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Cake day: June 12th, 2023

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  • Yeah. Really anything can be added. I love using pre-made bases as the backbone of a meal. We fancy up a Rice Pilaf mix every couple of weeks by throwing in sausage (we use a lot of sausage), mushrooms and any green vegetable into the mix. The meat and mushrooms are cooked and then let simmer with the rice. The green vegetables either go in for the last few minutes if its broccoli, green beans or anything that needs a little steaming. If its baby spinach or something very delicate we just mix it just before serving. Its an easy add on, fairly healthy and delicious.



  • If anyone is interested in stir frying correctly you should read The Wok which goes over the technique and recipes. The short summary is high heat and short time and make sure everything is prepared ahead of time.

    I made a quick vegetable stir dry last week with broccoli, mushrooms and beans (the only three vegetables in the fridge). The entire thing was 10 minutes on the pan from frying the mushrooms for 1 minute before adding the broccoli and beans and cooking for 30 seconds. I added salt along the way and finished with cooking wine and soy sauce for a sauce for 1 minute. Everything then sat in the wok off the heat for 5 minutes while I cleaned and plated. The vegetables were cooked but still had a snap and it was delicious. When used correctly its the perfect pan for everything


  • My household makes pasta ala pomodoro once a week which is delicious and cheap. You cook whatever pasta you want al dente (still a little hard). While that’s happening you cook tomatoes in a pan with salt until it’s mostly sauce. Add in a ladle or two of the pasta water and cook the pasta down in the sauce. Add fresh basil at the end with pepper and cheese (we use burrata).

    It takes almost 30 minutes and it’s cheap. You can use fresh romas which we usually do but canned san marzanos as well. With this as a base you can add anything you want to your sauce to change it up.