We spent almost all day bopping around the city in search of tights (I have a bit of an obsession with them, and there are two stores in Berlin I visit each summer), and splurged on a nice sushi lunch at our old haunt in the west. The main guy still remembers us and our favorite nigiri <3
The weather was too nice to just stay home all eve (but we’ll also be dining out for the next 3 nights in Købnhaven), so we compromised on HH beers at our favorite beer garden to catch some evening rays & a coupla snacks.
Bit of a fridge clean-out Abendbrot with a few rolls, the last of the cheese, fennel salami, marinated zuke, and I made a cuke salad with a cuke & fresh dill that needed to go.
Really looking forward to our CPH trip. Never been, but @digga ’s reports have been helpful
Loaded tostada piled with green chile braised chicken and beans (Julia Turshen), radish, avocado, lots of lime juice, sour cream. So good I had another.
Yesterday I had a lobster roll before getting on a train home, and then some pasta with chicken and broccoli on the train.
Tonight I had planned on leftover Izmir Kofte that I froze before leaving, with sautéed spinach and rice. But I wasn’t feeling it.
So instead I went with my recent sushi obsession, scallop nigiri with brown butter. Made a few nigiri, then got lazy and made the rest into makeshift chirashi instead. Sauteed broccoli for a vegetable. And a few seared scallops for good measure. Was very pleased with the texture of the sushi rice today.
Egyptian inspired dish with oven/broiler roasted eggplants and chickpeas which get mixed with a sauce/vinaigrette made with harissa, cider vinegar, ground cumin and coriander, honey, fresh mint and dill - simple but very tasty
I received a new toy in the mail yesterday, a Philips pasta extruder - it mixes and extrudes for you, all you have to do is add the ingredients. It worked pretty well the first time. Cleaning the disc takes a bit of effort. I made some penne with semolina flour, sauced with some Bolognese sauce from the freezer.
Yay! I hope you have fun getting it dialed in! I have a little better luck when I run the mix cycle 2-3x (by pausing and restarting) and rest the dough a few minutes before extruding.
I hope you will start a dedicated thread tracking your experimentation and sharing tips, tricks, and recipes! Pretty please
We like the machine also a lot but don’t yse it often enough - hopefully your adventures will motivate us to do it more often
Which extruder discs did you buy ?
Cool thanks for the tips - do you have a go to dough recipe? I used the semolina with egg one in the manual - 250g semolina to 110g egg plus water. It made two servings and a pasta with a good amount of bite.
I just have the ones that came with the machine (7000 series) - penne, spaghetti, fettuccine, lasagna, angel hair, tagliatelle, pappardelle, and thick spaghetti.
bacon cheeeeseburgers.
