scramble styling


loving this new way to scrambola

egg whites first till proper cooked

then yolks till almost not at all 😉

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dal burger stack

tried quite a decent patty recipe this time… been meaning to test with chana dal (small type of chickpea, split) for a while cause I looove them pulses the most

once cooked softish, mixed in grated golden beet & added chickpea flour till sticky

also hefty pinch of an unnamed masala

very sweet flavours in the end so balanced with sauerkraut & yogurt sauce

oh and these buns… gluten free and damn inexpensive from Spinach King, I don’t know you but you might indeed be the king, next only to chana dal 

& My Man whose compliments make cooking extra fun xxx

pasta plus cheesy decadence

when there’s good cheese, Mysthill or Healeys cows or other drug-free happies please, pasta is necessary

first white asparagus experiment with sweet potato & corn linguine and mature not childish cheddar (yes and gluten free white sauce)

quinoa spaghetti in camembert & broccoli (steam then blend) sauce with caramel in onion form

coconut chicken nuggs

​chicken nuggets in coconut batter

so stoked nailed it first go and why? because I went with pendulum testing for recipe measures instead of fussing with online recipes which all too often are a total let down when it comes to gluten free batters! often don’t stick proper but this was perfection if me and pendulum do say so ourselves! 😀 

so just be dipping sliced free range chicken fillets in mix of 1/2 cup corn starch, 1/4 cup coconut flour, 1/2 tbsp baking soda, 2 eggs, 1/2 cup coconut milk, spices… then roll in bietjie desiccated coconut, and fry in butter! 

too yum with salad & herby yogurt sauce yowz

focaccia porridge

millet cooked, can do fluffy (top pic) or sticky (bottom) – sticky is my fav just do more cooking time and water

often have leftover from misjudging previous night’s millet measure for curry or millet risotto

might have herbs steamed in already but if not add a good Italian herb dry mix, and if on hand def chop fresh herbs in too, fennel or basil I’d vote

simmer further in bit of milk or yogurt + water, lots & lots of butter

garlic if you’re a fan, used wild garlic in last was tops

roasted sunflower seeds a definite add

sploosh of olive oil 

good crackering of salt and pepper, cannot be without 

focaccia flavored savory breakfast