Dahl is a staple of
many Asian cuisines. Spelt dal, dahl or even daal it is
basically the equivalent of a hearty thick vegetable soup,
but using lentils and a colourful array of spices. Lentils
are a fantastic (and cheap!) source of protein.
We are still
"cutting" this week so carbs are still on the d-low
(excluding the three batches of cookies, cupcakes, cake, ice
cream, sour hearts, tinned caramel and crunchy hazelnut
spread).
So, recently I have been going through a bit of a Mexican phase. Not the cheesy, fatty Tex Mex Mexican but that fresh, lively and coriander-full version. The legit stuff.
Wow, I do believe that this is the first time I have used
beef mince in a recipe here. To be honest, since starting
this blog we haven't actually eaten any beef mince.
The other day three of us from our
University of Otago food quality management paper took a
field trip to the Pasta D'oro factory in Dunedin. Other than
leaving with a new appreciation for hand-crafted fresh pasta
we also left with a few goodies, including a nice jar of
sun-dried tomato pesto.
The best thing about writing this blog is that I have to
think up something new to make every week to write about.
This means that I have had to force myself to escape the
usual routine meals (mostly corn fritters to be honest) and
make it seem as though the flat has a vast variety of
cuisines on which to dine.
If our flat was a
country, its national dish would be corn fritters. We could
eat corn fritters every night if we wanted and never ever get
tired of them. I have made them so many times that I can whip
up the mixture for a batch in under a minute (including
sprinting out to the garden to get herbs). We even bought a
second frying pan for the sole purpose of being able to cook
more of them at once.
