#claraskitchen

INGREDIENTS

- 1 broccoli

- 1 tablespoon of butter

- 1 onion

- 1 tablespoon cornstarch

- 2 beaten egg whites, 2 egg yolks

- A spoonful of double cream; if using regular cream, then a bit more

- Around a half cup of milk (1/4 if using regular cream)

- Salt

- Nutmeg

- Pepper

Preheat the oven to 180 degrees.

Boil some salted water and cook the broccoli in it for around 5 minute. While this is happening, you can separate the egg yolks from the whites. The yolks can be thoroughly mixed with the milk and cornstarch at this time. You can also beat the egg whites until they are fluffy. Drain the broccoli when it’s done and set aside.

Melt the butter and fry the onion on medium heat, until the onion starts browning. Add the broccoli and keep frying.

If you haven’t made the yolk/milk/cornstarch mix yet, do so now, and add to the frying pan. Add nutmeg, pepper and salt to taste. Turn the heat down and keep mixing until it has a creamy consistency. (In our case, it was pretty much immediate.)

Remove from the stove and mix in the cream. Then, slowly pour in the egg white while slowly mixing. Pour everything into a buttered dish and cook in the oven. The recipe didn’t provide a time but my estimate is it took around 15 minutes for the top to become a lovely golden-brown. And that’s that! Bon appetit!

INGREDIENTS

- Cabbage in thin strips. For one serving I’d say around one half cabbage

- One onion, finely chopped

- One clove garlic, even more finely chopped

- Ginger powder to taste

- Cream, around 100ml

- Potatoes. Judge amount by hunger. I went with around 4 medium-small ones

- Olive oil

- Pepper

- Salt

Heat up the olive oil in a pan with decently raised sides. Add the garlic and onion and fry on medium heat until the onion is clear and soft. In the meantime, boil your potatoes about halfway--in my case, I plopped some medium-small potatoes in boiling water for 10 minutes.

Add the cabbage and the ginger powder to taste. Keep stirring for around ten to fifteen minutes. During this time, your potatoes will be done boiling. Cut them into cubes and mix them with the cabbage as soon as possible. I left the peels on!

Then, set the heat to low, pour in the cream, mix it into everything, and cover the pan up. Abandon it for 10 minutes. This is why you want a pan with raised sides, so the liquid won’t spill out as easily!

INGREDIENTS

Short cut pasta (Farfalle, penne, macaroni... basically any kind that isn’t long noodles)

Green beans

Canned corn

Small tomatoes like cherry tomatoes chopped in half/quarters

Button mushrooms in thick slices cut in half

Pesto (suggestion for 1 serving: two teaspoons)

Olive oil (suggestion for 1 serving: 1 tablespoon)

Vinegar; I used apple cider vinegar (suggestion for 1 serving: 1 teaspoon)

Salt

[Reminder that my teaspoons and tablespoons are not the exact measurements but rather actual spoons]

Prepare the pasta according to its instructions.

Depending on your tastes and the vegetables you chose, you might want to leave them as they are, or cook them. In my case, I left the corn and tomatoes as they were, but boiled the green beans in water with salt and briefly fried the mushrooms in a little olive oil.

so i like to make mine with onion, sweet potato, and eggplant, plus other random vegetables i have lying around that i can cut into large chunks (bell peppers, carrots, zucchini, chickpeas, green beans, pumpkin....). but really, any combination of vegetables should work! Finely chopped apples, lemon juice and/or orange juice add a nice sweet and sour to the curry. be careful not too use too much and overpower the other flavors though, trust me, an extremely sweet or sour curry is no bueno. for the spice, as per usual for my curries, i use a mixture of a curry powder + several additional spices (ginger, cardamom, cumin, coriander, curcuma, cinnamon).

start with olive oil in a pot on medium heat. when its hot, add the spices. if you have onions and garlic, fry those first. otherwise, you can add some liquid--juice from an orange or water will work. You want enough liquid so the first vegetable you add is mostly submerged. add the vegetables in order from the one you figure needs to cook the most, to the one that needs to cook the least, with enough time in between them.

while cooking the vegetables, try to keep enough liquid to submerge a good chunk of the veggies so they cook more or less evenly; i like to cover the pot to slow the evaporation and to speed up the cooking. you won’t want too much liquid when you’re done cooking though, so near the end you can evaporate the excess by setting the heat on high and leaving the pot open.