dartharaiz said:

Hi there! As I browse through pasta recipes I often wander, do we really need to follow the kind of pasta written in each recipe? I mean, what other (significant) differences can each pasta have? (other than shapes?)

Ahoy! According to Justin Dunham: As a general taxonomy, you can split pasta up into a few categories: sheets, strands, shapes and tubes. 

Sheets are fairly easy to explain; they’re made for dishes like lasagna that are prepared as casseroles or as pies, rather than as a dish that’s eaten from a bowl with just a fork. Some have ruffles, I assume for sauce retention.

Strands are a pretty simple shape, right? The main variation among them is thickness.

  • Thin strands are meant for light sauces, like a simple angel hair with olive oil and garlic, or perhaps a thin tomato sauce. Otherwise, the strands get lost in the sauce, and you don’t get their texture at all. Also, with thin strands, the lubrication provided by thinner and oil-based sauces helps keep the strands from sticking together.
  • Thick strands are meant for heavy sauces. There’s a reason it’s fettucine alfredo, and not angel hair alfredo. (I think putting it this way does the best job of explaining the difference. If there were angel hair in your alfredo, would you even notice its presence?)
  • Spaghetti is kind of in the middle, and is a nice all-purpose pasta for this reason. If you are really detail-oriented, you can look for square spaghetti, which has slightly more surface area for sauce to stick to.

For tubes and shapes, the main variation is also by size.

  • Very small tubes, like ditalini and small shapes, like orzo or even alphabet pasta, are meant for soup. Some authorities make distinctions between pasta for soup and pasta for broth, but I won’t get into that here.
  • The bigger the shape or tube gets, the heartier the sauce you can serve it with. So rigatoni, for example, could be good with a bolognese because the tubes are big enough to fill up with sauce and ground meat. Note that apparently spaghetti bolognese is not really served within Italy.
  • The giant shapes, like giant shells, are meant to be stuffed. Giant shells are also often baked, and this is generally possible with the larger pastas like ziti. They won’t fall apart after being in a hot oven for a while. Ravioli and tortellini are stuffed too, and their size is dictated by the same considerations as above, and also how much you’re putting in them.

I think he got the most of it there. Hope this helps (and yes to the Mie Aceh foodwish!)!

Anonymous said: Hi, love your blog. Is there a way to get an email update when you have a new post? thank you

Hi there! You can subscribe to my RSS feed by clicking at the “RSS” link at the bottom left corner of my blog :)


Jonathan Kitchen & Dining

A mix between the old and new, this beautiful and spacious kitchen+dining is inspired by Chef John from FoodWishes and his 1000th video

You may need to rebuild the center walls incase the gallery upload doesn’t include them (As they don’t register as part of the room, however i’m not completely sure about this).

> Download
You can download this room from the gallery under my username AlwayOlive, #AlwayOlive or #Simkea


Chef John …. This is TOO MUCH!!!

Love you! Love your voice! and your FOODS!!!


Mahi Mahi Ceviche Recipe - Marinated Fish Salad - Great for Summer! (by foodwishes)

Making Egg Tarts

This post goes out to Eeel who made a foodwish for egg tarts.

When I first started cooking I was purely a metric person, the reason simply being that it was more familiar and I liked the precision that comes with using a scale. It used to be a pain because a lot of recipes out there that I used as reference would use the US cup & spoon measurements and there would be a need for conversions and approximations - this got extremely tedious whenever I needed to make half the amount of the recipe. 

Then one fateful day my scale broke, and on the shopping trip I went on to replace it, I saw a set of measuring cups and spoons dangling 4 feet up and no more than 3 feet away from where I was crouched down to retrieve a set of measuring scales (they always have them at the bottom shelves). I decided that maybe I should give it a try, and it all pretty much changed from there. Setting up ingredients became a lot easier and relatively fuss-free. That is, until I went to look for egg tart recipes. You should give it a try, and then you’ll see that 98% of the ones floating around are written in metric measurements. I didn’t think there’d be a day where I’d wish for a scale more, and so it was back to the good ol’ converter for today. I’m giving the amounts in the US measurements here, just for convenience sake, so I hope this will be helpful.


