Sunday, September 03, 2017

Peanut Butter Cookies

It's a damp drizzly day, and I found a half jar of nut butter in the cupboard that needed using up. So time to brighten things up with some sweet-salty Peanut Butter Cookies.

These are based on the recipe from The Kitchn, but mixed up a bit to match what was in the cupboard.

The Cofresh Sweet Chilli Caramel Peanuts are a recent find in the supermarket Ethnic Foods aisle. Very moreish, with just the right level of chilli hit to offset the caramel sweetness.

Saturday, May 06, 2017

Hot Milk Cake with Pandan Kaya filling

So we went to Hoo Hing recently and as usual Random Things To Try somehow found their way into the trolley.

This time the things included a jar of Pandan Kaya, which turned out to be a thick custard-like spread made from eggs and coconut milk, flavoured with pandan leaf. My immediate thought on trying it was that it would make an excellent filling for a cake. Preferably a light plain sponge cake that would show off the filling's flavour without overpowering it.

This American Hot Milk Cake from Farmers Weekly sounded perfect, just needing a couple of tweaks.

I don't bother to keep self-raising flour AND plain flour, and of course when I looked in the cupboard there wasn't quite enough plain white flour left so it ended up being about 2/3 plain white flour and 1/3 chapathi flour.

Wednesday, March 22, 2017

West African-inspired Stew

Just a quick note before I forget what I cooked tonight cause it came out really tasty. I was reading through some West African recipes for inspiration, and ended up making this stew.
Makes enough for 6 portions.

  • 2 tbsp Unrefined Red Palm Oil
  • 2 small onions, peeled and chopped
  • 500g stewing steak, diced
  • 3 cloves garlic - crushed and chopped
  • Diced root vegetables - carrots, swede
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 2 tsp chilli powder
  • 1 tsp dried thyme
  • 1 beef stock cube
  • 1 tin chopped tomatoes
  • 1 cup dry black eyed beans
  • 2 and a half tins of water
  • 1 small tin tomato puree
  • Salt and Pepper to taste

Melt the palm oil in the base of a pressure cooker. Add the onions and beef and let the meat brown, stirring occasionally. Add the garlic and let it fry for a moment too.
Sprinkle the herbs and spices into the pan, and stir in along with the diced vegetables, crumbled stock cube, dry beans and tinned tomatoes.
Use the tomato tin to measure in another 2 or so tins of water - enough to cover the beans.
Close the lid and bring the pressure cooker to high presure for 30 minutes.
Let cool down til the pressure is released.
Stir the tomato puree into the sauce to thicken it, and season to taste.

I served half the recipe tonight with steamed broccoli and potato wedges.
The other half of it is in the fridge for tomorrow night.


Monday, September 26, 2016

Bulgogi flavoured Mince

This is a quick weeknight recipe that has the flavours of Bulgogi, but without the planning ahead and remembering to actually marinade stuff.

And using cheap beef mince instead of finely sliced steak.

The sauce paste is based on the Bulgogi marinade from Our Korean Kitchen.

Tomato 'Instant' Kimchi sort of thing

The tomato plants in the greenhouse are still fruiting, and there are tomatoes aplenty in need of using up. More tomato recipes are urgently needed!

Inspired by the 'instant' emergency cucmber Kimchi recipe in Our Korean Kitchen, I went searching to see if Tomato Kimchi was a thing. And it was - I found Park Shin Hye's Tomato Kimchi.

I didn't have any Gochugaru (chilli pepper powder) , but I did have some Gochujang (sweetened fermented chilli pepper paste). So I substituted gochujang for the gochugaru and sugar. I also added some chopped fresh basil as I was out of chives. It seems to work, even if it's not authentic.