CakeFail

Mar. 11th, 2010 09:47 pm
sessifet: (Default)

It smelled really nice. It looked okay if a bit saggy and wobbly and very oily. Taste was...disappointing. Texture was fine, crumbly but moist and not greasy at all.

Weirdly enough, for something with that much sugar and honey in it, it was not at all sweet. Nicely spiced too. Overall, though, it was incredibly 'meh' and I chucked it. Because it was nicely spiced 'meh,' I'll try again with old fashioned cake batter next time, because I think the soft heat would work incredibly well with the creaminess of butter. And possibly honey with a bit more kick, as the acacia honey is mostly sweet without real taste.

Also, I'd quite like my kitchen to not smell of sex again. It's quite disconcerting.

CakeFail

Mar. 11th, 2010 09:47 pm
sessifet: (Default)

It smelled really nice. It looked okay if a bit saggy and wobbly and very oily. Taste was...disappointing. Texture was fine, crumbly but moist and not greasy at all.

Weirdly enough, for something with that much sugar and honey in it, it was not at all sweet. Nicely spiced too. Overall, though, it was incredibly 'meh' and I chucked it. Because it was nicely spiced 'meh,' I'll try again with old fashioned cake batter next time, because I think the soft heat would work incredibly well with the creaminess of butter. And possibly honey with a bit more kick, as the acacia honey is mostly sweet without real taste.

Also, I'd quite like my kitchen to not smell of sex again. It's quite disconcerting.

sessifet: (Default)
Also known as I Can't Be Arsed Faffing About Day. So at the moment, the oven's heating up and in about 10 minutes will hold an oven dish with two courgettes sliced in half, hollowed out, filled with something that was supposed to be spaghetti sauce but is instead a meaty-tomatoey-garlicky-oniony goop (and quite tasty with bread), topped with leftover mozzerella.

While that's cooking, I am happily munching on goat's cheese and crackers.

And I see a mug of hot chocolate in my not too distant future.

Nom.
sessifet: (Default)
Also known as I Can't Be Arsed Faffing About Day. So at the moment, the oven's heating up and in about 10 minutes will hold an oven dish with two courgettes sliced in half, hollowed out, filled with something that was supposed to be spaghetti sauce but is instead a meaty-tomatoey-garlicky-oniony goop (and quite tasty with bread), topped with leftover mozzerella.

While that's cooking, I am happily munching on goat's cheese and crackers.

And I see a mug of hot chocolate in my not too distant future.

Nom.
sessifet: (Cthulhu Cheerleader)
Tonight when I come home from work there will be a Sainsbury's delivery if all goes well and tonight's dish will be either:

Chicory with cheesy mash: Initially making a small portion, because it's been ages since I prepared it this way, and it's the first time with English chicory and I've no idea if there's differences in flavour once it's cooked. It is somewhat ubiquitous in the north of The Netherlands, but I've been told it is not a common vegetable here. So if it is as nice as what I remember making previously, it probably won't join the ranks of regular food, but rather that of a treat.

Spaghetti Bolognese: Or, if I can't really be bothered to spend hours on it, a standard meaty sauce for spaghetti. I'll probably make quite a lot, so I can either freeze the remainder for future use or use it the next day for pie.

*bounces a bit*

I'm actually looking forward to this. With this and Operation Get Happy Bouncy Music, I should be able to get myself through October with a minimum amount of gloom.

Also, I probably need a cooking icon.
sessifet: (Cthulhu Cheerleader)
Tonight when I come home from work there will be a Sainsbury's delivery if all goes well and tonight's dish will be either:

Chicory with cheesy mash: Initially making a small portion, because it's been ages since I prepared it this way, and it's the first time with English chicory and I've no idea if there's differences in flavour once it's cooked. It is somewhat ubiquitous in the north of The Netherlands, but I've been told it is not a common vegetable here. So if it is as nice as what I remember making previously, it probably won't join the ranks of regular food, but rather that of a treat.

Spaghetti Bolognese: Or, if I can't really be bothered to spend hours on it, a standard meaty sauce for spaghetti. I'll probably make quite a lot, so I can either freeze the remainder for future use or use it the next day for pie.

*bounces a bit*

I'm actually looking forward to this. With this and Operation Get Happy Bouncy Music, I should be able to get myself through October with a minimum amount of gloom.

Also, I probably need a cooking icon.
sessifet: (Default)
I've had quite a few suggestions already, but please keep them coming, either on this post or the suggestions post. :)

I did some online shopping today to make sure I'm back up to normal levels with regards to staples that I can use to make nice autumn/winter foods (mince, braising steak, potatoes, things like that). The delivery should be tomorrow, which means that Operation Cook Through October will kick off tomorrow at...erm...21:30. Which is when I get back from work.
sessifet: (Default)
I've had quite a few suggestions already, but please keep them coming, either on this post or the suggestions post. :)

I did some online shopping today to make sure I'm back up to normal levels with regards to staples that I can use to make nice autumn/winter foods (mince, braising steak, potatoes, things like that). The delivery should be tomorrow, which means that Operation Cook Through October will kick off tomorrow at...erm...21:30. Which is when I get back from work.
sessifet: (Weird)
I was feeling peckish just now and I decided to make a cheesetoastie. Now, I'm fully aware that my taste in cheesetoasties is slightly off kilter. I like them with strawberry jam. Not always, but occasionally. I don't know why, but mature cheese and strawberry jam in a toastie...just works.

