#full meal

[piercingcomet]

guys i just got home and made dinner

it was incredibly improvised and cold by the time i finished but that's still like. an accomplishment.

[honeybabymp3]

Also listened to no really I can today and I think it has soooo much pop hit potential it’s soooo tongue in cheek blank space-y and the “your good lord doesn’t need to lift a finger” line is honestly a gag. a reminder of how Taylor who loves a pop melody no matter what production she puts on it is still there under the slop

[fieriframes]

[You can come here for a full meal. You can come here for an appetizer. Their wings are incredible.]

[sunbatt]

why am i hungry again??? 😭😭

[maaikescookingblog]

Tikka masala

source

Materials

Saute pan

Blender

Sieve

(Optional) Sauce pan

Small bowls and mixing bowls

Ingredients

Tikka paste

Coriander seeds (whole), 1 tbsp / 4 gr

Cumin seeds (whole), 1/2 tsp / 1 gr

Garam masala, 1 tbsp / 7 gr

Turmeric, 1 tsp / 3 gr

Garlic, 7 cloves

Ginger, 2 inch

Cayenne chilies, 3 à 4

Water, 0.25 cup / 60 ml

Canola oil, 2 tbsp / 30 ml

Marinated chicken

Yoghurt, 1 cup / 225 gr

Chicken tighs, 900 gr / 2 lbs

Tikka paste (see above), 2 tbsp / 26 gr

Kosher salt, 2 tsp / 7 gr

The sauce

“Gezeefde tomaten” (Can of whole tomatoes that went through the blender), 800 gr / 28 oz

Butter (unsalted), 4 tbsp / 56 gr

Onion (red), 1 large or 2 small

Heavy cream (sub unwhipped whipped cream), 1.25 cup / 350 ml

Paprika powder, 1 tbsp / 7 gr

(Optional) Kasmiri chili powder, 1 tsp / 2 gr

Method

Tikka paste

In a sauce-pan (or your saute-pan), add in the coriander seeds (1 tbsp) and cumin seeds (1 tsp) and toast them for about 2 minutes. Remove from the pan and let cool.

When cooled down some, add the toasted spices to a blender and blend as fine as possible.

Into the blender, add the garlic (7 cloves peeled but whole), ginger (2 inch, peeled but whole), turmeric powder (1 tsp), chilies (tops removed) and water (0.25 cup). Blend until smooth.

While blending, drizzle in some canola oil (2 tbsp) and blend until it’s all smooth and emulsified.

Remove from blender and store in a bowl for now.

Marinate the chicken

Cut the chicken (900 gr) into bite-sized pieces.

In a bowl, mix together the chicken, yoghurt (1 cup), tikka paste (2 tbsp) and salt (2 tsp).

(Optionally cover with plastic wrap and) Marinate for 20 minutes (or overnight) in the fridge.

Make the sauce (and rice!) (or naan)

Add some oil to a saucepan over medium-high heat. In batches, sear the chicken on all sides. Store the seared chicken in a bowl for now.

Meanwhile, dice an onion (1 large or 2 small).

When the chicken is all done, lower the heat to medium and add in the butter (56 gr).

When the butter is melted, add the onion. Saute until translucent.

Add in the rest of the tikka masala paste, the paprika powder (1 tbsp) and optional chili powder (1 tsp). Cook and stir until the paste starts to stick to the pan if you’re not using a non-stick pan. Otherwise cook until it gets thicker.

When serving rice with this, start making the rice about now.

Add in the tomato sauce and bring to a simmer. Stir occasionally for about 10 minutes.

Add in the heavy cream (375 ml) and mix until combined. Simmer for an additional 5 minutes.

Add in the chicken, and simmer for about 5 minutes.

Notes

Original recipe says to buy whole tomatoes in a can and blend them yourself. I did that and ended up with something I could have bought in the store for much less effort, so this recipe uses pre-blended tomatoes. I suppose you could start with fresh tomatoes and blanche (?) them and then blend them yourself.

Original recipe says to cook the chicken for 10-15 mins (along with the heavy cream) after searing for 3-4mins per side. I’m not doing that, I want juicy chicken.

I suppose you can prep the tikka masala paste in advance, I’d guess it freezes well (since you already fucked the cell structure by blending everything, might as well freeze it while you’re at it). Furthermore, you could prep the chicken the day before, making this a homemade-from-scratch recipe you can make in about an hour tops.

