shain

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.

Thanks! Here you go:

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, one 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.

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.

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.

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

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

Quick pressure cooker veggie pho.

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

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.

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).

No worries I appreciate your willingness to help. It might take me a short while to get to it, but I'd still welcome your recipe/tips. Thanks!

Our tree is of the Afghan variety, and it's season comes to an end. There are just a few white mulberry trees around, and a somewhat more of the black type. There used to be a tree in almost every yard when I was younger - they used to plant them above the chickens cops for shade, back when almost every family had chickens. Here's one from my tree, with my hand for scale. They are quite long.

Thanks, you are too kind, I have much to improve yet. Regardless, It's a long flight, but you are always welcome

More dough, more brioche. Ricotta, sour cream, lemon zest, vanilla, poppy seeds, rum soaked raisins. Ricotta, Amarena cherries, dark chocolate, a hint of almond extract.

Potato and cheeses pierogi. Butter, caramelized onions, poppy. Sour cream. Making them square is easier, my apologies to tradition.

Pasta salad with eggs, tomatoes, olives, peas. Corn tortilla with oven roasted spicy cauliflower and a celery slaw dressed with sour cream and blue cheese.

Brioche with a filling of ricotta, mulberry, white chocolate and vanilla.

Last Saturday night, nachos for the Eurovision. I'm not a fan of the show, but I I barely need an excuse when it comes to nachos nachos.

They'll still be OK for cooking, but won't be crisp for eating straight.

Brunch from this Saturday. Pastina with butter and pepper. Blanched and sauteed broccoli with toasted sesame, lemon zest, galic, butter. Poached egg.

I still have unopened matzo from passover, so more casseroles were to be had. Potatoes, caramelized onion, a small amount of chard, cumin, turmeric, lots of pepper, poppy seeds. Chickpeas, mushrooms, caramelized onions, baharat (cumin, cinnamon, allspice, pepper). Sliced leftovers:

Salad of peas, feta, mint, honey, almonds. Eggplant with yogurt, tahini, carob molasses, dukkah. Basmati rice cooked in roasted mushroom jus, thyme, garlic, a few thinly sliced shiitake, toasted pine nuts.

Lunch out with friends. Home style Palestinian food. Zucchini with warm lemony yogurt, over rice. Wild Gundelia (Akkub) with chickpeas. Wild fennel with lentils. Arayas with tahini (somewhat overcooked and short on the filling). Vegetarian kibbeh siniya. Eggplants, tomatoes and other veggies between twp layers of crisp/crunchy bulgur. Shishbarak - meat filled dumpling in savory yogurt sauce.

Steamed buns. Filled with: - chard, shiitake, oyster sauce and pepper. - Spinach dried shrimp, egg and sesame oil. - Sweet lotus paste. My shaping skills still needs some work. First of 3 batches: