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Mood: hungry

So glad I've been able to join in with the challenge this week - I kept planning to every time a new challenge was posted, but things have been busy and I've not got round to it. But, yes, it's December, the theme is PIES, so obviously I made mince pies.

I've been making these every year for about 8 or 9 years. I make both the mince meat and the pastry myself and both recipes are pretty simple. Boozy mincemeat recipe is here, and unbelievably easy mince pies (pastry) recipe is here. I can recommend being liberal with the booze in the mincemeat recipe. For the pastry recipe, I pretty much make it as per the recipe - lots of people in the comments seem to add some water/an egg/some milk to the pastry so they can roll it out. Yes, it is a little bit faffy to press the pastry into the tins, but I would venture no more faffy than rolling out and cutting pastry, then lining each hole of the tin. Plus it is worth it for very buttery, short pastry. The thing that I do slightly differently is that I use a muffin tin and make 12 large deep-filled mince pies, rather than 18 smaller ones. I also don't weigh out the mincemeat, I just fill each pie up with as much filling as possible.

Icing sugar is also optional. I've found that friends and family actually like the 'rustic' look of these mince pies. They're not going to win any awards for presentation, but they taste damn good.

gominokouhai

Since history began, man has asked the eternal question... what the best pie? This week, you answer that question, on the ~~Weekly Food Challenj~~ Which Pie Is The Best Show.

VT: TITLES

VOICEOVER

Which
pie
is
the
best?

That's right folks! This week's challenj is PIE. Is it... beef pie? Only you can answer that question. Post your pastry-encrusted goodness and submit to the judgement of your peers. It'll be fun!

In case you've got no clue what I'm on about, google Weebl and Bob and get back to me when you've watched them all. Apologies in advance for the fact that you'll never be able to pronounce the word pie properly again.

Oh, and: this really ought to go without saying, but with my mod hat on, a casserole with a pastry lid on it is not a pie, although I'll be entertained by your attempts to justify otherwise to me. Do your worst.

Pie!

moetushie

I got your nuts right here. Two different kinds of things that end with nuts! Walnuts and coconuts! This is of course based on the Famous Department Store Chocolate Chip Cookies -- I don't know which famous department store it's supposed to be, but they remind me of the white chocolate macadamia nut cookies I used to snack on when my mom worked in the linens department at long-gone department store called Dayton's in downtown Saint Paul, Minnesota.

Anyway, I got my version from the King Arthur Flour website, which is a great resource for all things bake-y. I split the recipe in half (the original made 10 DOZEN COOKIES!!) but still made too much -- half of the dough is in my freezer, waiting for the glorious moment I need it again. I adjusted the amounts of ingredients with what I had.

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
1/2 tsp Penzeys baking spice (or the same measurement of baking spices you like -- pumpkin spice, anyone? -- the Penzeys blend, which I use for everything up to and including cookies, cakes, overnight oats, includes cinnamon, cardamom, allspice and mace)
2 large eggs
1 teaspoons vanilla
2 1/2 cups rolled oats
2 1/4 cups all purpose flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup walnuts, roughly chopped
1 cup unsweetened dry coconut flakes
1 cup white chocolate baking chips

Additional sea salt to garnish (optional)

1. Line at least 2 cookie sheets with parchment or silicone mats.

2. With a hand mixer or stand mixer (there's a lot of dough so I would recommend using a stand mixer if available) beat the softened butter with the sugars until the mixture is the consistence of soft, wet sand. Add egg, one at time, to the mixture, along with the vanilla and baking spice.

3. In another bowl, measure and mix in the dry ingredients.

4. On low, combine wet mixture with the dry, taking time to scrap at the bowl. This is a very rich cookie dough and I found myself adding a bit more flour than simply splitting the recipe would've called for. Add walnuts, coconut flakes and chocolate chips, mix until combined. Stick in the fridge for at least thirty minutes, while you heat the oven 375 *F. (Alternatively you can preheat beforehand, but I think chilling the dough while waiting for the oven to heat up is a good use of time.)

5. I used a tablespoonful cookie scoop to parcel out the dough -- the cookies are lacy and tend to spread out so don't crowd them. Sprinkle sea salt over them if using, bake. Use additional sheet if needed, or scoop out the dough, arrange on a sheet and freeze. When frozen, take out the cookie dough and store in a ziplock bag. These cookies bake up fast -- in my oven, 20 minutes was far too long while 11 was a little too little. I'd say keep an eye on it and start checking around the 11 minute mark. Mine were perfect at about 13-14 minutes.

