Post

Visualizzazione dei post da Agosto, 2014

Coconut curry fish

During the last month I have purchased too many cookbooks. I guess my attempts at shopping less are not very successful yet, despite my good proposals.


Among my last finds, there is this little gem from Beena and Padmavathi Parradin.

I found the name of Beena while reading  My Paris Kitchen by David Lebovitz. There is a recipe for a French friendly naan with the cheese la vache qui rit that I may try tonight, if I manage.

So yesterday it was this fish curry and I am so in love with it!

What you need:
3 tbsp oil
4 fish fillet (she suggests salmon, I had some cod)
1 can (400 ml) coconut milk
1 tomato, quartered
1 inch fresh ginger, minced
1 onion, thinly sliced
4 cloves (I had none, so I used a pinch of allspice)
1 piece cinnamon, ground
1 fresh chili pepper, sliced (she calls for half a green one)
1 tsp salt or to taste (I can’t remember exactly…so take it easy)
½ tsp black pepper
Cooked basmati rice to serve

How to do it:

On a not stick pan coated with a tbsp of oil cook the fish for …

Vacanze

Immagine
I am back from my holidays.
Yesterday I was thinking how important they are: it is a great chance to get back energies and to have new ideas and strength to face your everyday life.

Here I share some pictures of a weekend getaway in the mountains we made in June (yes, I am so quick at sharing pictures…). We were staying at this gasthof,lovely place, conveniently placed in the tiny village Schmieden/Ferrara close to Toblach/Dobbiaco and to Prags/Braies lake.

My holidays as usual mean that: one or more family members get sick (this year it was my loved one) and we go back home earlier; weather is normally awful (we had about three not rainy days in the last two weeks, mostly when we were back home recovering); we eat too much food and we almost do not cook (so definitely I have nothing to share today aside from my bloated belly). Given that our little man loves the beach, we just head there and lounge acting busy (sand castles, pretend swim in the sea and the like). I especially dislike t…

Galletta al cappuccio

Immagine
The other day I had to prepare something for dinner that would also work as a take away meal for my big man. Then I thought, just as I use one slim baking pan, I can easily fit another one with a sweet dough. I had many doubts, as I never cook at the same time sweet and savory things and I was afraid the flavors would mingle, but happily it did not happen. Here there are some useful considerations to take into account while  baking multiple items in one oven. Personally I have used fan oven 170° C and it all went fine.

So I baked this quick bread with tomatoes (at its best the day it is baked, afterwards it tends to be too dry) and a sweet one from one of my Moosewood cookbooks, but now I forgot the recipe, so I will have to look it back and then fill up this gap J
Then I baked a sweetheart cabbage galette
Cabbages are normally lovely vegetables, they last forever and they are very cheap. Yet there is also a dark side: they smell and they have a pretty bland taste. Sorry to my beloved …