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shain

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  1. shain

    Dinner 2019

    Pear custard tart with blue cheese and walnuts. Some mustard and oregano as well.
  2. shain

    Lunch 2019

    Hand cut tagliatelle, with cream and herbs sauce (spring onions, parsley, sage, tarragon, thyme) some pepper, wine vinegar, and a touch of lemon zest.
  3. shain

    Lunch 2019

    Freekeh (smoked green wheat) salad, with sirene cheese ,peas, soaked raising. Tomatoes, spring onions, onion. Olive oil, lemon, zaatar. Harira stew - chickpeas, lentils, tomatoes, celery, cumin, turmeric, paprika, toasted noodles.
  4. shain

    Dinner 2019

    Century egg with pickled ginger and sesame oil. Zhai choy - tofu skin, wood ear and shitake, glass noodles, carrots, cabbage, lily buds, doufu ru. Over rice.
  5. shain

    Dinner 2019

    You got it. I blended the eggs with whole peanuts, hence effectively creating ground peanuts. But peanut butter will do perfectly well. Here's the recipe, for you to use as a baseline.
  6. shain

    Dinner 2019

    Thanks! Here you go:
  7. This egg preparation (with spices removed/adjusted) can be used instead of tofu in many dishes, if you happen to dislike tofu. In this recipe, when could use paneer instead of the egg cubes. Ingredients: For the eggs: 1 tsp fenugreek, soaked in water to cover 5 eggs 70-90 g yogurt 3 tbsp toasted peanuts hot chili to taste black pepper (optional) a pinch of MSG salt to taste For the sauce: Butter for frying 1 largish onion, diced in large pieces (~ 2 cm wide) 1 large tomato, diced into medium pieces (~ 1 cm wide) Hot chili pepper, to taste 2 tbsp ginger, minced 3-4 kaffir lime leaves 1 tsp cumin 1 tsp sweet paprika or other ground chili 1 tsp "curry powder" (mine is mostly turmeric, with some cumin, fennel, pepper and fenugreek) 70 g yogurt 60 g full fat coconut milk (coconut cream) 1/2 tsp garam masala chopped cilantro black pepper salt For the tadka: 1-2 tsp butter 1/2 tsp mustard seeds 1.5 tsp coriander seeds, crushed a pinch of asafoetida (hing) - I love hing, so I use more Method: Make the eggs: Heat oven to 200 deg C. Oil a frying pan or baking pan, and heat it in the oven. Meanwhile, blend together the egg mixture ingredients. Pour into pan and bake until fully set, but pale. Let cool, and cut into 3 cm wide cubes. Make the sauce: Saute the onion in butter, until golden. Add tomato, chili, kaffir lime, ginger. Cook 5 minutes until the tomato is softened, but not falling apart. Add cumin, paprika, curry powder. Remove from heat. Add yogurt, coconut milk, garam masala, cilantro, pepper. Add salt to taste. Fry the tadka spices in butter and add to the sauce. Add the egg cubes and simmer until heated through.
  8. Best eaten at room temp, with flat breads to scope it up. 1 tsp fenugreek, soaked on the water to cover 40 g ground coconut 70 g yogurt (choose one which is is not very tart) 30 g milk or water 1 tsp brown sugar 1 tsp tamarind paste (tamarind strength varies greatly, best add gradually by taste) 1 tsp chopped curry leaves 1/4 tsp cinnamon apx. 1/4 tsp black pepper Tadka: 1-2 tsp butter 1/4 tsp mustard seeds 1/4 tsp fennel seeds 1/4 tsp cumin seeds A pinch of asafoetida Mix all of the ingredients (other than the tadka ones) and let soak for a a while. In a blender, blend until smooth as desired. Fry the tadka spices in butter until crackling. Pour over the prepared chutney.
  9. shain

    Dinner 2019

    Pickled beetroot "carpaccio" (pickled with star anise, cinnamon, cardamom, fennel seeds, chili, pepper, thyme, sugar). Sour cream, mint. Roasted sweet potato, sweet and creamy, with coconut chutney, flavored with tamarind, fenugreek, chili, toasted cumin, mustard seeds, curry leaves, fennel seeds. Egg curry. Eggs with yogurt, ground peanuts, spices. Baked and cubed. In a sauce of onion, tomato, yogurt, coconut milk, ginger, kaffir lime, coriander seeds, hing. Rice with toasted anise seeds.
  10. shain

    Lunch 2019

    Bean starch noodles in Thai yellow curry paste and coconut milk, stir fired shrimp, stewed tofu, chilies, peanuts. Pickled bean sprouts.
  11. shain

    Dinner 2019

    Bagels. Two batches - 4 for now and 4 for the freezer. Cream cheese, lox, capers, onion. Egg, cream cheese and chives.
  12. shain

    The Soup Topic (2013–)

    Quick pressure cooker veggie pho.
  13. shain

    Dinner 2019

    Thanks We actually did have more of the sauce and feta to supplement, and also some pickled chilies. I store a jar of salted vinegar and sliced chilies in the fridge. I simply add more chilies when needed, and never allow it to get empty
  14. shain

    Dinner 2019

    Enchiladas. Filled with spinach and cheeses bound with eggs. Chipolata and tomato sauce, with cheese, toasted coriander, dried sweet chilies. Sour cream sauce with green chili, cilantro, spinach, lemon zest and oregano. Goat milk feta.
  15. In the spirit of Ramadan, I made atayef. They are filled with ricotta and sour cream, lightly salted. Flavored with orange blossom water, a hint of cinnamon and lightly soaked in honey syrup. Apparently I'm out of pistachios, so I drizzled some pistachio paste (which is not as pretty, but delicious).
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