Time to make a confession: I never got really good at poaching eggs! And since I’m a schooled chef, that really is a thingy. But, I’ve found the best trick ever and poaching eggs never will be a hassle anymore.
I made up this recipe for Hoisin rice noodles with carrots and bok choy to try the poaching egg trick and it works. Both trick and recipe!
Although I could imagine that it would happen, I couldn’t foresee in what way my cooking would change when migrating to California. Living in a city with two huge Chinese supermarkets, a smaller freezer and a new Japanese cookbook inspired me to this dish, which I probably wouldn’t have come up with, when I was still living in The Netherlands.
Meet my new recipe: Chinese style dumpling duck soup with bok choy!
How to keep track of all those recipe(-idea)s you want to try? Finally I found a solution for that, tested it out and made up this (vegan) Lunch spelt salad with cucumber, nori and home made tofu-yogurt.
Sometimes the hardest thing about cooking seems to be answering the question ‘What to eat?’. After going back and forth between some options somehow paella escaped my mouth. This Spicy seafood paella with bell pepper and peas!
I don’t know if it was written in the stars, but last Saturday turned out to have Japanese ‘feel’ although I didn’t ate any Japanese food. I saved that for my first experiments with hot pot today. Playing with some leftovers, I invented a recipe for Japanese escarole and tofu hot pot with udon noodles.