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Wednesday, September 3, 2014. It seems I must once again apologize for an unplanned hiatus here. But I have a really good i'm-sorry-let-me-make-it-up-to-you treat. This recipe has been asked for a lot and I am so happy to be posting it. If you are planning to prepare this in Switzerland make sure you talk to your butcher beforehand about getting pork shoulder. It's not a very standard cut. My butcher actually gave this dish the nickname of American Döner, which isn't too far off the mark. ;-). 2Place you...

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Wednesday, September 3, 2014. It seems I must once again apologize for an unplanned hiatus here. But I have a really good i'm-sorry-let-me-make-it-up-to-you treat. This recipe has been asked for a lot and I am so happy to be posting it. If you are planning to prepare this in Switzerland make sure you talk to your butcher beforehand about getting pork shoulder. It's not a very standard cut. My butcher actually gave this dish the nickname of American Döner, which isn't too far off the mark. ;-). 2Place you...

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1 skip to main

2 skip to sidebar

3 cook read live

4 pulled pork

5 hello everyone

6 for the meat

7 some olive oil

8 2 tbsp paprika

9 2 tbsp salt

10 to serve

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cook read live | cookreadlive.blogspot.com Reviews

https://cookreadlive.blogspot.com

Wednesday, September 3, 2014. It seems I must once again apologize for an unplanned hiatus here. But I have a really good i'm-sorry-let-me-make-it-up-to-you treat. This recipe has been asked for a lot and I am so happy to be posting it. If you are planning to prepare this in Switzerland make sure you talk to your butcher beforehand about getting pork shoulder. It's not a very standard cut. My butcher actually gave this dish the nickname of American Döner, which isn't too far off the mark. ;-). 2Place you...

INTERNAL PAGES

cookreadlive.blogspot.com

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cook read live: Pea, Edamame, Spinach and Feta Salad

http://www.cookreadlive.blogspot.com/2014/07/pea-edamame-spinach-and-feta-salad.html

Sunday, July 27, 2014. Pea, Edamame, Spinach and Feta Salad. This is a variation of a standard pea salad that I make quite often. Recipe found here. Just scroll to the bottom. I have recently found that the local asian supermarket sells shelled edamame ready for cooking. I added a handful of those to the peas and mixed fresh young spinach with the dressed feta before burying them with the drained peas and beans. It wilted very nicely. This is a fun quick lunch to make and so simple!

2

cook read live: Summer drinks

http://www.cookreadlive.blogspot.com/2014/07/summer-drinks.html

Thursday, July 24, 2014. Even though summer has been treating us in central Europe really badly so far, I am always trying my best to drink enough fluids during the day. I have on occasion reffered to myself as a camel because of my general lack of thirst. All joking aside I struggle with drinking enough water. So these tasty alternatives will really help when the next heat wave will hit. I am still hoping. One espresso or alternatively instant coffee. Sugar sirup or sweetener to taste. Watermelon, cut i...

3

cook read live: June 2013

http://www.cookreadlive.blogspot.com/2013_06_01_archive.html

Wednesday, June 19, 2013. This is a dish I had in a Vietnamese restaurant on an early summer evening. We analyzed its components over dinner and decided it must be quite easy to replicate. I tried it at home recently and was so pleased with the result, I ate variations of it for the remainder of the week. It is a perfect template recipe in the sense that lots of the ingredients can be substituted for similar things you might have on hand. No rigid list of ingredients so to speak. Splash of oil (optional).

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cook read live: May 2013

http://www.cookreadlive.blogspot.com/2013_05_01_archive.html

Thursday, May 16, 2013. Spiced meatballs with Tahini sauce. Yotam Ottolenghi meets Gordon Ramsay. At least in the culinary sphere. I still had a lot of the meatballs from this post. Lounging in my freezer. It would seem that I am just not a big enough fan of spaghetti with meatballs to use them up in a decent time span. But low and behold I have found a use that has made my stash disappear practically over night! A big pinch each of allspice, cinnamon and nutmeg, all ground. A little oil to fry.

5

cook read live: September 2014

http://www.cookreadlive.blogspot.com/2014_09_01_archive.html

Wednesday, September 3, 2014. It seems I must once again apologize for an unplanned hiatus here. But I have a really good i'm-sorry-let-me-make-it-up-to-you treat. This recipe has been asked for a lot and I am so happy to be posting it. If you are planning to prepare this in Switzerland make sure you talk to your butcher beforehand about getting pork shoulder. It's not a very standard cut. My butcher actually gave this dish the nickname of American Döner, which isn't too far off the mark. ;-). 2Place you...

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Wednesday, September 3, 2014. It seems I must once again apologize for an unplanned hiatus here. But I have a really good i'm-sorry-let-me-make-it-up-to-you treat. This recipe has been asked for a lot and I am so happy to be posting it. If you are planning to prepare this in Switzerland make sure you talk to your butcher beforehand about getting pork shoulder. It's not a very standard cut. My butcher actually gave this dish the nickname of American Döner, which isn't too far off the mark. ;-). 2Place you...

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