Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see the food I actually made on Friday when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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Technically I did not make these in a kadai which is a rounded bottom pot that is about halfway between a wok and a skillet with high sides but if you have a wok or a kadai it would be even better. This is a really great recipe that makes really delicious, unctuous vegetables in a thick creamy gravy. It’s great over rice or with most types of roti, naan, or other forms of bread. I topped mine with yogurt but feel free to use cream or coconut cream if you’re feeling luscious.
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Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see the food I actually made on Friday when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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If you want a delicious winter soup that is easy and hearty and kind of feels like it heals you upon the first bite then this is the one. In the original recipe the ginger is in chopped chunks but in future versions I started grating it finely because the texture is a little strange to me but you can go either way depending on your personal preference. If you have leftover cooked chicken on hand this is one of those really easy recipes that doesn’t take much time or energy and the rice makes it hearty enough to be a full meal by itself.
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Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see the food I actually made on Friday when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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The original recipe was for crab cakes and you can certainly make this recipe with crab or any other tinned fish that comes in lumps or shredded but personally in our house we’re big salmon fans. Canned fish is one of life’s big secrets because it’s cheap and always available and while it’s not always the absolute top of the tier in culinary prestige pairing it with a 5 minute fancy sauce really elevates the whole dish to date night / impress your friends levels.
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Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see the food I actually made on Friday when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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This recipe contains celeriac and arugula but a regular sformato is basically half way between a spinach quiche and a spinach souffle so feel free to replace the celeriac with other root vegetables you like and the arugula with spinach or other greens to taste the idea is easy enough. This froze really well and like many egg dishes is very stable in the fridge for a few days and perfect for a make ahead breakfast or dinner if you want to really impress someone.
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Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see the food I actually made on Friday when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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Biscotti are surprisingly easy to make despite occupying a place in my mind as a particularly fancy cookie. The trick is mostly that you cook the dough about 3/4 of the way and then let it cool for a few minutes and then slice into slab cookies which then cook again for the rest of the way. It’s a simple one bowl dough which can be flavored or have add ins for any taste but in this case these are pretty bog standard almond cookies with almond pieces in them. While you do not have to roasted your almonds it really does bring out an extra level of flavor to them only take a few minutes (and you have the oven on anyway, right?).
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