Food-related childhood memories can be a serious pain in the… posterior from time to time. If you’ve ever fancied a particular dish as a kid and tried to re-create that gloryfied-by-time-and-memory experience in your kitchen as an adult with nobody to tell you the details about the dish in question, you probably know how infuriatingly frustrating the results can be~!
Author: nahdalaskitchen
Spring Lamb, Carrot Dumplings & Blueberry Sauce
Yay! Here they are, the first sunbeams with a promise to stick around for a while – a sign that May truly has arrived~! It’s one of my favorite months of the year since mother nature is doing her best to provide us with the best of two seasons during this month! Spring veggies and herbs, re-opened season on game, veal, lamb and various sea creatures locked in fence months up until now as well as the first bunch of summer berries and fruit!
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Japanese-Style Salade Nicoise
You guys might have noticed that I’m a big fan of salads as main dishes, especially during the 10°C-and-above time of the year. So, of course, I’m always on the lookout for new and exciting combinations of ingredients to be used in a salady kind of context. When you’re skimming salad options on restaurant menus, in cookbooks or during shows on TV, you can’t help but notice the ever-present named classics – Waldorf, Caesar and the rest of the gang – and tip your hat to whoever invented them, since they’re still alive, kicking and delicious.
Minted Pea Soup with Spicy Lamb & Apricot Meatballs
My tastebuds have a penchant for demanding several things at once every once in a while, not caring whether whatever cravings they impose on me match eachother or not. This time, however, the “fresh and lively”, “lamb”, “very veggie” and “Spring appropriate” bones they tossed me, very conveniently lined up into a delicious soup perfectly fitting into this time of the year~!
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GW2 Steak Tartare, Asparagus Salad & Coriander Mayonnaise
It’s time~! Time for hubby and me to shamelessly overindulge in one of Spring’s most wonderful products, our region’s prized asparagus! Countless ways to prep and serve them – all of them rather healthy, even with the occasional drop of Hollandaise – ranging from simple every-day quick-fixes to wow-your-crowd or lover’s-dinner stunners.
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Easter Eggstravaganza 2017 Special~ Lemon Fudge
Ah finally, my annual early-year “excuse” to go full tilt in the chocolate business with a summery set of chocolatey goodies and proceeding to shamelessly stuff unsuspecting peoples faces with the results of my work has arrived! Happy Easter everyone~!
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Red Chicken and Mango Curry
Ugh… the dark side of spring just popped me a good one… normally, people catch themselves a cold when the temperatures are on their way down the scale. I on the other hand, evidently unable to stick to the norm in this area, have to take the gravelly path and go down with a case of the nasties when the first wave of warmth is rolling across the country.
Spiced Pear Jellies
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~
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~!
Hiya guys~!
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~!
Nahdala's Kitchen 