Leftovers II: Apple-Ginger-Chilli Chutney

An Apple-Ginger-Chilli Chutney

Second (Last?) Snow in Winter

Sun on the snow. A rare event here.

That small and tiny amount of snow fell—with a nationwide warning three days in advance—and chaos ensued.
As it does every bloody year.
My…

Sardines (Sardina pilchardus)

Sardines, roasted, buttered, garliced, chillied

A recipe? Do you really need a recipe for that? Uhm…ok:
Take some sardines, clean them, salt and pepper them, flour them a bit if you want, put them in a hot, oiled (olive oil would be apt but not a must) pan (charcoal or even a nice open fire would be way better. No flouring is needed in those cases!), roast them until they are nicely coloured and the skin is crispy. If you used a pan: add a good knob of butter together with some garlic and chillies. let if foam up and toss and turn the sardines in it for a minute or two. The garlic shouldn’t get a colour at all, most sorts of garlic tend to get quite bitter when brown.

Home Fries (Fried Potatoes, Bratkartoffeln, pommes de terre sautées)

I sweare, I had some herbs left somewhere!

750	g	potatoes, diced (en carrées)
50	g	Ham, Bacon, or even smoked Tofu if you want the recipe to be vegan
1	avg.	Onion, diced
1	clove	Garlic
2	pcs	Chillies, “Hot Thai”
1	tbsp	Butter (or oil for the vegans)
1/2	handful	Parsil, finely chopped
1	thumbthick bunch	Chives, finely sliced

Another Day, Another Recipe: Mayonnaise

Mustard-Mayonnaise

1	pcs	Whole Egg/Egg Yolk
1	dash	Vinegar
1	tsp	Mustard (hot or mild but not sweet)
1	pn	Salt
1	pn	White Pepper
100	ml	Neutral Oil (e.g.: sunflower oil)

Put the whole egg or the egg yolk in a tall jar, add mustard, salt and pepper (you can use black pepper, tastes better but leaves black spots) and the oil and put an immersion blender into the jar, way down to the ground. Switch it on, highest gear, and pull it slowly out. That will get you a basic mustard-mayonnaise.
Some people like to add a dash of lemon juice instead of the vinegar (I do).
That mayonnaise might be to thin, depending on the size of the egg. No problem, simply add some oil, tablespoon for tablespoon, and do the blender thing described above.
For a vanilla mayonnaise do the same without the mustard.
Should give about 200-250 ml of mayonnaise with about 55-65% fat.

More recipes after the fold

That is sooo Last Year!

Forest in the evening

The setting sun gave the forest behind my backyard a nice autumnal glow, so I tried it again with my cheap digi-snapper. This time was quite a disaster: too shaky, too much noise and a bit too wet but it is recognisable at least that the reddish thing in the background could be a forest. With a bit of good will. The whole process was automated with Hugin and I was a bit lazy when I checked the result, so the fence in the foreground does not fit very well. No further postprocessing because made no sense: you cannot change things that are not there in the first place. But I decided to play around with the different projections this time. More after the fold.