[ 1 cup icing sugar + 3 cups all-purpose flour + 1 cup butter + 1 egg + a dash of salt + 2/3 cup sugar + 1 ½ cup hot water + 8-9 eggs, beaten + 1 cup milk ]

In a medium bowl, mix together the icing sugar and flour.

Mix in butter with a fork or rub it into the flour with your hands until it resembles coarse crumbs.

Lightly whisk the 1 egg together with the salt.

Stir in the egg until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.

Divide the dough into 12-14 pieces and shape into 1 ½ inch balls.

Using your thumb, press the balls into tart molds so that it covers the bottom, and goes up [preferably] higher than the sides (because these shells will shrink a bit when they cook).

A note about the tart molds: Ideally you should use the metal, disposable tart molds that will keep its shape. Unfortunately I couldn’t find any here and tried my luck with the quadrupled regular paper molds. If you’re stuck in the same predicament as me, then read on for modifications.

Use 2 fingers (or thumbs, in my case) to shape the edge.

Preheat the oven to 450 degrees F (230 degrees C).

Combine the sugar and hot water in a measuring jug and stir until all the sugar has dissolved. Leave to cool for 1-2 mins. Stir in the milk and vanilla.

 Add in the eggs and whisk to combine into the sugar-milk mixture.

Strain the filling through a sieve, and fill the tart shells.

If you’re using [quadrupled] paper molds, then take care not to overfill the tart shells. This will make the pastry unstable while cooking and result to custard run offs…

Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

like these. Ye have been warned.

To check whether or not your filling has set, do the toothpick test by sticking a toothpick to the middlemost part of the custard filling. If it stands up, then you’re good to go.

It is advisable to serve the egg tarts while they are piping hot from the oven. You will able to taste the crunchy crust with the soft moist egg custard fresh from the oven. The egg tarts can be kept in refrigerator up to 3 days.


Estimated Nutritional Information:

Makes about 12-14 egg tarts

Per Egg Tart:

Total Calories: 173kcals

Carbohydrate: 18g

Fat: 10g (5.7g saturated)

Protein: 4g

Cholesterol: 54mg



this is too much for me!!! >w<

Making Suya

About a thousand years ago, misskenshin made a foodwish for Suya. At the time, I had no idea what it is and after some searching found out that it is a trademark of the northern part of Nigeria; delicious bits of peanut-rubbed, spiced beef on sticks that are cooked over hot coals. I then added that foodwish to the growing list that have yet still to be made.

About a week ago, during a particularly long briefing before my afternoon shift, I started searching for Suya recipes. There are many variations to them; one calls for garlic, while another strictly forbids. After going through about half a dozen recipes, I’ve come up with my own take for Suya. It requires grated fresh ginger and minced garlic, as opposed to the powder form in many traditional recipes. I also added a bit of sugar for a little caramelization. Serve it with the tomatoes and onions, please, for it’d only be half as good without them.


[ 1 ½ lbs beef (I used a sirloin), cut to thin slices against the grain + ½ cup unsalted roasted peanuts + ½ tablespoon paprika + ½ teaspoon cayenne pepper + ½ teaspoon salt + ½ teaspoon grated ginger + 1 clove of garlic, minced + juice of ½ a lime + 1 teaspoon sugar + 1 ½ tablespoon oil + red onions, tomatoes and coriander leaves to serve ]

Soak some wooden skewers in water before you start

Make the peanut paste by adding the peanuts to a food processor and process till peanuts are finely ground. Add the spices and pulse a few seconds until evenly combined. 

Add a bit of oil to bring it all together in a paste-like consistency. It is sort of dry, yet it clumps up together with the addition of the oil.

Add the peanut mixture to the beef spreading( smearing) a bit on each slice. Take your time with coating each slices, as you want all the pieces to be covered in the peanut marinade.

