- 3 pads of butter, divided
- 2 onions, chopped
- 2 TBSP curry powder
- 2 cups of peas, steamed to bright green
- 2 TBSP parsley (or mint, but I can’t find that in Korea)
- 2 potatoes, boiled and chopped into bite sized pieces
- 2 cups cottage cheese
- lime juice (optional)
1) Heat 2 pads of the butter and onions until the onions are translucent.
2) Add the curry powder and cook for another minute.
3) Add the peas and parsley and cook until warm again, about 5 minutes.
4) Add the potatoes and rest of the butter and cook until warm again, about 5 minutes.
5) Remove from the heat and allow to cool for about 5 minutes. This will allow the cheese to not completely break apart when you add it.
6) Add the cheese and cook for 2-3 minutes.
7) Serve over rice with lime juice on the side if desired.
I wanted to make Mattar Paneer but could not find cottage cheese in the grocery store in Korea. I’m sure I’ve seen it somewhere, but don’t remember where and it was probably costco which I don’t think I’ll be going back to soon as it is a hassle to get to.
I was at the store with a friend and she suggested making it. I thought I needed cheese cloth or something but she said no, because she had made it before with just a strainer. So I started looking online and no recipe was the same. Keep it warm or not? Allow to cool completely or not? So here is how I worked it.
- 1200 ml milk (2 pts)
- 2 TBSP (or more) lemon juice–I kept adding more when it did not work just by squeezing lemon so I would just have more on hand
1) Bring the milk to a simmer. Try to not boil, but it could happen anyway. Boiling means the milk will rise and try to come out of the pot, so if that starts to happen take the pot to the sink in case and stir to make the milk start to go back down.
2) Add the lemon juice and put on low heat, stirring often.
3) Add more lemon if you think it is taking too long or not working out how you think is right (again, I could find no real consensus).
4) Dump into a strainer with a bowl beneath it. If you think you can get more cheese out of the milk that is left, pour the milk that is in the bowl back into the pot and add more lemon. You will know you cannot get more cheese out when there is a yellow water, and not something that still looks like milk.
5) Add a dash of salt to the cheese.
I found a recipe similar to this on my phone, but it took a lot longer and I knew I would be starving when I got home from work so decided to make it the quick way. Their way involved roasting, cooling, marinating for a day and then eating. Ugh. Too long.
This recipe sounds quite boring and plain, but the capers give it a nice punch of sour and salt.
- 1/4 cup of olive oil, divided
- 4 bell peppers, different colors for more fun, sliced pretty thin (1/4 inch)
- salt and pepper
- 2 TBSP capers
- 2 TBSP fresh parsley
- 1 ball of mozzarella, sliced
1) Heat half the oil in the pan.
2) Add the peppers, salt and pepper. Add more oil as needed and cook until they start to char.
3) Remove from the heat and plate with parsley, capers and mozzarella on top.
4) If reheating, put all in a toaster oven on high and wait for the mozzarella to start to melt. Add more capers as their flavor will have been muted.
I woke up very late the day after Christmas and didn’t want to do much besides make a really nice breakfast.
- 1 slices of wheat bread
- 2 individual containers of plain yoghurt (mine were 170g together)
- 2 TBSP sugar
- handful of fruit, fresh or frozen (mine were blueberries, raspberries and blackberries)
- handful of peanuts, or other nuts
- handful of cranberries
- 2 eggs
- 1/4 cup milk
- 2 TBSP cinnamon
- 2 TBSP vegetable oil
1) Put the bread in a toaster to allow it to crisp up a bit, but not actually toast
2) Mix the yoghurt, sugar, fruit, peanuts and cranberries.
3) Mix the eggs, milk and cinnamon.
4) Put some of the filling between the toast.
5) Heat the oil in a pan, and when it is warm dip each side of the sandwich in the egg mixture for 10 seconds.
6) Cook for about a minutes on each side.
7) You could cook the left over eggs scrambled.
These cookies are super mega chocolatey and very rich. Mine came out very large, much too big for how rich the cookies are, and the fact that I made 2 others: Peanut Butter Kiss Cookies and Snowballs.
- 8 oz dark chocolate chips or chopped, divided
- 2 TBSP butter
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt
1) Heat 6 oz of the chocolate and butter together in a pan until smooth.
2) Mix the eggs, sugar and vanilla until combined.
3) Add the chocolate and butter mixture and mix until combined.
4) Add the flour, baking powder and salt and mix until combined.
5) Preheat the oven to 350F.
6) Place the batter in the freezer (if your oven heats up fast) or the fridge (if it takes a long time).
7) Place 1-inch sized balls on a baking pan and cook for 7-8 minutes, until cracked (the inside cracked park will look raw).
Standard Christmas cookies. Pretty sure everyone has these for Christmas (even a Jewish friend said she made them for Christmas for friends!) and here is a small batch version.
- 1/3 cup sugar
- 1/3 cup butter
- 1 egg
- 2/3 tsp vanilla extract
- 1/3 tsp salt
- 1/3 cup brown sugar
- 1/3 cup peanut butter
- 1 1/3 TBSP milk
- 1 1/4 cups flour
- 2/3 tsp baking soda
- bag of Hershey Kisses
1)Preheat the oven to 375F
2) Combine everything except the Kisses in a bowl and mix until combined.
3)Make into 1-inch balls of dough and cook for 8-10 minutes.
4) Once you have taken them out, place the unwrapped Hershey Kisses on top and remove from heat.