And in Dutch :)
I actually wanted to post another one, but that's a pdf file and can't get it to show.
It can be found by pressing the pdf-download button on this page: http://passie.horeca.nl/pdf/5084/De_soorten_vlees_Varken
It's actually an Indonesian style side dish: sweet & sour cabbage of which I increased the vinegar and reduced the sugar.Peppers (red & green), chili's, salt are fried in oil, removed from the pan, then sliced cabbage is fried in the same oil, the paprika mixture goes back in and vinegar & sugar is added.It's nice when warm, but I actually liked it better cold.
Let's bring another product in:
I marinated chicken thighs in yoghurt, mixed with Tandoori spice (I have to admit, I bought the spice) with extra cumin and coriander
And threw them on the BBQ (my little foldable thingy)
And ate with toasted rye bread, cabbage-pepper pickle and a dollop of Greek yoghurt
I have never tried, but I suppose you can blanch and freeze cabbage as well (otherwise, you will have to make lots of sauerkraut )
Some other random ideas: (most comes from what my dad used to have in the freezer. He is an avid gardener)
- sweetcorn (off the cob?)
- tomatoes (no good fresh, but they do ok for pastas etc. We used to freeze them whole to safe time, but you could cook them in to have a concentrated paste)
- spinach and other leafy vegetables like rape...
I managed to sort out something with my internet, not ideal, but will work for the time being.
So now I can post a better picture of the sauerkraut (and then a couple older ones of when I made it)
[edit: the small pics are not in the right order, sorry]
I have to admit that sauerkraut is not very photogenic.
I tried making a picture with my tablet (got some issues with internet on my normal computer) and that's not really a success either.
Anyway the sauerkraut mash tasted fine, my sausage has plenty room for improvement (a bit dry).
I suppose I will need to make some more sourdough bread then! Which reminds me, I need to feed my starter.
And since we now have a new challenge, I can start deciding what to eat this coming month.
Tonight is going to be homemade sauerkraut mash with rookworst (smoked sausage)........