Leave the beef to marinate for a few hours up to overnight. Add the sliced beef on soaked wooden skewers or kabob skewers.   

Preheat your grill on high. Oil the grill plate and place the beef skewers to cook.

Let cook for a few minutes, and then turn over and cook the other side. The sticks should be cooked in less than 10 minutes, depending on how thick your slices of meat are.

Serve the suya with fresh slices of red onion and chunks of tomato, garnished with cilantro leaves and a lime wedge.


Making Chicken Shawarma

“GIIIIIRL, this vegan ice cream is great and I hate to bother but it’s been like a year since i asked LOL, but WHERE MY SHAWARMA *snaps fingers*????”

— lovetomasticate Can we just take a moment? Because I don’t think I’ve ever had someone rub their thumb against the middle finger so hard it makes a sound, at me. There just simply was a lack of ghettoliciousness where I went to school. So before I break out into the cup song by way of reply, let me say that YES, I’m sorry it took so long to write a shawarma post because you see, it’s very difficult to get shawarma (I downright refuse to spell it out as "shwarma") right in home kitchens.

When done right, a chicken shawarma consists of succulent, tangy chicken pieces shaved off a mothership stack of flattened chicken breasts that’s been marinated overnight in a carefully concocted mixture of tenderizing yogurt and spices, which is then roasted in a vertical spit that turns against a soft grilling fire. This fire is so, so soft that it merely kisses the meat. KISSES it. For HOURS. When done right, you’ll find pieces of grilled tomatoes that’s been cooked on the wide skillet that lies under the twirling mothership stack, Catching and tumbling in the rendered juices and fat. When done right, there is always a squirt of creamy toum; a pungent garlicky sauce that some might mistake as garlic mayonnaise. Never make that mistake. Like, ever. When done right, there’s pieces of Lebanese pickles punctuating every bite; not too overpowering, but enough kick to show its presence. This is all completely wrapped (i.e. none of that incompletely-wrapped-because-there’s-too-much-filling or stuffed inside a split pita nonsense) inside the day’s pillowy khubz for easy handling, which as you can see I completely ignored because an all-wrapped up shawarma unfortunately isn’t very photogenic. Apologies. It’s all in the name of aesthetics, so make sure you wrap yours all snug and tight. PS: To other foodwishers: You know the deal guys! Foodwishes here have no expiration date so I’ll get to them eventually. And for the anon who made a foodwish for Salbutes (new food!yay!), I’ll make ‘em once I locate a bag of masa harina. Peace out! LEBANESE GARLIC SAUCE/DIP (serves 4-6) [ 4-5 cloves of garlic, peeled + ¼ cup vegetable oil + juice of ½ a lemon + a generous pinch of salt, about ¼ teaspoon ]

Make sure that all the ingredients are at room temperature. Using a food processor or a pestle and mortar, mash the garlic and salt until it turns to a paste. Stop the processor and scrape garlic down the sides before running again, and repeat this process.

Keep the processor running before adding the vegetable oil, a teaspoon at a time until the mixture has emulsified. Add the lemon juice last and give it a final 20-second whiz before storing until needed. You can make this up to a week ahead and refrigerate it. Just make sure to bring it to room temperature before serving.

LEBANESE QUICK PICKLES:2 garlic cloves, peeled + 1 cup vinegar + 1/2 cup water + 1/2 cup sugar + 1 tablespoons kosher salt + ½ tablespoon each of peppercorns, mustard seed, celery seed and coriander seed + vegetables like carrots, cucumbers, green beans, peppers and hot peppers, washed and trimmed ] In a small sauce pan, bring the vinegar, water, sugar, salt and spices to boil. Reduce heat and simmer for 10 minutes. Remove from heat; cool.

Cut the vegetables into bite size pieces. Pack a jar (or two) tightly with vegetables and garlic cloves. Ladle the vinegar solution into the jars to cover the vegetables. Screw the lids on and refrigerate for a whole day before serving. This can also be made a week ahead.


