Gharnu Gourmet

August 18 2015, Tuesday Dinner WHAT: Taco size soft corn tortilla Salsa 1 tbsp oil 1 small onion diced 3/4 cup roasted corn (i had frozen) 1/2 cup shredded cabbage 2-3 cloves garlic 2 tbsp Gochujang sauce (thin a bit with water) salt per taste Tofu Crema 1/2 block firm tofu 2-3 tbsp rice wine vinegar juice of 1 lime 1 tbsp miso paste 1/2 tbsp agave(less or more per taste) salt per taste water if needed to thin the paste 2 whole scallions thinly sliced  Peppers 1 tbsp olive oil  12-15 shishito pepper Smoked sea salt (or regular salt) Toppings: julienne  of 1 cucumber 2-3 tbsp rice wine vinegar black sesame seeds (optional) fried shallots ( optional) HOW:  Salsa Heat oil and saute onion until translucent.  Add garlic and cook for few more minutes Add corn and Gochujang sauce Add cabbage add salt per taste and cook for few minutes until everything is done Keep aside Tofu Crema Combine all things listed above in a blender (excep

April 06 2015, Monday Dinner Modification to the recipe found  http://www.theguardian.com/lifeandstyle/2012/feb/24/roasted-butternut-lamb-rack-recipes  from Yotam Ottolenghi's Plenty More book. My Modifications have * in front of it. WHAT: 20g unsalted butter 1 tbsp olive oil 1 large red onion, peeled and cut into 1cm-thick slices * 1/2 fennel bulb 1 large butternut squash, ( i used precut from TJ) Salt 30g pumpkin seeds * 2,3 small bay leaf 1 tsp nigella seeds, plus extra to garnish ½ tsp each ground cumin and coriander ¼ tsp ground turmeric 4 cardamom pods, lightly crushed 1 cinnamon stick 1 green chilli, halved lengthways 1 tbsp caster sugar 200ml vegetable stock 100g Greek yoghurt 1 tbsp chopped fresh coriander * Crushed red pepper flakes (optional if want more spicy) * Optional 1/4 cup Berberis  * Rice  HOW: Preheat the oven to 425F/220C.  Put the butter and oil in a large sauté pan add bayleaf, and fry the onion and fennel