The Perpetual Kitchen

Food, three times a day, every day.To sustain, nourish and delight - Whether at home or during travel. I cook because I love to. I try to bring the world into my kitchen. All photographs are taken by me unless stated otherwise.My food reflects my mood, my experiences, my spirit but most of what's in the Larder and the Fridge! Enjoy!

[theperpetualkitchen]

Simple: rice, dal beans and a smidgen of pickle

[theperpetualkitchen]

4 ingredient mutton stew Onions 250g Potatoes 250g Red pepper 2 small Boneless mutton 750g

Oil, S&P How to: Fry meat and keep aside. Fry onions in same pan till lightly golden. Add potatoes and sauté for 4 min, add meat and stir well. Add 500ml of water and bring to a boil. Lower flame and let simmer for 1/2hour till meat is done and gravy is thick. Add plenty of salt and pepper, add ref pepper, add a little water if sauce is too thick. Simmer 5-8 minutes and turn off heat. Sit for 10 min before mopping up with thick white bread.

Tastes even better the next day! Wanna get fancy? Add ½ cup red wine and a handful of chopped parsley in the last simmer.

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SALTED CARAMEL SAUCE...WITH EVERYTHING! Ingredients: 1 cup (200g) granulated sugar 6 Tablespoons (90g) salted butter, cut up into small chunks 1/2 cup (120ml) heavy cream 1 teaspoon salt or salt crystals or 3/4 tsp sea salt. Directions: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or wooden spoon. Sugar will form clumps but eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter, very carefully, as it sputters. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream. The mixture will sputter up and bubble, on adding cream. Allow the mixture to boil for 1 minute - it rises to a boil like milk. Remove from heat and stir in 1 teaspoon of salt. I have used grainy salt, sea salt, pounded salt crystals - all work, sea salt being the sharpest. Allow to cool before using. You can make caramel in advance and warm it in a microwave up for a few seconds before using in a recipe. Store in fridge - if it lasts!

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Brown butter corn bread - dead easy! Recipe credit - seriouseats.com Ings: 7 tablespoons unsalted butter, plus more for serving 1 cup (about 5 ounces) fine yellow cornmeal 1 cup (about 5 ounces) all-purpose flour 4 tablespoons sugar 1 teaspoon kosher salt 2 teaspoons baking powder 1/4 teaspoon baking soda 2 eggs 6 ounces (about 3/4 cup) sour cream 4 ounces (about 1/2 cup) buttermilk or thin dahi Chopped olives, and red peppers 1/2 tsp chilli powder Method: Adjust oven rack to center position and preheat oven to 425°F. Place butter in a pan and heat until the butter is melted and well browned, 10 to 20 minutes minutes (you can measure your wet and dry ingredients while waiting). Pour browned butter into a heatproof cup or bowl. Coat baking tin well with some of this butter. I used 2 loaf tins. 2. Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients then add olives, chili powder, and red peppers reserving some for garnish. 3. Spoon batter into tins.smooth top lightly, garnish and then transfer to oven. Bake until light golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, 20 to 25 minutes. Let cool 10 minutes, then serve with extra butter or sour cream at the table. Leftover cornbread can be stored in a sealed container in the refrigerator for up to 3 days.

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Jiffy Pasta or my Hilly Billy pasta Ing:Pasta, veggies of your choice-carrot, peas, beans, one onion chopped, milk, any ‘creamy’ soup, dried mixed herbs, S & P. How to: dice veggies and add them them to boiling water with pasta. (Everything takes ages to cook in the hills, including vegetables, this makes it quick). Add salt. Dice and fry onion to golden - for flavour. Add 2 cups milk and a full packet of soup to fried onion- I used Knorr creamy mushroom, but literally any cream style soup works. Cook to a thick sauce. Tip in drained pasta and veg. Stir, add herbs S&P. Cheese, if you have it. Ladle up and eat hot.

