pandan macaroons.

There are not many recipes for the pandan version online, I guess I'm about to find out why (Editor's Note: I did not find out why, everything went fine). 

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INGREDIENTS
2 cups unsweetened shredded coconut
1/2 cup raw sugar
2 egg whites
1/4 tsp fine salt

METHOD
Set oven to 180C. Wet your hands. Use a tablespoon to put one rounded spoonful of the mixture into your hands. Roll mixture into the ball, then pinch the top. Place macaroon on baking sheet. Repeat with remaining coconut mixture. Bake macaroons until just golden on top, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

VARIATIONS
-add 1/4 tsp pandan extract OR
-add 1 packed tbsp minced lime or lemon zest

tandoori carrots.

I don't think this recipe can be improved really. 

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tandoori carrots. 

INGREDIENTS
2 tsp garam masala (or vadouvan)
1 tsp. fennel seeds, lightly crushed
1/2 tsp hindustani/Surinaamse masala
1/2 tsp fine salt and freshly ground black pepper

1/4 cup whole-milk Greek or goat yogurt
500g carrots, peeled and cut to human finger size, try to get all carrots the same size please
4 tbsp salted butter
1 small shallot, finely chopped
1 garlic clove, finely grated

1/3 cup lightly packed fresh cilantro, chopped
1/3 cup lightly packed fresh mint, chopped

METHOD
Heat the oven to 240°C with a rack in the middle position, lightly grease a sheet of baking paper on a baking sheet.

In a small bowl, mix together the garam masala, fennel seed, and ½ teaspoon each fine salt and cracked pepper. In a large bowl, mix the yogurt with 4 teaspoons of the spice mix. Add the carrots and toss to coat. Distribute the carrots in an even layer on the prepared baking sheet.

Roast until well charred and a skewer inserted into the carrots meets no resistance, 25 to 30 minutes; stir the carrots once about halfway through.

Meanwhile, in an 8-inch skillet over medium, melt the butter. Add the shallot and garlic, then cook, stirring, until beginning to brown and crisp, 3 to 5 minutes.

Add the remaining spice mix and cook, stirring, until fragrant, 30 to 60 seconds. Remove from the heat and set aside.

When the carrots are done, add the spiced shallot mixture, cilantro and mint directly to the baking sheet and toss with tongs. Taste and season with salt and pepper, then transfer immediately to a serving platter.

NOTE: Don’t let them stay on the baking sheet which will char the tender herbs and onions. Cover with foil if your other dishes are not ready.

pao de queijo II.

So, it seems like this is a great tasting recipe but possibly has too much liquid as written below, or at least we need to look at the tips for how to get things to rise whilst remaining remotely spherical. 

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pão de queijo II.

1 cup milk
4 tbsp butter
1/4 cup peanut or corn oil
1/2 tsp salt, or to taste, possibly up to 1 tsp

2 cups tapioca flour
2 eggs, beaten

1 and 1/2 cup cheese, grated (we used a mix of 50% pecorino and 50% dry mozzarella...the important thing is that it should be mostly hard dry cheese)

Preheat oven to 175C. In a sauce pan, combine milk, salt, oil, and butter and bring to the boil. Remove from heat, stir in tapioca flour, then stir in eggs and cheese. Let cool for 15 minutes or until handleable. With floured hands, shape dough into golfball-sized spheres and bake for 20-25 minutes until puffed up and golden. Makes 9 or 10. Maybe 12.

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complicated fries.

Ethan Chlebowski's recipe for oven fries that feel a bit like fryer fries. The secrets are parboiling, vinegar, steam, and high heat. 

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oven fries. 

10-12 small potatoes, cut into 1cm fries, your goal is to fill one baking tray in one layer
2 liters water
1 tbsp table salt
2 tbsp vinegar
2 tbsp neutralish oil

Turn on oven to 232C, convection. Boil water. Add salt and vinegar to water until salt dissolves and bring to a boil again. Add potatoes and boil for 8 minutes. Drain and let steam for 5 minutes in a colander. Add fries to baking sheet in one layer and toss with olive or peanut oil. Bake for 15 minutes, then flip each fry and cook another 8-15 minutes, depending on brown/burntness. 

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oranje.

 Adapted from the wildly successful NYT recipe. 

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carrot risotto. 

600g carrots, peeled
1 and 1/2 tbsp store-bought or homemade chile crisp, plus more for serving

4 cups chicken or vegetable stock
3 tbsp unsalted butter
1 small onion, minced
2 garlic cloves, finely chopped

1/4 tsp ground coriander
½ cup dry white wine

1 cup short grain rice

Parmesan, for serving

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rice cakes.

Not the styrofoamy ones.  Tteokbokki.

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doenjang jjigae.

I haven't enjoyed many of The Korean Vegan's recipes to date, but maybe my expectations were too high, you know how that can go. Yesterday I made an adapted version of her doenjang jjigae and it's great. 

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doenjang jjigae. 

2 tbsp toasted sesame oil
2 tbsp gochugaru

1 small onion, diced
2 cloves garlic, minced
3 green onions, greens and whites separate
5 large shiitake mushrooms, sliced

1 substantial sweet potato, peeled and cubed
3 tbsp doenjang
2 tbsp soy sauce

500ml vegetable stock, I used mushroom
400-500g firm tofu, Nguyen-d and cubed

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