For breakfast today I tried to re-create the chorizo hash I ate at The Food Club a couple of weeks ago. I must say it came pretty close to the original in terms of taste. The poached eggs didn’t look very pretty because I didn’t have fresh eggs at hand; in fact I think they might have been pretty close to hatching. I wish I could have this for breakfast everyday but there is no way I can spend half an hour cooking breakfast every morning. Oh wait… I don’t even make breakfast on weekdays. That’s @fatherofogg‘s department 😀
So I’ve been looking for some recipes to add some variety to Oggie’s daycare lunch options. This cauliflower cake appeared so many times on my FB newsfeed yesterday that I decided to give it a shot. Despite a minor gaffe (didn’t salt the water I cooked the cauliflower in) it tasted good – or so I’m told by the husband.
My tastebuds are out of whack thanks to a bug I got from Oggie so I can’t comment on the taste. But when it comes to looks, this cake takes the cake 🙂 Another #ottolenghi hit! #plentymore #glutenfree #glutenvrij #teampixel #teampixel2 #cauliflowercake
Growing up, breakfast on a weekday was two chapatis and eggs cooked sunny side up. And while one chapati was used to mop up the runny yolk, the other was used to roll up the fried egg white to create something that resembled a wrap. That changed when I moved out of home and realized that making chapatis is hard work (as compared to buying bread).
Later, gluten intolerance pushed chapatis out of the picture.Today, in an attempt to cook something that Oggie can eat by himself I ended up making what I used to eat as a kid! Presenting perfectly puffed up chapati and stuffed parathas – gluten-free of course. #glutenfree #glutenvrij #oggieapproves
Add a cup of rice flour to two cups of boiling water mix and take it off the heat.
Keep it covered for a while so the flour is cooked.
The dough will be a bit wet. Keep adding more flour until you got the consistency right.
I think if you use superfine rice flour the ratio of flour to water should be 1:1 otherwise 1:2. I haven’t tested it with this myself.
Pollo alla diavola is one of the first dishes I learnt to make at a cookery workshop I attended when we moved to the Netherlands. Up until then my repertoire of Italian cuisine was limited to pizza and pasta (especially the kind you pick up the phone and order / comes in a box and is ready in a few minutes). I cooked this yesterday and I can proudly say I’ve come a long way.
If Oggie is awake while I’m cooking I like to put him in his rocker and place him just outside the kitchen where he can watch me cook. This also gives us the opportunity to have deep conversations about the latest kitchen appliances, the ingredients I’m cooking with and smell some spices. Today when I decided to make these cauliflower and paneer pakodas I wasn’t sure about the kind of binder I wanted to use. So I held up two fingers and asked him to choose between chickpea flour and cornstarch. He very cutely grabbed both fingers with his hands and that ultimately ended up being a great choice.
Made these a couple of days ago since I couldn’t stop thinking about thin crust pizzas ever since a friend posted a picture of one. The Domestic Man’s recipe from his book ‘The Ancestral Table’ for gluten-free pizza never disappoints.
This is my recipe for Okonomiyaki, but you can add anything to it.
1. Cook bacon / panchetta until the fat is rendered. Set aside the bacon and in the bacon fat cook finely sliced onions and cabbage. The onions should be light brown and the cabbage should still have a crunch. Take it off the heat.
2. Add finely chopped pickled ginger (optional) to the onion and cabbage mix above. Add bacon and salt and pepper to taste.
3. In a bowl whisk eggs and add the above cabbage mix to it.
4. Cook it in a pan until it’s done on both sides.
1. Sprinkle some toasted nori flakes and finely chopped spring onions on the omelette
2. Spoon some mayonnaise onto the omelette. Also mix of Worcestershire sauce, ketchup and soya sauce and spoon this onto the omelette
3. Finally add bonito flakes / katsuobushi
When I connected with my schoolmates a few weeks ago little did I imagine it would trigger the start of a new kind of education – food education. Presenting makhane ki kheer made out of popped lotus seeds which until a few days ago I didn’t know existed, let alone cooked with.
First off credit where it’s due: Rosa plans all our trips and I usually just go along. It’s an adventure not having a clue as to what you’re doing next. Also I’m lazy. That being said, this was very different from the city trips we usually do. We always travel by public transport and in Europe at least that’s not much of a problem for us. We’ve seen quite a few countries this way and none of us is really a car person, although truth be told: I’m lazy. Annnnnyyyhooo…
We spent the first night in Basel. Getting from the airport to the city is really easy, with a bus running every 7 minutes (we landed on a Wednesday morning). The city itself seemed rather staid to us. Fun fact: Basel is located at the borders of Switzerland, France and Germany and the city has suburbs that extend into these countries.