Monday, October 28, 2013
Fresh, aromatic, sweet and tangy- when raspberries are so many that the belly can't hold, one starts cooking with them. As Plan B.
Here: cooked and chopped potatoes, carrots, beets and roasted red onion salad, dressed with this red beauty vinaigrette. Ah....
Saturday, October 26, 2013
We have been seriously on the road. And when we come home, I bring this and that, and sometimes I just have enough time to cook something, before we pack for the next trip. So we love it. No complaints here.
Our New Mexico trip (twice this month) got us the best of Hatch!- chilis. So this vegetarian version of Chili has a rather complex aroma: ancho, jalapeno and chipotle. So if you can't taste the spice, and guess the flavour, it is RIGHT! Convenient this time;). Mushrooms and beans are secondary!
Sunday, October 13, 2013
Three cheese- cottage type: smoked paprika, fresh dill and garlic, and freshly chopped bell peppers. I was afraid I would confuse the flavour, but the marriage of the three turned out perfect. The bread is plain white, and that was good, just to allow the others talk!
Tuesday, October 1, 2013
Tangy and sweet at the same time, spicy and aromatic. A very popular South Indian rice dish, can be used as a snack with some poppadoms at the side. I do notice a difference of flavour when using fresh tamarind pods and tamarind concentrate. Though the concentrate yields a deeper color, I find the version made from fresh pods more subtle and aromatic. Choices, choices. Or do you have the time?