Category: Uncategorized
Macarons in the making
Good thing my dessert-making skills are better than my photography skills!
A tub of ricotta
Some things make me happy for no good reason.
I was making ricotta pancakes the past weekend for breakfast, and the first step in the recipe was to mix a tub of ricotta with some eggs. I turned the ricotta tub over my bowl, and the ricotta came perfectly out, in one drop, no residue on the tub. That made me happy.
Whoops…
What happened there?
Tomato soup
I made this for a Sunday lunch, and I think it is divine. The tomato soup relies on a stock made from a kilo and something of beef bones, cooked in the pressure cooker with some sautéed onions, smoked pork belly, thyme and about a litre of water. Serve with the soup some freshly baked bread buns, and the house will be full of joy.
Mushroom and lemon risotto
Mushrooms, lemon zest&juice, thyme, parsley, butter, parmesan. Plus the standard risotto ingredients, and cooking to a standard recipe. Fast Friday night dinner, FTW.
Cheeky chicken satay
Why is this dish cheeky? I have no idea, you will have to ask the guys at BBC GoodFood. It is tasty, though, so it can be featured here. Boyfriend approved.
Chicken soup
This is not among the most glamorous dishes out there. But what it lacks in panache, the chicken soup compensates in flavour. I think that a soup—any soup—is like a hug from the inside; indeed, what better way to combat this reoccurring winter weather than with a comforting bowl of soup?
Risotto with the taste of nostalgia
What is this, I hear you ask. Some rice abomination that pretends to be a risotto? Trust me. This has the Boyfriend seal of approval, and him being the most picky eater in our household, that is saying something.
The fantastic trio: rice, chickpeas, and potatoes
I am making a conscious effort to eat more vegetarian food, and there is no better source for this than Indian food. I am slowly starting to get the hang of the recipes: it no longer takes me thirty minutes just to get my act together before starting to cook, I do not obsess anymore over every gram of ingredients, and I can hold more than one step of the recipe in my head.
For this dinner, I went for a winning trio: potatoes, chickpeas, and rice, with three dishes that turned out very well.