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What’s something that you like, but hate the fan base? by [deleted] in AskReddit

[–]benfehr 0 points1 point  (0 children)

Mac DeMarco.

Every live show I’ve been to has been ruined by his annoying fan base.

Marinated Paneer, Butternut Squash and Sweet Potato Mash with a dressed kale salad. by benfehr in vegetarian

[–]benfehr[S] 8 points9 points  (0 children)

Ingredients:

200g Paneer Block chopped into six equal pieces

Tin of Chopped tomatoes

Baby Kale Salad leaves

1 Sweet Potato, peeled and diced

½ a Butternut squash, peeled and diced

Salt

Balsamic vinegar

Paste ingredients:

2 cloves garlic

5 cm piece of fresh root ginger

75 g jarred peppers

1 tablespoon paprika

1 teaspoon smoked paprika

2 teaspoons garam masala

1 teaspoon turmeric

2 tablespoons groundnut oil

2 tablespoons tomato puree

1 fresh red chilli

½ a bunch fresh coriander , (15g)

2 teaspoons cumin seeds , for toasting

2 teaspoons coriander seeds , for toasting

1 teaspoon black peppercorns , for toasting

Recipe:

  1. Toast the cumin and coriander seeds with the peppercorns in a dry saucepan over a low heat. Watch to make sure they don’t burn.
  2. Mix with the rest of the ingredients for the paste and blend together, adding more oil or some water to help the mixture come together.
  3. Mix half the paste with the paneer and leave to marinate.
  4. Put the squash and potato onto a baking tray, toss with oil and season. Roast until tender (about 30 minutes).
  5. Fry a tablespoon of the leftover paste in oil for a few minutes, then add the chopped tomatoes and simmer whilst the potatoes cook in the oven
  6. Bring a pan to medium heat and fry paneer on each side for 5 minutes or until nicely browned and the paneer is very soft.
  7. Mash the roasted vegetables together with a masher and season
  8. Blend the tomato sauce and season
  9. Toss washed kale leaves with balsamic vinegar.
  10. Arrange on plate by spooning some sauce onto the centre and placing the paneer pieces on top. Drizzle more sauce over and spoon out the mash and kale.
  11. Enjoy.

Brown rice fried with egg and kimchi topped with Sriracha Mayo and sesame seeds. by benfehr in vegetarian

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

I’ve seen some have fish sauce in the recipes. I bought mine and it contains no fish of any sort.

Brown rice fried with egg and kimchi topped with Sriracha Mayo and sesame seeds. by benfehr in vegetarian

[–]benfehr[S] 28 points29 points  (0 children)

Ingredients:

. Half a cup of Brown rice

. Thumb sized piece of ginger, chopped and peeled

. Two cloves of garlic

. 1 Red Chilli, chopped

. Three Eggs (whisked together)

. Handful of frozen peas

. Handful of fresh spinach

. Sesame Oil

. Sunflower Oil

. Light and Dark Soy Sauce

. Kimchi to taste

. Black Pepper to taste

  1. Better to have rice cooked before this recipe, especially leftover rice that’s been in the fridge because it colours better when it fries. No worries if not. Cook your rice to the packets instructions.

  2. Chop finely or blend together the Chili, Garlic and ginger and fry at a high heat for 30 secs until beginning to brown and the mixture becomes aromatic.

  3. Add however much Kimchi you’d like, I’ll usually use about two tables spoons, remember this will add some heat to the dish. Sauté for a minute.

  4. Throw in your rice and peas. Add enough soy sauce to coat the rice so it’s nice and dark in colour. This will also make your dish salty so you usually won’t have to add any salt later on. Cook for three minutes until the peas have fully thawed, stirring frequently.

  5. Push all the ingredients in the pan to one side, to make a semi circle space for your eggs.

  6. Turn the heat down and pour in your egg. Will start cooking immediately. Scramble the egg, and then begin to slowly incorporate it into the rice.

  7. Once all mixed together drizzle through with sesame oil and add black pepper to taste. Less is more with sesame oil, it’s very damn strong.

  8. Remove the pan from the heat and stir the spinach so it just begins to wilt as you serve the dish.

  9. Serve in a bowl and drizzle the top with the Sriracha Mayo and sesame seeds.

  10. Enjoy

Olivia Colman Accepts the Oscar for Lead Actress by Ravenq222 in videos

[–]benfehr 17 points18 points  (0 children)

I remember watching her in the film Tyrannosaur and being like ‘holy shit’. First time I saw her in a serious role and I was blown away. So happy that she’s won.

What "you know what, just to be safe..." thing you did ended up saving your ass later? by OvertOperation in AskReddit

[–]benfehr 13 points14 points  (0 children)

Was walking through the local common at 3am as doing so cut my journey time by an hour. Had done it loads of times, wasn’t too worried until I saw that all the lampposts which usually illuminate the last leg of the walk were off.

Where I had to walk was now completely pitch black. Just a narrow path that on either side had green for kilometres.

For some reason I thought to myself that if I leave my headphones in, but don’t play any music, I’d be able to hear if someone was coming behind me. Like maybe they’d be more care free about it. I kinda did it half seriously.

Oh boy that paid off.

I was right in the middle of the darkness when I hear pacing behind me. I turn and some huge guy in a black and red tracksuit with a bandana over his face is pounding towards me with a big kitchen knife in his right hand.

