I'm back, Baby

I really didn't want to say it just after making some lame-o soya tofu but yesterday i made custard - which should only be made with regular milk not 2% fat for the right consistency - and today a vanilla sponge cake is in the making. Tee Hee!!!

Soya Tofu

The important thing is to know that you learn something new everyday. I decide to make Silken Tofu in garlic ginger soy sauce with a bit of honey and vinegar. Saw the recipe, it called out to me. And then in the fridge I found some schezwan sauce. Thus started the improvisation. Also i didnt feel like baking the tofu in the marinade for 30 mins or in an oven! So in a heavy bottomed pan I pun oil, tofu, marinade on top and put on low heat with a lid on it. Schezwan is the only thing that was burning i think. So thats why they hadnt suggested it. Dammit.

I had to take it off after 10 odd mins. So flavour had not seeped into the tofu. I also think the schezwan made it too thick and sticky to actually, you know, seep in. So the heart of my tofu was insipid! The cruel bastard!

In another pan - i know, imagine the mess i make when i cook - I lightly sauteed onions, green chillies (because i didn't feel like bothering with chopping vegetables) and then put the tofu in.

I served it as a hot (in all ways) starter to go with a chilled corona with a generous wedge of lime.
The Corona was fantastic!

Guts vs glory

I find writing it down really brings it home for me. Which is cathartic. Once I have written it, and read it, it becomes more logical. So I resisted the temptation to improvise. I had no eggs and that face on a five year old will melt anyone. Pancakes were on order and so I pulled out a recipe of eggless pancakes and used it. To the t.when it said 1 tbsp sugar for 1.5 cups flour, and clearly not enough milk. I followed it. My insides were saying, use some brown sugar. Ooohhhh, some golden syrup right here in the batter. But I didn't.

The result was so shockingly horrible that I want to find the person who uploaded that recipes and stuff cutely shaped pieces of flour down their throat. Errr the shapes were a bit of the inspired. Used oversized cookie cutters to make 6 different shapes.

The thing I don't get is the bitterness.... Too much baking powder? I did think it was too much. Oh god I am so confused - to improvise or not to improvise - there lies the question!

Improvisation!

I take the pains to read recipes. Then I shop accordingly. Someone put a lot of soul into the recipe, I should respect that. I get home, wash up and then the improvisation starts. the funny thing i shop by recipe. So i have EVERYTHING I need and still, I see these delicious things I bought in an inspired moment of unthinking indulgence. Some have never been used and are sitting on the shelf saying 'pick me'. And I do. So what started out as a Peach and walnut sundae became a fresh mango and chocolate fudge ice cream drizzled with rich caramel served with fresh pound cake from the bakery near my house.

I think its safe to say it wasn't at all the delicate balance of flavour that a peach and walnut sundae made  with roasted almond vanilla ice cream would have been, but it was an explosion of colour and flavour. I didn't have blueberries or red berries which would have added a certain tartness to cut the overwhelming sweetness of all the ingredients.

I sat in my balcony and ate it while the rain came down in heavy sheets.

Today I shall make some cottage cheese with leeks - shall i yahoo???

Sunday's Dip is Monday's Dressing

So I threw together a salad and dressed it with some green garlic dip from the day before. A little salt and lime and honey mustard to cut the tartiness. Okay this was in order to make myself feel better about the icecream I ordered for my sundaes. I made the hot caramel dip yesterday. But instead of adding pecans to the vanilla I used roast almond praline with warm caramel. So good that I think I will keep the calories forever more! *sigh*

Tonight Fresh Peach Sundae with Walnuts. Shall I stick to Plain Vanilla or try Butterscotch? Decisions, decisions!

Salad Siren

I have started to enjoy my greenish thumb! Sprouted Mung was sauteed with garam masala and salt etc, then chopped tomatoes, cucumber, green chutney and chaat masala.... Its SO quick, sooo healthy and perfect to fill the tummy before you eat. It is also a great way to offset the disaster mea that follows. For once it wasnt one I had cooked.

On a separate note, I have decided to run the half marathon this year - next year - well jan 2011. Galvanising it to have momentum of its own is hard, but tomorrow we start running in anticipation. Run rq Run - its the onyl way the cooking calories will ever crawl off!!!

Today I am making Spinach soup. I am very confused about the cold milk being poured in just before serving. Will post tom.

The art of underwhelming

I hate planning for a dish before I actually have to cook it. Like a day ahead. I got so involved in the damn apple sweetness in my spagetti that I have
Now added half a green apple to my aragula, peppers and cheese salad. Fresh lime and salt and pepper is going to have to suffice as I am not too anxious to even put balsamic vinegar!