Golden soft flaky parmesan aloo pies

The dough consisted of cookeen, flour, water, salt, sugar and baking powder. Maybe too much cookeen and why it came out like a french fried pastry. I did not mind because it tasted so delicious. The stuffing was boiled and mashed potato with parmesan, parsley, shadon beni, black pepper and minced garlic. I made 7 balls that I rolled out and stuffed with the aloo and folded. Fried in oil and voila. About a minute on each side.

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Creamy black bean and fettuccine

I knew the ingredients I could get and I had some ideas and I was inspired by recipes I found online. I cut up a small carrot into small chunks, two cloves of garlic and then one leaf shadon beni, some celery and some parsley. I drained and rinsed a can of black beans. I started my pot and added some kerrygold butter and golden ray butter. I added the garlic and fresh seasoning. I added the carrots and some Italian seasoning (oregano, rosemary, thyme, tarragon, savory, basil and sage). Then some black pepper. Saute nicely. Then add enough water to cook down the fettuccine which was about half a pack. I broke the fettuccine into thirds. I then added a small pack of coconut cream. Takes about 12 minutes to cook down. I served it with parmesan cheese on top.

Eggs with Caramelised Onions and Roasted Garlic and Heavy on the Black Pepper

Stovetop bread

Oh the nostalgic smell of homemade bread baking in the house. To go with some garlic butter and wash down with coffee. First time I was doing this and I was not sure it would work out. I saw others doing this stovetop bread online so there was hope. My mom told me she made stovetop bread when I was little using a three burner countertop stove. An oven stove was a luxury in those days. Any bread dough recipe will do. Knead and rise the dough. Oil the pot. Knead the dough again and rise again, this time in the pot. Cover while cooking on the very lowest heat for about 25 minutes. Next time I will try 15 to 20 minutes because this time the bottom was too charred. I cut out the charred bottom before serving. I ate some of it as it tasted like a crunchy bread cracker. I think this needs fine tuning and I am up for the challenge. The insides were most delicious though. *I tried it again using less time and it was perfect

Taste budsology

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