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OVEN-DRIED TOMATO AND CORIANDER PESTO

Posted March 5 by Kirthana Kumar

Recent posts

  • PUMPKIN & FETA ORZO
  • BLUEBERRY & CHIA FILLED CHOCOLATES
  • MEXICAN BEAN TOASTS
  • RED AMARANTH RAITHA
  • BROCCOLI & ZUCCHINI WITH MARINARA & OLIVES

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Kirthana Kumar
Pumpkin is a tricky ingredient to use as a base. U Pumpkin is a tricky ingredient to use as a base. Unless roasted and charred, it’ll end up tasting too sweet. I made a sauce using just pumpkins and even with feta to counter it, it ended up too sweet for my liking. It needed more. More heat, more acid, more depth of flavour. It was too one-dimensional. After a few iterations, here’s where I happily landed: onions, tomato (paste), garlic, and stock cubes. I roasted the pumpkin along with onion wedges and an entire head of garlic. Depth of flavour – check. Whilst blending the sauce, add a few stock cubes for that umami kick. We also throw in whole peppercorns at this stage for heat. Now the acid: first toast the orzo in a little olive oil. Then add tomato paste and enough water to three fourths-cook the pasta. Stir in the roasted pumpkin sauce at this stage and cook to get the right consistency. Stir in half the feta into the hot pasta, then crumble the rest on top. Recipe is linked
Remember that Kohler ad where they built a house a Remember that Kohler ad where they built a house around a faucet? Not to steal their model or anything but I build entire salads around one ingredient - feta.
I can count with one hand the number of times I’ I can count with one hand the number of times I’ve made a baked dessert this year. I don’t particularly enjoy tasks that involve precise measurements and temps (I find it counterintuitive to go down this path when I use cooking as a de-stress mechanism). This recipe involves no baking and no meticulous steps. I’ve never made homemade chocolates of any kind before. So I’m not sure what the process really entails, and I’m not sure if these are even homemade chocolates? But semantics aside, these little morsels involve no tempering or other fiddly steps. Just this: make a compote with blueberries, honey, and lemon juice. Stir in chia seeds to thicken the mix. Dollop onto a tray and freeze into solid pucks. In the meantime melt some dark chocolate in the microwave. Dip the frozen pucks liberally in chocolate and dive right in. Recipe is linked
Another day, another way to stuff paneer and spina Another day, another way to stuff paneer and spinach into things. (Unapologetically, might I add.)
Instalment number 923 in my list of ‘There’s n Instalment number 923 in my list of ‘There’s no way you’re getting a picture without your kid in it, but neither are you going to get one with him properly in it’ 🙃
Mexican bean toasts aka molletes. Molletes are ope Mexican bean toasts aka molletes. Molletes are open-faced sandwiches with a bean mash, cheese, and a zingy pico de gallo for freshness. They’re traditionally made with black beans, but I’ve used kidney beans (rajma) here. Bread wise, sourdough slices are ideal – their structural integrity holds up well against the softness of the mash and cheese. You also get a good ratio of bread:mash:cheese with sourdough. That’s not to say regular bread won’t work. Just go easy on the amount of mash and cheese so you get a good balance with every bite. Recipe is linked
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TEN! (Came back for some all-day cardio, aka toddl TEN! (Came back for some all-day cardio, aka toddler mum life 🙃)
I thought this glorious mess deserved a moment her I thought this glorious mess deserved a moment here. 4 ingredients: chia seeds, berries, honey, dark chocolate. Cooking time, freezing time, I’ve got them all down. The only thing I’m yet to figure out is if these hold up just as well with plums. Cos every year I’ll make that one thing with strawberries that I’ll want to eat all season long, only to discover that I made them with the literal last punnet of the season 🤦🏽‍♀️
Red amaranth raitha | A good raitha needs a good b Red amaranth raitha | A good raitha needs a good base. A simple and straightforward method to make a raitha is to grate and cook the vegetable, stir it through some curd, and temper with spices. But with a little more effort you can really elevate it. That ‘effort’ that I speak of: blend grated coconut, garlic, green chillies and cumin seeds to a coarse paste. Mix it up with the cooked spinach and tempering. Serve with rice and accompaniments or eat by the spoonful. Choose your own adventure. Recipe is linked
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132 kilos this morning! (at a body weight of 54 ki 132 kilos this morning! (at a body weight of 54 kilos) 🌚 Diastasis, you lose.
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