I’ve said this before and it’s well worth repeating – The Domestic Man’s recipe for gluten-free pizza crust never disappoints.
Also, leftover kheema makes a great pizza topping.
This recipe for stuffed okra from 660 Curries combines a handful of simple ingredients to create something unforgettable! Raghavan Iyer is an absolute genius and I can’t recommend 660 Curries highly enough.
I never imagined I would go for multiple helpings of brussels sprouts – especially when there were no bacon bits involved. This was so good we even debated over whether we should leave some for Oggie! Made a few substitutions – used fennel seeds because I didn’t have caraway seeds at home. Used dried thyme because I didn’t want to spend an eternity picking thyme leaves .
This glorious recipe is from:
A few years ago we kept seeing ads for a new restaurant in our neighborhood which we wanted to check out but just couldn’t find. We even walked around the neighborhood with Google maps for assistance but the restaurant stayed elusive.
And suddenly one day we spotted this hidden gem and have been frequenting Kantien ever since.On their website they proudly claim that they love everything that has to do with the Netherlands! The lunch menu, therefore, is also very Dutch – a selection of sandwiches and my choice for lunch every. single. time. – the twaalf uurtje (see picture) I must add that the gluten-free variant kicks the regular twaalf uurtje’s ass (not something I get to say very often). The composition of the twaalf uurtje varies very often and some are better than the others; wish they were more consistent.
It’s a kid-friendly place with plenty of room inside and outside and a couple of arcade machines to boot. The staff is very friendly and they work with locally sourced produce. Their dishes are clearly inspired by a love for vegetables and even in items featuring meat it’s very often the vegetables that steal the show.
The dinner menu keeps changing and though we’ve had a few dishes that were meh there have been enough extraordinary ones to make us want to go to Kantien over and over again.
A couple of days ago I attempted to make pineapple tarts for our cooking club meet-up. This wasn’t part of my original plan because I’d never made pineapple tarts before, let alone gluten-free ones. My original plan was to make Fuchsia Dunlop’s Yangzhou fried rice which seemed quite easy (read lazy).Then I asked myself the question – what would Ratna make? The answer I got was – definitely not just fried rice. So I decided to give pineapple tarts a shot.
The tarts were easy to make albeit labour-intensive and it was fun to try something new.However, when I bit into the tart I was extremely disappointed. Even though it was tasty I wasn’t expecting the tart to be as crumbly as it was. After spending some time fuming and fretting over what I thought was an epic failure I googled ‘why are my pineapple tarts so crumbly?’ and it turns out that’s how they are supposed to be. Even my friends, who are pineapple tart connoisseurs, confirmed that the tarts are supposed to be crumbly and quickly gobbled up a few. So I guess things were not as bad as I made them out to be. All’s well that ends well.
Happy Chinese New Year – hope the year ahead is full of happy surprises.