Slight twist

I really do need to update this more often, or at least consistently at specific times. Maybe once a week, I could probably handle that.

Moving on. I had the rest of the week planned so far as dinners go, except tonight for some reason. So, a-scavenging I go! I had wanted to make my paneer potato fry-up, as posted here, and here (sort of), but not had I run out of onions and potatoes, my leftover paneer was decidedly funky. So, I used a spare sweet potato I had from a pizza recipe I tried earlier.

In other news, My mom and I went to the Aberfoyle Antique Market over the weekend! I love this place, it's a great combination of antiques and flea market finds. The prices are fairly reasonable throughout, and you can always find something, as can be shown by most of my antique camera collection. I didin't get too much this year, but I did find some tintypes in really good shape. They were super cheap so I got two! I also found these.

I think I'm good, but they did seem well priced.

In other, other news, a few of us are heading up North to Muskoka for a weekend at the cottage. By 'the' cottage I mean my friend's co-worker's cottage, who kindly rents it to us during the summer. There will be photos of the obscene amount of BBQ that happens over the weekend to come.

More eggs. And paneer.

I had some leftover paneer, half an onion and some potatoes lying around. Time for a fry up!

Boil the potatoes in small chunks until soft, drain.
Slice onions into thin slices, throw into frying pan on medium heat with some veggie oil. Stir.
Add potatoes. Stir.
Add 1/2 teaspoons of coriander seed, cumin and turmeric. Stir.
When onions are almost cooked, throw in cubed paneer and stir until either warmed through or slightly brown and crisp on the outside.
Remove potato mixture, crack on egg into the pan and attempt to do an over-easy egg. This doesn't always work well for me, so I'll take what I can get.

So glad that last essay is over. So glad, in fact, that I'm using some of the notes to protect my keyboard from splatter while eating at the computer. I'm not a *huge slob, but stuff falls off of forks occasionally. It's interesting that everything that was white when the cooking started, ended up being yellow, predominately due to the turmeric. Eggs just do that on their own.
It's also interesting to note that most of my posts are well after the midnight mark. Might have to do something about that along the way.

Instant and Homemade

Some nights I really can't be bothered to properly cook. Some nights I can be semi-inspired to make something instant while actually making a side dish. It has been one of those choice b) nights. The main was a Chicken Kiev from M&M's Meatshops and I made some spiced potatoes as a side. I've been making this recipe for a while now, and it's a bit different every time. I eyeball it, and I recommend you do too, since you can alter the taste to suit you.

*Please note that the chicken is cooked and not pink, just poor camera settings on my part.

Spiced Potatoes

Ingrediants:

One Potato
A bit less than 1/2 a teaspoon each of preferred spices, coriander, cumin, tumeric and curry powder are a great start.
Dash of Olive Oil
Half an Onion, yellow or white.

Clean potato and peel if desired. Chop into 1cm thick-ish pieces and place into mixing bowl.

Add desired spices to bowl and toss potatoes to coat. Add olive oil and toss.

Place on foil lined baking tray and baked in 400˚C oven for about 30 minutes, or until, when tested they have a crispy outside and tender inside. I bake them right next to the Kiev for about the same time, works fairly well.

Meanwhile, chop onion. Add more olive oil to a frying pan and quickly fry onions on medium heat. When onions are almost soft and cooked, added potatoes to give final crisp to them and extra flavour. Chuck on the plate and you have a side dish!