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Journeys through the lands of gastronomy and prose.
ofsoupsandsouffles.wordpress.com
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Food, In The Main...: February 2013
http://srefoodblog.blogspot.com/2013_02_01_archive.html
Monday, February 25, 2013. This recipe is from. but I bet you already KNOW where it's from and whose it is. You won't even have to guess. Thaaaaat's right. Dan Lepard, the latest man in my life. He's only lately been in my life, though. Until a couple of weeks back, my No. 1 baking man was Hollywood. Paul Hollywood. I don't know about you folks outside the UK, but in. The UK, The Great British Bake-Off. Which brings me back to Dan Lepard who, going by his photo in The Guardian. 1 tsp fast action yeast.
Food, In The Main...: May 2015
http://srefoodblog.blogspot.com/2015_05_01_archive.html
Saturday, May 30, 2015. Black pepper garlic kuzhambu. I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet and entirely irresistible! And so it turned out. One other thing - the correct amount of salt is essential, otherwise the kuzhambu tends to be on the sweetish side. I'm used to making do with less salt in my cooking than (after all, you can always add more, but you can't really undo oversalting disasters! 1 tbsp n...
Food, In The Main...: March 2013
http://srefoodblog.blogspot.com/2013_03_01_archive.html
Saturday, March 23, 2013. We Knead to Bake #3 - Hokkaido Milk Bread. Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’s Cravings). Http:/ kirbiecravings.com/2011/05/hokkaido-milk-toast.html. For The Tangzhong (Flour-Water Roux). 1/3 cup all-purpose flour. 2 1/2 cups all-purpose flour. 2 tbsp powdered milk. 2 tsp instant dried yeast. 1/2 cup milk (and a little more if needed). 1/8 cup cream (25% fat). The Tangzhong (Flour-Water Roux):. Let the roux/ tang...
Food, In The Main...: February 2012
http://srefoodblog.blogspot.com/2012_02_01_archive.html
Saturday, February 18, 2012. It started with two boiled potatoes. They were left over because I'd cooked too many. I had cooked too many because the potatoes were pretty elderly and showing signs of wanting to procreate, and I didn't want to waste them. The thing was, I didn't really know what to make with the leftover potatoes. I didn't want to make the usual tikkis or bondas - apart from being boring, they weren't suitable for the food blog (because they'd already been featured some time ago). Mustard ...
Food, In The Main...: November 2012
http://srefoodblog.blogspot.com/2012_11_01_archive.html
Tuesday, November 13, 2012. Fresh fruit rava kesari. I don't make sweets often, but once in a while. Something like Cilantro's fruit kesari. Catches my fancy, and then it's like a craving - so here's my craving, which I made yesterday. It's just a coincidence that it's Deepavali and the. Is appropriate as an offering. It's even more convenient that I could use up some over-soft soft fruit that I might have thrown away if not for the craving. Now if only someone would make me thenkuzhal. 3 Heat the fourth...
Food, In The Main...: April 2013
http://srefoodblog.blogspot.com/2013_04_01_archive.html
Monday, April 29, 2013. We Knead To Bake #4 - Torcettini di Saint Vincent yeasted cookies. Adapted from A Baker’s Tour by Nick Malgieri). Anyway - these yeasted cookies were pretty easy to make. Like most everyone else, we both liked the sugar crust and the caramelised underside of the cookies. They were different from anything I've had before, that's for certain! 1/2 cup warm water. 1-1/4 tsp active dry yeast (or 1 tsp instant yeast). 1-1/2 cups all-purpose flour. 5 Roll each piece into a pencil thick &...
Food, In The Main...: October 2012
http://srefoodblog.blogspot.com/2012_10_01_archive.html
Tuesday, October 09, 2012. Biting off more than I can chew? There's a sad, sad pun in the title, which you'll probably realise in a moment when I tell you my latest project - a new food blog, on Wordpress rather than Blogger (in a bid to try something different) and featuring only non-vegetarian recipes. Here, my friends, is where it is:. Non-Veg Food, In The Main. Fingers crossed for luck! Links to this post. Subscribe to: Posts (Atom). View my complete profile. Spinach rice with cabbage. Spinach and gr...
Food, In The Main...: March 2014
http://srefoodblog.blogspot.com/2014_03_01_archive.html
Saturday, March 22, 2014. Double cherry almond cake. Can you believe it's over 6 months since I last posted anything on this blog? It's amazing how quickly times flies - the truth is that while I've kind of missed posting new recipes, I've also felt some relief to be able to ignore the tyranny of the blog itself. (Kind of. Obviously, since I'm posting a recipe now, I've not exactly totally. This cake smelt to me like a combination of sweet bread and cake all at once, while baking. No idea why, but it...
Food, In The Main...: March 2012
http://srefoodblog.blogspot.com/2012_03_01_archive.html
Thursday, March 29, 2012. Cabbage and peas rice. But the cabbage I use the most is a pointy, tear-drop shaped green cabbage marketed under the name “sweetheart cabbage” in the supermarkets here. That said, I quite like the round green kind too. But sweetheart by name, sweetheart by taste – no, ok, that simile doesn’t work. There’s a good reason I’m not a world-famous writer, I suppose. Cabbage and peas rice. 2 cups cooked basmati rice. 3 cups cabbage, finely shredded. 1/2 cup peas (fresh or frozen).
Food, In The Main...: May 2012
http://srefoodblog.blogspot.com/2012_05_01_archive.html
Monday, May 21, 2012. While I could probably eat my weight in green cabbage and would do so willingly, cauliflower isn't as welcome on my plate. While there are a couple of ways of making cauliflower that can be snuck past my fussy tastebuds (think oven-roasted cauliflower. Oh, do you remember me saying that mustard just loves cheese? I proved it for the umptieth time with this recipe. 1/2 small cauliflower, separated into more or less evenly sized florets. 1/2 cup 2 cups milk more as required. You can s...
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Of Sound Mind to Marry
Of Sound Mind to Marry. Visit my virtual Office on LivePerson. We can't do ourselves justice by letting our tribute end in the wedding ceremony. You have to move from ceremony to sacrament. Sacrament takes up where ceremony leaves off. Ceremony is like putting a ring on her finger at the wedding, but sacrament is ringing her life with love and joy every day and every hour. Rev Joseph Lowery (paraphrased from his dedication to Rosa Parks, 11-2-05). The best manual for couples planning to marry.
thursday afternoons
Saturday, August 8, 2015. I just had the nicest solo Saturday, so I thought I'd post some snaps and have a little chat. Starting with a few non-Saturday pictures: yesterday, my housemate and I biked* to the beach to meet our friend Kiri for some sun and swim and wine. I participated only in the sun and wine. I dipped my toes but my excuse for not getting in the sea was having no towel with me. How convenient that I had forgotten it at home. :). WHICH SIDE DO I BIKE ON WHEN THEY'RE PULLING OVER? Post heal...
Of Soup and Love
Of Soup and Love. Of soup and love, the first is best.". Wednesday, September 15, 2010. Summer Stone Fruit Cake with Honeyed Yogurt. This cake is simple and rustic, just perfect for summer's gift of fresh-from-the-tree peaches, plums and apricots. Serve for dessert or as a breakfast treat. Summer Stone Fruit Cake. Adapted just slightly from food52. 3 ripe peaches or plums, or 6 apricots. 3/4 teaspoons freshly ground cinnamon. 6 tablespoons softened unsalted butter. 1/2 teaspoon vanilla extract. Bake for ...
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