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Posts Tagged: Kalamata

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WATERMELON, OLIVE AND FETA SALAD WITH BALSAMIC REDUCTION

Posted April 22 by Kirthana Kumar

I think I enjoy taking pictures of the food that I cook a wee bit more than I enjoy cooking it. Oh no, did I just come on here and admit that? But here’s the thing – just because I love taking pictures of the food that I cook, more, it doesn’t mean that the… Read more »

Recent posts

  • CARROT, TOFU & EGG FRIED RICE
  • PUNCHY CHICKPEA SALAD WITH PICKLES AND FETA
  • MUHAMMARA (WITH TAMARIND)
  • BAKED FETA WITH MUSHROOMS, TOMATOES & PESTO
  • CANDIED WALNUTS WITH JAGGERY

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Kirthana Kumar

theblurrylime
Hallmark could never. 🥹 Hallmark could never. 🥹
Carrot, Tofu & Egg Fried Rice | Whenever I develop Carrot, Tofu & Egg Fried Rice | Whenever I develop recipes and throw them into our weekly rotation, they have to check a couple of boxes. In no particular order but all equally important: it should take less than 45 minutes from start to finish, all the ingredients must be easily available, and it has to include a good amount of fibre and protein. This recipe uses a whole block of tofu, 6 eggs, and 400 grams of carrots. As much as you may like your vegetables, they can be a little one-dimensional without a bit of help. I would strongly recommend using a food processor or a hand-held chopping gadget to chop your carrots really fine here. Stock cubes are another essential. I know they’re not the gold standard health-wise, but I’d argue that the nutrition you get from all those carrots and tofu more than outweighs the downside of two stock cubes. This is a hill I’m willing to die on. Recipe is linked
40 looks good on you, love. VERY into how you’re 40 looks good on you, love. VERY into how you’re good at so many things, and cool enough to not need social media to prove it. How does that feel, Karthik? Asking from the dark side 😌
Rotate 3° clockwise. Rotate 3° clockwise.
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
Mid-laugh is basically my default setting. Mid-laugh is basically my default setting.
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
Rookie climber with the confidence to tackle the f Rookie climber with the confidence to tackle the fjords.
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.
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