Posts tagged: food
Post the 27th Make Art March
Super Delicious, Totally Fantastic
2 lovely fat bowls of vege ramen heaven.
1 medium leek, rinsed & sliced thin
2 cloves garlic, minced
1 medium thumb of fresh ginger, also minced
3 tablespoon sesame oil
½ teaspoon dried chilli flakes
2 heaped tablespoons veg Miso paste
2 cups kombu dashi (kelp stock)
2 cups veg or chicken style (also veg friendly) stock
Pinch of Salt (Soy) & Pepper
1 fistfull organic ramen noodles
Some sort of Bok or Cabbage
Lightly stir-fried carrots & sprouts
Fried onion crisps or fresh scallions
Shimchi or Crushed peppercorns & sesame seeds
Optional - Soft to medium boiled “ramen” egg
Heat half the sesame oil in a sauce pan. Over high-ish heat add leek, garlic and ginger, after 2 minutes add chilli flakes and reduce heat.
Add your miso paste and a splash of stock. Stir until the paste breaks up, then add the kombu dashi and stock. Simmer for 10 minutes or so, add soy sauce and pepper to taste.
Boil your ramen noodles for 3-4 minutes until al dente and drain them. Place noodle in the bowl you’ll be serving your ramen in. Pour your piping hot soup over the noodles (you can strain the soup at this point if you’d like but I’m too lazy) and add the toppings of your choice. Sprinkle over some shichimi and some sesame seed oil. Serve. Eat. Food Coma.
Post the 10th. Make Art March.
I’ve done a few of these recipe drawing type things before, this one is a variant on a friend’s recipe. Heidi does these as loaves but I love them as single serve sizes and because you wrap them up and they’re dense and oh so filling they reminded me of lembas bread.
This was the first to go into my new recipe journal and I’m quite happy with it. (Though I’m sure I’ll find a spelling mistake tomorrow and curse the whole thing out)
Do try them out, they’re delicious!
Post the 8th. Make Art March.
Ispahan macarons. Not really art I suppose as they are a comestible. That said these take artisan skill and are blissful to eat. I made these for a lovely friend who had their 21st this week.
They are lychee and rose cream with an agar agar raspberry centre, with fresh raspberries and all in a pearlescent macaron shell. In other words, nomable.
One day I might be just like Nigella, or maybe she’ll just let me make out with her.
Either is perfectly acceptable.
Breakfast this morning was pretty excellent… and served at 1:30pm!
This is among my favourite breakfast foods. Hash eggs (commonly know as eggy in the basket) is something my family have been making for me since I was tiny. It was a food usually made while camping and goes wonderfully with billy tea, on this occasion I had twingings ceylon pekoe.
Newly Discovered Favourite Food. Wholegrain toast with Nutella and Fresh Strawberries, served with more Strawberries and Irish Breakfast Tea.
Lemon Dijon Tofu and Potatoes
I’m trying this as soon as I get back from the grocery store.
eeep this closely approaches rainbow layer cakes in my estimation!!
Recipe #3 - VEGAN AMBROSIA.
This really is the food of the gods, this recipe makes a huge batch. It can be served solo as well as it is Awesome! It can be frozen for 4 weeks, super nutritious, blend it up and add more stock to make a warm winter soup. Oh gods, It’s just so delicious!
I always appreciate feedback :D
Mark Bittman, The Minimalist
Wonderful TED talk on food issues & health. A++ would watch again and recommend wildly to everyone!