Alright~! Year two, here we go! I thought I’d start the new round with something light, healthy, fruity and very quick and easy to make, especially considering this one’s chasing last Sunday’s Beef Wellingto recipe. This one would make a superb dessert to balance the full brunt of the Wellington, by the way~
Month: March 2017
GW2 Celebratory Steak a.k.a Beef Wellington
Wooooh! Today, we celebrate, we feast, we drink! A historic event has come to pass! Nahdala’s Kitchen went live exactly one year ago, today~! What a perfect day to share a dish perfectly capable of defining the term “Crowd Pleaser” – a classic Beef Wellington with you guys. And the perfect opportunity to re-define a dish off of the Tyrian Menu accordingly.
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NK’s First Anniversary has come~!
I can’t really believe a whole year has passed already, but after a quick confirmation-glance at my calendar, I’m proud to announce:
Exactly one year ago, on March 26, 2016, I hit the “publish” button on Nahdala’s Kitchen~!
And what a year it has been! Filled with countless rounds in the kitchen, delicious meals, some hilarious food-related incidents and lessons and, all in all, a smashin good time! Add to that the shere joy of sharing my adventures with you guys and you’ve got me sitting here, in front of my screen with a huge smile on my face~!
I wanted to use this opportunity to thank you guys for all the support you’ve given me over the past year – and I promise I’ll do my best to keep up and excel at my work for a very long time to come – hopefully, providing you with a source of inspiration, smiles and yumtastic meals~!
Hubby and I both learned and improved a lot during this first year of blog-work – be it in the art of photography hubby has delved into, or in the kitchen-area of things on my part. Some things just take some time to grow into, I guess~ Thanks for bearing with me! Blog-related things to be improved also have become evident, so prepare yourselves for a couple of improvements and changes on NK in the near future~!
For one, I’ll be adding cheat-sheet-style print versions for all recipes. I’ll also try and organize my basic 101’s and the tidbits of foodology scattered throughout my recipes in some form of database or comfort-access category of sorts, to improve on the, as hubby put it, “Readability” of my posts while still providing an easy access to those infos to those of you who would like to know more.
Working out all those things will take me a bit more time than writing up two posts per week would allow, so, for a while, I’ll have to restrain myself – so many yummies to share! ahrg! – and limit my writing-sprees to one post per week. Wednesday’s the day from now on, for both the nerdy gaming personality stuck inside my head and the slightly unhinged rest of myself~
So, to sum it up: Thank you, thank you thank you guys! It’s been one hell of a ride and it’s going to continue for a long and delicious time to come~! Cheers~!
Lemon & Thyme Scented English Muffins
Is there a better, gentler, or more mood-lifting way to be nudged to awareness after a good night’s sleep than by having fragrant wisps of freshly baked bread playing around your nose, throwing out a delicious lure and drawing you kitchen-ward? I know, I can’t stay in bed for long with that kind of incentive to get up~!
GW2 Gelatinous Ooze Custard or: Amarula Crème Brûlée
Well, what can I say… Of course I couldn’t help but pinch up my face at the discovery of this particular recipe in Inspector Hrouda’s shop, especially after having put quite a dent into the surrounding area’s Ooze population prior to visiting her. About a nanosecond later though, my questioning my fellow Asuran’s sense of taste was cut short – the only possible, non-threatening and in no way cringe-in-disgust-worthy real-world counterpart popped into my head and basically short-circuited my sweet-sins defense mechanisms.
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Warm Mung Bean Sprout Salad with Purple Cauliflower and Coconut-Leek Dressing
As we were returning back home from our short winter escape to Sylt, basically crossing the country in a vertical line of about 800km, the progress of Spring nosing its way in couldn’t have been more obvious. The further south we got, the – for lack of a better word – juicier the landscape appeared to get. What started with miniature yarnballs stalking their equally fluffy mommy-yarnballs and merrily playing sheep-catch between blossoming heather shrubs in the northern regions, quickly turned into foresty areas sporting a first hint of green, violently colorful patches of crocus breaking up the still-dominant dullish brown here and there and, of course, the… well, juicy brown of freshly turned soil on the fields.
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GW2 Coq Au Riesling
Every so often, the simplest ideas presented to me by the Tyrian Chef’s Guild send me way, way back in time in my headspace. This time, a seemingly nondescript dish, a Poultry and Winter Vegetable Soup, reminded me of a certain dish I haven’t cooked up in years for… well, no apparent reason, really. This dish has been a well-loved, classic winter dish in our family ever since I can remember.
Right now, I’m sitting at a small coffee-table in a cute little house peeking out from under a comfy reed-cap, listening to the crashing storm-chased waves of the North Sea rolling in just behind the dam. The time for our traditional winter-vacay on Germany’s northernmost island, Sylt, has arrived. When my parents started heading out this way in the dead of winter on a regular basis, I honestly thought something else was going on – secret trips to the Caribbean came to mind – because… who in their right mind would travel to the main land’s icy-sea-storm-barrier at that time of the year? Right…?
GW2 Roasted Tomato Soup & Crispy Tomato Balls
It took me a while, but I finally managed to twist and tweak another classic dish to my liking! You might wonder how a menace to the world’s tomato population like me can sidestep the issue of a simple tomato soup for years… well, after quite a number of… not bad, but unsatisfying bowls and recipes, I had almost given up on the idea. Basically, one half would have worked better as a tomato sauce and the other half needed a stomach-turning amount of cream or butter to loose the air of a sauce and turn “creamy”.
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Spiced Pear Parfait
Ugh, February has come to an end at unseasonably warm temperatures, much to the delight of the carnival-revelers and much to my season-confusion-induced dismay. This year’s first bee buzzed by my window today, for crying out loud… anyways, the rising temperatures piqued my tummies’ interest in ice cream, but with nothing along the lines of berries – or anything else remotely close to the “summer” aromas I was looking for, for that matter – available yet, I had to rummage through my head and fridge for a bit to mentally bridge the gap between a summery icy delight and the MIA winter weather.