So, last week I cooked for a tiny army and so was left with tonnes of aquafaba- my new favourite ingredient to play with!
If you aren’t aware of it, it’s basically an egg white substitute and is originally the brine from a can of chickpeas (or other beans but primarily chickpeas). Can be used to make pancakes, cakes, brownies, meringues and everything else with eggs in it really.
Today, I baked brownies for a friend’s surprise birthday party- risky to try a new recipe I know but it’s the only way I was gonna be baking tonight. Think I would add a little more butter as mine seemed a little flaky but here’s the recipe I followed: http://frieddandelions.com/perfect-brownies/
I would say the recipe would work well on its own as is but being in need to finish all the leftovers in the fridge, I used up the salted caramel to replace the amount of maple syrup in it.
Just took a test bite and I want it all! NOM!!
And this is what I want to use the frozen aquafaba (there’s just so much in the fridge!!) for:
And for the lemon curd: http://atravellingcook.com/2015/05/egg-free-lemon-butter.html#more-883
And perhaps for breakfast tomorrow- a good brekkie does kill a hangover: http://avirtualvegan.com/vegan-omelette/
Filed under Food, Ramblings
For the longest period of my life, I have cooked garlic, then ginger and then onions- not knowing why.
Almost all the recipes suggest cooking onions first due to the burning point and garlic flavouring.
Anyone know what is chemically the right way and how they interact with our bodies?
I have been trying to find it in Ayurveda but since onion and garlic are actually avoided in the cooking there, I am unable to get a scientific response.
If anyone can help me, please mail me or comment here so I can get to the bottom of this!
Amadea Morningstar, Vasant Lad, Usha Lad- if you are reading this per chance, please, pretty please, help!
THANK YOU! xx
Garlic should be fried first, ginger second, chillies third and onions last.
Most spices should be added once onions are a little soft but things like cumin, mustard, curry leaves and asafoetida should be pre garlic.
Happy September 🙂
1. Red’s interest in photography
I have had to do ALOT of photography for work recently and his interest and knowledge in this area has been absolutely invaluable. Thank God for the shared passion.
2. My interest in cooking
Red hurt himself the past week and was unable to perform a lot of simple things. I am glad I was able to help him by doing small everyday tasks like cooking healthy meals for him etc. If I had no interest, bread & butter would have become very stale!
Seriously, absolutely very lucky! Nothing I can say covers this enough!
And what a week it has been!
The last week one has been insanely crazy- between engagements- SO many of them, elopement- just one and business projects- TONNES!
I wonder what my highlights really should be amidst this madness but if I really have to, they are:
- Cooking 4 meals in a week! And getting a Wagamama meal in too- yumm.
- Finalising the details of this one company merger/ acquisition that has been playing on my mind
- Having my first snowfight of the season- Dr. F, his lady and I made merry in the snow and let the kids in us out… such a laugh!
Must also thank irishrail for getting me to Dublin in one piece yesterday- my journey was 3 different types of rails ervices- Intercity, Luas and Dart! Wahay!!
Here’s to more snow!