Hartlanden BBQ

Yesterday I thought for myself I should raise my stock and therefore I bought 3,5 pork loins and 4,8 kg belly of pork for curing.

The belly has been cured according the well tried recipe. This time I used fresh garlich instead of the powder. Let’s see how this will impair the taste of it.

The fillet of ham will be made as last year. But this time I will post the recipe after finishing. But however this will be posted at last with the pics.

Perfect for the cold weather yesterday we just had Spaghetti Carbonara. Actually the reason was the first cut of the smoked belly which was yesterday. The Recipe was the same as this one. Read the rest of this entry »

My reserves are close to zero. Barely a peace of bacon in the fridge and the same problem I have with the smoked bellies. Time to fill the stock.

Read the rest of this entry »

Today I made an orange ice cream and I must say my feelings are different. Instead of using normal oranges (from the recipe of Cruiser) I used blood oranges due to the taste is more fruity than the normal ones.
In my opinion the taste of the ice cream relatively good. It’s fruity as it can be. However there’s someting missing. I think it is due to the blood oranges because these ones are more sour and less sweet than the normal ones. Maybe more sugar is needed, because as you may know this enhances the taste of the product.

Read the rest of this entry »

Due to I know what my sweet heart wants to have when we are talking about ice cream I bought some ingredients and made a banana ice cream.

Read the rest of this entry »

The feast at the tree nursery was absolutely great! Luster + Nitschke know how to celebrate a feast. Thanks again and again a happy new year to all!!!

Read the rest of this entry »

Hi all,

We wish you all a happy new year 2012!

The old year 2011 we finished with a classic BBQ and some of us may had greeted the new BBQ-year with a PP (snacking is never a problem) from the dinner (#1, #2, #3, #4, #5).

Of course we’ll see us this year for some BBQ in Hartlanden by drinking some beer, wine or sparkling wine together.

Until then we wish you fortune, healthiness and much success!

Best regards,
Doris + Marco

Both of the Pulled Pork are done (97 °C core temperatur). This time it didn’t take that much time but no problem; keep them hot for 6 hours is really not a big thing.

Read the rest of this entry »