Быстрее бы поесть приготовить чёртов суп из пакета, да спать лечь блин :blobcatneutral:

#TodayIAmCooking

I dehydrated the remainder of the King Oyster mushrooms - here they are ready to go into the oven. They shrink a lot and go crispy and delicious. They can be used as snacks and I often use them as a side in dishes where non-vegetarians might use ba con.

Slice thinly. Lay on a lightly oiled sheet of baking paper (on oven tray). Scatter with salt and pepper (I am quite liberal), and optionally some smoked paprika.

Turn over, repeat (I leave the paprika off the other side, but you can add it).

20min in 180C oven, turn over. Repeat until dehydrated to your preferred level. Sometimes I leave them just a little soft, sometimes leave them until crispy.

It can take 2 - 4 of the 20min cycles.

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Pasta for lunch - buttery cheesy Tagliatelle with sage and king oyster mushrooms. The sage was inspired by a comment yesterday by @t4ms .

The mushrooms are raw. Basically the dish is pasta tossed in melted butter infused with sage, then lots of parmesan added with the chopped mushrooms. Tossed. A little pasta water added if necessary. Served.

I wish I'd added chopped walnuts and a tiny sprinkling of finely chopped flat-leaf parsley.

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There will be a cold green yoghurt-based soup today, some pasta with king brown mushrooms , and more ice cream. Some iced tea. Lots of water.

I have also been thinking about a wonderful avocado cold soup - I must dig out the recipe and make during this hot weather.

Plus - some plain icecream next so I can make iced coffee and spiders.

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Our stovetop grill gets a good workout in Summer - it is so easy to throw some veg onto the grill and have wonderful, flavoursome dishes in minutes. Better even when the veg come from the garden. Great for gluts too - eg zucchini and eggplant.

Asparagus too! #Ottolenghi has a recipe for Char-grilled #Asparagus in #Plenty that is pretty similar to my favourite recipe. He grills it with evo, salt, pepper, then adds feta and lemon zest.

It's pretty good, but mine is better. 😂

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I am thinking of grissini today.

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You waited for it, and here it is, finally. The finished Dal Makhani - made with channa dal, rajma beas and whole, unskinned urad - all butter and cream - with a cumin seed, asafoetida, garlic and red chilli-ghee tadka.

The dish is a quite a dark colour until the point you add the butter and cream - then it lightens up considerably.

Deeply delicious and pretty much the first Indian dish I ever cooked. All those decades ago I didn't know about channa *dal* and used channa instead - ie whole chickpeas. It was still very very good.

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I found something to go with the Honey-Oat Bread!! Eggplant Kasundi*! The cinnamon and sweetness just blend into the yummy chutney taste. A perfect match, such a surprise. Could add a slice of cheddar, I reckon, not too bitey.

*A chutney from the Punjab, mustardy, spicy, this version made with Eggplants, obviously.

#food #baking #cooking #bread #TodayIamCooking #HoneyOatBread

Thank you for sharing your Sunday with me - I loved hearing how your day went.

It's 3 hours so far for the Dal Makhani and it is looking fab-U-lous! It's been sitting on the lowest burner. I've just added a little more water and will let it bubble another hour I think. So - will rustle something else up for dinner tonight and finish the dal tomorrow.

It's the urad dal that gives Dal Makhani the lovely texture. Channa and rajma also contribute, but the urad is spectacular in this dish.

Can't wait to show you the finished dal tomorrow.

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it's been a lovely Sunday so far - how was yours?

The Dal Makhani is bubbling on the stove, still at least a couple hours of cooking time left to break down the dals and beans - they need to be at the point of disintegrating.

BTW, did you know that, at least in Sth India, Makhani (meaning butter or buttery) is NOT pronounced Mak-aaah-ney like we do here, but Makh'ni. "Kh" sound is important, but not the aah we insert into it.

There you go. I felt duly chastised by my friend in Chennai. Now I use it here, and no one understands me.

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No-Knead Honey Oat Bread. I was intrigued by this recipe, and love to experiment, so decided to try it. FYI I by no means am a master baker and in fact bake only occasionally - and usually bread rather than sweet things. Please, give me a little leeway, many thanks.

Quite a soft and moist bread (there are no suitable synonyms for moist in this context, I think). The dough was so moist it couldn't really be shaped, but still, it cooked well. Comments on the recipe suggest that most people find this, although her dough is just firm enough to shape.

Tastes of cinnamon and oats. Sweet. Could do with less cinnamon. The recipe suggests eating with avo but to me it tastes too cinnamon-y and sweet for that. I can imagine a soft cheese, or mascarpone or ricotta.

It also suggests honey-butter as a topping - this would be waaay too sweet in this household, tho the US seems to favour more sweet flavour profiles. I'd love it to handle blue cheese or vegemite (but it won't).

Verdict: Ok, but too sweet for my tastes. Also, I have a preference for kneaded breads I feel, with a few exceptions. Won't make again.

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Time to shape up that loaf for its second rise. And a second cuppa coffee.

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... and a honey-oat bread is mixed, for an overnight rise (no-knead)

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Today there is yummy vegetable soup (from the freezer), pear salad, haloumi with some grains.

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2/ Yesterday I made a thick veggie, bean and lentil soup, hearty enough for a meal.

From the kits I made the very delicious Mushroom and Thyme Savoury Scones (served with onion butter) to go with the soup.

And a side salad of Apple Walnut Slaw with Mustard Honey Dressing (also a kit and also VERY delicious.)

#food #cooking #mealkits #TodayIamCooking #vegetarian

So, I was sick for ages recently, and feeling so ill and very hungry, I ordered weeks of meal kits. Now I am well enough and cooking again, the kits have arrived 🤷‍♀️🤔.

I have to say, meal kits are life savers for busy people, busy families, and for times when you are not functioning on all cylinders whatever the reason.

But now that I have them, the challenge is to make the meals tasty and still allow for my love of cooking from scratch.

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@pliny Enjoy your salad, sounds amazing! I am having thick Fava Bean Veg Soup, hot focaccia from the oven, fennel salad, olives.

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#TodayIamCooking Focaccia al Sale, from Gennaro's Italian Bakery. One of my many fav cookbooks. I haven't had it long but loving it.

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#TodayIamCooking Foccacia al Sale, from Gennaro's Italian Bakery. One of my many fav cookbooks. I haven't had it long but loving it.

#GennarosItalianBakery #GennaroContaldo #cookbooks #cooking #HomeCooking

#TodayIamCooking Dried Fava Bean, Fennel Bulb and Turmeric Soup

This is a definite favourite soup and as our Winter weather is reaching into what should be Summery weather, the fava beans (dried broad beans) are on to soak.

I prefer making it with the large brown dried fava beans, but I have an excess of the smaller, yellow split ones atm so they will be used. At least they don't require peeling.

Fennel is still relatively cheap and good quality at the moment, no doubt due to the cooler weather.

Each time I make it the soup looks different as I play around with different ratios, chopping finely or rustically, thinning the soup or leaving it thick, ....

Here is one I made earlier.

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