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@animaniguitar
In a way, it's really heartwarming to know that no matter how much things change, Chess will always be bad. ♥️
Pierogi
Cheesy potato dumplings swimming in butter... heavenly
Makes enough for about four people.
Ingredients:
Dough
300g flour
50g butter
1 egg
125ml water
1 tsp salt
Filling
500g potatoes
30g butter
100g shredded sharp cheese
A pinch of salt
Black pepper
Onion butter
30g butter
1 finely diced onion
A pinch of salt
Serving
Sour cream
Finely chopped chives
Finely chopped parsley
The steps
Boil the potatoes till soft and mash them with the butter, cheese, salt and pepper.
Let it cool till completely cold. (spread on a baking tray for faster cooling)
For the dough, melt the butter with the water and mix with the flour and egg. Knead it on a work surface till smooth but try to knead as little as possible. Let the dough rest for 30 minutes
Meanwhile, start the onion sauce. Let the butter melt until foamy and add the onions and salt. Let it cook until golden.
Roll out the dough to a thickness of 3mm and cut out 7.5 cm circles.
Fill each circle with a tbsp filling and seal them with a bit of water on the edge and pleats.
Place them on a floured tea towel
Cook the pierogi in batches in a big pot, give them some space. They're done when they float to the top. Scoop them out and add them into the onion sauce to let them bake a bit and coat with the sauce.
Serve with a dollop of sour cream and sprinkled with the fresh herbs.
I serve it with steamed vegetables to offset the heaviness a bit.
Dutch baby
Great for a brunch. About 1 per person
Ingredients:
175ml milk
100g flour
2 eggs
2 tsp sugar
1 tsp vanilla extract
A pinch of salt
1 tbsp butter
Mix the batter and let it rest for about half an hour
Heat up a cast iron pan in the oven, top-bottom heat 230C.
Put the butter into the pan. Carefully pour the batter into the pan and bake it for 18-20 minutes
Sweet variation: serving it with fruits and powdered sugar
Savoury variation: omit (some of) the sugar, add some herbs into the batter and add chredded cheese on the batter before putting it in the oven.
Red shiso gin & tonic
Fruity and herbal
Ingredients:
40ml red shiso infused gin
15ml lime juice
80 ml tonic
Red shiso leaf
Lime wedge
To a glass with ice, add gin and lime juice. Top with tonic and garnish with the shiso leaf and llime wedge. Mix before drinking.
Okonomiyaki
For 1 portion, make two for a full dinner.
Ingredients:
1/4 finely shredded hispi cabbage
1 egg
1 handful bean sprouts
1 handful chopped mushrooms
1 chopped scallion
Some finely chopped ginger
Dash of dashi
1 tbsp flour
1 tbsp glutinous rice flower
Mix it and put it in a hot and well oiled pan. form it into a pancake and close the lid. Carefully flip it when the underside turns brown and turn down the heat a little. Serve when the other side is brown as well. Put the sauce on it and serve.
Ingredients sauce:
140g ketchup
40g sugar
80g oyster sauce
105g worcestershire sauce (or soy sauce to taste)
Further toppings
Kewpie mayo
Aonori powder
Cheese (put it on after flipping for the first time)
Shiso gin & tonic
Fresh and herbal
Ingredients:
40ml shiso infused gin
80ml tonic
15ml lemon juice
shiso leaf
lemon slice
To a glass with ice, add gin and lemon juice. Top with tonic and garnish with the shiso leaf and lemon slice. Mix before drinking.
Biang biang noodles
Hand pulled noodles, a lot of fun to make. Makes about 4 portions.
Ingredients:
Noodles
375g bread flour
240ml water
A pinch of salt
A neutral oil
Tofu mixture
400g firm tofu
1 onion
4 cloves of garlic
A thumb of ginger
2 scallions
2 tsp sugar
Cooking sake
Soy sauce
Five spice
Cumin
Chili powder
Salt
Sauce
Soy sauce
Black vinegar
Garlic
Ginger
Coriander
Spring onion
Cumin
Bok choy
Bean sprouts
Peanut oil
Sesami oil
The steps
Drizzle the water into the flour and some salt and mix until absorbed. Knead until smooth for about 10-15 minutes. Try to kneed into one direction so that the gluten structures form in one direction.
Let the dough rest in an oiled plastic wrap for about 20 minutes
Divide the dough into four and shape each piece in a 30*10 oval. Don't let any piece dry out. Wrap them into oiled plastic again and let it rest for 6 hours.
Finely chop the onion, garlic, scallions and ginger and cook it. Crumble the tofu and add it to the pan. Add the sugar and spices to taste. Deglaze with the cooking sake and add soy sauce to taste.
Bring a large pot of water to the boil and blanche the bean sprouts and let them dry in a sieve. Cover the pot whilst making the noodles.
Heat up a little saucepan with peanut oil (or any other high temperature oil).
