Despite my best intentions, January was something of an inauspicious start to this challenge. I only managed to cook with two new ingredients. If we’re honest, February wasn’t much better, with once again only two new ingredients being tried. That’s almost a trend, but what it also is, is steady progress so we’ll count it as a win and resolve to do better this month. Mostly during February I was finding new and pleasing ways to use up left-over sour cream – I particularly recommend putting a generous spoonful of it into broccoli soup in place of blue cheese.
The problem I’m finding with this challenge is that because I’m only cooking for one person I tend to bulk cook and if you open a jar of something for a recipe it needs to be something that you will use up before it goes off.
This was a great success. I tried it in various guises in stir-fries throughout January and evolved a preferred method of using it. Two thirds sauce to one third water makes a good consistency for a stir-fry sauce that coats the rest of the ingredients well. It’s a fairly mild flavour, just strong enough to give your stir-fry an unusual but pleasant flavour, without overwhelming the taste of the constituent parts. A little goes a long way when you’re me, so despite being a fairly small bottle I got quite a lot of dinner out of it. Definitely one to buy again, in a bigger bottle next time.
Mediterranean Style Cooking Cheese
Probably the best thing that can be said about this cheese is that it comes in a tub, pre-cubed and with liquid that is surprisingly effective at keeping it fresh. Unfortunately, as I was using it as a feta substitute – some places do feta in the same way but not many of them and usually I loose about a third of my packet of feta – it is disappointingly bland.
This one is a bit of a work in progress. Last year I fell in love with Bubble Tea – hot not cold, and yes, I know, about six years behind the curve – and, on discovering Giant Tapioca at the Chinese supermarket I just had to try making my own. I suspect that my problem is that its not actually the right kind of Tapioca for Bubble Tea because every recipe I’ve followed has turned out poorly. I may have to admit defeat and just make really chunky Tapioca pudding, but in the interim…I still have hope!
No, not that kind of coconut milk. I cook with the traditional kind that you get in cans all the time. (Often enough that I know exactly where to go to buy it cheapest and consider it an essential cupboard staple.) This is the milk substitute kind, that you buy in cartons and that is mixed with rice and various other things to turn it into something that works as a substitute for cow’s milk. I’ve been trying it as a milk substitute in various home-made lattes. Particularly in my continuing attempts to master bubble tea. (I tried cooking the giant tapioca in it – that was less than successful.) I doubt it’ll ever replace cow’s milk for me, but it’s a reasonably pleasant substitute if I’m cooking for a dairy intolerant friend, and I prefer it vastly to almond milk.