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#whatiameating

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There is a recipe from Madhya Pradesh (India) called Egg Banjo - what a lovely name. It is originally a runny fried egg sandwich and originated from the English military in WW1. More than likely you'd squirt egg yolk onto your shirt as you ate, and make banjo-playing movements to remove it as you'd hold the sandwich up near your ear. Banjo - get it? Of course, India adopted this English snack and India-fied it.

Lots of tarted-up versions exist. One is on burger buns with a spicy tomato sauce, green chutney, onions and tomatoes with omelette type eggs rather than fried.

Honestly, it is just as good without the buns, especially if you are GF. Make 2 small omelettes with spices, and layer the chutneys, tomato and onion on one, and top with the other. Eat with knife and fork.

The omelette is made with cumin, coriander leaves, ginger, chillies and seasoning mixed with the eggs. 😋

I am going to cook them in butter.

Recipe from #Tiffin by #SonalVed

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Well that was nice. It must be 30 years since I made a frittata.

I added some fermented garlicky brine* to the caramelising red capsicums, and some of my ginger paste to the eggs (not enough to be detectable). Eggs poured over the capsicum, and the eggplant slices were laid on top. Sprinkling of cheese. Under the grill for a couple of minutes when the bottom was cooked, until the top was nicely golden brown.

Turned out onto plate and cut into wedges.

Purslane scattered over the frittata.

Three ferments/pickles used already today ✅

Leftovers will make a nice addition to today's pickle and ferment platter.

* a tip from #SandorKatz re keeping the end bits of garlic from ferments with some brine and add to dishes. I do this now, it's great.

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It is really nice to have the time to spend in the kitchen after a couple of months of intense work commitments.

Today's ferment is the last of the Okra ferment (very delicious, loved okra this way), and the pickle for today is pickled green almonds.

First thing this morning I tried a shot of the Probiotic Gut Shot. It is very interesting, I like it. It is very "green vegetable with a hint of garlic", slightly carbonated, and tingly on the tongue. It tastes healthy delicious.

It is a really handy type of ferment as you can use lots of different veggies in it - sort of an end-of-the-week fridge-cleanout recipe. The ends of cabbage, the last carrot, that bit of capsicum you didn't use, the last stick of celery, the woody end of the ginger, a slice from the fennel bulb .... (recipe is further up in this thread)

The veg, once strained from the liquid, were roasted with chickpeas and tofu, and my goodness, were also delicious. I imagine they'd also be good in a curry base, or chopped and used in vegetable soup.

Handy to know that there is no waste. When I make beetroot kvass I use the beetroot in my smoothies.

I was reminded today how great the #instantPot is for cooking beans/grains/lentils and soups. If I never made anything else in it, it would still be worth having.

I needed to cook lima beans without soaking. I did a "quick soak" in the Instant Pot - cover with water, some salt and a good drizzle of olive oil, pressure cook for 2 mins, leave off heat for 5 mins, release pressure, drain. Perfectly soaked* Keep the water they were quick soaked in, it can be broth for another soup.

To cook the beans, cover again with cold water and cook for required time as usual.

🍲 🍲 🍲 🍲 🍲 🍲

Once the lima beans were cooked, I made a simple chickpea and lima bean soup with veg, again using the IP too. It had rosemary and tomato passata, and I added some of my own flavour bomb powders. A handful of chopped parsley gets thrown in. The soup was Oh So Very Good. It was thick and delicious and second-helping worthy.**

*This tip is from #ModernPressureCooking by #CatherinePhipps; the oil is to stop the foaming that happens with starchy ingredients like dried beans

**The soup recipe was adapted from #TheSoupBible by #DebraMayhew. It also included pasta, which I omitted. It has some very meaty soups too, but all the vegetarian ones that I have cooked have been amazing.

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It will be a pumpkin pickle and a fennel ferment - out of the fridge and on the bench for using.

Meanwhile, the probiotic gut shot tastes AMAZING so I have decanted it, capped it, and it will go into the fridge for daily shots. The veg will be roasted with some unfermented veg for use during the week. (feastingathome.com/gut-shot/)

I have put some pumpkin to ferment with some chillies, garlic, ginger and onion. It is supposedly a 4 day ferment, but I suspect it might be longer. (theguardian.com/lifeandstyle/2)

The #QuinceVinegarTake2 is still doing its thing, and will be for a couple of weeks yet. I strained the quince out about a week ago, so it is at that stage. (I have learnt that a quince is a slow ferment.)

Did a large platter of roasted cauli and garlic cloves tonight to have with dinner. Drizzled with the fermented Hawaiian chilli water before the cauli and garlic went into the oven. You couldn't taste a lot of the chilli but wow you could taste the funky. Delicious. Tossed with home made nasturtium capers from last year.

