Japanese-style garlic steak, medium/rare, with side dishes and dips.

Smoked matjes fillets (smoked fermented herring fillets) with bacon-fried potatoes and "house salad". We have -9 DegC and a snow storm outside. 😁

Another Quiche Lorraine, this time with smoked bacon - these tarts are eaten by the team faster than I can bake them, and I'm considering getting two more baking tins of this size so that 3 can be baked at the same time (a quiche of this size is quite substantial and actually intended for 3-4 people).

This is just a little tip .... for any smallish cuts of meat or poultry you plan to pan fry and get a nice crust on.  Pat it dry, salt it and leave it uncovered in the fridge for about 8 hours, on a wire rack (drip tray underneath). The surface of the meat will dry out and it will sear much faster.  This works really well for beef stews.  You get great colour on the beef, which makes for a nice rich sauce.

Tinkerisk:

 

Another Quiche Lorraine, this time with smoked bacon - these tarts are eaten by the team faster than I can bake them, and I'm considering getting two more baking tins of this size so that 3 can be baked at the same time (a quiche of this size is quite substantial and actually intended for 3-4 people).

 

 

Would love your recipe for this

I come from not far from where the recipe originated (first time in 1586) and I have chosen one that has already been translated into English. The original doesn't include cheese or onions and uses grinded black pepper instead of cayenne pepper.

https://www.onceuponachef.com/recipes/quiche-lorraine.html

Have fun and good luck with your baking!

Tonight we had Roasted Butter/Miso Cabbage Wedges. 2 Tablespoons of warm butter, 1 tablespoon of Miso paste. 

Freaking awesome. 

networkn:

 

Tonight we had Roasted Butter/Miso Cabbage Wedges. 2 Tablespoons of warm butter, 1 tablespoon of Miso paste. 

 

Freaking awesome. 

 

That's why we always have white and red miso (different fermentation intensities) in our refrigerator. 😉

Blueberry mini cake cooked/baked in a digital rice cooker. It "evaporated" immediately after being taken out. 🙂

The brown color comes from the coconut blossom sugar I used.

I've subscribed to organic chicken from a farm just outside the city! Now, every two weeks, I get a plucked, freshly caught organic chicken delivered to us, which I only need to butcher into its main parts (unless it's being grilled whole).

Two tender chicken breasts, two juicy chicken thighs, and the rest is perfect for making delicious chicken soup or stock. I can either use it right away or freeze some of it. Butchering chickens up to the size of a deer isn't a problem for me, as a hunter, although I haven't actually had chickens that big before. 😁

Don‘t eat fake food!