shain

Chi-fan with egg, scallions, very spicy zha-cai and fried bread in lieu of youtiao.

Warm salad of chickpeas, grilled zucchini, caramelized onion, tomatoes. Yogurt, tahini, parsley, garlic, cumin, sumac.

Oops, my bad! You cook them separately in salted water until very tender. When the custard is ready, drain the chickpeas and mix into it.

Mushroom, zucchini, spinach casserole. Also browned onion, blue cheese. Vegetable salad as always.

Thanks so much ☺️ It was a family meal, so dipping in was expected. I think that it might be a tad too runny to pour on a plate. A thali bowl will be better for personal servings. Recipe is as follows: apx. 90 g' dried small chickpeas, soaked over night For custard: 130 g coconut cream (it must be a good quality one, for the aroma to come through) 3 eggs Chili to taste 1 teaspoon fine lime zest 1/2-1 tsp dark brown sugar tamarind paste to taste, apx 1 tsp (tamarind often varies in potency) salt to taste 1/2-1 teaspoon Tadka: 1/2 tspn mustard seeds 1 tspn corainder seeds 1 tspn minced curry leaves 1 tspn coconut fat or butter A small handful of toasted coconut flakes/chips Cook chickpeas in salted water until very tender. Drain. Cook the eggs and coconut cream to a custard - over a gentle flame, or more "safely" over a bain marie. Either way, mix well until it's fully thickened, making sure to scrap the bottom. Add the chickpeas and other custard ingredients, adjusting to taste. Fry in tadka spices in a small pan, until the mustard starts to pop. Pour the custard to a serving bowls(s), and top taskda and coconut flakes. Serve with flat bread of your choice.

Lacha paratha (whole meal), some laminated with butter, some plainly griddled and brushed. Savory coconut custard with chickpeas, lime, a hint of tamarind, coriander seeds, tadka. Spicy garlic chutney with tamarind, yogurt. Yogurt and pickled beetroot raitta. Sweet paratha laminated with butter, flavorful peach kernels and some brown sugar.

Knafeh with chewy melted cheese and crisp buttery kadaif. Drizzled with thick rose flavored syrup for sweetness and juiciness.

Fire roasted eggplants with yogurt, redcurrent collie, mint, almonds. Spaghetti with mussels, wine, tomatoes, garlic, parsley and buttered breadcrumbs.

Muesli for a hot summer morning.

Greek style lima beans, with tomatoes, anise, mint, olive oil. Potatoes with feta, sill, lemon zest.

Penne is cherry tomato rose sauce (not heavy on the cream), with onion, garlic, some chili, chives, Pecorino Romano and Parm.

Crepes. - Lemon sugar. - Ricotta and lightly cooked cherries (pictured). - Caramel, hazelnuts, vanilla, white chocolate, milk powder - blended smooth. Fried twice to be extra crisp.

Thai green curry. Eggplant, green beans, soft tofu, onion - all stir fried before being mixed into the sauce. Kaffir lime and lemongrass flavored rice.

O-a chian, AKA oyster omelette. I subbed mussels for oysters, seafood is not very popular in Israel, so selection is often limited. Pictured is the first batch I made, by the second one I figured the timing and amounts that result in crispy edges. Served with rice.

Penne alla Norma.

I did, thank you Those are hand cut egg noodles (I really need to invest in a cutter extension for my pasta machine).

Ha thanks. I guessed it might be so, but it seemed a bit... plain to be eaten as is.

Any idea as how to use this up?

Dan dan noodles (suing minced mushrooms and tofu instead of meat). Stir fried kohlrabi with brown sugar, five spice powder, light soy sauce and cashew.

Purslane, picked from my garden where it insists on growing wherever there's some water. Made into a salad with tomatoes and sirene cheese. Dressed with EVOO and lemon, a hint of sugar and garlic. Warak dawali (dolma), filled with rice, tomato, lemon and spices. With labneh and olive oil. The best is made with with young grape vine leaves, which are tender and flavorful. Arayes, here made vegetarian with mushrooms, tofu, toasted walnuts, egg to stick things together, tomato, browned onion and baharat.

Spinach and cream "shakshuka", with onions, garlic, zaatar, toasted sesame, nigella seeds, sumac, sage, rosemary.

I had no health problem with rice that was refrigerated for 5 days (though I'd still try to avoid keeping any leftovers that long). For me the issue is rather one of texture. As Anna said, rice dries out (actually its starch retrogradates). This can be mitigated with some technique - one needs to add water (about a tbspn per cup) and heat the rice until it's boiling hot, this will re-gelatinize the starch and it will be decent to eat. I Some grains reheat better - wheat grains (bulgur) and barley for example. I usually opt to pick them for "planned-overs".

Light supper. Cornmeal and sweet corn muffins (savory, with just a touch of sugar) with sour cream. Served with a salad, some brined and fresh cheeses. Home made limoncello.

Tom yum.I used a base of red Thai curry paste, along with some herbs and spices (lemon grass, makrut lime, leaves, ginger, fresh chili, coriander stems, lime zest, coriander seeds) - cooked in coconut oil. Shrimps, enoki mushrooms, stewed soft tofu, tomato, onion. Coconut milk , lime juice. Plus some rice noodles.

So I did ended up making a second apricot kugel earlier this week. It uses the same batter of toasted pasta and cheese, but cooked in the style of an upside down cake.