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BEEF BIBIMBAP WITH BROWN RICE

Posted January 7 by Kirthana Kumar

Recent posts

  • PUNCHY CHICKPEA SALAD WITH PICKLES AND FETA
  • MUHAMMARA (WITH TAMARIND)
  • BAKED FETA WITH MUSHROOMS, TOMATOES & PESTO
  • CANDIED WALNUTS WITH JAGGERY
  • SWEET & SPICY TOFU

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Kirthana Kumar

theblurrylime
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Punchy chickpea salad with pickles and feta | Chic Punchy chickpea salad with pickles and feta | Chickpeas are versatile, inexpensive, and an excellent source of protein and fibre. We should all be eating more of them, and here’s one way to add them to your rotation when you can’t think beyond hummus. They’re pretty bland on their own, so pair them deliberately with hard-hitters: I used pickled jalapeños and gherkins for extra punch, along with olives and feta for saltiness. The dressing has Dijon and red wine vinegar to zhuzh it up even more. I also throw in a good heap of sultanas for that pop of sweetness in every bite. We usually eat this as a side with grilled chicken or fish, or just eggs and toast for a quick, nutritious meal. Nothing fancy, just chickpeas pulling their weight. Recipe is linked
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One arm pull-up (forearm assisted though) - either One arm pull-up (forearm assisted though) - either way, this is strength I grew without noticing :)
Muhammara (with tamarind!) | This is the kind of f Muhammara (with tamarind!) | This is the kind of food that feels most characteristic of my cooking: simple, adaptable, and forgiving of whatever’s left at the back of the fridge. Last week’s shrivelled red pepper became a smoky base for a muhammara-ish dip: the usual walnuts, bread, garlic, and dried chillies all in place, but with one big swap. Instead of pomegranate molasses, I used tamarind. A small knob with a touch of sugar, and suddenly the dip had that deep, sweet-sour complexity I was after. Familiar like a classic muhammara, but also its own thing entirely. Honestly, tamarind did the job so well I’m not sure I’ll bother keeping molasses around anymore. Recipe is linked
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130 kilos X 4 (at a body weight of 55). Training 130 kilos X 4 (at a body weight of 55). Training now so 70-year-old me can still one-trip the groceries.
Remember the time during Covid, when the internet Remember the time during Covid, when the internet lost its collective mind over the baked feta trend? The original recipe came from Finnish food blogger Jenni Häyrinen, whose “uunifetapasta” (oven feta pasta) went viral in 2019 and made its way into kitchens everywhere. I’ve kept the spirit of this but turned it sideways a little. It’s simple, comforting, and uncharacteristically elegant for how little effort it took. Recipe is linked
Chicken lollipops, a.k.a. drums of heaven. Modesty Chicken lollipops, a.k.a. drums of heaven. Modesty clearly wasn’t on the menu when they came up with that name.
Candied walnuts with jaggery | My son and I often Candied walnuts with jaggery | My son and I often make these as part of birthday gifts to give out. They’re quick to pull together, fun to make, and always appreciated. Pile them into a glass jar, tie on a bit of ribbon or twine, and you’ve got a simple, thoughtful gift that feels personal without any of the fuss. Fifteen minutes, one pan, a little attention, and you’re done. No syrup-thread drama, no complicated steps, just quick, crunchy proof that homemade doesn’t have to be hard. I usually make candied nuts with sugar, but jaggery gives them an earthy, molasses-y sweetness that’s deeper and more rounded. A pinch of salt and a little chilli adds a sweet-salty kick, all in one bite. I eat them straight from the jar, toss into salads for that crunchy contrast, or sprinkle over breakfast bowls for a little unexpected sweetness and texture. Recipe is linked
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There are a few tofu dishes that I go back to on r There are a few tofu dishes that I go back to on repeat, and this sweet and spicy version is one of them. It pretends to be complicated, but it’s really just me, a frying pan, and a couple of bottles from the fridge door. Twenty minutes and you’ve got crisp, golden cubes in a sauce that’s sticky enough to make you wonder why you ever put up with soggy tofu. Recipe is linked
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