 5 years or so 
).
This is definitely something I want to try making though. Did you eat it with chop-sticks?
Not my original idea, but a confirmation of something I’d been contemplating. No, this is beyond chopsticks–too many layers that won’t stay together, especially the whole prawns. I usually use regular mayo, but after a trip to TingTing in Feldkirch, I had kewpie. 12-15 cm is a guess; I just wanted it to be a light dinner for one. Make it any size you like. For an appetiser, I’d make it much smaller. Just lightly oil the ring before filling it, and gently pack down each layer. Bon appetit!
That’s what I figured but I thought you might surpise me.
Another bread. Rye with a scald (I believe that’s the right word in English) of bruised rye and sunflower seeds. With bread seasoning.
Tastes amazing the first day but of course it ages less well when something from a bakery.
Rye-bread from the bakery just feels underbaked to me. Just not enough crust
Baking on a pizza stone makes a hell of a difference.
Recently bought a Dinkel Zopf from a bakery (I believe it was organic) and paid 8.60 CHF for 400g.
It was good, but 8.60 CHF - man!
I usually go there to buy curdled milk and it looks like they’ve usually got a lot of bread left over - which is a shame, because it’s good and they employ “handicapped” people who wouldn’t last a day in Coop…
But it I think the market for expensive bread is very small and competitive these days, with people often working from home and buying from a local baker or Coop/Migros.
I do cook my own lunch - but the bread is the most presentable stuff I do - the rest would drive a food-photographer into crisis
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It looks lovely, and scald is indeed the correct word. I love rye the first day, but the problem is that the next day you can use it as a door stop.
It looks like the Swiss Alps with a dust of snow to me. That was my first thought anyway. Maybe it’s the news we had today.
we’re no food photographer and at least I know my photos are lousy too. But if you cook for lunch it means you cook quick things and I’m definitely always interested in hints for quick meals.
Well, summer is supposed to arrive soon
I meal prep. No time to cook during the week.
What are your go-to meal prep dishes? I’m thinking about getting started too.
Make a ton of gnudi, freeze them in bags. Straight out of the freezer into boiling water; done in 2 minutes and into a waiting pan of sauce.
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It’s nothing special. I like to make a lentil dhal from a recipe I originally got from EF.
Or tomato-sauce with pasta - though I have to have a side of salad or else it’s not filling enough.
I recently started making soups as a “starter dish”.
Like this pumpkin-carrot soup:
Sorry for the German recipes.
This chicken curry is good (IMHO):
Or this here:
This is also great:
Though of course I only prepare the sauce and the meatballs in advance.
This is also OK:
or this:
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The guy eats soup! He’s not a macho then
sorry, that was inspired by an other thread.
Do you cook 5 meals on Sunday then or eat the same all week?
I also get inspiration from the Chefkoch page. I even let them set their cookies, that means something! 
Of course only until I close the browser but still.
I usually have 5 portions of the same soup and three or so different dishes and two or three sides (pasta, potatoes or rice or couscous sometimes for the dhal.
I try to do everything on Saturday or Sunday. In an airtight container, it holds up.
Most of the stuff on chefkoch.de is so-so with two much cream or sometimes even worse: the UHP cream-replacement products. You really have to apply common sense to the stuff.
I have a book with meal-prep recipes - but most of them don’t really click with me.