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Monthly Archives: May 2017

Repeated Recipes from 500 Posts

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Continuing my retrospective of the last 500 posts, these are some recipes that are among my favourites. Because I like to try new dishes, a recipe has to be special for me to remember to make it more than once.

Vegan

indiansoupvegetables2soupcupcake1

Vegetarian

roll2cheesecakesandwichcauliflower2pie1mezelasagnepie3moussakapapayasaladscone1salad

Meat

steakpadseeu

Recipes to Try Again from 500 Posts

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Now that I’ve reached 500 posts and about three years of blogging, I thought it would be a good time to look back through my pictures to to remind myself of dishes I enjoyed but haven’t made for some time. This is the first of three retrospective posts on 500 posts/3 years.

Vegan

vegetableIMAG0863chilligreenssoupstewrosetamaleindian platterpastatagineblitvamushroom1

Vegetarian

pasta2soup2tartgnocchi1tart2plum0bun1fungusIMAG4823piepastaapples3chickpeasCarrot kheer

Meat

stewdishsoto

Asparagus Masala

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I cooked the stems of green asparagus using a method for okra in this fusion dish, after using the asparagus tips in another dish.

Kontomire

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I had to adapt this recipe to fit the constraints of my kitchen.

Honey and Spice Eggplant/Aubergine

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Here’s the recipe. If I were to make this again, I think I’d replace the lemon juice with lime.

Earl Grey Sponge Cupcakes with Lavender Marshmallow Glaze

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I made the cupcakes using the recipe for Carla’s Hot Milk Sponge cake from the More with Less cookbook by Doris Janzen Longacre, but I infused the milk with Earl Grey tea. The topping is the same marshmallow cream from Mimi’s poppyseed cake, except I steeped dried lavender in the water I used, and did not include vanilla.

Warm Corn and Bean Salad

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Origin

I cooked too many kidney beans one day and needed to use the leftovers, so I made a variation of rice and beans with vegetables without the rice.

Ingredients

  • 400 grams cooked and rinsed kidney beans
  • 1 medium onion
  • 2 teaspoons oil
  • 250 grams corn kernels
  • 1/2 green chili (optional)
  • 1/2 pimenton or other sweet red pepper
  • 1-2 teaspoons taco seasoning mix
  • 1 spring onion (scallion) – green part only
  • a few sprigs of coriander leaf (cilantro)
  • salt to taste

Process

Dice the onion finely. Heat the oil in a frying pan on medium-low and add the onion when it is warm. Cook the onion slowly until soft and beginning to brown, stirring frequently.

While the onion is cooking, chop the sweet pepper and the chili and set them aside. Chop the spring onion and mince the coriander leaf.

Add the sweet pepper and chili pepper to the onion. Cook until beginning to soften, about 3 minutes. Add the corn, kidney beans and taco seasoning. Adjust to taste with taco mix and salt. Cook just until the beans and corn are warmed through.

Serve garnished with the chopped coriander and spring onion.