[ 4 boneless, skinless chicken breast + ¼ cup lemon juice + 1 tablespoon tomato puree + 2 tablespoons plain yogurt + 1 ½ tablespoon vinegar + 6 cloves of garlic, minced + ½ tablespoon cumin seeds + ½ tablespoon coriander seed + ½ tablespoon ground turmeric + ½ tablespoon black pepper + ½ teaspoon cayenne pepper + 1 teaspoon garlic powder + ½ teaspoon onion powder + 1 teaspoon salt + ½ teaspoon sugar or honey + ½ teaspoon dried thyme + 1 teaspoon paprika  + 1 tablespoon olive oil ] ADDITIONAL ingredient: 1 or 2 medium sized tomatoes, for serving.

Cut each chicken breast horizontally so that each piece is about ½ an inch thick. If you have small breasts (cue the giggles), give it a good whack with a rolling pin so they’re all the same thickness. Mix all the marinating ingredients in a blender. Transfer the chicken pieces into a shallow container and coat well with the marinade. Cover and marinate in the fridge overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Place a griddle pan or a skillet on high heat until very hot. Cook the chicken pieces for 2 minutes on each side until brown. Transfer chicken to an oven tray and finish off in the oven for 4–6 minutes, or until cooked through and no pink meat remains. Remove and allow to rest for a few minutes before cutting the chicken into 1cm-thick slices. Drizzle one or two tablespoons of remaining juices from the tray over the meat. Keep warm

Then, ideally, you should cut the tomatoes to “a little bigger than bite-sized” pieces, toss it with the remaining juices in the tray and blast on the broiler until the tomatoes are just roasted. 

To assemble, grab a pillowy pita and form a line of chicken pieces. Spread a thin layer of garlicky toum, line up some grilled tomatoes and pickled vegetables. You can add some shredded lettuce and sliced red onion if you please, but nothing more! Roll a good, tight one and eat. Immediately.


Making 40 Clove Garlic Chicken

…with Creamed Spinach Mashed Potatoes. Didn’t want to scare you with the long ass title there. So a few days ago bogoshipo made a foodwish for a Thanksgiving dish to bring over to her boyfriend’s parents house. We bounced off ideas at each other (I was throwing things like zaa'tar lemon chicken and cottage pie at her which probably scared her a bit) and arrived at a conclusion: she loves something with garlic. And so garlic it is then, all 40 cloves of them. Now the biggest ordeal in this recipe is probably peeling (and counting - you don’t want to miss a clove!) the garlic. The rest is a cruise. I served it with a creamed spinach and mashed potatoes combo because, well, it’s Thanksgiving and you’re allowed to splurge a little in the calorie department. You can serve it over polenta, roasted root vegetables or even risotto. You choose your delectable poison.


[ 40 cloves of garlic (about 3 heads), peeled + 2 tablespoon vegetable oil + 8-10 pieces of cut up chicken (you can use breast or thighs) + a small handful of flat leaf parsley, roughly chopped + ½ cup low-sodium chicken broth + ¼ cup heavy cream + 1 tablespoon unsalted butter + salt and black pepper ]

Pre-heat your oven to 450 degrees F

Pat the chicken and skin dry with paper towels and season with 1 teaspoon of salt and ½ teaspoon of pepper.

Heat the oil in a dutch oven or oven-safe skillet just until you start to see wisps of smoke. Place chicken in skillet skin-side down, and cook until the skin is well browned, about 7-10 minutes.

Transfer the chicken to a plate (don’t try to pry the chicken off from the pan, if it is well browned, it will loosen by itself) skin-side up and set aside. Remove all the fat (the fat from the chicken will have rendered out and add to the oil you began with) until you’re left with just 1 tablespoon of oil and reduce the heat to medium-low. Add the garlic and cook until evenly browned for about 1 minute.

Add in the chicken stock to deglaze the pan. Scrape the brown bits off the pan and into the garlic. Add in the chopped parsley and cream. Return the chicken to the dutch oven, skin side up and remove from heat.

