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#HomeCooking

13 posts12 participants0 posts today
Sylke’s home cooking
Yesterday we had friends over and served them a mainly Greek style dinner. The Gigantes Plaki (giant white beans with tomato sauce) were especially well received and I agree they had turned out to be just right. This was a family effort and in the end we had all of this on the table:

Tomato rice
Greek salsa with honey and feta
Non-Greek Tandoori style chicken 😅 but it worked well
Gigantes Plaki

Plus some extra non-homemade items:
Tsatsiki
Olives
Ajvar
Pickled Jalapeños

For dessert I served homemade waffles with vanilla ice cream and blueberries.

The bean recipe:
https://www.olivetomato.com/tender-greek-roasted-beans-in-tomato-sauce-gigantes-plaki/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #GreekFood #FusionKitchen #Food #Flexitarian #30PlantsAWeek #SylkewebFood #SylkewebFood202508 #Sylkeweb202508
@foodiverse@a.gup.pe
Sylke’s home cooking
This Indian Lucknowi Biryani from Vegan Richa is a great rice bake. It takes some time but is essentially easy to make. It’s full of flavour and enough as it is. I was wondering originally whether we need anything to eat with it but simply forgot. I think a tomato salad would have worked well but as I said, a side dish wasn’t really necessary.

https://www.veganricha.com/lucknowi-biryani/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #IndianFood #FusionKitchen #Food #VegetarianFood #VeganFood #30PlantsAWeek #SylkewebFood #SylkewebFood202508 #Sylkeweb202508
@foodiverse@a.gup.pe
Continued thread
Somē

It did not turn out too good. 😅 The rice was too dry, the scallion oil too salty and the chicken too tough.

Next iteration:
- less soy sauce in chicken broth
- less salt in scallion oil
- more chicken broth in rice when cooking
- less time boiling the chicken
- cold dip the chicken after cooking

Also, everything could have taken less time if I did not make such big portions! After the meal pictured here, there're still leftovers enough for another 😆

#makanapatoday#homecooking#malaysia
Sylke’s home cooking
An Afghan Macaroni dish, recipe by Ramin who runs a cooking channel on another platform - I’ve been eyeing up his fantastic food for a while now 🤩

I think I never prepared Afghan cuisine before and I would have never expected the first one to be a pasta dish 🤣 We really liked this one a lot, the lemony quark cream as a first layer on the plate made it really refreshing. Next you add the pasta shells and then the meaty tomato sauce (the sauce was like a chilli with kidney beans). On top you put a little homemade turmeric/garlic oil, dried mint and chopped fresh coriander. The coriander simply shone on it. I didn’t even notice the kidney beans (not a big fan 😅), it was that good!

It’s easy to make and there is a written up recipe in German on Ramin’s video post. If you would like an English version of this, see below, I made one for my own recipe notes.

Since I’m cooking Indian food a lot, this wasn’t a challenge at all, we always have chilli, turmeric, ground coriander, fresh coriander and dried mint in the house. But I had to get lactose free quark because that’s where I draw a line for my slight lactose intolerance.

Recipe in English:
https://www.copymethat.com/r/nyvuw12ffd/afghan-macaroni/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #AfghanFood #FusionKitchen #Food #Flexitarian #30PlantsAWeek #SylkewebFood #SylkewebFood202508 #Sylkeweb202508
@foodiverse@a.gup.pe
hastingsmothman

Very occasionally I post something that is of no educational value and is of no interest to anyone other than myself. This is such a post.

In between work, today I have been mostly making a #vegan sweet potato and aubergine tagine with warming ras al hanut spice and sweet dates, Ethiopian fossolia beans, and cous cous infused with rose harissa and olive oil. What are you having for #dinner?

#food#foodporn#healthyeating
Sylke’s home cooking
What to do when the frozen fish has simply disappeared?! 😫 I cursed and put alternative ideas into action 🤔

I replaced the fish with seasoned tofu fillets and Chinese dumplings and added the sauce from the Chinese style fish recipe which consists only of soy sauce, mirin and some olive oil.

There was also rice and, you might be able to guess it, kohlrabi and kohlrabi leaves from my balcony. The freshly harvested kohlrabi is just wonderful! I cut a bit of it into really thin and narrow slivers, boiled those in salted water, added the julienned leaves after a while too. The almost translucent kohlrabi worked so well with the sauce too, never expected that!

The recipe I wanted to use: https://salu-salo.com/steamed-fish-fillet/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #ChineseFood #FusionKitchen #Food #Flexitarian #30PlantsAWeek #SylkewebFood #SylkewebFood202508 #Sylkeweb202508
@foodiverse@a.gup.pe
Sylke’s home cooking
Meatless Monday was quite easy. A while ago I received an interesting Indian spice blend which of course is long gone but I did write down the contents and the steps. Today I used a different Indian spice blend that needs to go (because it’s not as fragrant any more as it should be) and just looked at the ingredients of that one and decided to simply add whatever was missing from the first one. Then I followed the steps I had noted down to make the masala (spice bland in oil), added my basmati rice (mixed again), then water, topped this up with vegetables (carrot and yes, kohlrabi and julienned kohlrabi leaves 😅) and cooked it like simple steamed rice (plus 5 minutes). At the same time I fried a paneer like cheese in a frying pan. I got out our jars with chutneys and bingo, a very nice pilau rice was created.

Recipe used: https://www.copymethat.com/r/v5F2IakIu/pilau-rice-with-biryani-pulav-masala-spi/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #IndianFood #FusionKitchen #Food #MeatlessMonday #VegetarianFood #30PlantsAWeek #SylkewebFood #SylkewebFood202508 #Sylkeweb202508
@foodiverse@a.gup.pe
*
Sylke’s home cooking
From what I’ve gathered over the years from making traditional style Japanese home cooked meals with many dishes: they look grander than they are 😅 There is a method to this with a lot of leftovers and overlap from day to day that makes it easy to have this many different things in front of you. The secret is big portions and fridge space.

You can make this way of eating easy by preparing bigger amounts of every side dish every time and then eating them up over several days. When one is used up you make a new one, again to use for several days. Many of the typical Japanese side dishes are pickled or fermented items, no need to warm them up. So you might end up with having to make rice, possibly a fresh protein dish, and another side dish on any single day. If you are lucky it’s only rice. Then you add the leftovers and voilà, there is a full spread.

Today was a day on which I started with the rice in the rice cooker, then I opened the fridge, got out two containers, one with cabbage salad (I added more seasonings yesterday evening, much better today), the other with marinated mushrooms (yes… 🤪). I have a stack of tins with Korean kimchi so I got one of those out too. I opened all of the containers so that the food had a chance to warm up a little. Over night I had marinated pork fillets in Shio Koji, ginger and garlic, they went into the oven. The fillets came out looking very pale, so I put them in the frying pan for a couple of minutes but even that didn’t change anything. Despite that they were very juicy and tasted nice. In the meantime I blanched fresh okra and put them in a mix of soy sauce and ginger. Minimal cooking.

Alas that was it again, all Japanese side dishes produced by me this week have now been consumed.

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #JapaneseFood #FusionKitchen #Food #Flexitarian #30PlantsAWeek #SylkewebFood #SylkewebFood202508 #Sylkeweb202508 @foodiverse@a.gup.pe
#VegetarianFood#veganfood
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