Easy Pumpernickel Bread

  Pumpernickel is a heavy, slightly sweet bread made with rye. It’s soft and tender, and perfect for winter weather. Even though traditional German style Pumpernickel contains no coloring agents, and during baking, a process known as the Maillard reaction produces the deep brown color, sweet, dark chocolate, coffee flavor, and earthy aroma that Pumpernickel is known…

Carbonade Flamande

Imagine a dish that combines the beefy-ness (is that even a word?) of Beef Bourguignon and the natural sweetness of French Onion Soup, you get Carbonade Flamande, a sweet-sour beef and onion stew made with a lovely beer from Belgium. The beef is slow-cooked to perfection, with the help of the enzymes in the beer, they become so…

Salmon Poke

Okay, before this recipe even starts, here’s a quick little history lesson on eating raw salmon. Some of you might not remember this, but there was a time when making nigiri or sashimi with salmon was unthinkable, since parasites are common among Pacific salmon and the only way to kill them is to cook them….

Choux à la crème

Choux à la crème, which is the fancy way to say puff pastry in french, is very much self-explanatory, “Choux” is a pastry made with only butter, flour, egg and water with no rising agent, it uses its high moisture content to create steam during cooking to puff the pastry, and we all know what…

Lamb Burger

When people say “Aussie Burger”, two burgers comes to my mind, one is a classic beef burger, but with grilled pineapples & pickled beets, or a burger with a lamb patty, plus egg & bacon. In this case, we are making a good old lamb burger, since grilled pineapple and beets really shouldn’t go on a…

Tempura

Tempura is a very popular side dish in Japan and they are delicious! Usually made with battered, deep-fried seafood or vegetables, the crispy & flaky shell is a perfect contrast to the soft moist center, and due to the use of a light batter and short frying time, it’s much healthier than most fried food. As…

Reverse-Seared Steak

I love beef, it’s rich and packed with flavors and essential nutrients, and among all the dishes one can make with beef, steak is my favorite. There are many ways to cook a steak, a grilled steak is always great because the charred grill marks just add that perfect amount of smokiness, but not everyone…

Scotch Egg

As the weather gets nicer and nicer, I like to go out and have picnics. There are a lot of things you can bring, sandwiches, salad, skewers, and more, but one thing people don’t make very often anymore is the Scotch egg. Which is weird because if you think about it, it is the ultimate picnic…

Apfelstrudel (Apple Strudel)

Among all the pastries out there, strudel is one of the hardest things to make, it’s not that you need a special machine or some crazy talent, but the patient to slowly stretch a high gluten soft dough into a ultra-thin, semi-translucent membrane, thus this dough requires a very specific type of flour and a lot…

Katsu Curry

Japanese food is not only famous for its traditional dishes like sushi, ramen or the different “don”s, but also for perfectly incorporating western ingredients & flavors into traditional Japanese cooking, these dishes are called Yoshoku or western food. So, today, we are making an easy and fast dish the you can find almost everywhere in Japan, You’ll need these…

Cured Salmon

Among all the fishes out there, salmon is probably my favorite, you can smoke, sear, grill them or even eat it raw. For a lot of people, eating raw fish might be a little out of their comfort zone, so, as a stepping stone, I will make them try cured salmon. This recipe is extremely simple, you…

Pain Perdu (French Toast) + Brioche Bread

This is going to be one of the heaviest recipes featured here, there’s going to be lots of sugar, butter & cream, and that usually results in a very, very high-calorie count. But don’t be afraid, we are going to do this properly, from scratch. First, the bread. Yes, you can just use normal sandwich bread, but…