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I had a chance to have a "shot" of the beet kvass with breakfast this morning, and a proper, considered taste of the shiitake.

I am so please with the kvass. It is slightly effervescent, which I didn't notice last night, salty, beet-sweet and beet-earthy. Yum. I have put the beets on to ferment again.

And OH the shiitake. I sliced one and ate it, and it is so good but I can't wait to have some with rice or noodles or dumplings.....

I think some might ferment the shiitake for longer, but this is perfect for me.

Also, I put a pan on the stove with some oil and forgot it, so now I have a very smoky kitchen, windows and doors open and the cooler on high to try to blow it out. Sigh.

I opened the Pickled Quinces today (made last October) and they are pretty jolly good. The recipe was from Salt Sugar Smoke, by #DianaHenry. It's quite a good book and I have made a couple of things from there. It is not completely vegetarian (also contains how to preserve non-veg items).

I like this pickle as an alternative to the Punjabi quince pickle that I often make.

The recipe is also online. Here is a nice write up on it cheoff.com/blog/2021/12/4/pick

Here is the recipe, sadly with an almost unconnected big non-veg dish : telegraph.co.uk/foodanddrink/r Just do the quinces. I cut them into chunks or wedges rather than halve them.

#food #FromTheKitchen #WhatIAmEating #SaltSugarSmoke.

Cheoff‘pickled quinces’ - a Diana Henry recipe — CheoffOn the way home from our very recent stay in Norfolk we reached the Kings Lynn road and headed east in the wrong direction. Only for a mile. We had promised ourselves a visit to Back To The Garden - Farm Shop to grab as much of their bounty as we could before leaving the county. A pre-planned pu
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In what might be a soupy day, I am also making miso soup for a (late) breakfast. Like this (online preview of the recipe), from JapanEasy by Tim Anderson (keeping it #Vegetarian tho)

It uses waaaaaay too much miso however, so I'll be cutting it back. Using a kombu dashi.

UPDATE: I made dashi with kombu and dried shiitake mushrooms.

A lovely day it was. I got all except one of the Winter weedy beds cleared. Lots of mulching done so it is ready for the 45C day on boxing day. Some planting out. Other weeding. Potted up some sweet mace. Got some shadecloth frames ready for boxing day. Celebrated all the various creatures in the veggie garden. Looked long and hard at the sage which needs pruning.

Made dark, seedy GF bread, picked basil and had that dark seedy bread topped with tomato and basil. Also had a still-warm-from-the-oven piece just with butter. Made peppermint tea. Made a salad 10 stories high.

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Burhanpuri Dal, using whole urad dal, from #Tiffin by #SonalVed. (⬆️⬆️) A nice dark and earthy flavour, as you'd expect from whole unskinned urad. Not enough chilli, and the recipe has some odd spice amounts. But I corrected those 😊 😆 and it turned out well 💃 . Delicious! Bonus points for having a recipe with pressure cooker instructions, and for not using cream and butter. However it does have copious amounts of ghee (I cut it down a little).

My friend, now departed, had a great "Asparagus Elixir" recipe.

Steam 8 stalks of asparagus (woody ends removed). Put a cup and half of cooking water into a blender with another cup and half of water. Add the asparagus, 1 tspn turmeric, 1 tspn ghee, salt to taste. Blend well. Sip.

So. Very. Good. in a healthy sort of way.

Sipping now.

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Also, such a lovely day without having to cook. I am just going to grind up an Indian eggplant chutney*, and maybe put some garden pickings in the Instant Pot with some lentils or beans to make a nutrient-dense broth.

That's it! Lots of precooked things for dinner.

*Eggplant pre-roasted, peeled and put in the freezer for future me, which is now.

I have just made some thengai (coconut) thuvaiyal. Thuvaiyal is a Tamil preparation similar to chutney but with a pasty consistency. When only "chutney" is said, it is this one that is referred to.

The recipe is from #CookAndSeePart1 by #MeenakshiAmmal

It is coconut, tamarind, chillies, spices, and dal ground together. Very similar to this video, except Ammal adds mustard seeds and a little ghee/oil. Also she doesn't grind the dal and mustard seeds much so they still show in the thuvaiyal. youtube.com/watch?v=7cXKnBOkMe

Mine is not quite right as I don't have an Indian grinder. and frozen coconut is a little different than fresh. Still, it is DELICIOUS.

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DOSA!

I couldn't help it. There was dosa in the house even before the cuppas were made. The batter looked so good, silky and very smooth for a home-blended one. I just couldn't resist getting to work with it.

They cooked up easily, no sticking, delicious!!! Crispy on the outside, soft in the middle.

The world is all right this morning.