Rabbit Soup

Cooking October 3rd, 2009

A while ago I wrote a blog post about “Wild Rabbit with Mushrooms“. But what to do with the rabbit leftovers … ahh bones? Rabbit soup, what else!

What do we need?

  • Rabbit bones
  • 2-3 onions, sliced
  • 1 celery stick, cut into chunks
  • 1 medium carrot, cut into chunks
  • 2 tbsp oil
  • 1 l water
  • salt and pepper

The ingredients

Preparing ….

Ready to cook!

Heat the oil in a large cooking pot.

Brown the onions.

Add the rabbit and brown it too.

Add the vegetables and fry them for a few minutes.

Add about one litre of water.

Let’s add pepper and salt :-)

Now let it simmer for at least thirty minutes (up to an hour)

Buon Appetite!

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Wild Rabbit with Mushrooms

Cooking July 19th, 2009

In some parts of New Zealand rabbits are seen as a biological pest. The easy solution – eat them :-)

So, let’s start – what do you need?

  • 3 tbsp olive oil
  • 2-3 onions, sliced
  • 1 celery stick, cut into battons
  • 1 medium carrot, cut into battons
  • 1 whole rabbit
  • 2 tbsp plain flour
  • 500ml chicken stock (boiling)
  • mushrooms (buttons or flat caps)
  • 8 green olives
  • lemon juice
  • salt and pepper

The ingredients (celery is missing on this pic)

The rabbit :-)

Try to remove as many of the small bones as possible. I have used the “leftovers” for a rabbit soup (next post).

10 minutes later :-)

Now prepare the onions and carrot(s).

Heat the olive oil in a large fry pan, add onions, carrots and celery and brown lightly for 6-8 minutes.

Push to one side of the pan. Season the rabbit, add to the pan and seal.

Stir in the flour, then remove from the heat.

Add the chicken stock gradually so that the flour is absorbed.

Add the mushrooms , cover and simmer over gentle heat for about an hour.

Add olives and lemon juice and adjust the seasoning.

Final result – simply delicious!

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The IT guys breadmaking tutorial

Breadmaking, Cooking July 6th, 2009

I’m one of those strange IT guys that like cooking & baking :-) So here is my *famous* bread recipe.

You will need a *very* large bowl to make the dough.

Lets start with the ingredients (for two medium sized loaves)

  • 1 kg wheat flour
  • 250 g whole rye (or rye flour)
  • Two rounded tsp yeast
  • Two rounded tsp salt
  • One cup oat flour
  • One cooked potato
  • Coriander, Fennel and Caraway (spices)
  • 1/2 tsp sugar

Give wheat flour, oat flour and salt into a large bowl. Prepare rye, coriander, fennel and caraway for milling.

Dissolve sugar in 1/2 cup lukewarm water (not to hot, or you will kill the yeast!) then while stirring constantly add two tablespoons of yeast. Let the mixture stand for 15 minutes or so and it will foam up (keep an eye on it!).

After about 15 minutes add the mixture to the flour (in the large bowl).

Now let’s prepare the rye and spice mix (using my wife’s flour milling machine :-) )

Add the mashed potato.

Add rye and spice mix.

Add about one liter of lukewarm water and start kneading :-)

Our little bread inspector :-)

After 10-15 minutes kneading it should look like this

Cover it with a wet kitchen towel and let rest for about an hour.

An hour later it should look like this (has – hopefully – doubled in volume).

Form two bread loaves and let them rise while pre-heating the oven to 220C.

Little bread making expert.

Put the loaves into the now pre-heated (220C) oven.

After about 35-45 minutes do a “knock-test”. If it sounds hollow – it’s done!

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