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sartoric

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    Gold Coast, Australia

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  1. So a few weeks ago my birthday present was a sourdough workshop. This is loaf number 3, the best one yet. Here it is sliced with olive oil to dip. Served with fettuccine slathered in pesto (holy basil, garlic, almonds and parmesan) and roasted cherry tomatoes. I’m excited about this sourdough thing. The dough works really well as a type of naan bread too. My sourdough starter brings me joy.
  2. Sorry, no. There’s comparisons online which show various different palak paneer including his, but no recipes. I keep borrowing this book from the library, one day they might give it to me, ha ha. The thing I liked the most was the method - fry whole spices, add aromatics, add ground spices, fry the cheese, then tomato, add chopped spinach and yoghurt. Takes about 20 minutes.
  3. The best ever spinach paneer. I like this dish and have cooked it many times using different recipes. This one from Rick Steins India is the simplest and creamiest (despite using no cream). It’s cooked in one pan, no blenders involved. I may never try another version. Served here with rice, paratha, cucumber raita, black lentils and mango pickle.
  4. Yep, but, ya know, while I’m there may as well have a good look around. I’d probably allow two months for a trip to Canada, surely I could squeeze Newfie in ?
  5. I’ve just come across this and binge read the lot. Great photos and food. Canada is on my list. If I get that far I’ll surely have to include Newfoundland. Thanks Elsie.
  6. Fair enough. I might be heading to the South Island in February, for what would be only my second visit to our close neighbour. I haven’t been to Otago, or further south than Christchurch (yet) and that was pre earthquake, so my recommendations would be outdated, but I hope it’s warm and welcoming Thanks again for sharing your Indonesia adventure x
  7. Thanks KennethT, always good to see your photos and drool. No alcohol ? Even in your hotels ?? Where to next ?
  8. Ha ha, actual chicken is much cheaper....depending on the cut it can be as low as $3 per kilo.
  9. A slight digression, there’s a new product here in Australia called Sunfed chicken free chicken. It was developed and tested in the New Zealand market and proved very popular, hence it’s launch in Oz. I tried it last week, making a creamy mushroom sauce to bathe it, with mash potatoes and garlic spinach alongside. My mistake was adding the “not chicken” into the sauce, rather I should have served it up and poured the sauce on top. During pan time the pea protein absorbed all the sauce. It tasted like chicken and the texture was like shredded chicken. The only downside was the price, $10 for 300 grams.
  10. sartoric

    Tasting Japan

    Literally 20 meters around the corner from our hotel was a bar called Bond. I kid you not. It’s a standing bar, no seats, just small tables to lean against with very fresh and tasty snacks. It became our regular, being such a handy spot to stop for a cleansing ale after a long day touring around. We got stuck here a few times. Shared sashimi platter Tempura whitebait and cant remember vegetable. Tempura prawn, squid and pickled ginger In my best Scottish brogue....Bond, bar Bond.
  11. sartoric

    Tasting Japan

    The market in Kyoto was larger and even more crowded than Kanazawa, with many more foreign tourists ignoring the “Do not eat and walk”. You are supposed to eat whatever you bought, at the stall you bought it from, even if that means standing in a tight space. We returned to this market more than once. Tasty things on sticks Pickled everything (taken before I noticed the no photos sign, apologised profusely, accepted gracefully). There are hundreds of restaurants within the market precinct. We chose this one, udon noodles with tempura prawns for me Chicken with noodles and leeks for him On a subsequent visit fried bean curd Someone got to try a fresh sea urchin, $20 well spent, you can taste the ozone. Matcha ice cream, love this.
  12. sartoric

    Tasting Japan

    But wait, there’s more ! We spent 5 nights in Kyoto, a charming city which is definitely on the return list. This local isakaya specialises in okonomiyaki, or Japanese pizza as the owner laughingly referred to it. I want one of these giant grills ! We we had a little chicken to start... Then the okonomiyaki itself, topped with dancing shaved bonito. The outside of isakaya were easy to spot with the red lanterns signalling “open”. That didn’t always mean we’d get a seat.
  13. Well I’m on board, thanks for posting @Bhukhhad. We don’t really eat breakfast unless away travelling. Having said that, I have made poha as a side for a mix of curries, and also chickpea flour pancakes. Both delicious. Home cooking is something I’m passionate about, even more so if it’s Indian. I read a book once written by woman who advertised on Craigslist (or similar) for in home cooking lessons with Indian women. She was Canadian I think, provided the ingredients and a small fee in exchange for the lesson. I wanted to make that happen here, but stuff got in the way. So, I for one, will welcome your home style recipes with much joy.
  14. It’s just like a skillet but with only a tiny lip. Great for omelettes too. I think my pan at the cottage might be warped a bit, the breads took on more colour in the middle, it should have colour all over. Yes, they puff up gloriously.
  15. While I’m on a roll, this is a vegetable curry I made down at our country cottage last weekend. Similar to “what’s in the fridge” minestrone, I used whatever veggies I had (potatoes, cauliflower and tomatoes) and after cooking them with some typical Indian flavourings, added in some leftover “everyday okra” and leftover panchmael dal. This may be a mortal sin to the purists, but we really enjoyed it with raita, pickle and the easiest bread I’ve found. It’s like a cross between naan and chapatti, moist and delicious. To make 6, mix 250g flour (I use atta with a little plain flour), 2 tsps baking powder, a pinch of salt and 250 g plain yoghurt. Knead for a minute or so, divide, roll into 15 cm circles and throw onto a hot tava. Brush with ghee if you’re feeling decadent. This bread doesn’t look the best, I don’t have a proper tava at the cottage, so made do with a fry pan. Here’s a better piece of bread.
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