Easy wins: write down your favorite recipes and avoid internet glitz | life and style


SSometimes you come home after a long day, there are no leftovers in the fridge and you just know you really shouldn’t order. And that’s when I grab my handy list of must-have recipes and find something easy to make that I already have the ingredients for in the pantry.

Sure, it sounds simple – because it is – but until I took the trouble to formalize it, write down the recipes as I made them, I was constantly looking for the same few recipes. again and again, forced to scroll through the obligatory “humorous” trivia and irritating pop-up ads every time. Now, instead, I jot down an abbreviated summary – cooking times, ingredients, clear instructions and any notes on how it went or possible improvements – on a recipe card and class for later use. .

As a big nerd, I keep my cards on a digital Trello board, but any format will do, as long as you can easily add, browse, rearrange, and read it. Labeling recipes based on various attributes – the type of meal it is, common ingredients, utensils you need to prepare it, flavor profile, etc. – can also be of great help. Not only does this make it easier to choose a potato dish if you’re craving potatoes, for example, but it makes it easier to plan a variety of meals and shop for ingredients.

So did I stumble back to do exactly what my mother did when I was a kid, only in a very slightly more digital way? Yes. Is it worth it? Yes, too, because sometimes you have to remember exactly how to make that perfect omelette and you don’t have time to sort through the internet glitter to get there.

Combo mashed potatoes and mum’s hash

to cook 20-30 minutes
Serves 2

1 kg of potatoes
500g mince
(beef, pork, chicken or a combination)
Salt
Soya sauce
Sugar
oyster sauce
Sesame oil
Pepper
Chopped garlic
½ cup or less milk
Optional: shallots

Make mashed potatoes (cut potatoes into small pieces, boil for 20 minutes or pressure cook for 6 minutes, add milk, season and mash). Put aside.

Sauté the garlic, then chop the meat, over medium-high heat. When one side is browned, stir to continuously cook the uncooked side.

Season with soy sauce, sugar, sesame oil and pepper. Cook until all the meat is nicely browned, then season to taste.

Add a nice layer over the mashed potatoes and serve (the juice soaks the mash and makes it even more enjoyable). Add minced shallots if desired.

Remarks

An absolute classic. Serve in a square glass container for maximum nostalgia.


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