Here’s what I’ve been up to in my kitchen lately:
from Oh She Glows
I’ve made this recipe more times than I can count in the last several months and it is probably one of my favourite salads. I can eat it in massive proportions, so it’s a good thing that the recipe makes a huge batch.
I like to put a little more currants than the recipe calls for.
I also use lime juice instead of lemon and cilantro in place of parsley. Thumbs up.
from Green Kitchen Stories
The yoghurt curry dressing used on this mix of boiled eggs and fresh vegetables is very tasty. I like that this recipe comes off as light and fresh yet decadent at the same time.
Though the recipe doesn’t call for it, I blanched my veggies before mixing them in the salad. Also, I left out the grapes and the sprouts. I think there are a lot of variations that you can do with this recipe.
(Image Source, left. That’s my version on the right)
I have made this dish several times since I first tried it, including once for Matt’s birthday in January. I pretty much buckle at the knees for anything ‘creamy’, and I especially like this recipe because it’s a bit on the healthier side since it uses yoghurt instead of cream. The sauce is honestly to die for.
I’ve made this with both chicken and pork and they are both very good. I even made it one time using red wine instead of white and it came out burgundy in colour and just as delicious. This has been one of my top meat recipes as of late.
from Leftover Queen
This is the Greek version of sesame candies. It’s rich with honey, has a deep sesame flavour, and is very very sweet. Unlike the sesame bars I’m used to, these are soft and chewy because they use honey instead of sugar (which hardens the candy).
I have only made these once and found them to be a bit on the sweet side, so I would probably not cut them into squares any larger than 1”. I only made half the recipe and it still made quite a large batch.
from David Tani via TheKitchn
So far I’ve made this mushroom sauce twice. It’s fantastic and very deep in umami taste. It makes a really good substitute for a meat-based dish. I’ve made the recipe as written and once with water in place of the mushroom broth (which, to be honest, I didn’t notice was missing). It’s very very good.
from Rosa’s Yummy Yums
I was first drawn to this recipe because of Norway in the title and I’ve been all over anything Norwegian since I came back from visiting the country. Then I was intrigued by the high apple-to-flour ratio and the lack of any fat (outside from the 1 egg in the recipe).
I made it this week and it is already half gone. I like that it is light, soft, and moist from all the apples packed in there. It isn’t too sweet or too decadent but is full of flavour from the spices.
It’s the perfect not-so-guilty dessert (I calculated 1/8th of the cake at only 110cals) that could easily double as a breakfast.
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- Lose 6cm from my waistline
Start (Aug 15): 83cm/ 91cm/ 166.8lb
Aug 31: 82cm /89cm/ 166.8lb
Sep 10: 83cm/ 89cm/ 166.2lb
Sep 20: 83cm/ 89cm/ 166.2lb
Oct 1: 83cm/ 88cm/ 165.6lb
Oct 10: 82cm/ 89cm/ 166.6lb
Oct 31: 81cm/ 88cm/ 166.6lb
Nov 15: 81cm/ 87cm/ 169.4lb
Dec 1: 82cm/ 88cm/ 170.2lb
Jan1: 82cm/ 88cm/ 169.4lb
Feb 1: 84cm/89cm/171.8lb
Mar 15: 83cm/ 88cm/ 170.0lb
Apr 15: 82cm/ 88cm/ 170.0lb