YOU ARE THE REASON
Stranger Things
Peter Solarz
AnasAbdin
styofa doing anything
Misplaced Lens Cap
Discoholic 🪩
Three Goblin Art
Aqua Utopia｜海の底で記憶を紡ぐ
No title available
d e v o n
tumblr dot com
Keni
@theartofmadeline
hello vonnie
"I'm Dorothy Gale from Kansas"
#extradirty
titsay
JVL
Today's Document
seen from Hungary
seen from Brazil
seen from United States
seen from Mexico
seen from United States
seen from Japan
seen from Iraq
seen from United States
seen from Malaysia
seen from Germany
seen from United States
seen from Algeria
seen from Algeria
seen from Algeria
seen from Algeria
seen from United Arab Emirates
seen from United States
seen from United States
seen from United States
seen from United States
@ouryearofplenty
Rice noodles with spring onion & soy bean Excellent summer, mid-weeker. Light, quick and super tasty. Loved the sesame, lime and coriander with the slight bite from the chilli. Podded some edamame from the freezer for the task and sat down to eat within 15 mins max. SK
Tomato and Roasted Lemon Salad
This was quite similar to his tomato & pomegranate salad from chapter ! except for the roasted lemon with sage> Great summer salad Even better the next day.
Lemon and Curry Leaf Rce
Simple but tasty. Interesting way of cooking rice and the spices and curry leaves give a great flavour. I made only half the recipe and it was still a lot!
Sort of Waldorf
Yes, good to be back in the world of Ottolenghi. Taking on Plenty more and adding to our little group with Kat and Zi in New Zealand will be a great new year challenge. So we started with Tossed, and my selection was Sort of Waldorf. A really nice creamy, crunch salad - loved the mayonnaise - the little addition of maple syrup gave it a nice sweetness, and the cabbage and cranberries really added to the textures. Would make again.
Tomato & Pomegranate Salad
And we're back! The perfect way to celebrate the return of Our Year(s) of Plenty, this very pretty salad screams warm weather and fresh tastes. Served it the first night with ocean trout, where it was the perfect counterpart to the richness of the fish. Then finished off the tonight with a little chicken schnitzel. yum. So glad we're back here - bring it on.
SK
Lamb Stuffed Eggplant
Kofta b'siniyah with fresh vegetable salad
And we're back! She in Sydney said it was time we did it, and we've done it. Two posts in two days - whatever will the neighbours think?
Like her in Sydney, I was blessed with the beautiful book, Jerusalem at Christmas time (hail to you, O' sacred cookbook Gods! - or more specifically, Hail to you, O' generous Kerryn), and it's from this that the recipes come today.
The kofta b'siniyah recipe is very straightforward and quite delicious. The full recipe made quite a bit (read: A LOT). As it was just the man-friend and I after shaping the koftas I froze half the recipe and I still had enough for lunch the next day.
I was a little short on parsley for the recipe but all 'n' all the kofta's are quick to assemble and the spice mix of cinnamon, allspice and nutmeg comes through nicely. The pine-nuts with the tahini sauce rounded things of perfectly.
The fresh vegetable salad is a great, crisp, simple, summer salad. The inclusion of the crunchy radishes: A++, would try again and recommend to others. I also had some sweet cherry tomatoes lurking about which I duly slow roasted and served with some nice fresh wholemeal pitas alongside the main course. YUM!
SK
Stuffed Romano Peppers
New country, new cookbook. Still Ottolenghi!
After a long absence it was decided that this was the weekend to return to the blog. So I decided to have a crack at a recipe from Jerusalem, having acquired the new tome over Xmas.
All started well. Found the baharat mix at my local store and started cooking confident that I had everything required. But alas, no plain basmati rice, only brown basmati rice. I should have not been lazy and gone to the shop at that point, but I decided that if I parboiled for 8 minutes instead of the suggested 4 I should be allright with the brown.
But alas, no... although the peppers were beautifully tender and the stuffing mix gorgeously perfumed, the rice was still very crunchy. So this was very definitely not my best attempt at Ottolenghi.
Stay tuned for a revival...
Green couscous
After a long week of planes, trains and automobiles (no trains actually!) it was back to Toronto this weekend for me, craving healthy food. This was a recipe I have been wanting to make for a while, and since like my sister I was also tempted by the full-of-herbs fish cakes from the recent guardian mr o post (http://www.guardian.co.uk/lifeandstyle/2012/aug/24/herb-fish-cakes-recipe-ottolenghi) I thought I'd go bang for buck and multi-purpose the herbs!
I would definitely recommend the couscous. I used a mix of dill, parsley and cilantro in the herb paste, and didn't have any arugula. Good flavours - particularly well balanced by the sweet fried onion and cumin mix.
I'm well stocked for lunch this week! Oh and by the way, two thumbs up for the fish cakes - don't miss trying those.
MK
Green pancakes with lime butter
The foul weather carried over into Sunday morning so it was onwards and upwards with 'O' time eating. Some of our twitter followers had mentioned the gloriousness of the green pancakes so it was time to try them out for myself. Once again, twitterers, you did not let me down - these were delicious.
The gods of good eating must have been with me at the market the day before as I had the foresight to pick up some lovely smoked trout as per his recommendation, to serve along side.
