nice to see my methiconundrum is so poetically inspiring! I'm going to incorporate my stuff into this: http://www.101cookbooks.com/archives/spiced-tomato-gratin-recipe.html
Sorry I couldn't find an email address on your blog site:Dear Vegetarian Duck, Dear Godfulfood, I would like to tell you about a new concept that has just opened in Amsterdam. Wanaka is a platform which provides mindful choices for a healthy way of life. We offer creative alternatives in our space to help you slow down, reflect and shine. All of the goods we offer support socially and environmentally conscious initiatives. We offer a wide array of local and foreign organic health foods, re-used wood furniture and currently have an exhibition of photos taken by National Geographic photographer Robert van Waarden. View our film to find out how innovators from around the world offer a new vision for living essentials: http://vimeo.com/80678333Join us this Sunday, January 12 at 2 in the afternoon for live jazz music and an introduction to our organic raw superfood snacks and sushi prepared by our professional raw food chef Colette (http://www.coledibles.com/). https://www.facebook.com/events/190705581127360/Hope to see you soon. All the best, Sander
Klarykins, yes, totally inspiring. How was it? I made this: http://www.pukkapaki.com/2013/12/06/fenugreek-infused-spicy-beef-keema-feeding-the-masses-pakistani-style/it was good. Sander, thanks...I'll check it out.
I add a handful to home-made butter chicken about 5 minutes before serving. It works very well and rounds off the flavour.You'd need to make a lot of butter chicken to use up that much!
hey ana...eenteresting, i've never made butter chicken, in fact, i don't think i've ever eaten butter chicken, and i've eaten mountains of indian food. got a recipe you like?btw, checked out your blog...to undo your Italian trauma you should go to la perla in the jordaan...
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