A few weeks ago, on a night over at my sister's she made a delicious meal of Seabass with ginger and soy sauce and so I set about replicating it. I believe she got the recipe from BBC Goodfoods and like me, didn't stick to it completely but used it more as inspiration.
I added more veg, and didn't use the fresh ginger, garlic and chillies required but jar equivalents and they worked just fine.
My main problems were trying to 'slash' the fish. I was using the wrong knife and quite frankly not trying hard enough - once I resolved that it worked just fine and I was thrilled to see the difference when I did slash it! Also the oil hissing out of the fish pan made a mess and I suspect is what burned my wrist slightly so watch out for that when turning the fish.
With the grotty weather outside, it has been a great opportunity to spend some bonding time with my sewing machine (I am thinking I need to give her a name, any ideas?) So I picked up some material from Rolls and Rems on Saturday and and the ribbons from my own extensive collection and set to work. Pictures 1 / 2 is a project in process and will end up being a present for special somebody.
I made myself a cute phone cover in order to practice my applique techniques.
And another phone cover which I am sure will become a present to someone at some point!
All in all, a productive weekend...
It's hard to believe that a few years ago I was not much of a cook. Nowadays, give me a nice clean kitchen and I am in heaven. Part of my job means I cook for the family I work for, there are a few guidelines that I keep to, but other than that I can choose what to cook and how to cook it.
So it thought it would be fun to keep a record of recipes, some are old favorites and some are new challenges.
I gave up dairy a year ago and so all my recipes are able to be dairy free, I do love my meat so expect to see lots of that.
The best way to cook in my very humble opinion is to use recipes as guidelines rather than to the letter. Cooking is a great opportunity to experiment, do it the way you like and remember the food police will not knock at your door if you deviate from the recipe. For instance, how much beef stock for lentil dahl, enough for the lentils to cook, but add more if you need!
So where better to start than lentil dahl, my favorite recipe to cook in the whole world! I got this recipe from a friend, Bex and have made it many many times since. I made as a started when my family came to my house a few years ago. I made it for 18 people last year when 10 texans joined us for dinner. What wonderful memories!
1. Since making the above dahl, I have stopped mixing the veg with the dahl. I do them separately now as I find it takes away from the taste of the dahl.
2. At work I use curry powder and at home I use garam masala, either works!
3. For a more intense flavour I use two beef stock cubes. I use the kallo brand which are gluten free.
4. I like to make this earlier in the day and make sure it gets much more cooking time. I often end up using 2 jugs of water (beef stock) for the first 20 mins to get the lentils to cook and then just leaving it to simmer for a few hours adding water every so often.
5. If I am making with rice I would stop adding the water and start the cooking to dry out. However having with soup you might want to leave it watery (I still prefer dryer, even as a soup!)
Reflections are probably my favourite way to photograph, the way they offer the opportunity to see the world slightly differently.
This past sunday in the UK was mothering sunday, and I had the joy of spending the afternoon at our favourite Costa Coffee at Finsbury Park. It is definitely one of the more diverse Costas around but based at a station means it has a lot of people coming and going - I wonder where they are coming and going to? Mum and I like it as it is a good halfway point between our homes.
Besides lots of chatting, Mum and I created this collaborative picture. It is inspired by a photo in this blog post and the Unthought Known song lyrics (I shall post the finished result sometime). It was just really lovely to have this time together to reflect on life and creativity.
The 'Reflective' subject heading is so open, that although I have seen her picture, I have no idea what Ann is going to say about it, it makes me think of all the time I get to think about / reflect on life when I am cooking.