Did I mention delicious? Delicious. Hard to think of what else to mention apart from the fact that you should make it. Immediately.
SK
Mee Goreng
The weather warnings for the weekend were in: "Don't even think about heading outside, Melbournites," they warned. A great opportunity to catch up on some 'O' time, methunk, so I ignored their advice long enough to get in supplies at the market then bunkered down with the man-friend to sit it out. And, as mee goreng has always been a go-to for me in Malaysian cuisine, it seemed the perfect 'comfort food' for the rainy night outside.
On the positive side: It's fast and easy. Once you have sliced and diced your ingredients, it's a quick flash in the pan/wok and you're done.
The lemon and crisp shallots at the end: essential. Particularly the lemon. Also the chilli sauce at the end. That extra squeeze of the sriracha bottle...tasty.
Actually, to be fair, it was all pretty good apart from the tofu. That, unfortunately, went a long way to undoing all the good work the other ingredients had put in before it as it was very bland and, I felt, added nothing to the dish. I think of tofu as sponge: it doesn't bring much to the party by itself but soaks up other flavours beautifully. Luckily, this is good news for this dish as I think you could redeem it by simply marinating the tofu in the soy, cumin and coriander first before frying it.
SK
Tomato party
You will have to forgive me - this is a repeat! I realized as i was making it that Steph had already sampled this one in the southern hemisphere summer. But it's so good, I think it deserves a seasonal second go-around.
Found an amazing tomato vendor at local farmer's market and thought this was the perfect recipe to take advantage of these tasty treats. And I wasn't disappointed. This was a great mix of textures and tastes - obviously the tomatoes, but as they were some were roasted and others raw, it really did mix things up. The fregola and couscous mix was also good and something I would definitely repeat.
Not sure how you could really go wrong with this one. Aptly named!
MK
Celeriac and lentils with hazelnut and mint
The celeriac was delicious in this - even if i did chop them a squidge on the large side - as was the freshness of the mint. I also really liked the mix of textures: the firm bite of the lentils, the crunch of the nut, through to the softness of celeriac. I failed to source hazelnut oil so in the end used extra olive in the mix and then topped it with a mighty fine lemon pressed olive oil from Mount Zero. Yums.
It worked well both as a lazy sunday lunch and then again for lunch the next day.
SK
Pasta and fried zucchini salad
I have to preface this post by saying that I usually have a strong aversion to pasta salad. Reminds me of pot luck dinners in the 80's when my family and their friends first discovered pasta. But I love zucchini and the list of ingredients has been calling to me for a while so I decided to give it a whirl.
Top-notch as my sister would say! Good flavours, light and hearty at the same time. Ate it both warm and cold and would make again. Few transgressions though (do I detect a habit forming....?) I didn't have any edamame so used frozen peas instead. Also added some summer squash (scallopini for the NZ readers) which I had and needed to use. Both good additions.
This is definitely not-your-mother's pasta salad.
MK
Steamed rice with herbs
This week’s Plenty adventure doesn’t win photography prizes. Of course I now realize I should have gone for the arty shot of the bunches of green herbs before I cut them up and cooked ‘em!
As far as rice goes this was an interesting, if convoluted way to cook it. Soaking the rice first and then parboiling definitely required preplanning. Good Sunday afternoon endeavour. Sauteed potatoes at the bottom provided the ‘raft’ on which the rice steamed. The recipe worked like clockwork.
I ate it with poached salmon and it was a good complement. Lots leftover so tonight will serve with a Bittman soy-poached chicken breast.
This wasn’t the most exciting of recipes but I’m all for new ways to cook fluffy rice.
Michelle
Sweet corn polenta
This has been a long time coming!! Back in the land of plenty after some months of pre and post colon surgery eating - almost like the anti-diet! Accolades should go to my sister-blogger, who crossed the ocean for the third time in 6 months to cook me the finest convalescent cuisine!
So... sweet corn polenta. Delicious!! Like the best baby food you can imagine (in a good way!). I know the corn looks pallid in the pic but it was deliciously sweet. Couple of diversions from the recipe...
First, I didn't use the cooking water because it seemed moist enough after I blended. That might have been because I halved the recipe - not sure. Second, didn't have enough feta, so mixed it with a little sheep"s milk ricotta which worked well. My biggest transgression though was that I had made sausage-stuffed zucchini the night before and had some leftover sausage mix, so I added that to the eggplant sauce. Hope I can be forgive for saying that I think it made the dish!
The only oddity about this meal is that is seems somewhat wintery, given that you rely on summer ingredients! Given that the sweetest of corn is desirable it is definitely a summer meal, but it is very comforting and warm.
Onwards to the rice with herbs...
Michelle
Shakshuka
Oh Shakshuka, how you've called to me from the book of Plenty. There you sat - with your fine mix of spiced onions, sweet peppers, and gently baked eggs - at the back of the Peppers chapter, waiting. So it was with lasting relief that finally - finally! - this day arrived. And by god you were glorious - you did not let me down. You were simply devine.
You can see the man himself walk through the recipe here on the Guardian site. The recipe is not difficult - quite straight forward in fact, but watching him cook is always a pleasure, don't you think?
I shall definitely be adding this to my brunch repertoire alongside those other delicious baked eggs from earlier in the year which I have remade several times.
SK