Put it in a better sealing container?
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I’ll probably do that, thanks!
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I made what we call special porridge, cos it always makes you feel better once you’ve had some. This in question in none other than Melk Kos.
I decided to follow a recipe for change and after referencing a few they all followed the same basic ingredients and methods, to my surprise they all add the flour once the milk is hot. This results in a more lumpy, sago like, texture.
Next time I’ll trust my gut. I mean it still tastes great but it’s like eating snot. I follow more of a bechemel method.
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Use condensed milk next time.
Trust me.
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Oh my gosh, why you do dis.
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I saw a simple enough YouTube video on a recipe I would like to try, so I did. I did however change it up a bit and put my own flair on to it.
Basically, chicken fillet with a cream base sauce, rice, glazed carrots and garlic butter baby tates.
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I love this time of year when I get to experiment with soups. Sunday evening had me making a minestrone soup, it kept us warm for two nights.
Tonight I made a potato and leek soup 
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Tonight I made a potato and leek soup, and man oh man, it was so good. I was really really chuffed with how this came out. I didn’t have any cream so I just used full cream milk.
Topped it off with some sharp cheddar as didn’t have parsley or chives.
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I made my first chowder yesterday, I couldn’t find clams and wasn’t sure if I should substitute muscles so I decided to rather play it safe and made a Corn and Cheese chowder.
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Making an oxtail stew for dinner, just fried the meat, then added onions and garlic cloves with some herbs and spices and pepper. Added a packet of oxtail soup, and set to slow cook on the stove. So that its ready for dinner tonight.
I should add, will add carrots, potatoes and gem squashes to it towards the end that it will cook in all together. Gotta love one pot dinners, we decided against rice with the stew just potatoes
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Pretty chuffed with myself for this one.
- Cinnamon Honey Butter Baked Sweet Potatoes with Pecan Nuts
- Garlic Butter Fried Broccolini
- Honey-Soy-Garlic Pork Ribeye
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Another one I’m quite stoked about, though I think the colour was a bit too red than orange. Regardless, my first-ever attempt at making a butter chicken turned out to be rather frikken delicious, albeit a bit on the spicy side.
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