I do not like instant ramen noodles very much, but a homemade soup with a bit of baby bok choy and carrot, and actual chicken is a completely different dish.
Monthly Archives: November 2015
I decided to make this dish vegan by going with the mushroom option and replacing the cooking butter with oil and the butter in the mash with just a little tahini. Of course both the mash and the mushrooms require salt when prepared this way.
Rating: Fine – I may make it again, but with modifications (I will add other vegetables and a bit of potato to the celeriac mash).
This is another milk bread, which is my bread of choice because it stays soft and fresh for days, which is helpful when you know the bread won’t be completely eaten the day it is made. I added oat flakes to the scalded milk and melted butter and then added the yeast when it cooled. I combined this with a mix of wheat and rye flour, salt, lemon juice, chia seeds and pumpkin purée. After the first rise,when the bread was shaped, I brushed it with milk, sprinkled oat flakes on top, and cut it.
The pumpkin was not part of my original plan for this loaf, but after baking a pumpkin earlier in the week and preparing pumpkin pancakes (twice), pumpkin hemp bread and pumpkin cake, I still had some purée left which need to be used. I like the golden colour it gives the loaf and the flavour in the pumpkin hemp loaf was unobtrusive, so I figured I’d make use of the pumpkin before it went bad. Next time I should buy a smaller pumpkin, or prepare for pumpkin to again invade most of what I cook for a week!
I should probably also consider replacing my silicon bread pan with a firmer pan as the bread tends to bulge a lot at the sides (the overly-deep cut didn’t help, either).
I started with this recipe for pumpkin gingerbread.
For the cake
- 1/3 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup molasses
- 3 eggs
- 2 cups puréed pumpkin
- 1 cup + 2 tablespoons buttermilk
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ginger
- pinch of salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3 cups flour
For the glaze
- powdered sugar
- lemon juice
Preheat the oven to 350° Fahrenheit/180° Celsius. Butter a bundt pan.
Beat the butter and brown sugar together. Beat in the molasses, eggs and pumpkin in turn, beating well after each addition.
Sift together the dry ingredients. Combine them and the buttermilk with the wet ingredients and mix until combined. Pour into the prepared cake pan and smooth the top.
Bake until a toothpick inserted in the cake comes out clean, about one hour. Allow to cool in the pan for half an hour, then turn out on a wire rack to finish cooling.
Allow the cake to sit overnight, covered, for the flavours to develop.
Mix the powdered sugar with a bit of lemon juice and enough milk to form a thick glaze. Drizzle the glaze over the cake and allow the cake to sit until the glaze dries.
A couple of months ago I made this dish. It was quite tasty so I decided to make it part of my regular rotation, which means I’ll be making it a couple of times a year (more frequently wouldn’t give me a chance to try out as many new dishes, or to make other old favourites).
Rating: Delicious – It will become part of my regular rotation
Often pumpkin is seen as an autumn dish in colder climates. Certainly pumpkin pies, breads and soups are welcome when the weather gets cold. But pumpkin is also used in Suriname and Indian curries, so I decided to re-envision it in a more tropical setting by combining it with cocoa nibs, coconut, and date syrup.
I had no particular recipe in mind when I made these pancakes.
- 1 egg
- 1/3 cup pumpkin purée
- 1 tablespoon vegetable oil
- 1/2 teaspoon ginger
- pinch of salt
- 1/4 teaspoon ground cubeb (optional)
- 1 tablespoon agave syrup
- 1/2 tablespoon ground cocoa nibs
- 2 tablespoons dessicated coconut flakes
- 1/2 teaspoon baking powder
- 2/3 cup milk
- 3/4 cup flour
- butter (to fry)
- date syrup (to serve)
Heat a non-stick frying pan over medium heat. Melt some butter in the pan.
Combine the pumpkin, oil and egg, then add in the salt, ginger, cubeb, coconut, agave syrup, cocoa nibs and baking powder. Mix well, then add the milk and flour.
Pour spoonfuls of batter into the pan and cook until bubbles form in the centre of the pancakes and the top looks a bit dry. Flip them over and cook on the other side for a few minutes.
Serve with date syrup. Makes about 7 pancakes.
Rating: Somewhere around okay. I know I made it, but I’m not sure what I think of it except that it won’t be my new favourite. It’s missing something, but I’m not sure what.
Roast broccoli rubbed with seasoning and served with a cider vinegar dip is quite tasty. Next time I may use bahārāt, which I already know goes well with roast carrots. I left out the cheese in the original recipe – it really doesn’t need it – and made a few alterations to the spice mix: I used maple sugar instead of brown sugar, I left out the chilli powder, I added 1 teaspoon of sumac, and I added 1/2 a teaspoon each of ground Szechuan pepper and annatto seeds. I cooked it for less time than the recipe called for (25 minutes total) as I did not want it slightly charred.
I ate this for lunch with a little bread, but it would also be good as a vegetable side dish for dinner or as a dinner centrepiece if accompanied by some potatoes or other side dishes.
Rating: Tasty – I will probably make it again