-
Posts
1,413 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by sartoric
-
Spurred on by @C. sapidus, I looked up the details for Mysore masala dosa. The main difference is a red chutney spread on the cooked dosa before the potato masala goes on. The red chutney gets its colour from dried chillies not tomatoes and is hot and tasty. Ingredients were roasted channa dal, five cloves of garlic, tamarind, dried chillies, salt and a little water to blend. It's traditionally served with sambar and coconut chutney. Todays sambar included potato, carrot, zucchini and green beans. I also made a beetroot curry from the visually stunning book by Christine Manfield "Tasting India".
- 494 replies
-
- 15
-
-
Your Daily Sweets: What Are You Making and Baking? (2016 – 2017)
sartoric replied to a topic in Pastry & Baking
Yesterday I made an upside down nectarine cake. These were recalcitrant nectarines who clung to their stone like crazy, sending me crazy trying to separate them. Does anyone know an easy way to de stone fruit like this ?- 489 replies
-
- 11
-
-
I was shocked to see Driscolls berries in my local supermarket today. They had strawberries and raspberries, Australian grown...I still didn't buy any.
-
Perhaps my all time favourite pasta - broccoli, anchovy and garlic with a little white wine and lots of parmesan. To go with, a salad of leaves, persimmon, rehydrated pomegranate seeds and cream cheese, dressed with red wine vinaigrette. Followed by a slice of upside down nectarine cake cake with ice cream.
- 494 replies
-
- 12
-
-
Yard Sale, Thrift Store, Junk Heap Shopping (Part 3)
sartoric replied to a topic in Kitchen Consumer
- 659 replies
-
- 10
-
-
Yard Sale, Thrift Store, Junk Heap Shopping (Part 3)
sartoric replied to a topic in Kitchen Consumer
Today's finds, a hand thrown blue bowl, a butter keeper from Orvieto (thinking of you @HungryChris) and an Indian style serving bowl.- 659 replies
-
- 10
-
-
- 494 replies
-
- 18
-
-
Masala dosa (yet again) with a fresh tomato chutney, coconut chutney, veggie saagu, lime pickle and steamed basmati. During the week I read a book by Rick Stein wherein he advised making one dish repeatedly until you perfect it, that seems legit to me. This time I made my own dosa batter, soaked the rice and urad dal, ground them, mixed them and left it overnight to ferment. I also noted the tomato chutney details for @FauxPas. In a blender grind 250 g chopped tomatoes, 1/2 red onion chopped, 6 kashmiri dried chillies roughly chopped, sea salt and a marble sized piece of tamarind. In a deep fry pan heat 1/4 cup sesame oil (the mild Indian type) crackle a tsp of mustard seeds, a tsp of urad dal and fry til the dal browns. Add 20 or so curry leaves, then dump in the contents of the blender and simmer til thickened, about 10 minutes. Serve warm. Keeps in the fridge for about a week.
- 494 replies
-
- 15
-
-
I've been given 16 organic persimmons. The grower said to pickle some unripe ones now, and make jam when they're really ripe. We're not big on jam. What would you do ?
-
My plan was to use up leftover rice by making rice balls with a cube of mozzarella in the middle. It soon became abundantly clear that they weren't going to stick together very well. Plan B was a rice slice - canned tuna, grated zucchini, mozzarella, grated parmesan, beaten egg, chopped sage all mixed well and pressed into a sprayed dish. Topped with panko for crunch, and extra cheese for indulgence.
-
Can I post yesterday's effort ? I'll take that as a yes. The recipe is here http://vst.to/mjmVXml i used coconut oil instead of canola, and skimped on the icing sugar in the cream cheese frosting, so it's a bit runny. For a non baker (perhaps my third cake ever) I was pretty pleased with the result.
-
Vegetable saagu, stir fried zucchini, steamed rice, flaky roti bread, tomato chutney, green mango pickle.
- 494 replies
-
- 12
-
-
I made this carrot cake http://vst.to/mjmVXml using coconut oil instead of canola. The cream cheese frosting is a bit runny (lack of enough icing sugar) otherwise it's yummy. Question please, I used 000 flour because that's what I had. If I used plain flour (AP) as directed might it have been a bit taller ?
-
- 494 replies
-
- 18
-
-
Yard Sale, Thrift Store, Junk Heap Shopping (Part 3)
sartoric replied to a topic in Kitchen Consumer
Yep, it's old too, published 1991. I continue to look for her complete Asian and complete vegetarian, they will appear ! -
I went to all the trouble of making Thai green curry paste following a BBC good food recipe by John Torode. Made a curry with chicken thighs and sugar snap peas. It needed something, like an extra dollop of Mae Ploy brand paste, and it probably wouldn't have hurt to add extra coconut milk. Oh well....
- 494 replies
-
- 10
-
-
Well, I'm on board. Thanks for sharing these beautiful photos and amazing meals.
-
Yard Sale, Thrift Store, Junk Heap Shopping (Part 3)
sartoric replied to a topic in Kitchen Consumer
I like that term @Porthos, another hardcore thrift store shopper here, although we call 'em op shops (short for opportunity shop). Todays haul, digital scales still in the box $6, Hot & Spicy by Charmaine Solomon $1, and two Lonely Planets $2 each. -
I've read the whole thread, along with most of the Indian cooking section. Such great info on eGullet ! i haven't tried that particular chutney YET ! It's on the list though....
-
Thank you @FauxPas, the best thing is my husband is raving about vegetarian food and losing weight. Regards the recipe, I have so many indian food sites and books that I couldn't be sure of the exact recipe. This one had tomatoes and onion ground together in my mixie, there were mustard seeds and curry leaves spluttered in sesame oil, then the raw tomato onion mixture added and simmered a bit. There were probably other spices, I do recall tamarind was in there somewhere. The aim is to get confident enough to just make it off the cuff. I'm getting there !
-
Masala dosa, cauliflower kurma, rice, sambar and assorted fresh chutneys. This dosa (my third attempt at cooking them, it gets easier with practice) is stuffed with a spicy potato mix. The chutneys are tomato, coconut and green (coriander & mint).
- 494 replies
-
- 17
-
-
This thread got me craving meatballs. Here's my Moroccan style ones in a spicy sauce with chickpeas. I loosely followed the recipe below, using fresh tomatoes instead of canned, and adding homemade harissa to the sauce. The texture of the meatballs was smooth, the flavours delicious ! http://www.goodfood.com.au/recipes/moroccan-meatballs-with-chickpeas-20111018-29wyu
-
A char siu pork and veggie rice bowl. I marinated pork belly rashers and baked them in the oven, they were cut into bite size bits and joined stirfried broccolini, shiitake mushrooms and spring onions on top of cooked rice. Followed by fresh fig clafoutis.
- 494 replies
-
- 18
-
-
Sorry, it's gone !
-
Lovely lunches everyone ! Mine is more often than not leftovers, sometimes a sandwich. Ploughmans sanger - mustard pickles, shaved deli ham, sliced vintage cheddar, and quick pickled onions on a warmed crusty roll.