shain

Busy days, simple dinners. Eggs on rice with chili oil.

I had Festonati for the first time today. Didn't even knew it exists. Quite nice, like improved rigatoni, and I love rigatoni.

Blintzes filled with farmers cheese, lemon zest, vanilla and raisins. I wanted to brulee it, but couldn't find the torch I'm sure is laying somewhere. So I ended up grilling them. Not exactly the same result, but still tasty.

Mexican bean and corn soup. Partially blended. Onion, toasted coriander and cumin seeds, a bit of garlic, oregano, anise. Sour cream.

Blintzes with strawberry cream cheese filling.

Open faced grilled cheese with roasted pepper salsa.

Not the most beautiful thing, but tasty. Pasta e fava. Salsa of fire roasted pepper, pecorino, olive oil.

Sure:

20cm round springform pan Base: 45g flour 15g almond flour 1/4 tsp cinnamon 70g sugar 1/8 tsp salt 1/2 tsp baking powder 20g butter 1 egg 60g yogurt ~ After baking: 25g water 2 tbsp lemon juice 1/4 tsp almond extract 1 tsp roes water 1 tbsp brandy Cheesecake batter: 3 eggs, separated 110g sugar 250g ricotta 200g full fat sour cream 40g yogurt, or more sour cream for a richer cake 20g cornstarch 1/2 tsp vanilla 1/6 tsp cinnamon 1/2-1 tsp fine orange or lemon zest 1/8 tsp salt After baking: 1 tsp rose water Topping: A couple tbsp yogurt or sour cream mixed with 1/2 a tsp of sugar Fresh fruit To make the base, blend together the dry ingredients. Blend in the butter until uniform. Mix in the egg and yogurt. Grease the pan and pour in the batter. Bake at 170dC for about 20 minutes, until cooked through (clean skewer). Chill a bit and pour the lemon juice, water, brandy and extracts on top. Prepare an oven with a water bath, preheated to 190dC. To make the cake batter, mix the yolks, ricotta, sour cream, yogurt, starch, vanilla, cinnamon, zest and salt. Mix well. Separately, whisk the egg whites and sugar and soft, flexible peaks. Avoid reaching hard peaks. Fold the egg foam into the cheese batter. Pour into the pan, on top of the base. Bake for 5 minutes, ideally with the oven fan turned on. Reduce the oven to 140dC and turn off the fan. Bake for apx 50-70 minutes, until slightly golden, the center still a bit soft. Remove from the oven, cover, and let chill. Drizzle rose water, cover with yogurt and fruits. Refrigerate overnight, at least 14 hours. If desired, top with a few hazelnuts/almonds before serving.

Ricotta and sour cream cheese cake. A hint of cinnamon and orange zest inside. Base is almond tort, soaked with brandy, a bit of almond extract and rose water. Topped with yogurt and rose water, fruits (nectarine, mulberries, peach).

Thanks. Next time I'm going to try a less tomatoey preparation. Maybe yellow or green curry, with peppers.

Panang curry shakshuka. Tomatoes, zucchini, eggs, coconut milk, ginger, coriander, gallic, lime leaves, peanuts. Crisp warm bread.

Yes, red ones. I also forgot to mention it included pickled mustard root and black rice vinegar.

Ha, the reference did not occur to me 😆 In this case cooked well means more than necessary, so that it'll be tender.

Nope, but it sounds good. It has a natural acidity and firm texture that might work. Do post if you try it

Wuhan style sesame noodles. Not sure how authentic it is, cause I based on English recipes, but it's the second time I'm making it, which means it's good. There's chili oil, sesame paste, peanuts, soy sauce, garlic, ginger, anise, cassia, peppercorns, some MSG, black rice vinegar, pickled mustard root, scallions, spinach. Noodles are spaghetti cooked with baking soda. Some seitan cooked quite well and marinated with same spices as the sauce. Smashed cucumber salad.

Palestinian style scrambled eggs with purslane, tomatoes, feta. The purslane was growing wild between the basil and eggplant plants.

For the preserves? Just cooked with sugar, about 30-40% by weight. Store in the fridge, it won't be shelf stable with this low sugar ratio. You can make it sweeter, more jam like for longer keeping. The base is simple, milk (1.5 cups) and cream (0.5 cup) are cooked with gelatin (1.25 tsp), starch (25 g) and sugar (40-50 g). Cook until thickened then add vanilla (1tsp) and pour into serving cups. Chill overnight.

True. Chili flakes with douchi.

A pre-cooked hot pot. Made a simple thick soup base, with chili-bean paste, a few vegetables, some rice wine and soy. A spice and chili oil (incl. peppercorns, cassia, anise, fennel, coriander, ginger, etc). Served with a simple sesame based dipping sauce and lao-gan-ma.

Panna cotta (of sorts, more like malabi) with a topping of 90% dark chocolate, home made preserved cherries in syrup and hazelnuts.

Toast with ricotta and mulberries + vanilla.

Creamy gigante beans with lemon zest, olive oil, scallions, dill. Salad of grilled artichoke, zucchini, onion, boiled potatoes, tomatoes, capers, olive oil, vinegar, fresh oregano. Warm crisp bread. Ouzo.

Leftover tea jelly with bananas, coconut water, ginger, palm sugar, ice.

Kimchi and cheese omurice.