elspeth (aiofe) wrote,

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Cooking and such

I've been cooking lately. Last week, for instance, I cooked the following never-before-tried things:
- risotto with pine nuts, chicken and baby spinach
- chicken satay sticks (I cheated and bought the satay sauce)
- plum sorbet
- dark chocolate and orange sorbet
- fresh asaparagas spears sauteed in garlic and butter
- poached eggs in a saucepan
- gnocchi! by hand! from scratch!

I've cooked the following things I've cooked before:
- german grain bread (in the breadmaker, again with the cheating)
- cheese souffle
- thai green curry with coconut rice
- plum lamb stirfry with fresh veges and noodles
- cabonara sauce
- lemon and pistachio biscotti

This week I'm going to try to make raspberry frozen yoghurt, mint sorbet, and maybe lemon sorbet and possibly vanilla bean gelato if I'm feeling up to it. I also want to make a penang curry, something indian, better gnocchi, maybe ravioli, more bread and anzac biccies of course. I've decided for the forseeable future, if I want frozen goodies (eg, icecream) I will make them from scratch, myself. I think this is a good way to cut back my consumption of such things, as well as learning all sorts of wonderful stuff.

I enjoy good food. It makes the day far more interesting when I can enjoy what I eat so much more.
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You can make yummy satay sauce fairly easily, with peanut butter, soy sauce, garlic, ginger, brown sugar, shallots and chillies to taste. Warm through, maybe thin with a bit of water to consistency.

When I want to use it as a marinade, I make it first with less peanut butter for the marinade, and then I cook the remaining marinade (to kill any greeblies from the raw meat) with extra peanut butter and otherwise adjusted to taste.
Thanks! I'll have to give that a go :)
Oh, also it needs lemon or lime juice. I knew there was a significant ingredient I hadn't listed. Anyway, satay is one of those things where you want to eventually come up with your own secret formula :-).
Ah, cool! I will experiment with vim and vigour, as soon as humanly possible :)
The experiment was successful, but required the addition of coconut cream, and heating until the fats separated slightly - and then tasted really awesome.
Oh, yes, coconut cream would definitely be a good ingredient. Sounds fabulous.
I've been having great fun making risotto lately. It's taken me a few goes to get the water levels perfect but the combinations of flavours that you can create are spectacular. Each time I make it I reflect back to that one evening where I stood with you in the kitchen talking while you made a risotto for dinner.
Aww :) I'm glad to know I had an impact.

I love making risotto - it's a fairly easy thing to do, and can taste quite awesome.
It's the smaller moments that I remember most clearly. You have a bigger impact than you realise :)