I have been assured that this is an authentic bibimbap recipe, but it’s basically a dish made with leftovers that you have in your (korean) refrigerator, so it can be made 100 different ways. Many of the vegetable options that I make in this recipe and common, so you will get a good and varied dish.
New food inspiration is fantastic
A couple of years ago I was part of a very engaged community based around Yelp! We had a club called “Asian Sensation” which was basically about going out and enjoying fabulous asian food. Yelp! shut down its activities in Denmark, but we are still a couple of people that go out together and eat (asian) food together.
Three types of kimchi
One of the events stand out in my memory. One of the members invited us to try homemade Korean food, like the onet she grew up with. We had bibimbap with the works and a fried egg on the top, including three types of kimchi: the child version, the grownup version and the “advanced” version.
When you hear the word hokkaido milk bread, most people would think of a bread made with hokkaido pumpkin. It isn’t though. It is the softest, most fluffy bread made with wheat flour you will ever try. It’s not a broiche bread, because there is no butter in the recipe. So to enrich the dough we add egg and whipping cream. That will help with flavor and to retain the moisture in the bread. This is my recipe for hokkaido milk bread.
This bread is known by many names: japanese milk bread, asian milk bread, Shokupan, Pai Bao and Tangzhong milk bread. Whatever the name, this is the best and most fluffy bread you will ever make.
The days are cold here in Denmark, and something is needed to keep us warm. It seems like no matter how much you crank the heat, it is still bone chillingly cold. The solution is simple: fantastic slow simmered chili con carne, with lots of taste and heat from the chilies. Here is my recipe for chili con carne.
German pretzel buns are super easy to make. They don’t require the pretty technical shaping that the regular pretzels do. This is my German pretzel bun recipe, and I really think you should try it.
The crust is dark and chewy and the crumb is light and fluffy. They are perfect as a snack with an ice cold beer or a dinner roll for a dish like Hungarian goulash.
If you are interested in my Bean-to-Bar chocolate, click here.
Let us just agree: bacon is divine. When they talk about ambrosia in Greek mythology, I have always imagined the Gods eating bacon.
Here back on earth it can be used to spice up many things, as you can also see in many of my recipes: bacon jam, mushroom ravioli, sausage cabonara and chicken and mushroom pie. I could quite possibly be a bacon geek 😉
Here is my take on how you make a homemade bacon. It is so easy that you will wonder why you never made it at home before.
Various geek equipment can, of course, be used to make this. Like a vacuum sealer and a smoking oven. You can add something called prague powder #1 to protect against bacteria. If you are going to be smoking you will need some smoking chips (hickory of course), but if you think that sounds too complicated you can finish the bacon in the oven covering it in liquid smoke. It is actually surprisingly authentic.
It can all be done without specialist equipment and ingredients.
Just because you are diabetic does not mean you do not crave something sweet once in a while.
A generous scoop of homemade sugar free blackcurrant jam on top of your cheese sandwich is fortunately more or less guilt free. Berries do not have a lot of natural sugar (percentage wise) and if you sweeten your jam with a sweetener that does not affect your blood sugar, it is a great deal. It is also a great way for non-diabetics to keep down their sugar intake down.
When you are playing around the kitchen you need your kitchen gadgets. The other day I was browsing Amazon and I found this ravioli stamp, so I decided I was going to make my own ravioli.
Regarding the filling there are so many options, but I absolutely love mushrooms, so I thought I would do a mixed mushroom filling. I got some of my favorite mushrooms: button mushrooms, chanterelle and oyster mushrooms. Use whatever mushrooms you find delicious.
Bacon jam. I know it sounds strange, but the combination of smoky, salty and sweet is extremely good. We already know it from here, at home, when we make american pancakes with maple syrup and crispy bacon.
But what do you use it for? Well, there at lots of things that get much better with “the bacon treatment” 😀
- A good piece of bread with a great cheese and bacon jam on the top.
- On a burger, smear one of the pieces of bun with bacon jam and that a bite of heaven.
- Mix into your scrambled eggs for a turbo bacon/eggs dish.
- Put it in your mince meat when you make meat balls or meat loaf.
- Put in on any sandwich where you would otherwise put a slice of bacon.