Heya!
So after thinking about doing this all summer, I finally got around to creating a site where I can post all the lovely things I've been making (three days before starting a new job!)
I'm very much a self-taught cook. I tend to approach recipes based on inspiration: either I'm trying to figure out what to do with various ingredients, or else I start craving something. If it's the latter situation, I treat cooking a bit like a puzzle: take what I know about a dish (and I must have eaten it before) and break it down into ingredients. Then look it up online.
Confession 1: I have no patience for videos.
Life's too short to spend a half hour watching someone explain how to braise meat. Or even five minutes on how to cut an onion. I'd much rather read a neat article and look at a few pictures.
I also tweak recipes constantly, because I can't be bothered buying all the ingredients, or I don't have the right equipment, or because I am somewhat health conscious. After all, I can eat out if I want something greasy but satisfying. It's also an excellent way to play around with spices and what I think of as mini-ingredients (all the little things you add to a dish to give it a twist).
However, this reluctance to follow the recipe has occassionally led me astray. Which leads to...
I'm not an instinctive baker at all. I'm also very careless, and there's less room for error (or at least warning signs). Thus, expect few sweets, as much as I love them. Or bread.
I've been cooking a storm this summer, so there is a bit of a backlog of foodporn. Thanks to globalisation and the very cosmopolitan city I live in, dishes can span the globe, though I primarily cook western.
So, without further ado, here are some of the things I've made in the past few weeks:
(Recipes, or loose approximations, available on request).
So after thinking about doing this all summer, I finally got around to creating a site where I can post all the lovely things I've been making (three days before starting a new job!)
I'm very much a self-taught cook. I tend to approach recipes based on inspiration: either I'm trying to figure out what to do with various ingredients, or else I start craving something. If it's the latter situation, I treat cooking a bit like a puzzle: take what I know about a dish (and I must have eaten it before) and break it down into ingredients. Then look it up online.
Confession 1: I have no patience for videos.
Life's too short to spend a half hour watching someone explain how to braise meat. Or even five minutes on how to cut an onion. I'd much rather read a neat article and look at a few pictures.
I also tweak recipes constantly, because I can't be bothered buying all the ingredients, or I don't have the right equipment, or because I am somewhat health conscious. After all, I can eat out if I want something greasy but satisfying. It's also an excellent way to play around with spices and what I think of as mini-ingredients (all the little things you add to a dish to give it a twist).
However, this reluctance to follow the recipe has occassionally led me astray. Which leads to...
Confession 2: I'm a terrible baker.
I've been cooking a storm this summer, so there is a bit of a backlog of foodporn. Thanks to globalisation and the very cosmopolitan city I live in, dishes can span the globe, though I primarily cook western.
So, without further ado, here are some of the things I've made in the past few weeks:
Stove top pizza
Ratatouille
Garden Salad and Balsamic Glaze
Baked pears with homemade chocolate sauce
Carrot and onion topped mushrooms
Chicken Pad Thai
(Recipes, or loose approximations, available on request).
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