Now this step is totally optional, but you can make a “dough seal” by mixing ½ cup of flour with enough water to make a pliable dough. Divide the dough into 2 and roll into a long log and paste it onto the rim of the dutch oven before putting on the lid to make a complete seal. You can just use a piece of aluminium foil and then put the lid on. I ended up eating the dough seal with the garlic gravy (whaat? I hate wasting food!)

Moving on. Cook the chicken for about 20-25 minutes in the oven, or until the juices run clear.

Now if you want to make the creamed spinach mashed potatoes, now is the time to do so and here is the recipe:


[lbs potatoes + ½ cup heavy cream + 2 tablespoon unsalted butter + 1 teaspoon salt + 1/3 teaspoon black pepper + 6 cups baby spinach ]

Cover potatoes with salted cold water in a large saucepan and simmer, uncovered for 20 to 30 minutes.

While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.

Drain potatoes in a colander and cool slightly.

Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes and spinach until almost smooth. Season to taste and keep warm.

Get the chicken and place the pieces on a serving dish. Mash the garlic in the dutch oven and stir in the unsalted butter. There will be more than enough heat to melt it and make the sauce glossy. 

Serve the chicken with the sauce and the spinach mashed potatoes.



Just in case you thought I was kidding about eating the dough seal.

Making Macaroni & Cheese

This post goes out to NostalgiaFairydust, who made a foodwish for Mac & Cheese.

That’s right. I finally located the treasure that is Panko bread crumbs.I’ve been looking for it everywhere but have never found it.

Why is Panko such a big deal, you ask? Well because it’s basically gold when it comes to crumb coated food, be it fried or oven-baked. You can always try making your own (like what I had to resort to doing in the past), but it will never quite rival the real thing because Panko is made from bread baked by passing an electric current through the dough, yielding bread without crusts, and it has a crisper, airier texture than most types of bread.

The bread is  then processed in such a way that the resulting panko look like flakes rather than crumbs. If you dredge food in panko before frying, you will end up with a crisp, light fried coating because oil does not soak into panko as readily as it does into regular breadcrumbs, so you are left with a lighter, less-greasy coating.

Korean characters and Ebi-Fry on the packet!

I found it while I was out shopping in a smaller supermarket that’s closer to my house and when I did, well, let’s just say I was very excited. Almost as excited as my first time going into ACE hardware and looking at the all the cooking utensils they have. And then the sister just had to burst my bubbles by saying “Oh? have you been looking for that? I saw it at *name of the place I usually shop at for ingredients* near the microwave popcorns.” Well sheesh.

Now let’s talk about the Mac & Cheese. I know, I know, TL;DR, but no one’s putting a gun to your head so you can just scroll down and skip all this writing, but let me just say that I made a batch of M&C and topped it with two versions of topping - one that requires an oven and one that doesn’t, because it’s not really fair for those who don’t have one to miss out on it.

“CLASSIC” MACARONI & CHEESE (adapted from the recipe by Chef John of

[ 1lb elbow macaroni + 2 ½ cups of grated sharp cheese of your choice (you can also use a combination of cheeses) + ¼ cup butter + ¼ cup flour + 3 cups cold milk + ¼ teaspoon cayenne pepper + ¼ teaspoon Worcestershire sauce + 1 teaspoon salt + a pinch of grated nutmeg + ½ cup Panko bread crumbs + 1 tablespoon butter, melted + 1/3 to ½ cup of cheese of your choice (I’m using aged Mozarella because I like the stringy stuff) ]

Cook the pasta according to the instruction on the package. While you do that, make the sauce.

Melt the butter in a saucepan over medium heat.

When you see that it’s starting to foam and bubble and hear it sizzle, add in the flour while whisking. Cook this on medium heat for about 3-4 minutes.

