It’s not that hard to properly cook a steak, no matter what chefs on TV are telling me. If you can’t cook a steak, don’t call yourself a chef, period. I don’t have a problem with the flavor of meat, but when I was still a vegetarian (what happened? I got weak over an Indian chicken curry…) transforming mild tasting vegetables, legumes or grains into something delectable was the thing. Should probably be done on a daily basis. This is delicious.

cauliflower

Cauliflower and potatoes

  • 1/2 cauliflour in mouth-sized pieces
  • 5 medium waxy potatoes, skinned and chopped in mouth-sized pieces
  • 1 onion, sliced thin
  • 2 cloves of garlic
  • 1/2 tsp of cumin
  • 1/2 tsp of turmeric
  • 1/2 tsp of coriander seeds
  • 1 dried bird’s eye chili
  • sea salt, pepper, vegetable oil or ghee, water
Heat 2 tbsp of oil to medium heat and add the onions. Saute for about 8 minutes, then add the ground spices, salt, about 100g of water and the potatoes. Cover and let simmer for 10 minutes, then add the caulifour and cook for another 10-15 minutes. Add a little water if the mixture gets too dry. Season with additional salt and pepper. Serve with naan bread. Recipe follows shortly.

naan

Naan

  • 250g plain flour
  • 50g low-fat-yoghurt
  • 100g milk
  • 1/2 egg, whisked
  • 5g fresh yeast or 1/2 tsp of dried yeast
  • pinch of sugar
  • black onion seeds (‘Nigella’)
Dissolve the yeast in the handwarm yoghurt and milk together with the salt and the pinch of sugar. Let stand for 20 minutes. Add the flour, the half egg and mix to a soft and smooth dough. Let rest for one hour at room temperature.

Put dough on the floured counter, sprinkle with the onion seeds and fold dough in half and shape into a sausage. Divide into four pieces. Let rest for 10 minutes, then roll out each to a thin circle. Bake on a hot baking stone at 250°C for 4-7 minutes or until blistered. Brush with olive oil as it comes out of the oven. Or shallow-fry in a hot pan with a little vegetable oil. A tandoori would come in handy. (Dreamy eye moment?)

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Take one chicken leg, roast it sharply in a pan in a little oil for about 5 minutes, take it out of the pan,.strip the half-done meat off the bone. Saute the bone, a shallot and a sliced carrot in oil, add one tsp of chopped garlic. Sprinkle a large pinch of sugar over the pan and add a tsp of sweet soy sauce. Add crushed chili, a slice of ginger, 250g of boiling water and a tbsp of miso paste. and let simmer for two minutes. Add the meat, take out the bone, simmer for 7-10 minutes. Eat.
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