Take a quarter of the dough and cut into 6 long strips on an oiled surface. Take one piece and mark the middle lengthwise with a chopstick. Gently pull and slap the noodle on the workspace till it's 60-75 long. It will split into two in the middle.
Make more or add immediately to the boiling water with a few chopped leaves of bok choi. The noodles are done cooking when they start floating.
Put the noodles into a bowl with the bok choi, add the bean sprouts, spices, coriander, chopped spring onion, garlic and ginger to the middle and pour a little of the hot oil over it to cook them. (Be careful!)
Add the soy sauce, black vinegar, sesami oil and tofu mixture, mix and enjoy!
Fine to reheat the next day!
Pornstar martini
Fruity and foamy
Ingredients:
30ml vodka
45ml passion fruit juice
30ml aquafaba
1/4 lime
1 drop of vanilla extract
Half a passion fruit
Shake with ice till foamy, strain into a chilled glass and garnish with half a passion fruit. Drink with prosecco if you want to fancy it up.
Mochi brownies
Chewy chocolatey treats
About 25cm*25m size pan
Ingredients:
300g glutinous rice flour
400g sugar
85g cocoa powder
3 tsp baking powder
480ml (vegan) milk
150ml molten butter
2 tsp vanilla extract
A pinch of salt
The steps
Mix the glutinous rice flour, sugar, cocoa, baking powder and salt. Slowly add the milk, molten butter and vanilla extract till a smooth batter remains.
Pour the batter into a greased or lined baking pan and bake at 175C for 50-60 minutes.
Let cool completely and slice into squares.
3 days airtight container, 1 week fridge, 3 months freezer
Summer in the garden
Floral and herby mocktail
Ingredients:
100ml blood orange juice
100ml tonic
15ml elderflower syrup
A twig of thyme
Shake with ice, strain into a chilled glass and garnish with a twig of thyme.
Vegan stew
Inspired by my friends
Ingredients:
Vegan stew meat
2 bell peppers
3 carrots
2 shallots
1 onion
1 leek
250g mushrooms
3 garlic cloves
Gingerbread (kruidkoekreep)
Vegetable stock cube
Bay leaves
Salt and pepper
Herfstbok (a bock beer)
The steps
Cut the vegetables into chunks.
Bake the vegetables, add the stock cube, vegan meat, bay leaves and mix.
Put the gingerbread on top, pour the beer over it and close the lid.
Let it stew for a while.
Serve with, for example, mashed potatoes.
Espresso martini
Simple and elegant
Ingredients:
40ml vodka
15ml coffee liquor
25ml espresso
3 coffee beans
Shake with ice till foamy, strain into a chilled glass and serve with three coffee beans.
Mujaddarah
Easy Middle Eastern rice and lentil dish
Ingredients:
1 can of lentils
1 can of beluga lentils
2 cups of rice (long grain)
Cumin
Coriander
Salt to taste
Olive oil
Fried onions
Yoghurt sauce
Coconut yoghurt
Lemon juice
Finely chopped garlic
Fresh mint
Cook the rice with the lentils, garlic and salt. After cooking, add the spices and herbs. Serve with fried onions and yoghurt sauce.
Umeshu
Japanese plum wine
Ingredients:
720ml white liquor
400g still green plums (Reine Claude)
400g rock sugar
Clean and dry the plums well. Add everythings into an airtight pot and let it sit for half a year to a year in a dark and cool place.
I made a batch from 09/2024 till 09/2025 and it came out well but was too sweet for me. Next time I'll use less sugar.
Daikon mochi
Savoury, chewy and filling. For one portion
Ingredients:
100g grated daikon
40g rice flour
40g glutinous rice flour
A pinch of salt
Mix everything, and form ping-pong sized balls. Flatten them a bit and bake on both sides in a well-oiled pan. Serve with soy sauce. I like to make a dipping sauce with soy sauce, vinegar and chilli oil and eat it with some seaweed sheets.
Variations: Shiitake, fried shrimp, spring onions
Earl grey citrus fest
Christmassy cocktail
Ingredients:
40ml earl grey simple syrup
40ml Gran Marnier
15ml lemon juice
slice of orange
Shake with ice till chilled, strain into a chilled glass and serve with a slice of orange.
Onion dolma
Stuffed onions, a hearty dinner for two
Ingredients:
4 onions
1 can of chopped tomatoes
1 carrot
1.5 cups of rice
1 can of lentils
Pine nuts (if you're feeling fancy)
15g fresh coriander
15g fresh parsley
Cumin to taste
Curry powder to taste
Salt to taste
A few dashes of olive oil
The steps
Chop and mix everything except for the onions and let the rice soak in it for a while.
Peel the onions and make a cut into them till halfway (don't cut them in half!). Boil until soft.
Pull apart the onion layers and chop the middle bits and add them to the stuffing.
Put the stuffing into the onion and stack them into a cast iron pan. Add the stuffing around the onions if it doesn't all fit into the onions.
Close the lid and bake at 200C for an hour