Ilse's Kitchen - culinary adventures of a girl who loves to eat

Today is day 100 - day 100 of 100 days on which I’ve posted a recipe on this blog every single day. 100 - it sounds like so much. Honestly, I’m proud. I did it to bring some of my hobbies back to life, I did it to learn, I did it because I love taking food photos and because I love to eat.  I especially love, love looooooove dumplings. Potstickers, momos, gyoza, dumplings - I’ll have them any which way. Up to now, I’d been stuck with home delivery or eating out whenever I had cravings - but as of now, no more.  I’m now proudly dumpling-self reliant, and I’m posting this potsticker recipe as the closing recipe of this challenge because at the beginning of this year, I wouldn’t in my wildest dreams have pictured myself making these. But here I am - and here we are. Crazy things are possible if you only try - and it’s not half as hard as I’d thought. Fear was, once again, an irrational obstacle.  I’m grateful for this beautiful recipe from Healthy Nibbles & Bits, which w...

A couple of days ago, I bought a big head of Chinese cabbage. My intention when I got it was to make dumplings, but I’m missing most of the ingredients I need and so needed to find a new purpose. And then I found a recipe from London chef Margot Henderson in the Wallstreet Journal. She now owns for potato, cabbage and chorizo soup. It was a dish that dated back to the days she worked at The Eagle, a place she describes as London’s first gastro pub. A place that made generous food with love, in a tiny space. A soul food kind of dish. That sounded pretty damn good to me, so I thought I’d try it with my Chinese cabbage. No regrets :) Ingredients (serves 2): 2 waxy potatoes, cut into bite size pieces 1/2 Chinese cabbage, cut into thin strips 1 small yellow onion, sliced 50g (about 1 link) Spanish chorizo, sliced 1 clove garlic, minced 800ml chicken stock 1 bay leaf 1.5 tablespoon olive oil salt and freshly ground black pepper Instructions: 1. Pour the olive oil in a medium-...