6. Cool on the sheet for approx 10 mins (they're delicate coming out of the oven, but harden as they cool), then transfer to a rack. These cookies last about two to three days -- I assume, since they were gone by the end of the day I baked them.

missdiane

I made this simple recipe the other day and it's so delicious that I'm glad to share. I can get high off the smell of these when I open the bin that I have them in

Maple Rosemary Roasted Nuts

2 cups nuts of your choice - I used one cup of raw almonds and one cup of raw hazelnuts
1 1/2 tbsp melted unsalted butter
2 tbsp maple syrup
1 tbsp fresh rosemary, chopped finely (I used scissors, so much easier)
Sea salt, to taste

Preheat oven to 350F. Mix butter, maple syrup and about 3/4 of the rosemary in a bowl, add the nuts and toss.
Spread the nuts on a rimmed baking sheet and bake for about 10 minutes
Take them out and use a spatula to toss them around. Bake for 5-10 minutes longer (keep an eye on them as they can burn!)
Remove from oven and toss on the rest of the fresh rosemary and sprinkle on sea salt
Let the nuts cool and store in an airtight container.

donutsweeper

Easy but delicious dessert I adapted from a brownie recipe probably a decade ago and the reason I suggested this challenge.

Ingredients:
2 C granulated sugar
1 3/4 C all purpose flour
1 tsp salt
5 eggs
1 C vegetable oil
1 tsp vanilla extract
1 C peanut butter
1/3 C cocoa powder
1/2-1 C chocolate chips
1/2-1 C peanut butter chips, coarsely chopped (optional)

1) Preheat oven 350F/180C and grease a 9x13 pan
2) Combine sugar, flour and salt
3) Separately, combine eggs, oil and vanilla (I whisk them together with a fork in the measuring cup after measuring the oil)
4) Combine the dry and wet mixtures
5) Divide dough (pour half into another bowl, it doesn't have to be exact)
6) Blend the peanut butter into one and the cocoa into the other
7) Spread the peanut butter dough into the pan
8) Sprinkle the peanut butter chips on top if using
9) Spread the cocoa dough over that (this takes a bit of doing, it might not cover it completely, that's okay)
10) Sprinkle chocolate chips on top
11) Cook for 28-30 minutes

obligatory terrible photo:
Double Decker Brownies

gominokouhai

Once again, this week's challenj was suggested by the sempiternal donutsweeper, who accepts all responsibility in perpetuity.

Nuts! and/or nut butters. Or both! Show me what you can do.

For the avoidance of doubt, and with my mod hat on, Wikipedia tells me that

A nut in botany is a simple dry fruit in which the ovary wall becomes increasingly hard as it matures, and where the seed remains unattached or free within the ovary wall.

but this is boring, and it's worth noting that the same article already says that

The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pecans, pistachios, walnuts, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut.

Then there's a little blue number in brackets, so you know it must be true.

This is a weekly food challenj and legumes are welcomed here, as long as you can make a reasonable justification that it's a nut in the culinary sense. No gatekeeping please.

I'mma get you all started with an old one of mine: On optimal combinations.

Nuts. Go.

gominokouhai

Hello folks!

This week's challenj suggested by the lovely donutsweeper. Honey! Give me all your recipes for that delicious bee spit.

Blue is allergic to bee products (and it is weird what you can find them in sometimes), so there'll be extra points for anything that I can substitute with maple, or agave, or any other suggestions you might have.

Buzz-t out your best recipes and submit them here. Hive nothing but confidence in you all.

miss_s_b

Mood: busy

(this challenge suggested by

moetushie and

kore)

Your challenge this week is to cook something low carb. How you choose to interpret "low" is up to you; I'm sure you will do me proud :)

marinarusalka

I didn't have enough all-purpose flour to get the right dough consistency, so I filled it out with cake flour. I think it actually gave the cookies a nicer texture, but I'd have to make another batch with only all-purpose to say for sure.

1/2 cup butter, at room temperature
1/2 cup sugar
1 tsp cinnamon
1 tsp vanilla extract
pinch of salt
1 egg
1 cup all purpose flour
1/2 cup cake flour
some pine nuts (I didn't measure)

In a mixer, cream butter with sugar, cinnamon, vanilla and salt. Add the egg and mix until well-blended. Scrape the sides of the bowl. Add flours and mix until the dough comes together. Shape the dough into a log, wrap in plastic film, and refrigerate for at least two hours.

