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Nocturnal Inclination

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I wanted to use the new pasta machine that was given to me for Christmas since I had broken my previous one. This one makes a very solid impression and I think I won't break it as easily. Since I had been slurping table spoons full of raw soy sauce the last couple of days, I knew I had to make ramen.

I basically followed the videos inf the Instant Ramen Addiction Series by Alex French Guy Cooking. I made the Miso Tare and the Black Garlic Oil basically streight from this recipe. But I didn't get dried anchovies so I had to use some in oil. I have a lot of that stuff now and it tastes really good.

Turning to the other main YouTube inspiration, I marinated soft boiled eggs like in Tonkotsu Ramen | Basics with Babish. I'm not entirely sure if it's really worth it, but it tasted good! I kept the marinade and am gonna to it again soon.

I read up on the ramen notes I took from San Francisco but opted for the french guy cooking ratio

As the drug store would not sell sodium carbonate to me because it's "too dangerous", I had to crack lab it myself from baking soda (german Natron). Bake it at 7 (250°C) for around an hour. This evaporates the water in the sodium bicarbonate and turns it into carbonate. I put 50g into the oven and got 31g out, sounds like a decent yield to me. Testing with pH strips I got a pH value between 10 and 11 for my lye water.

The dough was very soft, I guess a bit too much water, I mixed and kneaded, then folded a couple of times with the pasta machine. It works like a charm btw. Let it rest for 30min and then folded it a good amount of times with the pasta machine nad let it rest for another 30min. Not sure it this is really necessary, but in the end the dough was smooth. Brought it down to setting 6, but I guess 4 or 5 would've been a bit nicer even.

You really have to watch out not to overcook them. 2min was too long, 1:15 as well. I guess 1:30 would be perfect for noodles on setting 4.

In the end I reused the beef broth from the french onion soup we had made for the Christmas dinner, topped it up with a table spoon of garlic oil and 4cl of miso tare. As sides I had the split open marinated soft boiled egg, a slice of nori, two slices of left over Christmas turkey, thinly sliced greens from spring onions and I also threw in some pickeled ginger, cause I love that shit.

All in all I think I got around 4 bowls of ramen out of this and it was really good. But compared to other ramen I've had before, there is a long way to go.

Druff Bread with Parsley

We brewed again, so I baked again. I wanted to tweak the previous druff bread recipe a bit, so I added fresh parsley. I also sautéd the onions way shorter and without sugar. Also: RYE flour, full grain even!Since we did a stronly hopped beer, I wanted it to be accompanied by a strongly hopped bread. Würzburger Hofbräu was the closest I could get at 7:30 at the local supermarket.

  1. Chop parsley and dice oninos. Sauté onions briefly until fragnant.
  2. Combine all ingredients and mix with hand mixer and dough hooks.
  3. Let rise for over 2:00 hours
  4. Flip into a fatted baking dish. Briefly let rise wile you preheat the oven to 6. Cut to allow for expansion. Sprinkle some rye flower on top
  5. Bake in steam for 40min

I had difficulties getting the dough to rise at room temperature in winter. I let it sit on the heater, but it wasn't warm enough I guess. I moved it to the oven hot from my casserole eventually. Then I kind of forgot about it and let it rise for what was maybe too long. Put it into a tray so that it would keep the shape better than last time. Kastenbrot. I fatted the dish to hopefully prevent sticking. Unfortunatley I realized the dough had not fully mixed and there was some raw flour still :( I just seem to have a bad hand at baking. It came out risen and soft, but I think it could've risen more in the oven if I didn't let it sit for too long.

Pasta (Cacio e Pepe, Aglio e Olio, Olive Tortellini)

Recently I got more into making pasta again. Unfortunately my pasta machine broke, so I have to do the kneading myself.

Cacio e Pepe

Inspired by Alex French Guy Cooking I set out to make Cacio e Pepe on a Sunday night.

Following the "recipe" of Basics with Babish I cracked two eggs into a 405 wheat flour mold whisked and kneaded away for about 10 minutes watching Youtube. Let it rest for 45min then roll, fold and roll thin. Cut them into almost-spaghetti with a large knife. I had the idea of using corn starch to prevent the finished pasta from sticking and that worked perfectly. I really like the non-stick feel of corn starch. I'm going to continue using it for making pasta.

I boiled them a little too long (heavy salted water) while I roasted pepper corns in a saute pan. This smells awesome and is definitely a keeper. Gets out the aroma nicely. Ground them in a morar, ground some cheddar (unfortunately the only block cheese I had available) and combined everything in a non-stick pan and mixed it using chopsticks with some noodle-water. The corn starch coating pays off. Inspired by the follow-up video I mixed some starch in cold water and added it together with the noodle water, because I was too lazy to boild extra noodles to enrich the noodle with starch. This worked pretty well, even though its not the pure way of doing it. The starch stuck pretty badly to the chopsticks, I have to think about this.

