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Orange? Orange! Courtesy of Foodgoat & Ladygoat...

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The Best Sweet Chili Sauce EVAH!

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(For an updated version - with better pictures! - please check this post .) So you're probably going: why on EARTH would I want to slave over my own chilisauce, when there are so many nice brands out there, that are even cheap? Well, I for one do, simply because this is the best one I've ever had. The taste may not be as the commercial kind, here you can taste every single ingredient - maybe I'm not able to taste the galangal from the ginger, but I know it's there! And there's just something weirdly satisfying about reading a recipe that says "2 tablespoons of chilisauce", then taking that little, dark, sweet-spicy smelling, sticky jar of your own homemade sauce out of the fridge, instead of a large bottle. I'm weird like that, but I do like that feeling... Sweet Chili Sauce Makes three small jars (250 ml each) You need: 10 cloves of garlic, peeled 4 large red chilies, stems removed 3 thumbs of fresh ginger, peeled and roughly chopped 1 th...
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Justine Cooks: Roasted Fennel with a Mustardy Balsamic

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  For obvious reasons, it would be silly to cook fennel for people who don't appreciate it, which is just about 2/3 of my household. I, on the other hand LOVE fennel - so I had to find someone to cook this dish for. Luckily, I had a much cherished and also fairly new friend come over, who happened to also love fennel.  Let's just say we gobbled up the two bulbs I made between us - it was THAT good. Dressing could definitely be used elsewhere, too. Easy to make, too. 
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Diary of a Sourdough Apprentice - May 17th.

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Lavede efter Chad Robertsons opskrift, bare en halv portion - og det skal man passe på med, for fik puttet for meget salt i, og kæmpede så med at pille de (heldigvis!) store saltkrystaller ud igen, mens jeg vendte dejen. Brugte: Primært Gærda + 20 g. Rugpaul, cirka - 100 g. i alt. Begge flød fint. Halv/halv valset (Bornholms Valsemølle) og stenkværnet Skærtoft Skærtoft grov hvede Og så, ja... 17 g. salt. Fra sammenrør til formet ca. 5 timer. Kunne nok godt have hævet lidt mere inden shaping, men jeg skulle nå på vagt. Fik tre timer på køkkenbordet, inden den så røg på køl. Så ganske fin ud morgenen efter, kl 845, hvor den blev bagt af. Ovn opvarmet til 275, skruede ned til 250 + kraftig damp - men efter 2-3 minutter blev jeg en kylling, og skruede ned til 220. Derfor 20 min. i alt med kraftig damp, og så op på 250 i 5-6 minutter til farve. DOMMEN: Lidt tættere i krummen end de sidste par stykker, og skorpen lidt tynd. Jeg skal nok prøve at følge instruktionen - egentlig...
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