Cooking
Mocha Almond Cookies: these are an oldie from my website but such a tasty little cookie when craving something sweet. They are somewhere between a cookie and a cakey brownie. I didn’t have instant coffee so I just put a little ground coffee in, still tasted great!
Other things I cooked:
Bettina’s Crispy Glazed Tofu: I have been following Bettina/@crispyegg420 for the last 2 years, everything she makes looks so good. I have been particularly intrigued by her tofu method which involves first freezing the tofu, which changes the texture by evaporating some of the moisture. I loved these little tofu nuggets, will definitely be adding this method to my tofu rotation.
Molly Baz’s Miso Apple Tart: I wrote about this tart a few weeks ago, and have already made it again. It’s so easy, and honestly, the recipe is super forgiving. I was being really lazy on Friday night and just eye-balled all the measurements, used milk instead of heavy cream for the sauce, and made the sauce in the microwave instead of stovetop - all was perfectly fine! So delicious.
Ottolenghi’s Ciabatta Fritatta: I had some leftover hamburger buns that were about to expire, so this was a perfect recipe to use those up (hamburger bun frittata has less of a ring to it though). This was somewhere between a frittata and a savoury bread pudding, a perfect weekend brunch.
Carla Lalli Music’s Spaghetti with Melted Cauliflower Sauce: this was a super delicious, simple pasta that I made this weekend - tastes rich and creamy, but doesn’t feel too heavy since cauliflower is most of the sauce base. Served it with a super acidic salad (lemon juice, dijon mustard, olive oil, a touch of maple syrup, grapefruit segments, white onion, then topped with nutritional yeast mixed with some almond flour, olive oil and salt to make a crumb).
Reading
We’ve Underestimated Sprinkles.
Following
@thedefinedish her sous-vide egg bite recipe looks so good.
Listening
Nothing On Me by Paul Williams
Using
Marcona almonds. I splurged and picked up some at my local cheese shop this weekend, they are such a tasty little snack treat with cheese and fruit.
Thinking
About Easter dinner. I am so excited to get to cook for a group again after 2 years of first a solo dinner, then last year having dinner with one friend. I am so excited to host and cook for friends again!
Laughing
Have a great week,
Kaleigh