Just learned that the phrase ‘easy as pie’ refers to how easy it is to eat pie, and not how easy it is to make one. Thank god for that minor clarification, the world makes sense again. Not that making a pie (quiche in this case) is hard, but it’s admittedly not as easy as… Read more »
Caramelized onions are made to sound way harder to make than they actually are. Sure, they take a bit of time to cook down and become jammy, but other than the occasional stirring, there’s really not much effort that goes into it. A few key things to remember and you’re good to go – start… Read more »
Writing out this recipe was not fun. There are four different components here and although the instructions under each read “add all the ingredients to a bowl and toss”, it required a bit of uncharacteristic patience on my part to type out. The irony, since the dish itself comes together so easily. Start with the… Read more »
Salads for dinner. I’m all for it. We’re not talking lettuce heavy, wimpy salads. We’re talking big, bulked up salads: seasonal fruit, meat, punchy dressing, the whole shebang. A salad that can double as a meal in itself. And that can only happen (for me) if there’s enough substance in here to qualify that. A… Read more »
It’s been a hot minute since I posted a recipe on here that doesn’t include mushrooms, spinach and eggs. Clearly breaking my own rules so I’m here to promptly correct that. Baking eggs this way somehow seems to transcend the whole ‘eggs are breakfast’ mindset. Or so I’ve gathered from conversations. (We eat salads for… Read more »
I’ve noticed in conversation that when I say “I made ricotta”, people think it’s a lot more complicated than making paneer. Here’s the deal. Paneer is made by boiling milk and breaking it with some kind of acid (yogurt/lemon juice/vinegar). The resulting curds are then drained and what you’re left with is paneer. Ricotta is… Read more »
The goal is to always keep things–in order of preference and priority–delicious, speedy and nutritious. This means adding protein and vegetables into the mix, while also making sure it comes together really quickly and easily. I’m talking no more than 45 mins tops in total, with no more than 15 mins of my involvement. This… Read more »
There are dishes that look easy and effortless to make, and then there are those that look like you need a quarter of a day and a culinary degree to whip up. But looks can be deceptive. Some dishes look simple to make, but the prep can seem endless because of the amount of hands-on… Read more »
Patatas bravas or ‘spicy potatoes’ is a dish native to Spain, and served typically as a part of tapas: small plates of shared food. Like most tapas dishes go, they’re pretty straight-forward and simple to make but without compromising on flavour. Full disclosure: I’ve never been to Spain. Everything I know about their food only… Read more »
Given that a major chunk of my life’s mission is to French toast and ‘casserole’ everything, I’m making a case for this caponata version today. Both French toasts and casseroles are ideal candidates to use up leftover bread. A stale/dried up loaf is actually a good thing in both cases. In French toasts, a dry… Read more »
This recipe is long overdue, especially considering the sheer number of times I’ve made it over the last couple weeks. I saw it on the MOB kitchen website and knew I had to try it. Some recipes are like that – I’ll see it and I know we’ll love it. This was one such. Not… Read more »
I call this a breakfast salad cos, well, you know, it has bread and eggs. And I eat it for breakfast. (Food names and classifications are so arbitrary though – this could just as easily be eaten as a part of another meal too of course). Caesar salad – a classic. I didn’t mean to… Read more »
If you’re looking to switch up your breakfast porridge and give oatmeal a break, this one’s for you. The problem with quinoa for breakfast (or at any time, to be honest), is that it takes an age to cook. To get around this, I soak it the previous night (in the fridge). Soaking softens the… Read more »
I use packaged jackfruit in this recipe (the vacuum-sealed stuff), but I’m already plotting buying a whole jackfruit and hacking into it the next time I want to make something. We are a household of three (where one is a 6-month old), so what I’ll do with all that meat I don’t know. But that… Read more »
If you’re someone that enjoys a good risotto but could do without all that one-ladle-at-a-time fuss, orzo is just the ticket. Whoever thought up the idea to make pasta that resembles rice?! (albeit a large grain of rice). Ingenious! What’s also great about this short-cut pasta is that it cooks in half the time because… Read more »