I really liked the simplicty of the recipe and the creamyness of the sauce despite the lack of oil/cream. But the cheese just wasn't right. The pasta continued to cook in the mixing pan and was not al-dente. Better pepper would be a nice bonus too. So next time: 00-flour, italian cheese, high quality pepper!

Aglio e Olio

Intrigued by the success of the previous day, I just made pasta again on the next day. This time Binging with Babish's Aglio e Olio.

I freestyled the pasta dough again, I don't really think measring the flour makes a lot of sense here. All eggs are different, one should just practice to do it by feel of the dough. Rest for 45min, cut into thicker, linguini style noodles.

Meanwhile I cut up some 6 cloves of garlic into thin slices, chopped two hands full of fresh parsly and one of out home grown habaneros. While under cooking the pasta (salt water) I fried the garlic in a saute pan (for the stick aroma) in some good 2–3cm of olive oil. Silly enough I confused the flame control for pasta and pan and had the oil on max temperature while the water got low heat. That browned the garlic fast, but I took it off the flame just in time for it not too be ruined.

Just as with the Cacoio e Pepe I didn't use a sieve but noodle tongs to retrieve the pasta, having them coatet in starch water that mixed nicely with the oil. Added the parsly, habanero and half a lemon. Ground pepper and salt. After tasting I thought it needed more lemon and chili, so I added the second half and some dried chili.

I was really surprised by the dish. Babish did not lie, this was fucking good. I just overdid it with the lemon. Also I have the feeling that not eating it immediatley but letting it rest for 5 minutes brings out the aroma better and makes the sauce creamier.

Next time: slow-frie the garlic, less lemon, 00 flour. Maybe try and toast the pepper again. Damn I can't wait. The fried garlic ist just so damn good.

Olive Tortellini

Inspired by the bruschetta from the October dinner menu I wanted to try my luck with tortellini for this weeks Pasta sunday. Pasta dough as usual but I used fluor for non-stick, not corn starch, which was a mistake. To floury on the outside!

In a mixer I blended a full glass of green olives without kernels, 2 cloves of garlic, one slice of cheese, two large mushrooms salt, pepper, thyme and rosemary.

I tried to roll the dough as thinly as possible but its just really hard to get it even and see-through-thin with a rolling pin. Maybe try a french rolling pin some time. But the pieces got not very even in size or thickness. I was aming for some six by six centimeter pieces.

Placing roughly a teaspoon of stuffing on each square and folding like in this (suboptimal) video. Maybe wet the edges next time for better stick.

For the sauce I quickly prepared some blonde roux by melting butter in a pot and adding flour while whisking, gradually adding milk until the texture is thick and creamy.

In the end I was not so happy with the tortellini. They were the hell of an efford to make and did not taste too nice. Especially if compared with the other two home made pasta dishes. The stuffing was nice and works well as a spread, but nothing special. You could not taste the mushrooms at all. Maybe saute them first or just have them in the sauce. I don't think I will do this again until I have a working pasta machine, that should fix the uneven cook.

Dafür-ist-immer-Zeit-Menü Oktober 2018

Für 8 Personen, mediterran-orientalisch

In einer Freundesgruppe von 8 laden wir uns gegenseitig paarweise zum Essen ein. Das war Alan und mein Menü für den Oktober. Eine Person hat eine Milcheiweisalergie, eine Fruktoseintoleranz und zwei mögenen keinen Koriander. Soweit zu den Randbedingungen.




Mise en Place


Aperetiv: Bruschetta

2 Scheiben pro Person.

Inspierert von Dr. Oettkers Schulkochbuch 2014, Seite 332.




  1. Für die Tomatenbruschetta Tomaten in etwa 1cm³ große Würfel schneiden. Knoblauch pellen und in einer Knobkauch presse dazu pressen. Basilikum fein Hacken und dazu geben. Mit Salz und Pfeffer würzen und alles mit Olivenöl mischen.
  2. Brot 20 min bei 7 im Ofen Aufbacken und in Scheiben schneiden.
  3. Kurz vor dem servieren belegen, damit es nicht verwässert.

  4. Austernpilze schneiden und mit gepresstem Knoblauch in Olivenöl anbraten. Mit Salz und Pfeffer würzen.

  5. Getrocknete Tomaten klein schneiden und dazugeben.
  6. Oliven pürieren und mit Olivenöl zu cremiger Paste verarbeiten.
  7. Brot wie oben aufbacken, mit Olivenpaste bestreichen und belegen.


Tomatenmozzarella war klassich und gut.

