Cooking can use up a lot of energy, so I'm always looking for recipes that limit how much I have to do.
I don't think I can recommend highly enough, Rukmini Iyer's 'The Roasting Tin' cookbook. This has become our go to cookbook, giving us tasty and straightforward recipes (some with meat).
This book has really helped me get back into cooking again. I like that I can do the food prep earlier in the day then rest, before putting it in the oven in the evening. And using the oven means a lot less standing up and watching of pots etc. My partner loves & uses it lots too.
We loved it so much we've now just got the 'Green Roasting Tin' with vegan & veggie recipes. Just looking through it I feel excited about trying more of her recipes.
The recipes are a great mix of Asian, Middle Eastern and European recipes, which is broad but enticing enough for all tastes.
Late, by today's main meal was a Libyan dish with Italian influences ~ on the surface it's a pasta and chicken dish in a tomato sauce.
What makes it different is leaning heavily on bzaar, a spice blend that is used in several countries in the region but I've modeled mine after an UK Libyan company (shipping costs are insane)
Anyway, for guests I'd have a piece of chicken per person, but for the two of us cut-up is easier for several reasons
I have a few cookbooks piling up to share with you so I will try to do 1 a day until they are cleared.
This is a new book I'd keep on my bookshelves as it is full of sweet egg-free baked dishes - exactly what I need. But it is quite American in style, in a way that is a little off-putting to this died-in-the-wool Aussie. For example, the scones are not real scones, even the ones called London Scones. Sigh.
Effortless Eggless Baking, by Mimi Council
Published: 2023
Publisher: Countrymen Press
Pages: 240
Price: $36AU'ish but look around as prices vary. It may be cheaper for Kindle version
As an egg-free cook, it is a pleasure to delve into the sweet delights in this book. Mimi explains the role that eggs-and other ingredients play in baking, in a way that you understand exactly how and why her recipes work. She has several "egg replacement" mixtures - all with household ingredients - that can be used in her recipes.
Each recipe has notes to make it #glutenFree too. Also, for some reason, adjustments to be made to baking times for high altitude cooking. I don't think I have ever seen this before.
The paper is not matt but probably still ok for all of your recipe notes - although the pages are fairly full. Not a lot of white space for scribbling.
The index looks workable, with a combination of ingredients, recipe types and recipe names.
Hoy les traigo una receta: pescado capeado estilo Baja. Sirve para taquitos o quesadillas.
Ingredientes:
Pescado fresco en tiras (de carne firme)
Harina de trigo
Huevo
Orégano seco
Ajo picado fino
Sal y pimienta
Cerveza (o agua mineral)
Procedimiento:
En un tazón combinar la harina con el huevo, el orégano, el ajo, sal y pimienta. Ir revolviendo la cerveza hasta que quede textura como harina de hotcakes.
Sumergir el pescado en esa mezcla y freír en bastante aceite.
A world history missing the usual places, Salt is nevertheless an engaging look into the many different cultures and contexts in which salt has featured in our past. From China to the Americas, humans have been making salt as long as we've been farming, if not longer, and our relationship to the simple little rock is anything but simple.
Brilliant #cookbook author Richard Olney's door in Provence, 1977. The photographer was my friend, Zen priest Renshin Bunce, who was visiting chef Jeremiah Tower. #cooking#food
Today’s warm meal was the leftover dorai karee from Sunday. With that we had Ginger Sobagaki, a traditional Japanese appetiser made from soba (buckwheat) flour. I decided to roll the dough into little balls and we dipped them into the soy sauce that came with the pack. I did not taste the ginger at all. 🤔 Ah well.
(Retrying the group function with only the group name: this is my second attempt from Mastodon to get a post into the @Homecooking group.)
@dgar its when you open the fridge and see food you bought last grocery run that you now regret, and you consider buying new groceries but throwing out the old food seems wrong, so instead you get take-out and try to ignore the bad decision tree that lead here. #food#adulting#groceries#foodwaste#guilt
Der Nutri-Score soll beim Kauf gesünderer Produkte helfen – jetzt soll die Berechnung für Getränke geändert werden. Künftig sollen Milch, Milch- und Pflanzengetränke als Getränke bewertet werden und nicht mehr als allgemeine Lebensmittel. Mehr dazu in unserem #kurzerklaert
The thing about a large tray of roasting vegetables is the aroma of garlic and rosemary.
I could do lots of fancier things with the veg - pom molasses, pickled lemons, that sort of thing - but there is nothing like lots of garlic with the veg and branches of rosemary laid over the top.
I'm doing my meal planning for tomorrow's lunch and was trying to decide between plant-based protein or eggs. I'm really focusing on getting enough protein as I ramp up but also keep calories in line so would I be hamstringing myself by choosing lentils or chickpeas over the eggs? Nope! All three have reasonable serving sizes (5 oz for chickpeas and lentils, or 2 eggs) and calories for the same 13 grams of protein. Chickpeas at 232 calories vs. the eggs' 155 is not nothing but not huge. Lentils at 164 calories is a wash to me. Lentils truly are a magical (and tasty) food :). #PlantBased#food#vegan#vegetarian#health#fitness#longevity#30DayHealthReboot
Spent hours on the Doughnut Trail, sampling independent, locally-raised (get it, RAISED??*) sweet treats for an upcoming column. It's a tough job, but someone's gotta do it. 1/2
*Reminder: Puns are more likely to occur when I'm sleep-deprived.
(edit: the official TapTap's Cooking Adventure Thread🧵)
This one came out iffy but it's mostly my fault. I didn't want this one (missed the chance to pick)
Should have trimmed the green beans better, I added potato water back and shouldn't have, but it tastes good so who cares. I already put some of the potatoes in a tub so it looks unbalanced
I made the crema too thin, don't care tastes great! They gave way too many beans. I added my own cheese and tortillas to make 4 instead of 2, it's still very bean heavy. Lots of protein though.