Then pour in the first cup of cold milk and whisk to prevent any lumps forming. Then add in the rest of the milk and let it simmer on medium heat. Add in the Worcestershire sauce, cayenne, salt and pepper to taste. Lower the heat to medium-low and simmer for 8 minutes while stirring often until it thickens.

Then turn off the heat and add in the grated cheese and stir until all of it has melted into the sauce.

Make sure the pasta is well drained before adding the cheese sauce. Stir or toss to coat and then put it in a casserole dish.

Put a layer of cheese on top.

Combine the panko with the melted butter and then sprinkle that on top of the cheese.

Bake it in a 400F oven until the top is browned and crispy.

Let cool for 3-5 mnutes and then serve.

Now if you don’t have an oven, then make this minute alteration to the recipe above.

STOVE TOP MACARONI & CHEESE (adapted from the recipe by Chef John of

[ 1lb elbow macaroni + 2 ½ cups of grated sharp cheese of your choice (you can also use a combination of cheeses) + ¼ cup butter + ¼ cup flour + 3 cups cold milk + ¼ teaspoon cayenne pepper + ¼ teaspoon Worcestershire sauce + 1 teaspoon salt + a pinch of grated nutmeg + ¼ cup Potato chips, roughly crushed  (the flavour is up to you) + ¼ cup regular bread crumbs + 1 tablespoon butter ]

Cook the macaroni & cheese in the same way as above, but instead of Panko breadcrumbs and cheese, take a skillet and heat the butter before adding the crushed potato chips and breadcrumbs. Sautee until crispy and use this as a topping instead.


Making Salt & Pepper Wings

This post goes out to the Anon who made a foodwish for Salt & Pepper Wings

Okay so when this foodwish was made I, who’s not quite familiar with Chinese takeouts, thought it actually meant chicken wings cooked with salt.and.pepper. Of course, in reality it’s not quite that literal. Still pretty simple, but it requires a bit more ingredients than its namesake.


[ 2 lbs chicken wings + ¼ cup of flour + 1 tablespoon sesame oil + freshly ground black pepper + salt + white pepper + 3 tablespoon vegetable oil + 3 diced jalapenos + 3 cloves of garlic, sliced ]

And now for a lesson on how to dismantle your chicken wings.

A chicken wing consists of 3 parts - the drummette, the wingette and the tip or the “nub”.

Most people just cut through and separate the parts with a sharp knife without much thought, and this, for the most part, is okay. But you’ll usually end up with mangled looking parts, like so:

A drummette that doesn’t look like a mini drumstick at all and, most importantly, [sharp] bone fragments in your wing pieces.

So here’s the step by step to avoid that:

We’ll cut off the drummette first.

Hold the wing against the cutting board so that you are forming a “V” between the drummette and wingette. Hold your knife at the center of this “V.”

And now just go straight down, cutting through the space between the drummette and wingette until you can see the joint.

Cut through the space between the joint - it should be nice and easy because you’re cutting through cartilage and not bone.

Now we’ll cut off the wing tip.

Hold the wing so that the wing tip is on the right. Again, hold it like a “V” and place your knife at the center of this “V”.

And again run your knife through the space in between the joint. You can now discard the tip or save it to make chicken stock.

No mangled chicken stumps!

Then take your drummette and wingette, put them in a bowl and add in the seasoning. The exact amount is hard to say, but it’s roughly about 1 teaspoon of salt, ½-1 tablespoon of black pepper and about ½ tablespoon of white pepper. Then add in the sesame oil and toss to coat evenly.

Dredge the chicken pieces in flour by putting them inside a clean plastic bag and putting the flour in. Shake the bag and the pieces will be coated.

Heat 2 tablespoon of the oil in a nonstick skillet over medium heat. Add the chicken wings and brown on all sides.

Then cover the pan and let the chicken wings cook over medium low to medium heat. If the pan gets too dry then add a little water. Cook for about 15 minutes.

Remove the chicken wings to a rack to keep them crispy.

Put the remaining 1 tablespoon of oil and garlic in another pan at the same time. Then heat it over medium heat. It’s important to start with room temperature oil so that the garlic can crips up without burning.

