Just sharing a photo of the chicken tacos I made the other night, cos they came out very photogenic π (and delicious! π) The supermarket did try to thwart me by not having any fresh coriander in stock. I used the semi-dried stuff instead, which wasn’t ideal, but didn’t ruin it.
Tonight I cooked Colombian chicken and rice, using this recipe from Skinnytaste. It says you can use turmeric instead of annatto seeds, but (not to sound snobbyβ¦) I wouldn’t recommend it. Order annatto online if you have to, cos it makes the whole dish ππ»
Ever read Harry Potter and found yourself longing for the delicious-sounding beverage Butterbeer? Well have I got good news for you: this YouTube video walks you through making it, from an old Elizabethan recipe. Nothing like that creamy soda crap at Universal Studios, either.
Cast-iron pans: my thoughts, five weeks on
Five years ago I decided to stop eating mammal meat, and while this has mostly been no hardship, one thing I have missed is ham and cheese croissants. The other day I saw these vegan ham slices on the supermarket shelf, and today I finally gave them a try. They’re perfect π
Made these enchiladas for dinner last night π Vivian keeps raving about them, and threatening to gobble up all the leftovers before I can even have any for my own lunchβ¦ π³
π· Took advantage of the cooler weather today to whip up a batch of chicken stew in my pressure cooker. Packed full of veggies and utterly delicious π
Tonight I cooked this Thai-style lemongrass and coconut soup. The link to the original recipe is long lost to me, but I make a broth out of about 2 tbsp lemongrass paste, 2 tsp minced garlic, 2 tsp minced ginger, 40mL lime juice, 20mL fish sauce, 15mL soy sauce, 10mL honey and two finely chopped bird’s eye chillies with three cups of water. In that I boil some white fish, chopped vegetables and rice noodles, and once those are done I stir through light coconut milk, then serve π
Native Australian crops
π· The misir wot I ate for dinner tonight! π I basically follow this Spice Cravings recipe, but I use more tomato paste. Served over rice, garnished with a little dried parsley (it was the best of what I had). Delish!
