Main
crisp cabbage steaks with herb yoghurt
A whole head, cut straight through and roasted in a very hot oven right up to the edge of too far.
No asparagus in November, no strawberry cake in February. We cook with whatever is around right now — and write down what actually worked.
Most recipe sites are sorted by course — starter, main, dessert. This one is sorted by month. It sounds like a small thing, but it changes everything: what sits on the market stall in October costs half as much, tastes twice as good, and needs far less help from the spice drawer.
Every recipe here was on our own table at least twice before it went online. Whatever failed to convince on the second go does not appear at all.
A whole head, cut straight through and roasted in a very hot oven right up to the edge of too far.
Twenty minutes, one pan, and still nothing that tastes like leftovers.
The rye makes the base drier and sharper, so the fruit keeps its own sweetness.
On the Maillard reaction, overloaded trays, and the most common reason roast vegetables stay bland.
What has to be in the cupboard for spontaneous cooking to work without a shop run.
Every Sunday, one dish that suits the week — made with whatever is in season.
Unsubscribe any time via the link in every email.