Add in the Jalapeno slices and sautee briefly. Toss in the chicken and mix to coat.

Transfer to a platter and serve. Add more salt and pepper if needed.


(Photo credit: Paris Patisseries)

I’m contemplating whether or not to include the Nutella Croissant foodwish as part of the breakfast series. It’s good and all, but croissants really are the labour of love because a batch will take approximately *cough* 12 hours *cough* to make.

And let’s not forget the 3 sticks of butter in them.

girlmeetsbowl said: Oh yeah, this needs to happen. You had me at Croissant, stole my heart with Nutella, and basically just proposed with the three sticks of butter.

Oh yeah, I’m the smooth operator. *adjusts collar*

thewannabedomesticgoddess said: it does take a lot of time but we would love you forever for them!!! Seriously, NUTELLA CROISSANT! The NAME of it induces orgasms and therefore very Valentine appropriate.

I know right! I don’t know if I have enough time to make it before Valentine’s day though, but this will happen very soon.

Making Black Eyed Peas Falafel

I promised Delima I’d make something hipster-worthy today. I hope this is up to par, though I think the addition of mayonnaise might make it less acceptable under that category. I do have to mention that everything were made from scratch. From the pita bread to the lemon mayonnaise. The peas were not canned; I soaked them overnight and boiled them for 2 hours until they were soft. Then they were mashed without the aid of a food processor. How’s that for saving the earth? Hipster worthy? I definitely like to think so.

Black Eyed Peas Falafel:

[ 400g boiled black eyed peas or from 1-15 ounce canned black eyed peas (drained) + 1 teaspoon coriander + 1 teaspoon salt + 1 teaspoon black pepper + 1 teaspoon curry powder + a handful of coriander leaves, chopped + 2 green onion, chopped + 2 cloves garlic, minced + ½ onion, minced + 1 egg + 2 tablespoons flour ] OPTIONAL: Sesame seeds.


Boil (after soaking overnight) and drain the peas (or just drain if you’re using the canned ones). Mash with a potato masher to your preferred consistency. I like mine a little bit chunky. Add in the spices, garlic, onions and coriander leaves. Crack and beat the egg before also adding that in, followed by the flour. Mix thoroughly until it forms a mixture that can be formed in to a ball.


Shape pea mixture into 18 (2-inch) cakes (about 1 ½ tablespoons each) and roll in the sesame seeds (optional). Heat some olive oil in a frying pan and shallow-fry. Drain on paper towels.

Pita Bread:(Makes 8 pitas)

[3 cups flour + 1 ½ teaspoons salt + 1 tablespoon sugar + 1 packet yeast (or, if from bulk, 2 teaspoons yeast) + 1 ¼ to 1 ½ cups water, roughly at room temperature + 2 tablespoons olive oil]

For instructions, go to The Fresh Loaf.

I was a bit apprehensive as I was cutting the dough into pieces, considering what happened when I made the bagels. I kept my eyes on my fingers and was rewarded with no sight of blood. I should really consider doing it more. 

To serve:

Snip the pita bread into halves and stuff with lettuce, cherry tomatoes and the falafel. Drizzle with lemon mayonnaise or hummus or tahini sauce (or whatever else you fancy).


anonymous asked:

FOOODWISH! nutella croissants please! (:

So I decided to open Tumblr and then saw this ^

First reaction:

Second reaction:

External image

Thinking about having to make croissants from scratch:

Thinking about health-conscious folllowers cringing at the calorie count:

But that’s okay, they won’t be the the ones looking like this after it’s made:

External image

and so will just have to deal:

…so that’s a YES!

Foodwish accepted and consider it added to the list. Oh and I’m going to have to refrain from taking anymore until some of them are done.

Say hello to the current list of foodwishes:

(You sorta have to marvel at how many appropriate gifs are floating around the gif tags on Tumblr. I’ve always wanted to respond with one and this foodwish was perfect)