Toskana-Style war richtig leckr! Eigentlich hätte noch Mozzarella und Parmesan obendrauf gehört und dann noch mal alles im Ofen überbacken werden sollen, haben wir uns aber der Milchproblematik und des Aufwandswegen gespart. Stelle ich mir aber auch sehr geil vor. Die Olivenpaste könnte man noch würzen, war aber insgesamt auch echt lecker. Die würde ich auch so einfach mal machen als Brotaufstrich → weiter vertiefen.

Insgesamt das Brot noch in Knoblauchbutter anzurösten hätte es noch geiler gemacht…

Vorspeise: Süßkartoffel-Linsen-Suppe mit Curry

1 Teller pro Person.

Aus irgendeiner Kochzeitschrift adaptiert.




  1. Linsen in einer Schüssel mit kaltem Wasser übergießen und gut umrühren. An der Oberfläche schwimmende Linsen wegwerfen. sie smd meist alt und hart. Linsen abgießen.
  2. Öl in einem großen Topf erhitzen. Zwiebel würfeln und darin andünsten. Kreuzkümme und Currypaste hinzugeben und unter Wenden dünsten, bis sie duften.
  3. Kokosmilch, bis auf 2 EL, mit Brühe und 250 ml Wasser in den Topf gießen, umrühren und aufkochen. Süßkartoffeln zugeben und zugedeckt ca. 10 Minuten köcheln lassen. Linsen zugeben, erneut aufkochen und zugedeckt weitere ca. 10 Minuten kochen, bis die Linsen gar sind. Mit Salz und Pfeffer abschmecken. Den Großteil der Süßkartoffeln mit einem Kochlöffel zerdrücken
  4. Suppe in Suppenschüsslen anrichten. mit der übrigen Kokosmilch beträufeln und mit den Krautern bestreuen.


Beim sollte man noch Senf- und Kreuzkümmelsamen dazugeben und es hätte auch noch Koriandergrün und Minze mit rein gesollt, was wir uns gespart haben. Macht es aber sicherlich nur noch besser.

War schon etwas scharf, aber echt lecker. Crouitons hätten es sicher noch geiler gemacht.

Hauptspeise: Blätterteig Pizza Ziegenkäse/Tomate

(Leider vergessen ein Foto zu machen)

4 Stücke pro Person.




  1. Backofen auf 8 vorheizen.
  2. Creme Fraiche mit Salz, Pfeffer, Olivenöl und gepresstem Knoblauch würzen.
  3. Zwiebeln in (Halb-)Ringe schneiden. In Olivenöl mit Zucker Karamelsieren bis sie weich und der Saft cremig ist.
  4. Walnüsse hacken. Ziegenkäserolle in Strücke schneiden.
  5. Blätterteig ausrollen und mit Creme Fraiche bestreichen. Zutaten darauf verteilen.
  6. 15min backen.
  7. Feige pürieren und mit Wasser und Zucker zu einem süßen Sirup einkochen.
  8. Pizza in Stücke schneiden und mit Honig und Feigensirup servieren. Jeder kann sich selbst die Soßen nach belieben darauf träufeln.

  9. Passierte Tomaten mit Salz, Pfeffer, Estragon, Oregano, Basilikum, Knoblauch und Olivenöl würzen

  10. Tomaten genau wie die Bruschetta zubereiten.
  11. Teig mit Tomatensoße bestreichen und mit Bruschettamix belegen.
  12. Wie oben backen.


Die Tomatenversion war lecker, aber ein bisschen sauer. Der Kick hat irgendwie gefehlt. Ich hätte vielleicht noch Balsamicocreme oder Rucola drauf getan.

Die Ziegenkäseversion war richtig lecker, das hat mir echt richtig getaugt.

Dessert: Gebackene Ananas

Nach Gebackene Rosmarin-Ananas (Kochbar).



  1. Ananas schälen und mit einer großen Stricknadel 4 Löcher hineinbohren. In diese zum einen je einen Rosmarinzweig und zum anderen je eine Hälfte Vanilleschote hineinstecken. Anschließend die Ananas in der vorher zerlassenen Margarine in einer Pfanne, die auch später in den Backofen geschoben werden kann, von allen Seiten anbraten.
  2. Danach mit Margarine auf allen Seiten besterichen und auf 7 für 30 Minuten backen. Eventuell ab und zu wenden.
  3. In Stücke schneiden, Gewürze und Strunk entfernen. Mit Vanilleeis servieren.


Das war die Überraschung des Abends! Ich war ein wenig skeptisch was Rosmarin und Ananas angeht, aber es war wirklich richtig richtig lecker! Nach Rezept hätte man noch Zucker in einer Pfanne karamellisieren sollen, mit Balsamico ablöschen und dann mit Creme Fraiche und dem Saft aus der Ananaspfanne (den man aufgehoben hat) zu einer Karamellsoße verarbeiten sollen. Das stelle ich mir noch mal geiler vor, allerdings ist bei uns schon beim anbraten die Margarine sehr dunkel geworden und das sah alles nicht mehr so schmackhaft aus. Wenn man tatsächlich Butter nimmt und es bei einer niedrigeren Temperatur macht, sollte das gehen. → vertiefen!

