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theblurrylime

Kirthana Kumar
37 weekšŸ¤°update: pumpkin spice oatmeal šŸ˜… (Rec 37 weekšŸ¤°update: pumpkin spice oatmeal šŸ˜… (Recipe is linked)
šŸ‘ŒšŸ¼ lunch sitch: shiitake mushroom, cabbage & šŸ‘ŒšŸ¼ lunch sitch: shiitake mushroom, cabbage & potato okonomiyakišŸ„¢ (even though the number of shiitakes that went into it was a bit anxiety provoking for my frugal brain šŸ˜‚)
Roasted zucchini with chilli-feta is on my website Roasted zucchini with chilli-feta is on my website now! This salad/side is so simple to throw together, it really stretches the definition of what recipe writing constitutes ā€“ roast the zucchini and crumble over feta, chilli flakes, lemon zest and mint. Thatā€™s it. Thatā€™s the ā€˜recipeā€™. You could totally use this chilli-feta crumble over grilled/roasted aubergines, carrots, pumpkin, or even a combination of these veg. In other words, itā€™s very versatile and you shouldnā€™t wait to hunt down zucchinis for this. (Recipe is linked)
This cinnamon sugar French toast + macerated plum This cinnamon sugar French toast + macerated plum compote is on my website today! Iā€™m not even going to try and justify the fact that Iā€™m back with another French toast recipe. It means something when I push it five times, and then thereā€™s this ā€“ this weekly occurrence. Not one bit sorry though, in fact so far from it that Iā€™m seriously contemplating listing ā€˜French toastā€™ as a permanent tab on my website. High time I think. (Recipe is linked)
Itā€™s our 8th anniversary next month and what are Itā€™s our 8th anniversary next month and what are the odds of this - our expected due date is the VERY SAME DAY! šŸ‘¶šŸ¼
Youā€™re probably on a first-name basis with potat Youā€™re probably on a first-name basis with potato hash but have you tried a sweet potato version? I try and substitute these sweet spuds in most recipes that called for potatoes not just because of their better nutritional profile, but also because I love their subtle sweetness especially when paired with something deeply savoury like chillies. The sauce is a shortcut ketchup-chilli powder combo thatā€™s cooked to a reduced but still syrupy consistency. You then make indents in the sauce (shakshuka-style) and crack in the eggs. Cook just until the whites set and the yolks remain runny. (Or cook them for longer for hard-set yolks; just donā€™t tell me about it.) Recipe is linked.
Pasta eggplant involtini! šŸ† The pasta is tossed Pasta eggplant involtini! šŸ† The pasta is tossed in that ā€˜versatile sauceā€™ I posted about earlier this week. The filling is spinach + paneer + green chillies which I use in everything: to stuff banana peppers in a bake, as a sauce in pasta (both recipes are on the website), and now rolled into this involtini. I almost always make extra too and store in the fridge and spread over toast for breakfast. Canā€™t stop making and eating this stuff. (Recipe is linked)
This is (an inadvertently vegan) roasted red peppe This is (an inadvertently vegan) roasted red pepper and tomato sauce that uses cashews for creaminess in lieu of cheese, cream, or other forms of dairy. Itā€™s on my website now and I have more recipes using this sauce en route. (Recipe is linked)
These chipotle black bean sloppy joes are on the w These chipotle black bean sloppy joes are on the website now! šŸ” Now that the chipotle sauce I use is available online in India, Iā€™m SO happy to finally be able to share this recipe (recipe is linked & thereā€™s a link to the sauce in the post).
In my quest to think up as many variations of Fren In my quest to think up as many variations of French toast as I possibly can, I thought ā€“ if you can top cooked fruit with pastry, bake it and then upturn to serve (Tarte Tatin), why not do the same thing with bread?! I contemplated cooking this in a cast iron pan and upturning the entire thing onto a plate, but realized this was so much easier. (Fine, I chickened out.) Looks deceptively hard but itā€™s as simple as making regular French toast and a compote. And you donā€™t even have to stand around the stove frying it one by one. (Recipe is linked)
Going to get a batch of fermented šŸŒ¶ sauce going Going to get a batch of fermented šŸŒ¶ sauce going. Says in the recipe - ā€œmake sure to burp the jar a couple times a dayā€. Is this the universeā€™s way of preparing me for the baby? šŸ˜„
The inspiration for these toasts came from a Super The inspiration for these toasts came from a Super Bowl dip that was making the rounds: a large vat of garlicky tomato sauce topped with cheese and baked. As much as sitting around the table and eating communal style is right up my alley, I wanted to make these into individual toasts. So I rolled with the idea, introduced some chickpeas into the garlic-tomato sauce (baked beans style) and added spinach for the veggie component (always need that). I then piled this thick mash onto sourdough slices, topped it with a mound of grated mozzarella and baked them until molten. Iā€™m a sucker for the end bits of bread and always use those here. Which if you hadnā€™t heard, by rights, goes to the cook šŸ’…šŸ¼ Recipe is linked.
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Recent posts

  • PUMPKIN SPICE OATMEAL
  • ROASTED ZUCCHINI WITH CHILLI-FETA
  • CINNAMON SUGAR FRENCH TOAST + MACERATED PLUM COMPOTE

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