Steak is too well done, salad is very central European (I've only ever seen the Czechs serve that as a salad- not bad, but different), focaccia im jealous of- never had one turn out that well. Solid 8/10 for effort
Steak was pretty much raw in the middle on the bigger pieces, the way I like, that was just the piece I pulled out from the end so it would fit on the plate.
Salad is my normal one - whatever veg are in the fridge cut into chunks and put on top of lettuce, with mouth-searingly mustardy vinaigrette. Most days I'm home that's my lunch too, it's quick and good.
The foccacia recipe is on the stand if you want to try it yourself, but the main key is resting it in a warm location (I use the deep windowsill above my sink because I'm a #cottagecore gyaldem) and covering it with a damp (clean) tea towel to prove. I'm not really happy with it, it's got a great crumb structure but my holy grail is a really airy fluffy one like a local restaurant makes.
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Steak is too well done, salad is very central European (I've only ever seen the Czechs serve that as a salad- not bad, but different), focaccia im jealous of- never had one turn out that well. Solid 8/10 for effort
Jump in the discussion.
No email address required.
Steak was pretty much raw in the middle on the bigger pieces, the way I like, that was just the piece I pulled out from the end so it would fit on the plate.
Salad is my normal one - whatever veg are in the fridge cut into chunks and put on top of lettuce, with mouth-searingly mustardy vinaigrette. Most days I'm home that's my lunch too, it's quick and good.
The foccacia recipe is on the stand if you want to try it yourself, but the main key is resting it in a warm location (I use the deep windowsill above my sink because I'm a #cottagecore gyaldem) and covering it with a damp (clean) tea towel to prove. I'm not really happy with it, it's got a great crumb structure but my holy grail is a really airy fluffy one like a local restaurant makes.
Jump in the discussion.
No email address required.
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