Drink: Cocktails


Die Drinks haben mir diesmal nicht sogetaugt. Der Rum war auch billig, aber das war nicht das einzige.

Piña Colada Die Ananas war nicht süß genug und zu sauer, sodass ich wie oben angegegebn noch extra Zuckersirup rein getan habe. Trotzdem ist mir die Balance nicht gelungen. Mein Mixer war auch nicht so gut, sodass es sehr stückig war, auch das Eis. Ich habe aus einer Ananas so etwa 4–6 Drinks bekommen, allerdings war das Verhältnis nicht überall gleich. Ich denke das müsste ich noch mal ordentlich machen und alles abmessen. Es war auch schon spät und der Wein hat sich bemerkbar gemacht ;D An sich kann das bestimmt ganz geil sein, aber so hat sie mir nicht so sehr geschmeckt.

Bee's Kiss Die Idee fand ich super, aber so war er sogar mir etwas zu stark. Da muss auf jeden Fall mehr als 2 BL Honig ran. Und der Rum sollte auch stimmen. Ich hatte leider auch nicht genug Eis oder die Falsche Sahne oder war zu faul um ihn richtig schaumig zu schlagen, trotz Dry Shake. Ich hÄtte gerne eine Schaumkrone gehabt, die die ganze Coupette ausfüllt. Irgendein Garnish wäre auch noch nett gewesen, vielleicht gefrohrene Honigträufelei? Mit etwas mehr probieren wird der aber auch gut. Ein netter Dessertdrink

Apricot Mai Tai Ich hatte keinen Triple Sec mehr da und habe die gleiche Menge Apricot Brandy substituiert. Das war eindeutig zu viel, da wäre ich glaube ich auf auf 1cl oder sogar 0.5cl runter. Außerdem habe die Zuckermenge von 1cl auf 2cl erhöht und auch noch mit 2:1, weil ich dachte das sei den Gästen angemessen. Mir war er deutlich zu süß und viel zu Aprokosisch. Einfach beim Standardrezept bleiben. Außerdem macht Don Papa mit der Vanillenote einfach deutlich mehr her als Captain Morgan Jamaica!


When I saw the Lemonayo Kickstarter Campaign I knew I had to dig out the mason jar again and get back to fermenting. Being the dark-bread-and-cream-cheese kind of guy, I'm always looking for alternative spreads, and this lemon thing got me hooked.

Watching the campaign video over and over again, I tried to figure out how she does it. In the end I ended up with this recipe, it's still fermenting, so I'll discuss results when it's done.


  • 1 red onion (130g)
  • 2 full heads of garlic (65g)
  • 6 lemons (500g)
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 tbsp sea salt
  • water
  • olive oil

First I peeled the onion and cut it into sixteenths (1/16) and separated the different layers. Then I peeled the garlic and cut each clove in half.

For the lemons I chopped off the ends, cut them into quarters and removed the pips as I want to just blend everything later without having to worry about picking them out of the fermented matter. Using the quarters I squeezed out the juice and separated the flesh from the rind, as at that point I thought I didn't want to blend the rind and still wanted some lemon parts in the finished product.

I packed all the veggies into the mason jar, added the salt and gave it a good stir to have the different ingredients distributed evenly in the jar. My rationale was to improve the extraction of the different flavors by not having them all in bulk, so their concentration in the medium is as even as possible. That should help with osmosis.

As a finishing touch I added the bay leaves and cinnamon stick in the same manner as seen in the video. I filled the glass with water around a centimeter below the rim and topped it off with olive oil. Since the creator mentioned adding olive oil later in the process I thought that shouldn't hurt and from another fermentation experiment I had kept in mind that such a layer seals the fermentation matter from germs during the process.

This is to sit in my closet, away from direct sunlight, for 30 days. Inspired by the spices visible in the "secret ingredients" section of the video, I also bought some vanilla pods and plan to add cardamom, but I'll probably skip the anise, as I personally don't like the taste at all.

A couple of days after I prepared everything, I stumbled upon a very similar recipe on the website of the Kickstarter campaign creator. Here she just cuts into the lemons instead of fully slicing them and fills them with salt water. Yet this is different from what is shown in the video. Also she only uses water, no sealing layer of olive oil so I guess that's optional. She also advisese to blend the whole lemons, especially the rind, so I guess I'll try two different preparations and see if the rind really makes it too bitter. I can still combine them afterwards.

Update from 2018-09-22 (day 3)

The red onion started to diffuse its color all over the jar, I can see small bubbles accumulating and bubbling to the top everywhere and the cinnamon stick unrolled a bit. Looks like the fermentation process is going full throttle :]