Finally got a crust I'm happy with. Gave the steak all my attention and the side about three seconds, hence the mound of coleslaw. The cold slaw with the hot steak worked well enough that I didn’t miss having fries.

First time visiting India, I can be a bit fussy and a spice wimp but everything I’ve tried so far is delicious! I now want this for breakfast every day!

4 years of travelling and the only dish that’s blown me away was Uncle Louis chicken rice in Maxwell - Singapore. Since then I tried and failed numerous times to make it at home today was my first decent attempt.

The recipe isn’t precise but this is how I made a simplified chicken rice.

I cut up a whole free range chicken last night and dry brined the pieces and chopped the carcass up and blanched the carcass a few times in boiling water to get rid of the impurities.

Today I made a basic stock of the chicken carcass, wings, spring onion, couple slices of lemon, white pepper, msg, sliced ginger and whole garlic cloves. After simmering gently for 1 hour I strained the stock and gently poached one of the breasts and one thigh that I deboned and set aside. I made sure not to take the chicken breast past 66 degrees Celsius. I seasoned the chicken lightly with sesame oil and white pepper.

I washed and soaked 250g of jasmine rice. Used a heavy pot to fry some finely chopped shallot and the whole garlic cloves from the poaching stock. I added minced ginger and some chicken fat I had trimmed off the chicken. Salt, msg, the soaked rice and 250ml of the stock and cooked on a gentle simmer with the lid on for 10 minutes. I fluffed the rice and lid back on to finished steaming for a further 15 minutes.

Sliced up the chicken poured some stock into a bowl, sliced some cucumber and portioned half of the rice.

It’s not there 100% and it is not an authentic Hainanese chicken rice but one of the most enjoyable dishes I’ve ate lately and easy for me to make at home.

First time making al pastor, super happy with the results! :)

Pizza night! This week’s special was an interesting one. And if you are a fan of savory, salty, and sweet, then this one is for you. It had my usual mozzarella and smoked Scamorza mix, with diced smoked chicken sausage, pineapple chunks, and grated Pecorino Romano. Out of the oven I topped it with a swirl of unagi sauce. If you’re not familiar, it’s a thick salty, sweet Japanese glaze basically made of soy sauce, sugar, and rice vinegar. It was pretty tasty as is, but on my last slice I added some chopped hot Chicago-style Giardiniera, and the heat really made it!

That's Kolhapuri Mutton Fry Thali. "Kolhapuri" refers to the city of origin of this dish i.e. Kolhapur. "Thali" translates to plate.

What i have on the plate(left to right) -

* Limbu (Piece of lemon)

* Dahi Kanda (Onion slices dipped in salted curd)

* Solkadi (Tangy pink hued coolant made with Kokam and coconut milk)

* Pandhra Rassa (Soupy mutton gravy made with mutton stock, coconut and aromatic spices)

* Tambda Rassa (Soupy mutton gravy made with mutton stock, chillies and aromatic spices)

* Mutton Kheema (Spicy minced meat)

* Mutton Fry (Tender mutton pieces fried in coconut-onion paste and Onion-Garlic masala)

* Jowar Bhakri (Sorghum Flatbread)

On the other plate is mutton kharda (tender mutton pieces tossed in chilli and garlic paste). On the top the two miniature buckets have tambda and pandhra rassa which come unlimited with the order. Everything else is limited to the portion shown except Jowar Bhakri which you can get one more with the order, and dahi kanda. Missing in the picture is a plate of Indrayani Rice which is served after you have finished your Bhakri.

Wash the cauliflower and cut it into thin slices. Melt the butter in a pot and cook the cauliflower over medium heat, gradually adding salt, until deeply caramelized and browned.

Trim the turkey breast, coat it with a mixture of butter, paprika, granulated onion, salt and black pepper, then pan-sear until cooked through.

Cook the pasta according to the package instructions, reserving some of the pasta water.

Once the cauliflower is deeply caramelized, add sour cream mixed with milk and simmer briefly. Transfer to a blender along with a little reserved pasta water, Parmesan cheese and balsamic vinegar. Blend until smooth and creamy.

Toss the pasta with the cauliflower sauce and serve with the pan-seared turkey.

I am really glad that I ate the snail before seeing it.

Tasted mostly like garlic, but yeah.

Pretty nice. I would probably do it again.

I put a little extra effort into the presentation today! The omelette is filled with cherry tomatoes, spinach and cheese, with fresh avocado on the side. Simple homemade food, but I loved how it turned out! ❤️

My girlfriend made these cute little stuffed Jack-O-Lantern bell peppers! Happy Halloween! 👻

Ингредиенты:

Тёплое молоко - 350 мл

Сахар - 3 ст. л

Дрожжи - 1 уп (7гр)

Яйца - 2 шт

Масло сливочное - 100 гр

Ванильный сахар - пакетик

Щепотка соли

Мука - 600 гр ( может понадобиться больше, так как мука может быть разная)

Подсолнечное масло - 500 мл ( в зависимости от диаметра кастрюли)

Приготовление:

В тёплое молоко насыпаем сахар и дрожжи, даем постоять минут 10, тем временем растапливаем сливочное масло. Добавляем к опаре яйца, ванильный сахар, соль и масло. Постепенно просеиваем муку и замешиваем мягкое тесто. Накрываем тесто пищевой плёнкой и убираем в тёплое место пока не увеличится вдвое. Обомните тесто и раскатайте в пласт примерно в 1 см толщиной. Вырезаем кружочки, я делала кружкой, а отверстия кондитерской насадкой. Обжариваем пончики в масле на среднем огне с двух сторон до румяности. Жарятся очень быстро. Готовые пончики выкладываем на бумажное полотенце, чтобы убрать лишний жир. Топпинг можете сделать по желанию.

Translations:

Ingredients:

Warm milk - 350 ml

Sugar - 3 tbsp

Yeast - 1 pack (7g)

Eggs - 2 pcs.

Cream oil - 100 g

Vanilla sugar - packet

A pinch of salt

Flour - 600g (you may need more as the flour can be different)

Sunflower oil - 500ml (depending on the diameter of the pan)

Preparation:

In warm milk, pour the sugar and yeast, let stand for 10 minutes, in the meantime melt the butter. Add the eggs, vanilla sugar, salt and butter to the boil. Gradually sift the flour and knead a soft dough. Cover the dough with plastic wrap and store in a warm place until doubled. Roll out the dough and roll into a layer about 1cm thick. Cutting out the circles, I made a mug and used a pastry nozzle to make the holes. Fry the doughnuts in oil over medium heat on both sides until browned. Cooks really fast. The finished donuts are placed on a paper towel to remove excess fat. You can do the topping as you wish.

My sister always asks me to make this for her. She misses when I used to work at Cane’s for my discount lol.