I’ve heard that roasting a chicken is one of the easiest things to do in the world. I wasn’t quite sure about this myself until I recently tried a simple roast chicken recipe I found online. I think what could go wrong with roasting any kind of bird is that the meat may either be dry and overcooked or undercooked. The recipe I followed was foolhardy and resulted in a roast that was moist on the inside with a crunchy, crispy skin on the outside.
Make apple turnovers of course! I’d some apples leftover from an attempt at making apple pancakes one weekend. On my next trip to the supermarket, I picked up a roll of ready made puff pastry with the intention of using it with the apples for a quick and tasty treat.
While browsing through food sites and blogs looking for a simple apple based recipe using puff pastry, I came across Molly Wizenberg’s ‘Chausson aux pommes’ or French apple turnovers recipe on the ‘Bon Appetit’ magazine website. I found the recipe very simple and easy to follow. In fact, I don’t think I even need to look at the printout the next time round.
Every evening, there’s one question that looms large over me – what do I do for lunch tomorrow? My workplace does not offer free lunches unlike some other companies where people are ‘feeling lucky’ all the time or are busy networking socially 😉 So I’m left to my own devices to create something easy and edible for my lunchbox. I do sometimes carry leftovers from the evening’s dinner the next day. The other ways I survive during the week? Get some easy to cook veggies, prepared canned lentils, etc from the supermarket and make something that lasts the next 2-3 days. Use leftover ingredients from the fridge to rustle up a quick lunch for the next day. Buy a salad/sandwich.
Lovely ruby coloured rhubarb has been making it’s appearance again. This is one fruit/vegetable (which one is it?) I have never tried cooking with. I’ve never even seen anything quite like it in Indian food markets, maybe it does not or cannot grow in tropical climates? Not sure.