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Posts Tagged: Extra-virgin olive oil

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BRUSCHETTA PLATTER (with tomato & basil, mushroom & thyme, olive-caper tapenade, and oven-dried tomatoes)

Posted September 10 by Kirthana Kumar

I never realized this until now, but food blogging brings together a few of my favourite things..cooking (of course), food styling & food photography (which have been a more recent discovery) and my penchant for mindless writing. Don’t get me wrong, I make sure that the recipes that I post on here are my absolute… Read more »

Recent posts

  • ORANGE CHICKEN SALAD
  • KIMCHI, TOFU & NORI FRIED RICE
  • CHICKEN OATMEAL CONGEE
  • DATE BARK
  • CARAMELISED APPLE SALAD

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Kirthana Kumar

theblurrylime
Young and carefree one minute, and the next minute Young and carefree one minute, and the next minute I’m diaphragmatic breathing cos I’m prettttty sure that table got served and they came in after me?
I googled ‘watercolour food shirt’ and found t I googled ‘watercolour food shirt’ and found this on the 3764th page. Just fyi if you’re curious/planning your weekend.
‘White pants for lunch out with the kid’ is th ‘White pants for lunch out with the kid’ is the level of confidence I’m channeling today.
One of those days where it’s doesn’t feel so h One of those days where it’s doesn’t feel so hot until you get out the shower and spontaneously become a damp dishcloth, y’know? 🥵
Orange chicken salad | This is exactly what you th Orange chicken salad | This is exactly what you think it is: Asian-style orange chicken, but served without the rice and instead fashioned into a scrummy salad. I air fried the chicken here, but you could just as easily get similar results (albeit with a bit more oil) with baking or pan-frying them. Recipe is linked
This year’s been so much better than the last. W This year’s been so much better than the last. What are we at again? Feb. Oh.
Kimchi, tofu & nori fried rice - recipe is linked! Kimchi, tofu & nori fried rice - recipe is linked!
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Chicken oatmeal congee | Eating a hot breakfast is Chicken oatmeal congee | Eating a hot breakfast is a rarity in my world. It’s usually a cup of coffee and a banana (with a protein shake in hand) before I rush out the door with my toddler in tow. We do find time to make it a family affair on the weekends though, and for that I’m grateful. Oats are versatile, we know this. But how many good savoury variations have you eaten? Not to mention one that’s easy to make, packs a good deal of flavour, and also gives you a solid amount of protein to start your day. This congee is all that and then some. And like it hasn’t got enough going for it already, this oatmeal variation is so reminiscent of its rice counterpart (with just the oats-rice swap), that it makes it completely lunch/dinner-friendly too. Recipe is linked
Date bark | The layers: first pit your dates. Lay Date bark | The layers: first pit your dates. Lay them out on a lined baking tray. Throw on another layer of parchment on top and knuckle the dates down to flatten and spread them out. It’ll look like those fancy fruit leathers that people make. (I’d assume that these people wouldn’t use my sophisticated knuckling method though.) Anyway, that’s the date layer done. Spread the peanut butter (unsweetened) evenly over the dates. Over that there’s a blueberry-chia jam. Finally, melted dark chocolate gets poured over the whole bark. Nudge it out to the corners and crevices making sure it coats everything evenly. Sprinkle over some salt, then freeze until the bark sets. Slice into thick shards. Refrigerate in the off chance that you haven’t gone through the whole lot in one sitting. Recipe is linked
Have some salad leaves wilting in the fridge? Here Have some salad leaves wilting in the fridge? Here’s a good recipe to use it for. Don’t have salad leaves wilting in the fridge? Maybe buy some to try this recipe then? My solidly convincing arguments aside, this salad is so delicious and takes 15 mins from start (washing your lettuce) to finish (forking it into your mouth).  (And speaking of, I always seem to have a bunch of salad leaves in the fridge. As much as I’ve learnt along the way how to store them properly to extend their time, this recipe was born as a consequence of them oppressing me with the speed of their wilt.) Recipe is linked
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