with red cabbage and empress potatos (I think that‘s what they‘re called in english. Herzoginkartoffeln in german). Totally screwed up the sauce so there was none.

These are hands-down the best chocolate chip cookies i've ever baked, and they use applesauce instead of eggs!! Recipe for those interested: https://thebananadiaries.com/simple-vegan-chocolate-chip-cookies/

I bring these to parties and people love them. I like to add a shot of espresso to the dough, and use two kinds of vegan chocolate. One of my favorites is this salty caramel bar you can get at Føtex and Bilka here in Denmark.

I found some mushrooms at the market, and I couldn't walk past them. I sautéed the chanterelles with onion and garlic, scrambled the eggs separately, and then mixed everything together. Perfect autumn lunch

Brioche bun with vegan "chicken" burger, sauce made with mayo, yoghurt, sweet and regular mustard, dill and honey, coleslaw, pickled onions and potato croquettes. Fast, unhealty and crunchy, exactly what I was craving all day (:

with a salad

Fresh off the stove. I wouldn't say it's that authentic, just a workday meal. More of a normal gulyás but with beans for more sustenance. We all make it a bit different. Part of my family likes to add a lot of celery greens with smoked meats, others eat it with a drop of vinegar. I craved a heavy sourcream base, heavy on fats. It doesn't show really but once the beans fall apart and all things (fat on top) found it's place with sitting it's really thick and just warms your soul with every slurp. Like Marco Pierre White said: "A recipe can confuse you, but a story can inspire you."

Gulaš/perkelt sa svinjetinom i graškom (goulash with pork and peas)

First time trying caraway seeds in my goulash, my Hungarian grandma never made it with it, probably because my mom is exceptionally picky. Used Šafram paprika, sweet, with some chilli flakes. Peas are a bit unusual but I was really craving them today. I severely overestimated the amount of čipetke I made :)

Overall, very very tasty, spice is good, a bit salty but I will have it with rye bread.

Question to Hungarians: Do you guys use Vegeta or is that a purely Balkan thing? In Croatia we use it on everything.

(Edit: Didn't know additions are so controversial, but don't be afraid to add things you like to dishes you like. Cooking only develops with experimenting!)

Obviously the sausage is incorrect but it’s what I could source in a pinch here in Hungary.

Home made rye starter, came out nice and tangy.

Not the real deal of course but a decent substitute.

Well it was not my best risotto but I had some dried mushrooms and I decided to do this dish before realizing I had no parmesan cheese so even quite good the risotto was pretty mild.

It was my first time doing arancini. I only had grated mozzarella so that's what I used, I am quite happy with the result besides the risotto. Any tips to improve my arancini are welcome👍

Made this in a hostel kitchen in Warszawa - quick, balanced and delicious!

Recipe:
Soak dried shiitake overnight as a base for the soup
Add water, boil
Add miso and soy sauce, chili, salt and white pepper
Add broccolini and premade gyoza (used some local supermarket brand)
Cook until broccolini crispy but tender
Garnish with spring onion (and fresh chili if you like)

and egg

Just signed my contract for a new job with a whole new career path, I reallyyyyy needed this change! No better better way to celebrate then with my current favorite cheese selection (:

Plate consisting of: Rotterdams old cheese aged 55 weeks, aged goats cheese with truffel, fresh goats cheese, Cremeux de Rouge, Pérail (soft sheeps cheese), Blue 'd Auverne, 2 figs, raspberries, smoked almonds, caramelised almonds covered in dark chocolate and fig chutney. Not pictured but I will also be enjoying some fruited smoothie/sour beers (:

With the classic three sauces: herb, garlic, and spicy. All homemade, including the döner meat (plant-based mince, seasoned, rolled out thin, baked, and then pan-fried until crispy). The herb sauce is typically for the Berlin region, I always order all three of them when I'm in town.

Believe it or not, the meat is entirely plant-based, and I bet you wouldn't even notice the difference! I also tried it once with meat and couldn't tell the difference so I make it that way as I personally try to eat as little meat as possible.

The onions are marinated with lemon juice and sumac, while the red cabbage is also lightly marinated for that perfect crunch.

Edit: if someone is interested, I have calculated all costs of making the Dürüms - everything together was 13€ for 4x - or 3,25€ each