• Little1Lost@gehirneimer.de
      1·
      1 hour ago

      Cheese of the day: CréMonté Paladin CréMonté is a German blue cheese encased in a white mould. It has a pleasant smooth texture with a special creaminess, even though it contains only 34% fat. a piece of CréMonté cheese having a yellow color and blue veins

    • f314@lemmy.world
      2·
      3 hours ago

      A friend of mine hates cheese (I know, none of us understand it), and she got a job in Switzerland. She worked remotely, but every time she had to go there for company gatherings and such she had to endure endless amounts of fondue and raclette 😆

  • zlatiah@lemmy.world
    1·
    4 hours ago

    Whatever I could find in the nearby grocery/supermarket 🥲 Bad at cooking & generally don’t have enough free time…

  • IamMoonPie@lemmy.world
    2·
    5 hours ago

    That choice always depends on the people coming to the potluck. Some people just don’t plan them well and everyone brings 800 sides. So I always read the room and go based off that I think no one else will bring.

  • wirehead@lemmy.world
    2·
    6 hours ago

    Depends on the audience and my mood.

    I often times bring an opo squash indian vegetable dish and kitchari (basically, rice and beans) because they are generally able to fit with most people’s dietary restrictions and also kinda unknown to people because they aren’t the sort of Indian food a restaurant is going to have. Doubly so if I know a vegetarian’s coming.

    Sometimes I’ll bring my chocolate chip cookies. Secret recipe, not the one on the Tollhouse chocolate chip wrapper.

    Bucatini alla pizzaiola is a good Italian dish.

    I’ve not had the motivation lately, but sometimes people would get surprised with some sort of improvised, from-scratch Euro-style sponge cake based on whatever’s in season with pasty cream and stuff in it. Or some sort of sweet roll.

  • ButteryMonkey@piefed.socialEnglish
    8·
    9 hours ago

    Cheesecake is the one and only thing I make for events that I’m not hosting. The variety and form changes (muffin form are popular with the people I know now, not big on sweets), but its one thing I’m very good at doing to the point people look forward to it. I’m prettt sure several invites over the years have been just for that.

    Because my recipe is ultra-simple minimalist base recipe designed to be slightly modified to account for different toppings, and it wasn’t written within the last 100 years (passed down several generations, though it did have to be modified somewhat ages back for modern products), and that just makes it better. Modern cheesecake recipes are crap and have too much shit in them. Flour in the filling?? Are you insane??? Talk about a ruined texture!

  • SkaraBrae@lemmy.worldEnglish
    10·
    9 hours ago

    Quinoa Salad

    Salad

    • 1 cup uncooked white quinoa
    • 1 punnet cherry tomatoes halved or quartered
    • 1 English cucumber diced small
    • 1/4 cup finely diced red onion
    • 150g fresh baby spinach coarsely chopped
    • 2 large ripe avocados chopped
    • 1/3 cup finely chopped cilantro or parsley, optional 1/3 cup crumbled feta cheese optional

    Dressing

    • 4 Tbsp red wine vinegar
    • 2 Tbsp Dijon-style mustard
    • 1 tsp dried oregano
    • 1 clove minced garlic
    • 1/2 cup olive oil
    • 1 Tbsp honey
    • 1 large lemon
    • Salt and pepper

    Leave out the feta and the honey and it’s vegan, too.

    Edit: cook and cool the quinoa before assembly.

  • velma@sh.itjust.works
    6·
    8 hours ago

    BBQ Pulled Pork Sliders

    Throw a pork shoulder in a slow cooker with a can of coke and seasoning. Let cook on low for 8 hours.

    Shred the pork (it should be easy to pull apart). Add bbq sauce. Bring rolls and coleslaw to make the sandwiches.

    It’s always a hit, feeds a ton of people, and it’s the easiest recipe I keep around.