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A time-lapse video of me cooking dinner yesterday evening.
A fairly simple meal - Pasta Bake, designed to use up whatever happens to be lurking around in the fridge at the time.
Here's a quick synopsis:
Gently fry chopped onions, garlic and chilli until soft. Add coarsely chopped vegetables (courgettes, red peppers, aubergine). Add chopped chorizo, and some sausages (skinned, and coarsely chopped). Add jar of passata, slug of red wine, salt and pepper, and leave to simmer for a good while.
Cook pasta. Drain pasta. Mix pasta and sauce together and transfer to baking dish. Top with buffalo mozzarella and bake in the oven until the cheese has melted and the pasta has crisped up a little on top.
Very tasty...
Sign in front of the Miss Johnstown Diner in Johnstown, New York. This replaces the sign that was there in 2008. The house behind the sign appears to have not been painted since at least 2008.
1. Foremost health benefits of clay pot cooking come from its ability to circulate steam throughout cooking. This provides plenty of moisture and means that you can cook with less oil and fat.
2. Since Clay is alkaline in nature and when food is cooked it neutralizes the PH balance of food and hence acts as a natural detox. You will be surprised to know that mud contains all the possible vitamins; even Vitamin B12.
3. Slow cooking process retains all the nutrients of the food that we cook and hence the food is much tastier.
4. Reheating the food always leads to loss of nutrition but if you cook in a clay pot it retains the temperature for a longer time and no worries for reheating.
Hence there is no need to transfer it to a casserole.
Gastronomie très spatiale ! Malheureusement pour mes coéquipiers, mes talents culinaires ne sont pas à la hauteur de ma nationalité… Au moins, Shane et Oleg avec qui j’ai déjà vécu dans la Station étaient prévenus cette fois. Une création so frenchie aujourd’hui : crêpe chocolat-fraises. J'ai bien précisé que c'est exactement comme ça que les Bretons les faisaient (comment ça c’est une tortilla ?)👨🍳
Space cooking! My crewmates were very disappointed that my cooking skills are close to zero… shame on a Frenchman! Here’s my best culinary creation so far: with strawberries and chocolate (please disregard that the crêpe is actually a tortilla, who are you to judge 😉)
Credits: ESA/NASA–T.
Pesquet
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I have the last Christmas party of the season tonight here, dinner for 9 people. I am cooking a lot of it in the early hours of Friday morning, and trying to do some clean-up as well!!!
I made cakes today, yes they don't look the most amazing cakes ever but hey considering my cooking skills (I burn toast and baked beans regularly) they're not bad. :D
"Did you bring me the Asgardian bilgesnipe-milk butter with Svartelf vanilla, worthless crone?"
Nope. We have butter and vanilla. Wait, did you just call me a -
"I told you I needed that for my special Frosted Giant Chip Cookies! I have a very short window of time before this batter will disintegrate into stardust! Get me what I need, woman, before I turn you into a Nibelung!"
The local supermarket doesn't carry that stuff, Loki.
"By the teeth of Odin, woman, HOW DO YOU PEOPLE SURVIVE???"
One of those things I've been planning for a while is 'cakes'. Now I know, you're saying this isn't a cake. I know. That's cos I'm also working parallel on a small amusement park that needs a fries stand and burger shack. and I'd had that in mind ever since I got the new hotdog van (Which doesn't have enough of those bow pieces sadly, but another story) Nonetheless, this week, I'll be cooking.
Pictures taken during prepartion of our XMAS dinner. All pictures taken with the GX80 and Samyang T1.5/85mm + Zhyongyi Lens Turbo II wide open (-> 1.0/60mm). Cropped to 3:2 in LR using custom color profile.
Bit of a golden oldie here. Photography is all about seizing and re-purposing tools. A tribute to my father's old Kodak 828 Pony, with which he worked many wonders.
45 - Sensitive, for 52 in 2019
344/365 pictures in 2019
All rights reserved. Please do not use or reproduce this image on websites, blogs or any other media without my explicit permission.
Quinoa with green beans and carrots
Recipe from Madhur Jaffreys World Vegetarian Cooking.
Ingredients as on the picture above.
1 Add oil to pot. Heat it.
2 Add mustard seeds. Stir a few seconds, until they start to pop.
3 Add rice. Stir a few seconds.
4 Crumble chili - discard seeds. Add to pot, stir a few seconds.
5 Add curry leaves. Stir a few more seconds.
6 Add carrots and beans. Stir another 30 seconds.
7 Add Quinoa, stir another minute.
8 Add 5 dl (2 cups) of water, salt, and the squeezed lime.
9 Bring to a boil. Let simmer on absolutelo lowest heat for 20 min.
10 Remove from heat. Fluff the contents with a fork. Let it sit with lid on for 15 minutes.
Enjoy! Spicy, tasty, quite nice.