March: Cooking

Looking at this month's photos the common theme I see is the use of ingredients from new suppliers I've found fairly recently with the noodles coming from a Korean grocery store I've seen for years but never visited before and the shrimp and chorizo coming from a new butcher/provision store that opened fairly recently.

My version of japchae with sweet potato noodles, green onions and Gulf shrimp. I've done a few versions of this recently since acquiring a large packet of the noodles. Really love the chewiness of the noodles. I've also found a regular source for Gulf shrimp so they're a weekly occurrence in one form or another. After some trial and error I've also mastered the art of slicing the shrimp sideways so they curl prettily when cooked.




Chorizo and mushroom stuffed green peppers topped with parmesan. I wish the chorizo was hotter but this was a tasty dish nevertheless. My first time cooking with parmesan purchased in a small end hunk.

Chocolate cake topped with yogurt, dried cherries and almonds. The cake is flavoured (not noticeably, unfortunately) with elderflower syrup. I bought a bottle after trying a lovely floral elderflower sparkling drink in New York, and have been trying to find new ways to use it other than adding it to sparkling water which is definitely on for summer.

I used the microwave potato chip recipe floating around the internet for these sweet potato chips. Amazingly they did become crispy and tasted just like potato chips. After all all those thousands of people on the internet could have been lying. No problem slicing the potato thin enough with just a regular knife. I'm torn about this recipe. It takes a really long time to make a tiny quantity (2.5 minutes on high for about 8 chips) but now that chips can be made at home, can I justify buying potato chips any more?