Mahlzeit - Food without Borders

I wanted to get some real rolls. Crunchy and still having a decent consistency the next day. Not like the soft things one can get here at groceries store, that one can press down to the size of a table tennis ball and when it is released, one does not see anything of the shape it was just in. The original recipe is from  this website  . This way to much food for me. OK, I cut everything in half. 500g all purpose flower 200 ml warm water (the finger should still be comfy to stick in) 100 ml milk 1 tsp of dry active yeast 10g salt 1 tsp sugar Sounds easy. For what ever reason I used the 400ml water from the original recipe. I made up for it by using 3/4 of  a cup of additional flower. In the bowl of my stand mixer I mix the flower and the salt. In a pot I heat the water and milk. I use a glas measuring cup for a lot of things. Glas does not react with things. Add the yeast and sugar with 1/4th of the warm liquid, stir to dissolve the sugar and yeast. Let it stand for 5 minutes to let the

I was at my favorite Asian store again. I had to get some rabbit.  1 went into the freezer and one was defrosted. After that duck disaster I also got a myself a duck.  The good thing in this store is, they are frozen, but the plastic is see through. So if all is white (they have those as well) it is the fatty version. If there is some shine through with red = one can see the meat. The plan:  Rabbit à  la Mama Potato dumplings à la Cornelia's Mama short cut red cabbage from a jar Rabbit Defrost the rabbit and pad dry. Cut into 5 pieces, season with salt and pepper and coat with yellow mustard. Cut 2 slices of bacon into stripes and render them in a Dutch Oven. Add the pieces of rabbit and let them get some color. Deglace with 1/2 cup of white wine. Then add 2 cups of water. Cover and let it simmer over slow heat. Check on the liquid level. Add some water in case it is needed. Preheat the oven to 375F. After like 40 minutes uncover and put it into the oven. Again check on the liquid.

I had some prepared meat left over from the stuffed peppers I made. Add 1tsp of margarine to a frying pan and let it melt. Form the left over meat into patties. Cook them to your liking. When done set them aside. I had left over cooked potatoes in my fridge. Cut them to slices and let them get golden brown in the pan. Another easy side is a can of sweet peas. I don't want to dirty another cooking vessel. They go into the frying pan as well. This looks done. -Mahlzeit-  

I got some ground beef. Oops it was a day over the "best before date". It looked all good, did not smell. Summary: I can use it. (I have yet to see a case, where a meat knows about the best before date and goes bad at midnight, when it rolls over...lol...)... In a bowl I mix the package of ground beed (about 1 lbs) salt, pepper 3 tsp of capers (optional) 1 tbsp of chopped onions 1 egg 1 tbsp of bread crumps (optional) To prep the peppers, cut off the top and clean the seeds. I still use the pepper around the stem, cut into small slices. Fill the peppers with the meat mixture. In a pot, melt 2 tbsp of margarine, add 1/2 small cut onion and let them get translucent. Add the stuffed peppers with the top side down, so the meat can brown. Pay attention, this should not burn. Turn them on a side, add 1 cup of water, add thyme, ground Allspice and a Bayleaf. On low heat simmer for 1h. Add water as needed. There was left over tomato sauce and half a jar of medium salsa left in the fr