A mind-blowing spicy and incredibly delicious sauce for meats and fish.
8 months ago
Jamaican green sauce
08August
12 months ago
Spicy Honey-Roasted Pecans & Walnuts
14April
I think flavored, roasted nuts are a great appetizer and I also often use them as garnish. This is one of my favorite recipes—crunchy, nutty, fruity, sweet, salty, and hot, all at once. I use my Fruity Habeñero Hot Sauce in the recipe, but you can use the Caribbean hot sauce of your...
12 months ago
Instant Pot Veal Breast with Spinach & Jerusalem Artichokes
10April
Most meat is expensive in Switzerland, so I always turn to the cheaper cuts. Veal breast is reasonably affordable, but it’s tough and fatty. So what to do with it? I’ve started pressure cooking very tough, fatty cuts of meat because then I can have a ready meal in an hour, without...
12 months ago
Buttermilk Fruit Drinks
09April
As I’ve already mentioned, I didn’t drink milk until I moved to Germany in 2005. And if there was one thing I disliked more than milk, it was buttermilk. But my Russian partner made me a drink he insisted I try on a hot summer’s day. It was a blender mix of buttermilk...
12 months ago
Cabbage Rolls the Easy Way
08April
I like making cabbage rolls because they’re an easy, low-carb meal, but I always found boiling the cabbage to be a pain in the ass. My life got much easier when I realized I could freeze a whole head of cabbage and then defrost the night before I wanted to make cabbage rolls. The freezing...
12 months ago
Sous-Vide Pork Belly
07April
There’s really nothing easier. 24 hours in a sous-vide bath set to 55C. I usually don’t marinate or season the meat beforehand unless I’m making Chinese roast pork, but if you want to add flavor when you cook, do it with a light hand. (Especially limit the amount of garlic, since...