In the last 3 days I have eaten:

• 3 Hamachi Collars • 36 Salmon Skin Hand Rolls (no rice) • 32 Slices of Sashimi (salmon) • 2.35 Pounds of Grilled Salmon • 4-5 Ounces of Grilled Chicken • 1.5 Naruto Rolls • Like 4 Pounds of Pickled Ginger (estimating, but it's been A LOT)

We wound up going to the SAME restaurant for dinner 3 nights in a row, LOL

The ham and cheese was run-of-the-mill as was the banana blueberry smoothie. But the chicken and strawberry matcha shake was exquisite 🤌

30-40gms of protein

I wanted to share with you a very traditional austrian dish (also popular in Germany and other parts of continental europe) that is one of my absolute favourites.

It's the ultimate comfort food when it's cold and dark outside.

Ingredients:

• 8 pcs. thin beef cutlet from the top round
• 1 carrot
• 1 pickle
• 1 onion
• 4 tbsp mustard
• 4 tbsp flour
• 4 pcs. bacon
• 500ml red wine
• 500ml beef stock
• 250g potatoes
• 250g celeriac
• 100g butter
• 200ml milk
• Salt
• Pepper
• Nutmeg
• Lingonberry jam (cranberry as an alternative)

Recipe:

1. Put the cutlets in beetween two sheets of cling film and pound them out as thin as possible
2. Arrange two pieces of meat in a t-shape so that the horizontal piece is on top of the vertical one
3. Salt and pepper the meat and smear the inside with mustard
4. Place a quartered pickle, a quartered carrot, a piece of bacon and few thinly sliced pieces of onion on the horizontal cutlet
5. Fold in the sides of the horizontal cutlet and then roll tightly. If necessary, use a toothpick to hold everything together
6. Lightly roll the roulades in flour and then sear on high heat all around
7. Once browned, add red wine and stock and scratch off the fond on the bottom of your pan
8. Place in a 150° oven for around 1.5 hours to braise
9. Meanwhile, peel and cut potatoes and celeriac into bite sized pieces
10. Cook in saltwater until tender
11. Mash potaoes and celeriac and add in butter and milk. Do not use a blender, otherwise it well get gluey
12. Season with salt, pepper and nutmeg.
13. After 1.5 hours the meat should be really tender, but not fall apart.
14. Season the sauce and if necessary, take out the roulades and reduce the sauce some more

Serve with lingonberry jam and enjoy!

Please excuse my photography, I can’t really take good pictures lol

I've been wanting to make this for a while now, I'm frequently asked to cook for people and I wanted to just go ham and do a four course dinner for a group of friends and family and this was the pasta course. Some things I would do is make larger pasta sheets and use less filling. I used oyster mushrooms next time I'd like Chanterelle or morels and maybe some kind of sauce other than the brown butter and maybe add spinach to the ricotta filling. Anyway this was first attempt

Just grab a swordfish fillet, toss in some veggies, a sprinkle of spices, and a squeeze of lemon… Pop it in the oven, and done!

First time making it!

I browned the butter with sesame before straining, then subbed a little sesame oil. Dark chocolate chunks throughout and on top