I wrote this in 2018:
"And with everything that is going on in the world at the moment, we need a little hope for the future."
Goodness, and look at the things we have faced since then. And the statement stands true today.
I wrote it in an article about soup 😄 There is something about soup that puts everything right with the world.
Turkish Chickpea, Spinach and Barley Soup.
Special Miso Sauce
This recipe is one that Taste published some years ago ( https://tastecooking.com/special-spicy-miso-sauce-not-special-home-cooking/ *) and a friend pushed me to have a look at it. I was very sceptical – for several reasons including cooking lemon juice changes its flavour and it can become bitter.
But I do like to test recipes, especially if prompted or recommended by friends. So one Saturday afternoon when I was roasting some broccoli and needed a sauce for it, I set about making this special miso sauce.
It has only 6 ingredients – red or brown miso, sweet components (a lot of sugar and some mirin), sour ingredients (sake or rice vinegar and lemon juice) and a lot of heat (dried red chillies).
The result was precisely as you imagine. Dark. Rich. Bright. Chilli-hot. Sweet.
** These days this is a bit too much sugar for my tastes, but today I am going to mix miso, chilli crisp, and some rice vinegar to have with some baked potatoes.
*Click through at the bottom of that page for the actual recipe.
*The recipe is from Hiroko Shimbo’s Hiroko’s American Kitchen.
#FromTheArchives #FromTheKitchen #WhatIAmCooking #Food #Miso #Vegetarian
How we love the eggplant and its versatility. This recipe sautés the eggplant until it is golden and then immerses it in a tangy, spicy tomato sauce before serving garnished with herbs. It is the perfect side dish or dish to eat just with rice for a light lunch, snack or supper.
#Food #IndianFood #FromTheArchives #FromTheKitchen #Vegetarian #Eggplant
RT by @EUPublications: #OnThisDay in 1958, the European Parliamentary Assembly, the forerunner of today’s democratically elected European Parliament, met for the first time in Strasbourg.
Read about its early life.
➡️ https://link.europa.eu/3xnFjh
@EP_EPRS
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https://nitter.net/HardemanHildeML/status/2034600767957680304#m
The first Community assembly was the ‘Common Assembly’ provided for in the ECSC Treaty, and which operated as part of that Community from 1953 to 1958. The European Parliamentary Assembly was its historic and legal successor, but the establishment of the EEC and Euratom under the 1957 Rome Treaties meant that, as a single body serving the three Communities, it was no longer the seat of democratic representation for an organisation dealing with one sector, namely coal and steel, but of a system of Communities which embraced the entire range of productive activities and trade. In other words, the Community system was now dealing with the European economy as a whole, but there were still three Communities with three Treaties. Two of those Treaties were similar to each other but the third, the ECSC Treaty, was significantly different in terms of distribution of powers. The problem therefore arose of coordination between the three Communities, the solution to which was considerably assisted by the merger of the executive bodies nine years later. It is to the European Parliamentary Assembly’s credit that it immediately seized upon that issue and made it the subject of one of its first reports, which was drawn up and discussed over a relatively short time-scale, given that all Parliamentary proceedings on the matter were concluded within three months. This publication deals essentially with that report, setting it in the context of the broader debate on the nature and future of integration addressed at the sittings of the part-session of March 1958.
Baked Rice Pudding - Both my Mother and Grandmother would make this all the time – it is homely and delicious and is the best thing to throw in the oven on a freezing Winter day. Serve with hot custard, cream and/or icecream.
I judge the beginning of the cold season by my yearning for rice pud. Sometimes it is in mid or late Autumn, sometimes the beginning of Winter.
Don't you just love the caramelised top of a baked rice pud? This one is more than half eaten 😄
There are many many versions of Kitchari/Khichuri – I recently saw a list of 90 different recipes. And that would just be the tip of the iceberg. Here we made kitchari with Moth Beans.
Moth Beans (pronounced Mot-h, also called Maktki) are packed with nutrition. Here they were cooked with rice, onions, garlic, spices and tomato, for a delicious any-time meal or snack.
#Food #FromTheArchives #FromTheKitchen #IndianFood #Vegetarian
Danes love to salt their cucumbers, removing the water inherent in this summery vegetable and infusing the flesh with salt and lemon juice. It is a delightful dish, and interestingly it is perfectly suited to the extreme heat of Australian Summers as well as the cool Summers of those far Northern regions.
#Food #DanishFood #FromTheKitchen #FromTheArchives #cucumbers #Vegetarian
There is so much good stuff in this “almost superfood” salad that it makes you feel very healthy and conscientious indeed. Served as it is, it can be a very substantial meal – just scatter a few roasted hazelnuts and/or chunks of creamy goat’s cheese over the top, and you need nothing else.
Did you know that I grew up calling beetroot, red beet? That name seems to have disappeared in Australia, although a quick search on google confirms that at least some people, in some parts of the world, retain that name. I wonder if it came from my mother, whose family contained many German immigrants. Perhaps it is a European thing.
The star of this dish is indeed the blanched then quick-pickled beetroot, and its contrast with the slightly bitter pea shoots. Rather than the hour-long boil or bake, eating beetroot raw or quickly sauteed or blanched is a healthy and very delicious alternative. The beetroot retains a bite or crunch that adds textural layers to a dish. Everything can be prepared in advance for this salad, kept in the fridge, and combined at the last moment.
This is an Ottolenghi dish from Plenty More, and you can find it here: https://www.theguardian.com/lifeandstyle/2010/aug/07/beetroot-avocado-salad-recipe-ottolenghi
#Food #FromTheKitchen #FromTheArchives #Salads #Ottolenghi #Beetroot
Mid Summer to Early Autumn here are peak times for figs. I used to look forward to that time so much and even had a local green grocer who stocked figs from the first moment of ripening until the last fig of the latest fig variety falls from the tree.
Sadly, my #naturopathRestrictedFoods includes sugars, even from fruit with few exceptions.
Anyway, I loved to grab some figs and indulge (they are not cheap). Also, there is a Pick-Your-Own place in the Adelaide Hills we would visit at least once during the season, especially if I wanted to make jam (fig jam is one of my favourite jams). They are quite a bit cheaper there and it is a lot of fun.
I love figs so much, I had quite a few recipes that I would make. This pic is my take on an #Ottolenghi recipe from his book #Plenty. Fig and roasted onion salad.
#FromTheKitchen #FromTheArchives #Food #Vegetarian #Figs #Salads
Ganga
EU Publications
Charlotte