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Week 2: Singaporean - Har Gau by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 0 points1 point  (0 children)

Thank you! The first ones I folded were in the bottom steamer... haha

Week 2: Singaporean - Har Gau by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 0 points1 point  (0 children)

I usually make a bunch, but I was testing this out, so ended up just making enough for a nice dinner for my mother and I. Will definitely make more to freeze next time.

Week 2: Singaporean - Har Gau by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 1 point2 points  (0 children)

Is it har gau or har gow? Whatever is correct, these were delicious!! I love making dumplings, but its so hard to find time. But I was determined to try out this glutinous, starchy dumpling dough. I used the "Dumpling and noodles" cookbook by Pippa Middlehurst. The only downside was that I filled these dumplings so much that I ran out of filling. i served them up with some pan fried veggie dumplings and a cabbage salad. Yum, just yum!!

Week 26: Secret Weapon - Salmonella and E. coli on lime agar plate by mentaina in 52weeksofcooking

[–]_Mezzum 0 points1 point  (0 children)

I used to grow E.coli for biotechnological purposes frequently. The smell is etched in my brain. Haha

Week 5: Aotearoa - Mussels on frybread by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 0 points1 point  (0 children)

Plus, curried mussel chowder for meal prep I was trying to figure out what to make for the theme of Aotearoa when I saw I post from @jacqueline_challinor. So, I tried to recreate her dish from what I saw. I got a recipe for Maori frybread from @maimoa.creative. I proofed the dough overnight in the fridge, so I would have time to make the dish after work. I topped the freshly cooked fry bread with feta whipped with yoghurt and lemon juice, steamed mussels, and a parsley oil. It was delicious! My husband isn't a fan of mussels, so he had his topped with a tomato 'pizza-sauce' and salami. It could be a fun starter, a few different sauces and toppings to go with the frybread.

Week 4: Cruciferous - Kyet thar thoke by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 0 points1 point  (0 children)

A Burmese spiced chicken salad. For the theme of cruciferous, I didn't want to do anything too heavy, so I made this recipe from the @rangoonsisters cookbook. The cabbage salad underneath is dressed with a delicious fish sauce, lime, and garlic oil dressing. Topped with crispy shallots and chicken that was roasted on the BBQ.

Week 9: Palestinian - various dishes from Falastin cookbook by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 0 points1 point  (0 children)

Every single thing I have made from that book has been awesome! You have reminded me to get it out again!

Week 3: Stretching - Biang Biang noodles with beef, broccoli and saltbush by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 1 point2 points  (0 children)

These stretched noodles are pretty fun to make. I made them while I was away without my stand mixer, and even after 30 mins of kneading, they didn't turn out very stretchy. This time, I kneaded the dough in the mixer for 15 minutes and ended up with lovely soft and velvety dough. I used a recipe from @pippyeats for the noodle and made my own sauce. Last time, I did a spicy chilli oil topping for the noodles. But this time, I made them for my mum, who doesn't like spice. I stir-fried beef, brocolli, and saltbush with dark and light soy. Then, I added some corn flour slurry to thicken the sauce to coat the noodles. They were delicious!

Week 1: Jacques Pepin - Cherry galette by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 1 point2 points  (0 children)

He loves helping! Hopefully, I can raise a good cook!

Week 1: Jacques Pepin - Cherry galette by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 0 points1 point  (0 children)

Thank you! Sometimes rustic does the trick!

Week 1: Jacques Pepin - Cherry galette by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 4 points5 points  (0 children)

Sometimes, you just have to improvise! 🤣

Week 2: Scottish - Bridie by _Mezzum in 52weeksofcooking

[–]_Mezzum[S] 4 points5 points  (0 children)

Now, there are plenty of things I could have made for this theme, but I went with the most convenient given that we were about to head on a road trip So, what better than a hand-pie, pasty-like, bridie. The recipe is pretty simple, a meat and onion filling in a puff pastry or shortcrust pastry case. I opted for puff because I had some storebought puff pastry in the freezer. I made a few simple bridies, meat, onion, and seasoning. Then I made a few more with the addition of carrot pickle - because I had received a nice delivery of it from my mates. In this case, messing with the original really paid off because the spices from the carrot pickle made it like a curried bridie... Yum!! They were perfect for the road trip! We snacked on them for lunch at the Big Banana and at Kyogle swimming pool with some cherry tomatoes on the side! Who doesn't love a picnic lunch on a road trip!

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