Put the end that you want filling and fold edges over the glass, add whatever, and job done! No mess, no fuss...
Healthy Egg Salad:
Flat leaf parsley chopped
Half a lime
Balsamic reduction (or any vinegar will do)
Salt and pepper
Assemble and eat!
How to boil the perfect egg:
Place eggs in a pan
Cover with an inch of cold water over
Bring to boil for 1 minute
Remove from heat
Cover and wait 10 minutes
Fill pan with cold water
Crack egg on work surface and roll to and fro (makes a great crunching sound)
Peel and eat.
Ants, ants, feking ants! I hate them. They make my skin crawl and I hate the thought of them stomping all over my food, eating it and then pooping all over it. Monday morning I woke up to a dustbin smothered in tiny little ant fukkas. At first I though it was a busted open tea bag, but tea grouts don't move. There was sweet melon skin in the bin and they were having an ant feast. I got the Dyson out and started sucking them into the jet engine, but as fast as I vacuumed them up they magically reappear. Once I got as many as I could up, I ran (literally) to my computer and Googled: how to get rid of ants. It said caulk the gaps that they appear from first. Then it said how they hate vinegar and most of all, cinnamon. So I ran to the tool cupboard, grabbed a loaded gun of caulk and blocked off all the gaps around the edge of the cupboard. Then I filled a spray bottle with vinegar, sprayed the whole surface area and wiped it out with a cloth. Then I placed a line of cinnamon along the entrance to the cupboard. Over the next couple of days I noticed a few scout ants that I took great joy in squishing before they could reach their Queen and tell them of the wonderful bounty they had discovered. Then this morning to my dismay I saw that they had found their way across the other side of the kitchen into the food cupboard. A small party was being had around a box dates. Crap. Little fukkas. I sat racking my brain about how to created a barrier around the circumference of the cupboard. It would be no good just blocking their ground floor entrance as ants can climb and walk upside-down. And the I had a EUREAK moment. I took sticky tape, smothered the tacky side in cinnamon and then stapled it all around the edges. Good luck getting to me food now ants! Your boarder access has been denied!
I'm not a fan of processed factory foods, tin cans, vacuum packed, bottled or frozen. There's no space for passion, creativity or excellence in processed food, but there's a ton of room for contamination, hidden fats and sugars and toxins.
The way I see it, if it's in a can, it was put there by a man, or woman, probably earning minimum wage for doing work they hate. I'm a full time cook, so I have the luxury of time in the kitchen About a year ago I started making everything from scratch, thus ensuring quality and providence. I've come a long way, with a lot of help on the net, and L Google endlessly. The cooks, chefs and food bloggers I have come across have been and inspiration and education.
I get a ton of ideas from Pinterest which I pin to my boards so I have easy access. If when i'm cooking a dish and I don't have something on the list then I google 'replacement' for that item and 'Bob's your uncle!'
Videos are a great way to learn a recipe and there are so many out there the possibilities are endless.
I watch 'Cooking With Dog' when I want to make anything Japanese (not cooking with dog meat, Francis, the dog, is the host).
For authentic Indian food I watch Show Me The Curry amongst other great indian on line chefs. It was really hard to find good Indian food in SoCal, not anymore, now I can cook along with a guy in India complete with accent and turban. Very very good.
I love Thai food, they have, by far, some of my favorite flavors: lemongrass, lime leaf, ginger, sweet basil and coconut milk. I travel 30 minutes to get to a market in the ghetto for authentic ingredients. Thai Street Venders is a phenomenal site. You get to watch dishes prepared on the streets in Thailand. I also love thaifoodtonight.com a mother and daughter duo with over 30 great recipes. The mother tells a funny story how when she moved to the US a couple of decades ago she was so scared she wouldn't find fish sauce so she packed her case with tons of it, no clothes, just plenty fish sauce!
These days when I got shopping for the week I have just a vague idea of what will be on the menu. I allow seasonal items and organic specials to dictate what I make. My adventure ball's are growing rapidly and I will always try new and unusual looking items. Buy strange looking thingy, write the name down, (very important) google that name and the word 'recipe' and hey presto, your cooking outside the box!
Eureka moment: Until recently I was buying almond milk in the big cartons. I wanted organic milk but couldn't find any, so I though: hang on a mo, I bet I can make this stuff! I mean, it's not like there's an almond milk island where almond bears produce milk and send it with milk fairies to the stores. I googled 'almond milk recipe' , halved the amounts, replaced the raw almonds with organic raw, replaced the dates with a drop of honey, blitzed it, strained it and chilled it in the fridge. Now I have my own recipe for Organic Almond Milk and I will never buy it again.
I relish the making of condiments and dressings. Lime marmalade, chili sauce, mustards, pickled ginger, Indian style pickled lime, mango chutney, flavored vinegars and oils, baked beans, caesar, ranch and mayo, dill pickle, Mexican veggies, you name it i've done it...or i'll do it.
My most nose to tail dish I have cooked so far was a whole wheat calzone, chili barbecued tomato base with duck breast prosciutto, mozzarella cheese and cumin smoked olives.
never work in your kitchen, get creative and make some magic!