flat-leaf parsley

appurenant's food blog

[cleopatronising]

roast tomato & zucchini lasagna

[nevver]

Korn, Uli Westphal (because)

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Almond citrus cake w cardamom rose strawberry chia compote, whipped cream, fresh & dried strawberries, pistachios, bee pollen & lady’s mantle

Genevieve Kang

[goobersplat]

Japanese McDonald’s Chicken Nugget Stickers

[terrierpuppy]

Harvest Opera Gloves

[kronize]

Cinnamon matcha coffee cake by Eat Cho Food

[pouringforever]

A chicken and a sunset. I made the piri piri chicken from Nuno Mendes' Lisboeta book, which I've bought for my co-worker as a birthday present but immediately realised I needed to own a copy of too.

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Note to self

[unsubconscious]

Teija Lehto (Finnish, b.1965) Cooking Jam, 2016 Woodcut, 61 x 77 cm

[appurtenant]

Poached Cod in Tomato Curry Recipe

We opted to use cherry tomatoes here because we like their sweetness and how quickly they collapse into a sauce, but you can use larger tomatoes if you have those on hand—just make sure to give them a rough chop before incorporating them into the curry.

Made this yesterday with a mix of orzo and rice and a ton of lemon juice and ate it for lunch, dinner, and now breakfast. I doubled the spices and tripled the coconut cream and it was perfect.

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Arugula pesto with sauteed mushroom and Italian sausages I discovered in the freezer, and a glass of Vinho Verde to drink

[appurtenant]

The gloves

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Spicy-Sweet Sambal Pork Noodles Recipe

These weeknight noodles are inspired by the silky richness of meaty tomato sauce and the fiery, tangy-sweet flavors of pad kee mao (a.k.a. drunken noodles). It's full-on explosive flavor in under an hour.

Ate this and a bruised cabbage and herb salad for dinner two nights ago and it was delicious, even more so the next day with a squeeze of lime

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lmao

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Anders Frederik Steen’s Don't throw plastic in the oceans, please syrah/grenache

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Vegan banana bread

Recipe from The Baking Fairy

Ingredients 4 medium ripe bananas ¼ cup vegetable oil ¼ cup unsweetened nondairy milk ½ cup light brown sugar 2 tsp pure vanilla extract 2 cup unbleached all-purpose flour 1 tsp cinnamon 1 tsp baking soda ½ tsp salt

Instructions 1. Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour. 2. In a large mixing bowl, roughly mash the bananas. Add the brown sugar, oil, vanilla, and almond milk, and whisk to incorporate. 3. Sift in the flour, baking soda, salt, and cinnamon, and use a wooden spoon to mix. 4. Transfer the batter to your prepared pan, and top with the extra banana slices. 5. Bake for about 45 minutes, then cover with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out with just a couple crumbs.

I usually add about ¼ cup of walnuts or pecans to the batter, and forgo covering it with foil and just bake straight through for 55 minutes to an hour. It’s perfect - not nearly as sweet as other banana breads can be.