Preheat oven to 350F. Line a cookie sheet with was paper. Slice the dough log into 1/4" slices and place on cookie sheet. Press a few pine nuts into the top of each cookie. Bake for 10 minutes, then cool on a wire rack.

glinda

This is a regular soup for me, I make it in various iterations depending on what veg is in season, or lurking unloved in the bottom of the fridge. Something of a Sunday night special, when I want to be kind to future me - few things better at this time of year than opening the fridge after a long shift to see a jug of nice thick soup waiting for you.

Today's version was:

1 leek (alternately a large onion or a couple of smaller ones - or for that matter half a bunch of spring onions)
2 sweet potatoes (or equivalent other potatoes)
half a marrow
a couple of sad carrots
3oz of lentils (in this case mung daal but red lentils, split peas or whatever daal you have in the cupboard)
half a bag of kale (or whatever dark green veg is lurking unloved in your fridge)
a litre of veg stock

Thinly slice your leek, dump into a large pot with a knob of butter/margerine or a tbsp of olive oil, soften slowly on a low heat, stiring regularly. Peel and roughly chop your potatoes, carrots and marrow (or parsnips, squash, lump of turnip etc), once your leek is soft, dump chopped potatoes and lentils into the pan, stir around for a minute of two until potatoes are well-coated in leek and lentils.

Pour hot stock over them, stir and leave for a minute. Add other chopped veg and season. (I usually use a stock cube so I don't bother with salt, so I just add pepper, along with some thyme and a bay leaf because I have a small herb garden with both those things to hand.) Simmer for 20 minutes or so. Give it a stir every five minutes or so to make sure it doesn't stick.

Prep your green veg - when using kale I usually just remove the woodier stocks, when using broccoli I just cut the very end of the stock off, ditch any leaves, and roughly chop it. After 20 minutes, add the green veg and simmer for another 10-15 minutes.

Take pot off the heat and leave to cool for 20 minutes/half an hour - often I make this in the morning before I do a backshift, and I find the time it takes to have a shower, get dressed and blow-dry my hair is also a good interval for this - pour into a jug blender and blitz.

Normally I would put some cheese in this. (Sometimes the time the soup gets left to cool is the time it takes me to walk to the shops, grab some cheese for it and walk back.) Often I will pick up a lump of blue cheese from the supermarket on the way home from work so that I can call it Kale/broccoli and blue cheese soup. However I'm equally likely to make it with whatever soft strong cheese I spotted on the reduced chiller shelf, or at Xmas with leftover cheeseboard cheese. I've never tried it myself, but I imagine that if you have leftover cream cheese needing used up, then that would work too. However, the only cheese in my fridge right now is hard cheese, so by the terms of this challenge, no cheese in the soup.

missdiane

I have some decent stock in the house this week, clearly

Not pictured - one carrot because I decided it needed more veggies, a little sesame oil and soy sauce
Recipe
Chop your veggies to no longer than about 4 inches, otherwise you won’t be able to fold the edges in properly
I used half of the smoked salmon filet and flaked it and mixed it with the wasabi and regular mayo and a little sesame oil and soy sauce so I didn't have to bother with a dipping sauce
Next, take your sheets of rice paper and soak them one at a time in medium-hot water for about 10 seconds to soften them a bit, add your ingredients (not too much) and roll them into tight burrito-like rolls

One of them has some Everything But the Bagel seasoning because I didn't have as much of the salmon left. I have another half of the salmon to use tomorrow. I don't think I'll use the wasabi mayo because the smoke is pretty pronounced

hilarita

This feels like a bit of a cheat, because we had a grocery delivery at the weekend. But I did not have to leave the house to make this! Also, it bears only the loosest possible relationship with Coronation Chicken, but at least it's much easier, because it doesn't start with Now Poach Your Chicken.

Ingredients:
380g Turkey steaks
1 red onion
quite a lot of mushrooms
sugar snap peas
red and yellow peppers
tin of apricots in juice
sultanas
cashew nuts
creme fraiche
tikka masala curry paste
pasta
slightly olive oil

Equipment:
2 saucepans
a hob

Method:
Measure out your pasta into a saucepan. Pour the juice from your tinned apricots on them.
Put some oil and a bit of masala paste into a saucepan.
Chop your onion, put it in the saucepan and start it frying.
Mushrooms! Chop and add your mushrooms!
Chop and add your turkey! Remember to stir things!
You should probably start your pasta around now.

