Mia's Makings

Kedgeree, a totally alien dish to me as a foreigner, but something I have learnt to like. The first time I made it, I was expecting a flavour explosion and total taste sensation. That's didn't happen and I was quite disappointed. Knowing what to expect this time, I enjoyed it a lot more.  The recipe called for two whole chillies, but I opted for 2/3 of one chilli, as I didn't want it too hot. I much prefer flavours to heat, even though I don't mind a kick. Perhaps I'll add little bit more chilli next time. I'm still very much a kedgeree novis. Even so, there wasn't a single grain of rice left after our meal and the plates were licked. I take that as good reviews. This meal features basmati rice, which I almost didn't have. I'm saying almost, because I had a box with mixed basmati and wild rice, but it was only half of the amount needed. The rest was made up with normal long grain rice. To tell you the truth, it didn't matter. It was

Mexican food normally means something heavily seasoned, served with rice or tortilla bread and I love it. For some people beans are featured. Not in this house. Beans are not welcome, unless they are tiny, fairly inoffensive and mixed with other stuff. On their own in a sauce, or even worse, refried... no no no and more no. Back to good food, where beans are not included. This time I cooked a Mexican meal without a carby side. Calling it Mexican is probably a bit of a stretch, considering I used a ready made spice mix, which in my book is cheating. Handy and tasty, but cheating none the less and I doubt a native Mexican would approve. Even so, I normally have a few sachets at home for convenience. If you want to reduce the carbs in a meal, cauliflower is the popular go-to and that's what I used. The head was however too small to feed a family of three, so I added a couple of carrots. As expected, they took really well to the seasoning and made a great addition to the a

It is no secret that I love experimenting in the kitchen and every so often a friend sends me a recipe that tempts me. This was one of those. It featured cauliflower, feta cheese and lemon. What's not to like? Add the fact that I had two leftover sausages from last night's dinner and they were of the fancy kind, mozzarella and smoked tomato ones. They were quite sweet, which of course had an impact on the amount of salt I added to the mixture. While mulling over the recipe, debating whether to try it or not today, I had an idea. For the third year running I have added a challenge to my New Year's Resolution. The first one was to try something new every month, in the kitchen, garden or in regards to handicraft. That was too easy, so the second year I decided to try a new recipe every week. I skidded across the finish line on a banana skin the day before new year's eve. A bit too close for comfort, but my mission was completed. Instead of continuing with the same ch