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Cooking

Although I'm usually too lazy to cook for myself alone, cooking is one of my favorite hobbies. Here are some pictures and some recipes.

The perfect desert or addition for a nice afternoon tea. Cream toffee is a classic which already my mother used to make every once in a while. As tasty as it is - be aware! There's very little food one can make which has more calories than this!

Heat some peanut oil in a pan, start frying the chicken breast filets. When the chicken is well done but not yet brown, use a table spoon to spread a few drops of honey on either side and dust the chicken with Tandoori-spice (in Finland available from K-Supermarket). Fry until both sides have a medium brown crust.

Heat some peanut oil in your pan and add chicken breast filet stripes. Fry the chicken until it's starting to get brown. Then, add about a tablespoon of honey and stir heavily - be careful, don't let the honey burn!

First, heat some olive oil in your pan and fry some bacon cubes in it. When the bacon is nicely brown, add the minced meat and fry until it's almost ready. When the minced meat is almost ready, add the zucchini cubes and fry until they start to get transparent at the sides but don't overcook them. Finally, add some food cream,salt and pepper and let it stir for a moment.

Bacon rolls are not only very tasty but also quite efficient - they save you the work of putting a slice of saussage on your roll :D.

The making if fairly easy: Just prepare your favorite dough and put 1-3 good hands full of bacon cubes into the dough and work them in. The baking itself might take a few minutes longer than it would without the bacon. Keep an eye on the rolls so they don't burn!

... mishaps happen - like this pasta bake being in the oven a bit too long. But it was still very much enjoyable and crispy is always good :).

The secret in this one? It was a spicy pasta bake. The sauce was made from normal tomato-ketchup and lots of sweet chili sauce from Lidl.

What is the secret of good pizza rolls?

Pizza rolls are basically made from more or less normal yeast-dough. My secret is a generous sip of olive oil and some garlic into the dough and then working the dough until it is really homogeneous.

And then, of course, the rolls are enjoyed best when they are still hot and with fresh (real) butter.