Original recipe says to use normal (white/yellow) onion, the comments on YouTube said red onion is more tasty and closer to the original. I used red onion, and that tasted good. Normal onion will work too, I think.

[maaikescookingblog]

“Caesar salad”

source: my own recipe

Materials:

Big mixing/salad bowl

Pan for boiling pasta and/or pan for boiling the egg(s)

Pan for cooking meat and/or roasting nuts

Ingredients:

Pasta of some kind (any kind you like but bigger pasta is better)

Leafy green (Lamb’s lettuce / iceberg lettuce / romaine baby lettuce)

Meat/protein (grilled chicken strips (or smoked chicken strips) (or make the chicken yourself by cooking it with some spices in a pan), or bacon strips)

Nuts (we like pine nuts best)

Eggs (to boil) (I recommend >=1 per person)

Cheese (young Gouda with chicken or soft goat cheese with bacon)

Veggies/vitamins: any kind you can eat raw (Bell pepper, cherry tomatoes, cucumber, radish)

Optional: topping (spring onion)

Salad dressing (natural/yogurt/Caesar/honey-mustard/whatever you like)

Method:

First up: everything that needs to be heated up.

Cook the pasta as the directions on the box say, drain pasta. Optional: soak in cold water so it cools down faster and doesn’t stick to each other.

Boil the eggs to your liking. They’re gonna get mixed in so the yellow will crumble and then disappear, so soft or hard is both fine (haven’t tested soft yet tho). Peel the eggs and slice/dice them.

If needed/wanted: cook/grill the nuts for a few minutes. Cool them down outside of the pan. Optional: chop them up somewhat finer.

Optional: Cook the chicken. Heat up a pan with some oil. Take chicken breast, ad S&P, cayenne powder, onion powder, garlic powder. Cook till fully cooked through. Let cool down and cut into cubes.

Then: veggies

Green: slice it thinly or leave the leaves whole.

Bell pepper: dice it.

Radish: remove root and stem, slice in half. Thinly slice both halves.

Scallion: small slices.

Tomato: if using small tomatoes (cherry), just cut in half/3 parts/quarters. With bigger tomatoes, dice them.

Cucumber: slice in 4 or more lengthwise, dice it.

Assembly time

Make sure everything is cold, drained, etc. Add all to a big bowl, mix, ad salad dressing.

Serve in bowls (bigger or just as big as a soup bowl) or on deep plates.

Notes:

This recipe has no quantities as it’s really a choose-your-own-adventure. The main components are some kind of pasta, some kind of meat (i think ham could be tasty too), some kind of nut, egg, and (a shitload of) veggies. And even then you can remove stuff here if you can’t or don’t want to eat it. I like my salads healthy-ish so i put in a lot of veggies but the kind of veggies is decided by what the people I cook for like and don’t like and what’s available in the shop.

[maaikescookingblog]

Bietjes-stampot (beetroot ?stew?)

source: from home

Materials:

Pan for cooking the potatoes and mixing the stamppot (big enough for 2 times the potatoes)

Pan or bowl for heating up the beetroot on the stove or in the microwave

Materials needed to prepare meat on the side

Ingredients:

Gekookte bietjes (precooked beetroot), 500gr

Potatoes, 1kg

Cloves, whole or powder-form

Milk, butter, S&P, optional nutmeg for mashed potatoes

Meat on the side, I recommend “speklapjes” aka ?belly slices?, with spicemix for chopsteak on one side and spicemix voor speklapjes on the other side

Method:

Peel the potatoes, cut them and boil them for 20 mins.

Meanwhile, grate the beetroot. Heat it up in a saucepan or in the microwave so that it’s hot when the potatoes are about done.

Start heating up a pan with some Croma for the meat so that it will be done on time.

When the potatoes are done, drain them. Add S&P, optional nutmeg, butter and milk and mash the potatoes until desired mashed-ness is reached. Add the grated beetroot and cloves and stir in.

Enjoy!

Note: it might be too sharp for little kids, so we learned to eat it with some ketchup and mayo (yogomild), which makes it taste less sharp.

[yumm]

Tteokbokki

Classic Korean street food / nostalgic food.

Chewy rice cakes + tofu + bell pepper + green onion + sauce. Also added bamboo shoots because why not.

Yum.