Top, tail, destringify your sugar snap peas. Add them to the pan.
De-seed and chop your peppers. Yep, add them in!
Slice your apricots a bit (I wave a knife around in the tin; it seems to work), and add them to the pan.
Add cashew nuts and sultanas to taste.
At this point, there's probably around 3-4 minutes of pasta time left. If not, wait until this statement is true.
Add another helping of masala paste until it's as hot as you like.
Add the creme fraiche. Stir well.

Serve pasta. Plonk sauce on top. Enjoy your not-coronation not-chicken.

shewhostaples

I was seriously hampered by a lack of onions, but I came up with this, and it's quite tasty.

Ingredients
2 small potatoes
1 head broccoli
1/2 red pepper
a little oil
3 eggs
a little milk
salt and pepper
4 slices 'sandwich brie' (this is like any other sort of brie, but comes in a cuboid shape rather than a disc)

Equipment
Frying pan with a handle that won't melt
Spatula
Microwave
Microwaveable dish
Grill
Sharp knife
Chopping board
Peeler
Bowl

Method
Peel the potatoes and cut into slices about 1/4cm thick. Place in microwaveable dish with about a tablespoon of water, cover and microwave for five minutes. Cut the broccoli into small florets and the pepper into small pieces. Cook in a little oil in the frying pan for about five minutes, keeping an eye on it to make sure the broccoli doesn't burn.

Meanwhile, break the eggs into a bowl. Add a dribble of milk and a smidge of salt and pepper.

Add the cooked potato slices to the vegetables in the frying pan, bashing them with the spatula to break them up if they've stuck together, and stir until you have a good balance of the various ingredients across the pan. Pour the egg mixture in over the top. Cook for another five minutes or so. While it's doing that, arrange the brie on top.

Cook under the grill for 10 minutes or until the top is browned.

miss_s_b

Mood: busy

Your challenge this week is to make something using only the things you already have in your kitchen. No going out and buying special ingredients. No sneaking off to the woods to pick berries. No behind the scenes slaughter of a convenient beastie for roasting. Just what you already have.

norfolkian

Mood: disappointed

Peppers are one of my favourite things to cook with. They are so versatile. When I was thinking of what to cook for this challenge, I suddenly remembered this amazing dish I ate in Greece, called Gemista or Yemista, which are peppers stuffed with rice. Here is a picture of the ones I had in Greece.

I decided to try and recreate them at home, and I largely used this recipe from Rick Stein, but scaled it down and only did peppers rather than all the other veg as well. I neglected to remove the foil and continue cooking mine for 15-30 mins, which meant they weren't wholly successful, but they were ok. I left out the chilli flakes, but added capers to mine. I also found I needed a lot more liquid when cooking the rice than it suggests in the recipe. I also think it would have helped if the oven was a higher temperature. Oh, well. You live and learn.

Next time, I will try and do a version that has a tomato sauce with it as well, like the ones I had in Greece.

(There was definitely better lighting in Greece as well - provided by the sunshine!)

miss_s_b

Mood: busy

This week's challenge is to cook something with peppers. Whether chilli or bell or romano, I leave to your judgment. I'll even take pink peppercorns if you like ;)

miss_s_b

You will need:

Some mathematical ability
A freezer and some ice lolly moulds
Some gin
Some tonic
Some caster sugar
A lime

Method:

Work out the total volume of your ice lolly moulds.
Cut your lime into fine wedges - I get 16 out of 1 lime - and put one wedge in each hole of the ice lolly mould.
Make a mixture in a jug that is 1/4 gin and 3/4 tonic to about 95% of the volume of your ice lolly moulds - for instance, if the moulds are a litre total, you want to make about 950ml G&T; this leaves room for the lime wedges and the sugar. Don't make it any ginnier than this or it won't set properly.
Add sugar to the tune of 10g per 100ml liquid, and stir till it's dissolved and the fizz has gone out of the tonic.
Put into the moulds and freeze overnight.

norfolkian

Mood: pleased

This week for the hand held challenge, I have cooked lentil and squash pasties. The recipe is from my River Cottage Everyday cookbook, but the recipe is also online here.

I am not that well practised at pastry-making, but it's something I want to learn more about. This was my first attempt at rough puff pastry - I have made proper puff pastry once before, but it was a long time ago. I made a mistake in that I did not allow enough time for the filling to properly cool first, so I'm pretty sure this affected my pastry and certainly made it difficult to work with as soon as the filling came into contact with it. I would recommend making the filling earlier in the day and giving it plenty of time to cool and maybe even get it into the fridge before filling those pasties.

