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Monthly Archives: April 2018

Beer Cake

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When you see a recipe like this, it’s hard not to try it. I used a pilsner. The cake had a very moist crumb but tasted like a pound cake otherwise. The streusel topping sunk into the cake as it baked, so there wasn’t much of it left on top. I didn’t have any cream of tartar but it worked just fine without it – I added a pinch of ground agar agar instead.

I thought the cake matured overnight, and tasted better the second day.

 

Baked Pasta with Tomato Sauce and Cheese

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As an adult, I sometimes find myself craving pasta and cheese. But I prefer a slightly more complex taste than when I was a child, and therefore like to add tomato. To make this I fried minced garlic and then added a tin of diced tomatoes, along with marjoram, salt and thyme. I cooked the pasta while the sauce was simmering. After the pasta was cooked, I mixed it in with the sauce and mixed in some grated Turkish cheese. I put it in a baking pan, topped with a bit more grated cheese, and baked it for 20 minutes. I topped it with fresh basil leaves (I actually used Thai basil, as that was what I had) and served it with a salad.

This is the kind of cooking I do when I’m not in the mood to cook.

Creamy Curried Swiss Chard

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I used this recipe.

Matki Curry

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Here’s a recipe for a simple moth bean curry.

Green Peas Sabzi

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I left out the ghee in the original recipe to make it vegan, but you could also substitute vegetable ghee. I didn’t think it was needed.

Mushroom and Sour Cream Pasta

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A friend who cooked a meal at my house left me with most of an open container of sour cream. To avoid wasting it, I prepared pasta with mushrooms in a sour cream sauce. While the pasta was cooking, I cooked mushrooms and garlic gradually with a bit of oil, then I added some marjoram, thyme, salt and pepper. I added the sour cream to the mushrooms and let it simmer on low to thicken, before adding the pasta and mixing it well. I topped it with chopped parsley.

Vegetarian Keema

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This cauliflower mince does not taste much like cauliflower, and I kept sneaking tastes when I was meant to be preparing other dishes.

Potato Spinach Coconut Curry

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I used Meera Sodha’s recipe, but reduced the amount of peas, replaced the chard with spinach, and used twice as much spinach as the recipe called for. The result was quite tasty.

Penne Arrabiata

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This classic pasta dish consists of little more than garlic, tomato and chilli pepper, but is nonetheless delicious.

 

Aloo Methi

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I really like fenugreek leaves, and they are quite tasty in this simple potato dish.