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Chocolate Cake with Ganache: Complete microwave cooking Ingredients for cake: Dry ingredients: - all purpose flour : 1 cup (128gm) - cocoa powder : 1/3 cup (39gm) - castor sugar : 3/4cup (150gm) - baking powder : 1/2tsp - baking soda: 3/4tsp - salt: 1/4tsp - a handful of walnuts chopped medium bits Wet ingredients: - milk: 1cup (250ml) - vinegar: 1tsp (5ml) - oil: 1/3 cup (80ml) - vanilla essence: 1tsp (5ml). Method: 1. Grease a microwave safe bowl with oil and keep aside 2. Whisk together the milk and vinegar in a large bowl, set aside for a few mins for the milk to curdle 3. Add oil, sugar and vanilla essence to the above milk. Whisk together till foamy 4. Sift flour, cocoa powder, baking powder, baking soda and salt together, keep aside 5. Add the liquid mixture with the dry ingredients to form a smooth batter. Scrape the sides and bottom of bowl to ensure there are no lumps. 6. Add the dusted walnuts** into the batter and fold gently into the batter 7. Pour the batter into the greased dish 8. Microwave for 5 mins at high (time might differ basis microwave) 9. Allow to cool a bit before icing Chocolate Ganache: 1. Measure fresh cream and chocolate in a 1:1 ratio by weight (I used 200ml cream with similar quantity of chocolate) 2. Chop chocolate into small to medium sized pieces 3. Heat cream in microwave safe disc until it just starts bubbling 4. Add the chocolate chunks and let it sit for a few mins 5. Once most of the chocolate melts into the cream, stir gently with a spatula to form a smooth shiny glaze 6. Pour over the cake while still a little warm. Decorate as you would like. **dust the walnuts lightly with flour

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Jiffy cooking: soy chicken

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Hungarian Goulash with a dollop of sour cream

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Pepper chicken Fry How to: The trick is to chop the chicken on the bone to really small pieces about 1" size for succulent quick cooking chicken. Marinate for at least 1/2 hour the following: 1 full chicken cut into small pieces or 1 kg chicken wings 1 tsp garlic paste 1 tsp fine dice garlic 1 tsp pepper coarsely ground 1 tsp vinegar 1 tsp sugar 2 finely chopped green chillies 2 tsp light soy sauce ___________________ 2 tbsp oil 4spring onions chopped or 1 large regular onion. Method: Add oil to smoking pan and quick fry onions. then toss in the marinated chicken.Cook on high heat, stirring, till done. Cover and steam through for 5 minutes. Wings take 15 minutes, chicken takes 20-25. For a 'crunchy' version add 2 tsp cornflour to marinade and drain well before tossing into pan. Best by itself, plain boiled rice or lemon rice. Enjoy.

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Frozen orange yogurt

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Frozen orange yogurt

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Crispy Fish wraps:mmm

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Sunday brunch: lemon rice, chicken pepper fry, beer. Cheers👍

[theperpetualkitchen]

Fusilli with tomato and bacon How to: Halve cherry tomato. Marinate with garlic, a little salt and pepper, paprika, a smidgeon of sugar and a generous gulf of olive oil. Mix in a hefty handful of basil leaves. Cook pasta as per pack instructions to al dente. The whole point is the pasta-it needs to have a bite to it. Cook bacon any way you like it - I prefer medium dice so it distributes well through the pasta. To serve: Drain pasta, reserving 1/2 cup of water in it. Toss in bacon, tomato, pasta in a big bowl. Revisit with some Virgin olive oil, a friendly sprinkle of black pepper, a kiss on the cheek with dried mixed herbs. Let it sit together for 5-7 minutes with lid on. Pile on to plates and eat.

[theperpetualkitchen]

Do u share recipes :)

Absolutely yes

[theperpetualkitchen]

Cheffing it up: Chicken breast stuffed with cheese, onion and parsley, served with pea purée and Melba toast

[theperpetualkitchen]

Home made granola bars: pack a punch