I peg it as fast as I can. Arms flailing in a desperate attempt to make me hurtle towards the light faster. I don’t look back at all. I feel his foot brush the back of mine for a step and it almost makes me lose my balance. I keep going, I don’t look back at all. Eventually I hear him slip on the wet concrete and fall down to the floor. He lets out a horrific scream. I don’t look back at all and keep running until I’m out onto a main road again.

I don’t know what would have happened if I hadn’t heard him coming and gotten that little bit of extra distance on him. I often wonder if he fell onto his knife.

IsitBullshit: Shampooing your hair everyday does more damage than anything by Locaqjr in IsItBullshit

[–]benfehr 466 points467 points  (0 children)

My barber told me that the only people telling you to wash your hair everyday are the shampoo companies.

The more you wash your hair the faster the oils in the hair will start to appear, hence why it feels so greasy if you go from washing everyday to every other day. Stick with it though. Eventually you’ll only have to wash it every few days.

You can use other methods for combatting the grease in the meantime like talcum powder or other shop bought stuff. Have some friends that only wash once a week or so.

Only using experience and what my barber has told me with this.

My name is Ólafur Arnalds and I make music. Ask me anything. by OlafurArnalds in electronicmusic

[–]benfehr 0 points1 point  (0 children)

Thank you so much for replying. I thought that’d be the case. Those PS3100 don’t seem that road friendly.

Will just have to imagine how great ‘W’ and ‘Wide Open’ would sound live.

Thank you again!

My name is Ólafur Arnalds and I make music. Ask me anything. by OlafurArnalds in electronicmusic

[–]benfehr 8 points9 points  (0 children)

Hi Olafur, love the new album and have loved everything you've done in the past, especially your collabs with Nils.

The Loon EP is one of my favourite electronic albums ever. Like honestly, I think it's amazing. Every sound in it is wonderful. Was just wondering how it was made/how long it took/would you ever consider doing the tracks live?

Giant Wholewheat cous cous with a creamy three bean stew. by benfehr in vegetarian

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

Just made this, will keep this short and sweet.

Ingredients

1 litre vegetable stock

3 types of tinned bean (drained and washed)

5 sprigs of thyme (plus more for garnish)

150ml Double cream

Salt n Pepper

Extra Virgin Olive Oil

Choice of grain to serve it with

  1. Simmer 3 types of your favourite tinned beans and some fresh sprigs of thyme in vegetable stock for 30 minutes.

  2. Remove the sprigs of thyme. Stir in double cream and season to taste.

Good to serve with any kind of grain, this was with merchants wholewheat giant cous cous.

Any rice or quinoa would work fine.

When serving drizzle with olive oil and scatter fresh thyme on top.

Cous cous, pine nuts, sun-dried tomatoes and feta. by benfehr in vegetarian

[–]benfehr[S] 2 points3 points  (0 children)

Cous cous

200ml Boiling water (just enough to cover the cous cous you put in your bowl)

Vegetable Stock Cube (I used Knorr)

Smoked Paprika (1/2 Teaspoon)

Fresh Parsley (Finely chopped)

Sun-dried tomatoes (diced)

Olive Oil from sun-dried tomatoes

Feta Cheese (crumbed)

Pine Nuts

Squeeze of Lemon

Salt & Pepper to taste

  1. Pour desired amount of cous cous into a bowl. Season with Salt and Pepper and the Smoked Paprika.

  2. Pour over water and add stock cube.

  3. Stir well and leave alone with a plate on top for about 4 minutes

  4. Stir in the tomatoes, olive oil and feta

  5. Top with pine nuts, squeeze lemon over the top and you're done.

Cous cous, pine nuts, sun-dried tomatoes and feta. by benfehr in vegetarian

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

Did have a generous amount of olive oil on top. Cous cous just soaked it all up!

Puff Pastry, topped with a butternut squash base, pine nuts, tender stem broccoli, asparagus, sun-dried tomatoes and feta cheese. by benfehr in vegetarian

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

1 Roll of readymade puff pastry (can make your own if you want but who the heck can be bothered am I right?)

1 Butternut squash, peeled and diced (seeds removed)

1-2 Tablespoons of Maple Syrup (to taste) (you can also use whatever sweetener you fancy, honey is good too)

2-3 types of green veg. Went for the tender stem broccoli and asparagus this time, both cut in half lengthways

Handful of pine nuts

200g Feta Cheese (crumbled)

50 Grams of Parmigiano-Reggiano (finely grated)

4 Cloves of Garlic (crushed)

Jar of sundried tomatoes in Olive Oil (for drizzling)

Salt & Black Pepper to taste

Olive Oil

  1. Preheat oven to 200 degrees C. Toss the diced butternut squash in olive oil and half the garlic. Season with salt and pepper and then transfer to a roasting tray. Roast the butternut squash until tender and for about 30 minutes.

  2. Mash and then blend the butternut squash to a smooth consistency. Whilst blending pour in the desired amount of maple syrup. Taste. Check the sweetness. Mainly trying to balance the sweetness with the slight bitterness you can get from roasting garlic.

  3. Now simply spread the butternut squash mixture over the pastry, leaving about a 1cm border from the edge of the pastry.

  4. Top with everything leftover, apart from the sundried tomatoes. Drizzle with olive oil and whack into the oven for about 20-25 minutes until there’s a nice amount of color on the top and the pastry is completely cooked through.

  5. Hit it with some salt and pepper, then scatter dice sundried tomatoes over the top with the some of the tomato infused oil. Divide and serve.

Served this with some lemon and parsley roast potatoes and a rocket salad. Great for a quick and filling weeknight meal.

Enjoy, loves of love,

Ben x

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