Yes, I should be studying at this moment (as I have an exam in 3 weeks, and haven't really looked at any lectures for it yet) so this will be short:
I take quite a bit of free time nowadays - my dance partner is not around which means little dancing and philosophy is over as well. that leaves time to procrastinate, watch movies on bbc iplayer and do some proper cooking - more than just the usual steamed vegetables and bread with topping.
I have discovered the vast landscape of foodblogs. I am only scratching at the surface of what promises to be endless masses of favorite, flavorsome, original (and classic), easy and super difficult recipes from all over the place. It all started when i wanted to describe a type of semolina cake to my flatmates and googled it. Whatever I was after did not come up, but a similar version made with ricotta cheese (italian, similar to cream cheese but less fat and mainly used in cooking and baking). That led me on to a chicken and vegetable oven baked dish which i tried yesterday and was amazing.
The blog i landed on was based around austrian cuisine but with some deviations around it as well. I do agree with the fellow blogger that despite the italian, french, asian, moroccan and fusion trends going on, traditional "regional" cooking is also worth looking into. Usually adjusted sugar and fat to the lowered calorific usage nowadays does the trick to turn recipes my grandparent's grandparents have cooked into modern delicacies.
On the website of my favorite magazine (which, coincidentally, is about food as well) i have found the link to loads more of such blogs: great for the inner foodie, terrible for the upcoming exams. That brings me back to lectures i need to start...
Want to come for dinner? - needless to say ill cook (pure) veg for you :)
I take quite a bit of free time nowadays - my dance partner is not around which means little dancing and philosophy is over as well. that leaves time to procrastinate, watch movies on bbc iplayer and do some proper cooking - more than just the usual steamed vegetables and bread with topping.
I have discovered the vast landscape of foodblogs. I am only scratching at the surface of what promises to be endless masses of favorite, flavorsome, original (and classic), easy and super difficult recipes from all over the place. It all started when i wanted to describe a type of semolina cake to my flatmates and googled it. Whatever I was after did not come up, but a similar version made with ricotta cheese (italian, similar to cream cheese but less fat and mainly used in cooking and baking). That led me on to a chicken and vegetable oven baked dish which i tried yesterday and was amazing.
The blog i landed on was based around austrian cuisine but with some deviations around it as well. I do agree with the fellow blogger that despite the italian, french, asian, moroccan and fusion trends going on, traditional "regional" cooking is also worth looking into. Usually adjusted sugar and fat to the lowered calorific usage nowadays does the trick to turn recipes my grandparent's grandparents have cooked into modern delicacies.
On the website of my favorite magazine (which, coincidentally, is about food as well) i have found the link to loads more of such blogs: great for the inner foodie, terrible for the upcoming exams. That brings me back to lectures i need to start...
Want to come for dinner? - needless to say ill cook (pure) veg for you :)
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