ramMa

in tanto che aspetto sarà meglio mangiare.

riso, ceci e limone.

far insaporire il riso in un pentolino con olio e cardamomo. salare e rimpire d'acqua coprendo tutto il riso. coperchio. fino a che l'acqua non evapora il riso non è pronto.

in una pentola a parte far rosolare: aglio, olio e ceci. aggiungendo scorzetta di limone e successivamente il succo. pepe e garam masala.

una ricetta sfiziosa e semplice, anche per serate da sconsolate.

insatala di cavolo cappuccio rosso, finocchi, arance e arachidi.

nessuno mi preparerà la cena. ho fame ma rimango nella tana.

This “recipe” was communicated to me over split yellow pea soup by my grandmother’s Trinidadian caretaker. She made it for is the week before but I wasn’t around for the preparation.

Obviously it’s good. But I like it because it falls right in line with how you would cook anything. I don’t have measurements or many specific instructions so use your intuition and your own judgement as to heat level, cooking time, amount of ingredients. It doesn’t seem like something easy to get wrong. Just make sure it’s seasoned to your taste. Only the amount of curry will be a real guess in the beginning but just remember it will be for a whole pot so don’t be shy. And if you find there is too little when things begin to coalesce, dilute some more in water and add. Just make sure you keep it on the flame a while longer to fully cook in.

Marinate your chicken with whatever you like: salt, pepper, garlic, chicken seasoning, all spice, however.

Throw into your stew pot your starting ingredients: heated oil, onions, garlic, salt, carrots, potatoes or other veggies if desired. These will have to be taken out when cooked and added back at the end. Or if you prefer you can add them to cook about 30 before you take it out off the flame.

Mix curry in water to dissolve. Add to pot. (I can’t say how much curry to use here, but it’s going to be a lot considering it will become a pot of sauce thick with curry)

Mix together well and cook everything down. Unless you want your veggies to breakdown completely, remove when cooked to personal satisfaction. I like them browned and soft but still with some firmness to them.

Add chicken. Make sure the light isn’t up too high to burn. Cover your pot and allow for a long simmer. The chicken will naturally release liquid and this with the base will create the sauce.

Cook until chicken is fully cooked and tender. It will need time and leaving it for a while is fine.

Add veggies to the last 30-45 min of cooking. Or add them back to re-heat during the last 15 min

le torte non sono il mio forte. non so perché ma rimangono sempre basse. sempre un po' scarsa di zucchero, il burro mi sembra sempre troppo, non ho mai uno sbattiuova elettrico...un disastro. malgrado tutto ci provo sempre.

l'odore è buono. la consistenza pure. bassa è bassa.

da una ricetta di C.

250gr di farina

100gr di burro

100gr di zucchero

3 uova

1 bustina di lievito

pere e cioccolato

Dopo aver superato un faticoso lunedì, mi metto a friggere...un pranzo fritto.