I also generally think that shortcrust pastry works better for pasties.

Nevertheless, these were tasty, and still edible despite my mistakes. I think I do generally prefer meat-filled pasties, but as a veggie substitute these aren't bad. I cheated and bought ready chopped squash and also substituted cider vinegar for the apple balsamic, and french whole-grain for English mustard.*

Also, I have to admit to eating mine with a knife and fork because it was hot. But you could definitely eat them with your hands when cooler! (Although the pastry was quite flaky, which is why I think shortcrust works better for handheld things.)

*Yes, I'm a traitor.

miss_s_b

(this challenge suggested by

donutsweeper)

You know how it is, sometimes you just need to hold something in your hands. Maybe you're travelling. Maybe you haven't done the washing up for a while and there's no clean plates. Maybe you're just in a rush.

In any of these situations (and many others) you need a food you can hold in your hand without making too much mess.

Your suggestions please?

missdiane

I should have made this on Sunday rather than the failed dish I made that I had to toss because it upset my stomach (Note: Rachael Ray's Vegetable Stock seems iffy)

But anyhoo, beans. Once the remnants of Florence push her way through today, the temperature is supposed to get lower at night which means soup weather. NOM. I'm going with a classic - Pasta e Fagioli. I'll be making it vegan.

Link to the recipe I'll be using. Looking forward to this.

norfolkian

Mood: relaxed

Traditionally, bigilla is made with dried tic beans. Tic beans are a smaller, darker relative of broad beans, but in this country they seem to be mostly used in animal feed. Like much Maltese cookery, recipes will vary a lot according to family tradition amongst other things. I based my recipe on one from the Food & Cookery of Malta - my go to cookbook when cooking any new-to-me Maltese recipes. However, there are also some recipes on the internet here, here and here. Most recipes seem to suggest adding pretty much all the ingredients raw (aside from the beans), but I decided to cook my garlic and chilli a little before adding to the beans.

I used tinned broad beans rather than dried, because my local supermarket did not have any dried ones. Plus I didn't have to bother soaking them or cooking them for too long.

This recipe makes enough for 4 - 6 people as a starter/snack.

Ingredients
1 1/2 tbsp Olive oil
1 mild red chilli, seeds removed and finely chopped
4 large cloves of garlic, minced using a garlic press or finely chopped
2 x 300g tins broad beans, drained and rinsed
Juice of one lemon or 2 tbsps bottled lemon juice
Salt (to taste)
Handful of fresh herbs, finely chopped (I used parsley and mint)

Method
Heat a small amount of olive oil in a pan and very gently fry the chilli and garlic, stirring often, for about 5-10 minutes until soft. Take off the heat once done, but leave in the pan. Meanwhile cook the tinned beans in some water for a few minutes (technically you don't really need to do this bit, as the beans are already cooked, but I decided to heat mine as I thought it might make them easier to mash, plus you can serve this dish warm or cold). Once the beans have cooked for a few minutes, drain and add to the pan with the chilli and garlic. Add the lemon juice, the rest of the olive oil and the salt. Using a fork or a potato masher, roughly mash the bean mixture. Finally, add the mixed herbs and stir it all together.

Serve with toasted bread or crackers. Or for a proper authentic Maltese experience serve with galletti.

gominokouhai

Hello folks! Happy Wednesday. And what a marvellous Wednesday it is, following on directly from Tuesday, with no gaps, in its customary fashion. Yes, truly we are privileged to currently be living in one of the best possible Wednesdays, right now at this very moment.

Ahem. Yes, I'm late. Sorry about that. I've had a mad week and for all I know it's still Octeday. Plus I figured that last week's challlenj deserved a bit of extra time, you know, what with the obvious handicap and all.

Moving on from the bean curd to its component ingredients. This week's challenj is BEANS. They are, I'm told, good for the heart, and a proportional relationship exists between their consumption and certain bodily processes relating to the healthy metabolization of short-chain fatty acids. Not only are they good for you, but they're a staple of British comedy! Feed your body AND your intellect with BEANS.

Bean me up, babies. Show me your beans.

jennandanica

Been a member for a while but this is my first posting. This "salad" is my family's favourite casual summer meal. Any grain can be substituted for the couscous. We've used bulgur (same instructions) and quinoa (different cooking instructions) in the past.

