Currently on my cooker simmering/awaiting bake: Lamb, spinach and mushroom Rogan Josh; with kalonji, chilli and garlic fathead flatbread; and pappadums.
made a toasted sandwich for lunch including bacon strips, cheese, and a one-egg omelette! first time trying out an omelette in a toasted sandwich, and it came out very good and delicious, 10/10 would make again!
my camera quality isn't very good but here is some japanese curry rice I had for dinner a few days ago! (curry ingredients are potatoes, apples, and carrots, and I just used store-bought curry roux)
and the omurice I made for dinner last night, wherein I managed to get a perfect omelette without tears or spills! (rice ingredients: light + dark soy sauce, tons of garlic salt and black pepper, microwaved in 1-min intervals and then folded into the egg. did a simple batch since I felt like being lazy that night. it was perhaps a bit too hot but still very delicious!)
Apple Pudding!!! My mom came up with this recipe because she wanted to use up the pancake mix she made for camping. No idea if other people have made similar. Ingredients: 9in x 9in baking pan enough apples to fill it when sliced 3/4 cup flour of choice 1/4 cup sugar (/sugar substitute? less or more depending on comparative sweetness) 1/2 tsp baking powder dash of salt 4 eggs milk cinnamon Directions: Preheat oven at 350 degrees F Peel and slice apples into pan Sprinkle cinnamon on apples, as you would a pie Mix dry ingredients Stir in milk until it's just a little thinner than pancake batter Beat/stir in eggs Pour batter over apples Bake until puffy, bubbly, and golden brown (maybe put a sheet of tinfoil under the pan in case of spillage) Ta-da! Excellence. Edit: Butter and flour the pan first, and you can cut up butter on top too.
The only advice i have from when i made macaroons like 7 years ago, is to use parchment paper to line the pan, not foil. I had to pick little bits of foil off the macaroons because they stuck
As far as I can tell from a quick google, it's because both the modern desserts with that name are variations on the same original recipe, which was a cookie made from almonds and egg whites. The coconut ones come from replacing the almond flour with coconut when there was a "hey, we can actually buy coconut for cheap now, let's put it in everything" fad in America (and were particularly popular in Jewish communities because they're kosher for Passover), while the sandwich ones came from fancy bakers in Paris going "what if... we took two of these cookies... and put them together with stuff in the middle... *mind blown gesture*"
Used a creamcheese with build in ham and onion bits to make a cream sauce for my pasta. cooked some sliced garlic in a pan while the pasta was boiling, then deglazed the pan with a dry white whine, then added a good chunk of the cream cheese and stirred it in. Let it reduce, drained the noodles, put the noodles into the pan and seasoned w/ pepper. Delish.
I am celebrating my birthday tomorrow and am taking goodies to work on Monday (my actual birthday). In good Emma tradition I started prepping the goodies today. First thing is in the oven now.
Made garlic soup today, full success, can recommend as excellent comfort food, especially if outside is looking kinda gross and rainy.
I'm imagining soup like a... like a carrot or sweet potato soup. Main ingredient: garlic, blended to a creamy consistency.
oh man. Naw it's a bread soup with tons of garlic, based on this recipe: It's one of my staples because the ingredients are fairly cheap (one change i made tho is that I like to use bacon instead of ham because more flavour)
Spoiler: L A R G E I think I did ok, shockingly enough, and sesame seeds make EVERYTHING look prettier.
Also my macarons came out pretty good! The filling was a bit runny and some of the tops cracked a bit, but they had the little macaron puff thing around the sides and tasted amazing. Also, the colors came out phenomenally, some were swirled orange and red, some were swirled purple and pink, and some were swirled lime green, blue and yellow. I greatly enjoyed them!
Last night I made chicken tikka and an Indian style creamed spinach, and their flavor profiles were similar enough that I put the leftovers in the same container. Today I had the leftovers for lunch and they are twice as good mixed together Spoiler: Image I used these two budget bytes recipes, adapted for what I had on hand and for preparing together (used tomato paste mixed with water in both for the tomato component and used heavy cream for the dairy in both because I find using two different milk products dumb). I would also definitely recommend cubing the chicken and tossing it in the spices because it gave it a fantastic depth of flavor. I used breast meat because that's what I had and it ended up fall apart tender, I'd assume because of the tomato acidity.
