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Monday, 6 July 2015

Cooking Swiss

Cooking in Switzerland is an old beautifully cloth bound book that a dear friend passed on to me.

I look at it but everything seems to be either complex to produce or heavy in cream and butter.

But, after major scrutiny, I landed on this recipe.

It is supposed to be made with slices of beef and veal or other meats.

But I opted for steak instead.


It is really easy. You cook potatoes, carrots and peas in butter, season with herbs.

You then grill the meat and serve it on top of the vegetables.

Simple taste, beautiful view.

En Guete!

Sunday, 5 July 2015

A Really Freekeh Great Recipe

A recipe worth sharing. If you cannot find Freekeh, I am happy to barter some.


Step 1: Roast olive oil coated florets of a cauliflower in a 425 degree stove for 30 - 35 minutes. Put aside.

Step 2: In a pot with olive oil, cook 0.25 cups almonds until they turn colour.  Add 1.25 cups freekeh and cook for a couple of minutes. Add 2 garlic cloves minced, 0.5 tsp salt, 0.25 tsp cumin and 0.25 tsp dried coriander. Top with 3 cups plus 3 Tbsp vegetable broth or water. Bring to boil, then simmer until Freekeh is cooked and all liquid evaporated (may take over 30 minutes, but check on it after 20 minutes).

Step 3: Make tahini sauce by adding 0.25 cup lemon juice and 0.5 cup water to 6 Tbsp tahini. Mix and keep on adding water or lemon juice (and salt to taste) until it is the texture of cream.

To Serve: Add the Freekeh to a platter, cover with the roasted cauliflowers, drizzle with tahini suace and garnish (optional) with feta cheese, raisins and/or parsley or green herbs.
 

Saturday, 4 July 2015

Bartering At Its Best

As I was doing my month end accounting, I came across this invoice for copy writing services. Oh I wish all my suppliers invoice me this way, can you imagine how much fun working will be?


Here's the payment (sorry the Highland Park Single Malt bottle disappeared quickly before having a chance to be documented).



 

Friday, 3 July 2015

A Picnic

somervillekitchen cookbook club held a summer picnic. But summer means everyone is on vacation so we had a only a portion of the club participate.


An Edamame noodles salad from Plenty More


A Kebbeh Pizza from Bison Delights (tune back Thursday for the recipe)


And a decadent creamy lemon squares with lavendar from Leon

 

Thursday, 2 July 2015

Wacky IKEA

Going to IKEA on a Thursday = Instant material for Wacky Thursdays


I cannot believe I stood in line up for 25 minutes to eat IKEA food. But I still had the lower level of the store to roam so, being hungry, I was held hostage by the anticipated finds.


Plus, the food is of decent quality and long line ups means freshly made. And one is paying fast food prices for casual dining platters.


In real life, the new Caribbean basa looked way more appetizing than the picture (and tasted great).


IKEA Richmond
3320 Jacombs Street
Richmond, BC
 
 

Wednesday, 1 July 2015

Rice with Mustard Seeds Week

Today, My Dear Lovely Neighbour showed up with a picnic.

And continuing from yesterday's theme (Read Back to the Kitchen), rice with curry leaves and mustard seeds was served.

However, this rice was (a) way better spiced and (b) soaked in yogurt; making for a delicious savoury white and creamy dish.


The picnic also included spicy vegetables and a perfect lentil vegetable soup.

I contributed a spontaneous summer salad with lettuce, blueberries, pears and blue cheese; drizzled with sesame oil and crushed pepper.


Thank you My Dear Lovely Neighbour!

Tuesday, 30 June 2015

Back to the Kitchen

After all the simple meals I have been making, I started missing getting my hands dirty with complex cooking.

The cookbook I chose is The World of Street Food. The recipe I chose is a Malaysian Nasi Lemak.

It was perfect since it gave me an opportunity to use my gift of Tamarind paste from My Dear Lovely Neighbour.

First, a simple rice made with coconut milk.

It felt too simple. Inspired by the rice making skills of My Dear Lovely Neighbour, I threw some curry leaves and mustard seeds in the rice.

Then I made this extremely spicy marinade of oils and chilli peppers.

I then fried the shrimps in this sauce, added the Tamarind paste and served over the rice.

Success!