shain

I love cold rice noodles, so I'd imagine rice based pasta to work as well.

Higher heat and drier batter might help. An increase in baking powder might do as well.

Toasted bread. Whole seed tahini (unhulled), carob molasses. I used to eat those almost daily once. I stopped once I started having BF at work. I guess that now when working from home it's a good time to revisit good old habits

Small pasta with spinach bechamel, a few cubes of very lightly cooked tomatoes, plenty of Parmesan, nutmeg, pepper. Salad of lightly stir fried zucchini and chilies, beans, tomatoes, sirene cheese, olive oil, vinegar, basil.

Khachapuri with spinach and tomatoes, flavored with a little coriander seeds, garlic, cumin, fenugreek. Shaped this one Adjaruli-style but decided to skip the egg yolk (not sure why, it would've been good 🙄). An Adjaruli is eaten by tearing a piece of its rind and scoping up from the filling. Kachpuri lobiani - beans, a little cheese, some coriander seeds, cumin, fenugreek. Served with pickled chilies. A lobiani does not traditionally contains cheese, hence it's not really a khachapuri. Stuffed eggplant rolls. The feeling is walnuts flavored with garlic, herbs, wine vinegar and a few spices. Also made a plain-cheese Khachapuri Adjaruli and a plain bread to be frozen.

Turks have the menemen, which is very similar to shakshuka. The shakshuka probably originated from North Africa, possibly Tunisia. Eggs with tomatoes is an easily established combination, with variations all over the world, so it's hard to know origins for sure.

Burrito with crumbled seitan and beans cooked with onion, chipotle in adobo, tomatoes, cumin, coriander seeds. Cheeses (cheddar and feta), fresh veggies with lime and garlic (cabbage, tomato, onion), pickled jalapenos. Spicy corn and black beans salad, with onion, mayo, lime, garlic, chipotle, lime zest. Sour cream and various hot sauces.

Pressed grilled cheese with cheddar, chives, dill, garlic. Omelette with smoked paprika and chives. Eastern European style pickles (with dill flowers, garlic and mustard). Sour cream and Dijon for dipping.

Yaki udon. Cabbage, eggs, scallions, soy sauce, oyster sauce, ginger, garlic, some miso, pickled ginger. Calamari for my SO.

Short rice, century egg, ginger, black vinegar, light soy, a touch of sugar, sesame oil, chives. Mixed

Actually there's no filling in those - the cheese and flavorings are in the batter (I've now edited the post to mention this). Here's the recipe:

A simple side or appetizer, those are blintzes with no filling. 2 eggs 1 medium-large garlic clove 200ml milk 300ml water 200g white flour 100g rye flour (or wholemeal flour or more white flour) 2/3 tsp salt 1 tsp sugar optional: 1 tsp nutritional yeast or a touch of MSG plenty of pepper - 150g finely grated cheddar or another similar hard cheese 50 g dill, finely chopped (if your'e not a fan of dill, you can use other herbs, like chives) - For serving: sour cream flavored with a little salt and optionally pepper and herbs. Blend together eggs, garlic and milk. Add water, flours, salt, sugar, nutritional yeast / MSG, pepper. Blend until uniform. Add cheese and dill. Mix well but do not blend smooth. - Heat a largish non stick pan over medium-high heat. Lightly brush with oil. Pour some batter into the pan and spread around by tilting the pan in a circular motion. You want as thin of a blintzes as you can get, it takes a couple of attempts to get the amount of batter right. Don't worry about holes or the blintzes shape. Cook until nicely golden-brown from below, flip and cook a few more seconds. Set aside. Repeat cooking the remaining batter, lightly oiling the pan every 3-4 crepes. - Roll the blintzes thinly, for best appearance, tack the sides in while rolling, as if they have a filling. Before serving, heat in an oven or a non stick pan. Serve with sour cream for dipping. Try tearing pieces from the blintzes as well as biting from the rolled shape Both the batter and blintzes can be made ahead. For variation, you can try adding peas as a filling, or maybe farmers cheese.

Masabacha - Best described as un-blended hummus. Although it is usually a little bolder on the flavoring (garlic, lemon, cumin) it often also has a touch of chili (while hummus rarely does have chili blended in it). I like mine with plenty of parsely, a little olive oil and lots of chopped onion and fresh chilies on the side. Also tomatoes, pickles and pitas. I had the leftovers a day after with a haminados egg (in pressure cooker), Yemeni schug and of course pita, onion and chilies.

Blintzes with cheddar, dill and garlic (in the batter, no filling). Served warm with sour cream. We ate through this stack so quickly Zucchini casserole. Pineapple , mint and ouzo granita.

Sayur lodeh with lontong (compressed rice cakes), veggies, tofu and rice noodles. Lahpet thoke (fermented tea leaf salad) inspired salad, substituting its namesake ingredient for fermented shrimp paste. Cabbage, tomatoes, scallions, chilies, toasted peanuts and sunflowers, crunchy fried peas, fried onion chips. Nutty and somewhat funky sauce. Recipe below.

Thanks. Let us know how it came out. BTW, I also posted a sweet casserole version here:

Spaghetti aglio e olio con gamberetti (such a fun word). Semi dry rosé.

I use it quite a lot. It might be somewhat cheesy tasting, in a sense, but as far as I'm concerned if you can taste it, than you used too much. I use it simplify to add umami to vegetarian food where I don't want to add other ingredients that affect the taste. It's a bit like MSG in that sense. I also use MSG, but I find its flavor notable as well, sometimes more than the yeast. I'll often add a touch of both if I want a lot of natural umami. Note that it should be cooked to get rid of volatile yeasty aromas.

Brunch. Vegetable "shakshuka". Tomatoes, sweet long pepper, eggplant, zucchini, mushrooms, green beans, peas. Mozzarella, basil.

One of my favorite toppings combo Though I like to throw in some motz along with the ricotta. All of the pizzas look great.

Custard (same as a creme brulee, but with brown sugar). Topped with caramelized hazelnuts and cocoa nibs.

Thanks They do freeze well, I bought a few to take home. An Ethiopian meal is on the horizon.

Store bought ricotta and parmesan ravioli, served with beans in walnut pesto (salsa di noci), with parmesan, milk, a little garlic, marjoram, pepper.

Out for Ethiopian this time. Simple food, but made with care. Fantastic injeras, tart, elastic but tender and flavorful.