Lemon-grilled Tofu & Couscous Salad

Makes 4 servings

1 package (14 oz) extra-firm tofu
2 Tbsp extra virgin olive oil
1/4 tsp red pepper flakes
1 tsp ground cumin
2 Tbsp fresh lemon juice
1 cup (250ml) low-sodium vegetable or chicken broth (we use 1 chicken-flavoured veg broth cube added to 1 cup boiling water)
1 cup couscous (we use gluten-free couscous)
Zest from 1 lemon
1/3 cup almonds, slivered and toasted
1/4 cup mint leaves, chopped

Press the tofu between two plates and get rid of any extra moisture. (We use an actual tofu press). Cut into eight slices. In a plastic bag, mix oil, red pepper flakes, cumin and lemon juice. Add tofu and massage gently until evenly coated. Marinate in fridge for a minimum of 30 minutes. Overnight is really good.

Place bulgur or couscous in a medium bowl. Heat broth to boiling or boil water in kettle. If using water, add broth cube to boiling water. Add broth to couscous, cover (I use a plate) and let sit for 15 minutes, until couscous has absorbed all of the broth. Fluff with fork and let cool.

When cooled (can still be warm-ish), transfer to a serving bowl.

Toast almonds in small pan on low heat (for roughly 10 minutes).

Add almonds (when cooled), lemon zest and mint to couscous and season with salt and pepper.

Preheat grill or pan to medium high heat. Place tofu on grill or pan and cook for about 5-10 minutes each side. In our case, we use an indoor grill and cook it for 16 minutes without turning. You want your tofu nicely crispy on the outside.

Let sit and cool slightly. Cut into 1/2 inch pieces and toss with couscous mixture. Serve warm(ish) or place in fridge and serve cold. Will keep for 3-4 days at least.

missdiane

I'll freely admit that for the longest time, tofu grossed me out. I'm still not a fan of using the squishier kind for stuff but get me some extra firm tofu and I'm good. Get me some SMOKED tofu and I'm yours! Smoked tofu isn't the easiest to find but if you see it, grab it. It's uhmmaaaaaazing.

Anyway, here's one of my favorite things to do with tofu. A banh mi. Here is a recipe that's very close to what I make. Also, if you haven't tried one, find a vegan mayo. You can't really tell the difference and some of them are darned good (like Just Mayo). The pickled veggies - something so simple to make - on this sandwich are the perfect pairing with the pan seared tofu.

Tofu is also another common ingredient when I'm prepping toss-in ingredients to pack for lunch in rice bowls. After pressing out a lot of the moisture - tips here and essential for newbs eating tofu - I cut the tofu into little cubes and sear it simply with salt, pepper and at the end, a little sesame oil. Yes, it's blandish BUT then you can make it take on the taste of whatever sauce you're adding to your rice bowl. Peanut sauce, hoisin sauce, sriracha, yuzu, whatever strikes your fancy. Those little cubes atop some rice (jasmine is fun if you want something other than medium grain), with some garlic spinach and more of those pickled carrots and daikon...heaven.

gominokouhai

Hello folks! Calling folks. This week's challenj is the responsibility of missdiane (and several others). Will the responsibility be credit or blame? Only you can determine that.

This week it's TOFU. Show me some interesting things you can do with that bean curd. There must be some interesting things, right?... right?

...right?

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Weekly Food Challenge

A challenge for cooks every Wednesday

Recent Entries

Challenge 63: PIES! - Mince Pies

Challenj #63: PIE! Piepiepiepiepiepiepie. When come back bring pie.

Challenge 62: Famous Department Store White Chocolate Chip Cookies

I got yer nuts!

Challenge #62 - Double Decker Delights

Challenj #62: Let's go crazy, let's get nuts

Challenj #60: Honey

Challenge #56 - Low Carb

kitchen surprise: cinnamon pine nut cookies

Kitchen Surprise: Winter Vegetable/Bottom of the Fridge Soup

Kitchen surprise: summer rolls

Kitchen Surprise: Not-really-Coronation Not-Chicken

Kitchen Surprise: Fridge Frittata

Challenge #55 - Kitchen Surprise

Challenge 54: Peppers - Mediterranean stuffed peppers

Challenge #54 - Peppers

Hand held foods: Gin and tonic ice lollies

Challenge 53: Hand held - Lentil and squash pasties

Challenge #53: Hand Held Foods

What I'll be making tonight

Challenge 52: Beans - Bigilla (Maltese Broad Bean Dip)

Challenj #52: Beans

Lemon-Grilled Tofu & Couscous Salad

Bringing the bean curd!

Challenj #51: Tofu

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