Salad of roasted beetroot, oven vegetables, feta cheese and walnuts with maple juice and mustard dressing. 😊👨‍🍳

Geez @Tinkerisk you put me to shame with my minimal offerings. Where do you get all these amazing combinations. All your meals look so gourmet restaurant. Breakfast here is an egg and slice of toast followed by tea. Well done.

In your next life one Leap Year, I could be tempted to propose to you.

Well, we children grew up with a large garden where my mum grew all kinds of salads and vegetables herself and cooked them fresh every day - so I knew all kinds of vegetables from an early age. With a few exceptions, I ate pretty much everything. My father also had barn rabbits for food, chickens for eggs, geese for Christmas and bees for honey. There was game and edible herbs and wild lettuce in the forest, vineyards in the neighbourhood and fish for us boys to catch in the stream. To this day, my ancestral home has the motto: ‘Whatever happens, the main thing is to have eaten well.’

I then went out into the world, travelled a lot for work and always got to know and appreciate new, exciting dishes in this world. I remember it and now have a lot of fun travelling (in culinary terms) every day. Simply because it's possible these days - I can get the ingredients here almost on my doorstep, but I make sure to favour locally grown ingredients wherever possible. I also have a hunting and fishing licence. But the main ingredient, as I've said several times, is time. And, because I (we) don't want to eat industrially produced things. I want to cultivate this for as long as possible and pass it on to family and friends. As a result, we (understandably) go out to eat in restaurants that can cook well or better than me, which my wallet sometimes regrets. 😉 Yes, we also knew Noma in Copenhagen before it closed.

Why do air fryer chips suck so badly? They are always dry and tasteless, I can't imagine why anyone would choose them like this?

Sloe gin sour:

1 part dry gin

1 part sloe gin

1 part lemon juice

1/2 part simple syrup

egg white

Shake hard with ice, strain into a glass. A few drops of angostura bitters  

networkn:

 

Why do air fryer chips suck so badly? They are always dry and tasteless, I can't imagine why anyone would choose them like this?

 

Perhaps could be revived with a drizzle of truffle oil and some seasoning? And a sprinkle of parmesan. 

Pizza Napolitana con acciughe e capperi (Pizza Napolitana with anchovies and capers).

I own a semi-professional dough mixer, but this one has been baked by hand using on-board equipment and a normal electric oven at 250*C, with totally normal standard ingredients (except that they are largely organic). I always bake smaller individual pizzas for each person and the massive crust is actually totally airy.

That pizza base is a  little under-cooked. You could probably do with a hotter temperature and a bit less sauce. Or perhaps a hot pizza stone. Try to putting the sauce (and toppings) immediately before taking it to the oven (if not doing it already).

Having said that, anchovies are the best fish (either as alici or acciughe). They're my favourite pizza topping. A single fillet goes a long way in sauces or steaks. And capers are an explosion of flavour, it goes well on pizzas, cold sandwiches (crispy bread, prosciutto, soft cheese and capers for example).

Fried capers are a revelation in salads.

freitasm:

 

That pizza base is a  little under-cooked. You could probably do with a hotter temperature and a bit less sauce. Or perhaps a hot pizza stone. Try to putting the sauce (and toppings) immediately before taking it to the oven (if not doing it already).

 

Yes, that‘s true. The goal was to show a friend, that it is possible without any special equipment (yes, I have a 3cm thick pizza stone for baking breads as well and without a baking slide. I used a large plate and baking paper to slide in and out).

This was on a baking tray coming with the oven and it makes it a bit harder to meet the correct timing. It was already the oven’s max. temperature. Nevertheless, I could convince him and won the bet. Next time I use black olives as well, not the green ones I only had at home. 😊

I tend to post most of my cooking (not all) here: https://www.instagram.com/freitasm/

It does involve some alcohol too, mostly Negroni, Champagne and single malts. 

freitasm:

 

I tend to post most of my cooking (not all) here: https://www.instagram.com/freitasm/

 

It does involve some alcohol too, mostly Negroni, Champagne and single malts. 

 

I get an unspecified error message. … no blocking active. Hmmm.

You must be blocking Instagram or something. 

freitasm:

 

You must be blocking Instagram or something. 

 

Nope, no blocking. But it works now. It was probably just a hick-up.

About the posted food: I hope this is just a concentrated selection and you don't eat it every day. Or you're planning to kill yourself with a knife and fork sooner or later. 😉

A light dinner today - organic ramen noodles in soya-mirin dashi with vegetables and seaweed.