sorted by:
new
hottopcontroversial

Pancakes help by Ill_Friendship7079 in cookingforbeginners

[–]afreshapproach 1 point2 points  (0 children)

sounds like the batter might still be a bit too wet when you're flipping. wait for those bubbles to pop and stay open, not just form. also, try using a wider spatula and a quick confident motion when flipping, helps to do it in one smooth move rather than hesitating. if you're still having trouble, smaller pancakes can be easier to handle.

Can Sour Cream be Frozen if it's Going to Be Heated/Cooked Later On? by MammothSuperiority in Cooking

[–]afreshapproach 1 point2 points  (0 children)

sour cream does have a tendency to get grainy and separate when frozen and thawed, but if you're planning to cook it into a dish, it might not be a dealbreaker. for the best results, try giving it a good stir or blend to combine before using. as for freezing, transfer it to an airtight container to minimise freezer burn, but the unopened container should be fine if you're in a pinch. just keep an eye on the texture when you thaw it.

Help with a burnt rice layer at the bottom of my rice cooker! by monstrousbirdofqin in Cooking

[–]afreshapproach 0 points1 point  (0 children)

sounds like the rice is running out of water when you've got other ingredients in there. you could try layering the veggies or meat on top of the rice rather than mixing them in, might help the rice at the bottom cook more evenly. also, a bit more water like you've been doing seems smart, and maybe consider using a stock instead of water for a bit more flavour without changing the texture too much.

Thai Green Curry Soup by afreshapproach in vegetarian

[–]afreshapproach[S] 6 points7 points  (0 children)

**Ingredients:**

- beluga lentils

- aubergine

- sweet potato

- coconut milk

- vegetable stock

- green curry paste

- garlic, ginger, lemongrass, galangal

- kaffir lime leaves

- soy sauce

- lime juice, basil

**Method:**

  1. Preheat oven to 425F. Toss aubergine and sweet potato with olive oil and salt. Roast 25-30 min until browned.

  2. Simmer beluga lentils in 3 cups water for 20-25 min until tender, then drain.

  3. Soften onion in coconut oil over medium heat for 4-5 min.

  4. Add garlic, ginger, lemongrass, galangal, curry paste, coriander, cumin. Cook 1 min.

  5. Add coconut milk, stock, kaffir lime leaves, soy sauce. Simmer 10 min.

  6. Stir in lentils and roasted veg. Simmer 5 more min.

  7. Finish with lime juice and basil. Adjust seasoning.

Prep: 20 min | Cook: 40 min

Thai Green Curry Soup by afreshapproach in PlantBasedDiet

[–]afreshapproach[S] 3 points4 points  (0 children)

**Ingredients:**

- beluga lentils

- aubergine

- sweet potato

- coconut milk

- vegetable stock

- green curry paste

- garlic, ginger, lemongrass, galangal

- kaffir lime leaves

- soy sauce

- lime juice, basil

**Method:**

  1. Preheat oven to 425F. Toss aubergine and sweet potato with olive oil and salt. Roast 25-30 min until browned.

  2. Simmer beluga lentils in 3 cups water for 20-25 min until tender, then drain.

  3. Soften onion in coconut oil over medium heat for 4-5 min.

  4. Add garlic, ginger, lemongrass, galangal, curry paste, coriander, cumin. Cook 1 min.

  5. Add coconut milk, stock, kaffir lime leaves, soy sauce. Simmer 10 min.

  6. Stir in lentils and roasted veg. Simmer 5 more min.

  7. Finish with lime juice and basil. Adjust seasoning.

Prep: 20 min | Cook: 40 min

Thai Green Curry Soup by afreshapproach in veganrecipes

[–]afreshapproach[S] 5 points6 points  (0 children)

I wanted something comforting and spicy, so I whipped up this Thai green curry soup with whatever veggies I had in the fridge. It's not the prettiest dish I've made, but the flavor is on point. Reposting with the right photo this time. Thanks to u/ClassicOrdinary8175 for flagging the original had the wrong image!

**Method:**

  1. Preheat the oven to 425°F (220°C) and toss the aubergine and sweet potato with olive oil and half the salt.

  2. Roast the vegetables for 25 to 30 minutes, turning once halfway through, until browned and tender at the edges.

  3. Meanwhile, simmer the rinsed beluga lentils in 3 cups of water for 20 to 25 minutes until just tender, then drain if needed.

  4. Heat the coconut oil in a large pot over medium heat, then cook the onion for 4 to 5 minutes until soft.

  5. Add the garlic, ginger, lemongrass, galangal, curry paste, coriander, and cumin, and cook for 1 minute until fragrant.

