A Professional Amateur Cook's Records

Make it on a lazy Sunday and you have a go-to quick meal for a week! Yields: More than enough for a week's worth of quick lunches. Ingredients 500 g spinach* Lots of garlic- minced (I use minimum 6 cloves because I must.)  100 g can of Sweet Corn Butter (Oil will do too  ¯\_( ツ )_/¯   ) 50 g Gorgonzola 50 g Jong Cheese** (or Cheddar will do too) Seasoning Salt Pepper Chilli(s) (Jalapeños work great) Instructions Prepare your spinach*. Get a pot and fill it with water and bring to a boil. Prepare a bowl with ice water on the side. Add some salt. When the water is at a boil, add the spinach in.  I leave it in for 10-20 seconds. Either grab the spinach with tongs or strain the water out and add the spinach to the ice bath so that it stops cooking.  You now have blanched spinach. Yay. Now just put this blanched spinach on a chopping board and just roughly chop into your preferred size. Get a sauce pan and melt the butter in it ...

Simple, rich and fresh soup.. What else do you need on a cool day? (Also known as Zucchini Onion Soup ) Yields: 4 generous servings. Or 8-10 stingy ones. Ingredients 2 courgettes 2-3 yellow onions (depending on size) 4-5 scallions 4-6 cloves of garlic Any neutral oil or butter (depending on how diet-y you are.)* 500l veggie stock (or a single bullion of any kind in half a litre of boiling water) Creme Fraiche Seasoning Salt Pepper Chilli(s)** 1/2 tsp Garlic Powder 1 tsp Cumin Powder Instructions Get the vessel/pot that you will use to make the soup ready to go by setting it up with some oil/butter in it already. Heat it up just a bit and set it aside to add the first portion of the ingredients. CHOP CHOP CHOP. It's easier to cook once everything is chopped, minced, diced and ready to go.  So start with the garlic and roughly chop it. Since everything is going to be blended at the end there is no real need for perfection- all you need is roughly t...

It's like French Toast. But better. Because it's not sweet. Yields: Breakfast for 1. Ingredients 2 (chicken) eggs (quail might be asking for trouble) Splash of milk (I really don't know how much I use but I think it's in the area of 1.5-2 tbsp) Bread. What I use: Regular breakfast- regular multigrain  Fancy breakfast- baguette* Forgetful breakfast- whatever bread I grabbed while I was grocery shopping 10 minuted before the shop closed from a very poor collection. I have even used hotdog buns once out of sheer desperation. Any oil or butter to grease pan Seasoning Salt Pepper Maggi seasoning (for me this is a must, but obviously optional for you) Chilli powder Cumin powder Coriander (like fresh. You can replace with the powder but it doesn't feel as good.) Instructions Get a large bowl and crack the eggs in. Lightly beat with either a whisk or chopsticks (some people use forks too). Add the splash of milk. NOTE: if you are plannin...

Before you use one of my recipes, do skim through this post just to be safe in terms of my seasoning habits... Or you might just make either bland food or something as salty as the sea! I don't do measurements for seasoning and spices. It's all about the mood and my own likes and dislikes. A nice way of putting it is that I'm, 'artistic'. The real way of putting it is that I'm reckless... Unless I'm making a dish for someone else, I rarely stick to using the same spices each time.. The number of times I've an extra gingery dish or something too cinnamon-ey is not even worth calculating at this point... I'm getting off-point here but what I mean to tell you is that I have a very wide selection of spices and I really do try to use them in every way. And that means that I come up with combinations that are often new or just not widely used as far as I know... Or they just taste off. You can't always win and that's an important lesson. In...