Tonight I discovered that a) my cheesetoastie appreciation centre is stoned out of its gourd, and b) my 'common sense in food' node has long since fucked off to bed. How so? Because the following happened:

Me: *in the kitchen, slicing bread, and buttering the slices and putting on the cheese and adding the strawberry jam*
Brain: Yay cheesetoastie!
Stomach: Yay cheesetoastie!
Tastebuds: *dribble*
Brain: Must not poke self with knife. And where did I put the foil? Oven's hot enough. Yay cheesetoastie!
Tastebuds: *dribble*
Stomach: Yay cheesetoas...actually, let's add Garlic 'n Chili.
Brain: # This is your hometo...What?!
Tastebuds: *dri...huh?
Stomach: Garlic 'n Chili!
Brain: Yeah...let's not.
Stomach: Why not? You like garlic and chili. You like cheese. You like strawberry jam.
Brain: Not all at once!
Stomach: I want Garlic 'n Chili!
Brain: Oh shush you, you just want to be fed. It'd be awful. Right, tastebuds?
Tastebuds: *deluge*
Brain: No. No way. We're not doing this.
Stomach: *sulk*
Tastebuds: *deluge*
Teeth: *build ark*
Me: *along for the ride*

So I just had a cheesetoastie with strawberry jam and garlic 'n chili spice mix. It is surprisingly nice.
sessifet: (Weird)
I was feeling peckish just now and I decided to make a cheesetoastie. Now, I'm fully aware that my taste in cheesetoasties is slightly off kilter. I like them with strawberry jam. Not always, but occasionally. I don't know why, but mature cheese and strawberry jam in a toastie...just works.

Tonight I discovered that a) my cheesetoastie appreciation centre is stoned out of its gourd, and b) my 'common sense in food' node has long since fucked off to bed. How so? Because the following happened:

Me: *in the kitchen, slicing bread, and buttering the slices and putting on the cheese and adding the strawberry jam*
Brain: Yay cheesetoastie!
Stomach: Yay cheesetoastie!
Tastebuds: *dribble*
Brain: Must not poke self with knife. And where did I put the foil? Oven's hot enough. Yay cheesetoastie!
Tastebuds: *dribble*
Stomach: Yay cheesetoas...actually, let's add Garlic 'n Chili.
Brain: # This is your hometo...What?!
Tastebuds: *dri...huh?
Stomach: Garlic 'n Chili!
Brain: Yeah...let's not.
Stomach: Why not? You like garlic and chili. You like cheese. You like strawberry jam.
Brain: Not all at once!
Stomach: I want Garlic 'n Chili!
Brain: Oh shush you, you just want to be fed. It'd be awful. Right, tastebuds?
Tastebuds: *deluge*
Brain: No. No way. We're not doing this.
Stomach: *sulk*
Tastebuds: *deluge*
Teeth: *build ark*
Me: *along for the ride*

So I just had a cheesetoastie with strawberry jam and garlic 'n chili spice mix. It is surprisingly nice.
sessifet: (Default)
Pepper chicken salad

200 g small new potatoes, cleaned and halved
2-3 sticks of celery, sliced diagonally
1 red pepper, seeded and sliced
2-3 spring onions, finely sliced
300 g of chicken breast (skinless), sliced into small finger length strips
1 tsp freshly ground black pepper (or more if you like)
4 tbsp salad dressing (any kind you like, ready-made or home-made.)

1. Put potatoes in boiling (salted optional) water, boil for 8-10 minutes until they're tender. Drain.
2. Toss the other vegetables in a bowl.
3. Toss the chicken strips with the black pepper (and some salt, if you wish). Heat up the wok/frying pan, tip in the chicken and stir-fry for 5-6 minutes (just long enough so they're no longer pink, but still moist inside)
4. Toss in the potatoes with the chicken and heat. Pour in the dressing (it will sizzle lots), and immediately tip the contents of the pan over the other vegetables. Toss together and serve immediately.

Very nice with buttered crusty bread.

(Note: you can use other vegetables, just don't overdo the peppers, because they tend to be overpowering)
sessifet: (Default)
Pepper chicken salad

200 g small new potatoes, cleaned and halved
2-3 sticks of celery, sliced diagonally
1 red pepper, seeded and sliced
2-3 spring onions, finely sliced
300 g of chicken breast (skinless), sliced into small finger length strips
1 tsp freshly ground black pepper (or more if you like)
4 tbsp salad dressing (any kind you like, ready-made or home-made.)

1. Put potatoes in boiling (salted optional) water, boil for 8-10 minutes until they're tender. Drain.
2. Toss the other vegetables in a bowl.
3. Toss the chicken strips with the black pepper (and some salt, if you wish). Heat up the wok/frying pan, tip in the chicken and stir-fry for 5-6 minutes (just long enough so they're no longer pink, but still moist inside)
4. Toss in the potatoes with the chicken and heat. Pour in the dressing (it will sizzle lots), and immediately tip the contents of the pan over the other vegetables. Toss together and serve immediately.

Very nice with buttered crusty bread.

(Note: you can use other vegetables, just don't overdo the peppers, because they tend to be overpowering)

Recipe

Mar. 1st, 2006 02:49 pm
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I made Syrian red lentil soup this weekend, and I thought I'd share the joy.

Syrian red lentil soup

Recipe

Mar. 1st, 2006 02:49 pm
sessifet: (Default)
I made Syrian red lentil soup this weekend, and I thought I'd share the joy.

Syrian red lentil soup

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