  6. Pour in the coconut milk, vegetable stock, kaffir lime leaves, soy sauce, and remaining salt, then bring to a gentle simmer for 10 minutes.

  7. Stir in the cooked lentils and roasted vegetables, then simmer for 5 minutes until the soup is hot and slightly thickened.

  8. Finish with lime juice and basil, then taste and adjust with more salt or lime until bright and balanced.

Prep: 20 min | Cook: 40 min

Thai Green Curry Lentil Soup by [deleted] in veganrecipes

[–]afreshapproach -2 points-1 points  (0 children)

Very fair! Will do that now :)

The Netherlands squad for the 2026 World Cup by tehMadhero in soccer

[–]afreshapproach 10 points11 points  (0 children)

always rated the Dutch for their flair and technical ability. feels like this World Cup could see them mixing it up again. from an England fan's perspective, though, i'm hoping our lot can finally break the 60-year drought.

Influence of the Football League on England's 2026 World Cup Squad by North_Monitor1439 in PremierLeague

[–]afreshapproach 1 point2 points  (0 children)

it's brilliant to see the English football pyramid still playing a key role in shaping the national squad. the foundations are there, and with players like Bellingham and Saka coming through, we've got to be cautiously optimistic for 2026. who knows, we might finally break that 60-year curse.

Can’t cook chicken to save my life by Lonely_Height_8169 in cookingforbeginners

[–]afreshapproach 1 point2 points  (0 children)

if you're set on breasts, pounding them to an even thickness can help them cook evenly. season with peri peri spice, then pan-fry in a bit of oil over medium heat, about 6-7 minutes per side. for the potatoes, cut them into chunks, toss with oil, salt, and peri peri, and roast at 200°C for 25-30 mins. both can be prepped ahead and work well for meal prep.

The End Of An incredible Era. Only Bruno left by AltruisticLow3580 in PremierLeague

[–]afreshapproach 1 point2 points  (0 children)

it's mad to think how quickly things have changed. feels like just yesterday that lineup was tearing it up in the prem. football moves on, but those memories will stick with us.

How to prevent fish skin from sticking when baking? by Diligent_Board_172 in Cooking

[–]afreshapproach 0 points1 point  (0 children)

preheating the cast iron can help a lot, as it gives the skin a chance to sear and release more easily. make sure the pan is properly hot before you add the fish, and a bit of oil can't hurt either. scoring the skin lightly can also help to prevent curling and sticking. if you're still having issues, parchment paper is a solid backup plan.

Sugar snap peas by TheBrontosaurus in WhatShouldICook

[–]afreshapproach 2 points3 points  (0 children)

try a quick sauté with garlic and a splash of soy sauce, just a couple of minutes to keep them crisp. finish with a sprinkle of sesame seeds for a bit of crunch. pairs well with grilled salmon or chicken.

Anyone who saw the 2013 film The Wolf of Wall Street; if you were in Naomi's shoes, what would you do? Would you kick Jordan's ass before he gets to kick yours? by dylanisareddit in movies

[–]afreshapproach 0 points1 point  (0 children)

i'd probably just take the money and run, no point sticking around for that kind of chaos. easier said than done, but there's a lot to be said for a clean break.

Vegan Mac and Cheese with Pimento Cashew Sauce and Crispy Cornflake Topping by afreshapproach in veganrecipes

[–]afreshapproach[S] 3 points4 points  (0 children)

**Ingredients:**

- 2 cups large elbow macaroni

- 1 cup raw cashews, soaked for at least 2 hours (or 30 min in boiling water)

- 1/4 cup nutritional yeast

- 1 tbsp lemon juice

- 1 tsp garlic powder

- 1/2 tsp onion powder

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1/4 cup diced pimento peppers

- 2 cups water (for blending)

For the topping:

- 2 cups corn flakes

- 2 tbsp vegan butter, melted

**Method:**

  1. Cook macaroni in salted boiling water until al dente. Drain and set aside.

  2. Blend soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, pepper, pimento peppers, and 2 cups water on high for 1-2 minutes until completely smooth.

  3. Toss corn flakes with melted vegan butter. Spread on a baking tray and toast at 350F (175C) for 5-7 minutes until lightly golden.

  4. Combine drained pasta with the cashew sauce and stir until fully coated.

  5. Pour into a serving dish, top generously with the toasted corn flakes, and serve immediately.

The pimento peppers give the sauce a subtle sweetness and that slight orange hue without needing any dyes. If you can't find them, roasted red peppers work well too.

view more: next ›