xtynn:

I WAS CRAVING AGEDASHI TOFU, but I was missing a few things! Next time I’ll use proper potato starch cos a friend of mine has some and i’ll get some spring onions, daikon and katsuobushi to top it off uhuhuhu but this is a really good substitute!!
It was really filling~
Basically firm silken tofu coated in cornflour and “deep fried” in shallow pan with a good amount of vegetable oil (i mixed some sesame oil in too but I dunno how much of a difference that made).
The sauce is 3/4 cup hon dashi and mirin + soy sauce + sugar to taste (would be good with sake too but it was on the top shelf and I’m too lazy to get a ladder orz).
I microwaved the sauce 1 min (ideally i’d use a pan to heat it up but I only have one small one and it still had hot oil in it lol), spooned it on the tofu and sprinkled some shichimi on top u3u Would be nicer with the stuff I mentioned above but nah it’s snowing outside I’m not going nowhere to get shit.
and also this was delicious even if it could have been better it was REALLY GOOD ANYWAY.

xtynn:

I WAS CRAVING AGEDASHI TOFU, but I was missing a few things! Next time I’ll use proper potato starch cos a friend of mine has some and i’ll get some spring onions, daikon and katsuobushi to top it off uhuhuhu but this is a really good substitute!!

It was really filling~

Basically firm silken tofu coated in cornflour and “deep fried” in shallow pan with a good amount of vegetable oil (i mixed some sesame oil in too but I dunno how much of a difference that made).

The sauce is 3/4 cup hon dashi and mirin + soy sauce + sugar to taste (would be good with sake too but it was on the top shelf and I’m too lazy to get a ladder orz).

I microwaved the sauce 1 min (ideally i’d use a pan to heat it up but I only have one small one and it still had hot oil in it lol), spooned it on the tofu and sprinkled some shichimi on top u3u Would be nicer with the stuff I mentioned above but nah it’s snowing outside I’m not going nowhere to get shit.

and also this was delicious even if it could have been better it was REALLY GOOD ANYWAY.

xtynn:

FILO PARCELS!!!

Elwisia made some extra pumpkin pie filling and didn’t want it so malplacedmalin and I bought some filo pastry and filled them with it.

The problem was that we bought *too much* filo pastry so we’ve come up with the following things to put into them:

- Apple + Honey + Cinnamon (mix and fill, pretty simple stuff)

- Blueberry + Apple compote (simmered until juicy + dash of lemon and cinnamon, and then thickened with cornflour so it wouldn’t leak everywhere)

We’re gonna try Ham + Feta Cheese and Bananas + something else we’re not sure yet at some point because I STILL have more filo left this stuff never runs out man.

xtynn:

It’s been a while since I posted any of my own food shit, but on Tuesday Elwysia and I made these using a banana nutella spring roll recipe and they turned out absolutely beautifully - they go really well with a simple Ice Cream u3u 
We cut the bananas into thinner slices instead of using full bananas because we didn’t want to overstuff our wrappers, and for about half of them we used cinnamon sugar instead of nutella, just to see how it tasted. 
Both versions were beautiful omg I want to do it again.

xtynn:

It’s been a while since I posted any of my own food shit, but on Tuesday Elwysia and I made these using a banana nutella spring roll recipe and they turned out absolutely beautifully - they go really well with a simple Ice Cream u3u 

We cut the bananas into thinner slices instead of using full bananas because we didn’t want to overstuff our wrappers, and for about half of them we used cinnamon sugar instead of nutella, just to see how it tasted. 

Both versions were beautiful omg I want to do it again.

xtynn:

Bug’s Food Memo: Honey Milk Sauce with Chicken and Bacon on Pasta
This was an experimental thing I made yesterday with stuff I had lying around in my fridge. beingevil asked me how I made it so I’ll do my best to explain. I’m bad at writing recipes because I don’t measure things and have no idea how to estimate, but taste it every once and a while and it should be fine!
Ingredients: OnionShallots BaconChicken BreastHoneyMilkOlive OilBay leaf and other herbsSalt and pepperPasta of choice
Boil the pasta as normal. While it’s cooking, slice the shallots, onions, bacon and chicken into little bite size chunks. Drain the pasta when it’s done and toss it with a bit of olive oil so the pasta doesn’t stick together and leave it.
Heat up a saucepan and put a large dollop of honey onto it. It will substitute for oil. Fry everything in the honey (I usually do the bacon first so that it’s crispy), adding more as it burns away. If it needs more oil but you think it’s getting too sweet, use olive oil.
After the chicken is seared on all sides (you don’t want it to be overcooked), put the pasta into the saucepan and pour in a generous amount of milk, one bay leaf, whatever herbs you want, and some salt and pepper. Let the milk boil down and taste. Make sure to stir so that the pasta doesn’t burn while you’re letting the milk evaporate.
When that’s done taste it and make any adjustments. Add more honey or salt or pepper or whatever.
Then take it off the pan and serve!

NOTE IT IS EVEN BETTER IF YOU PUT GRATED CHEDDAR CHEESE IN IT IT’S WAAAY BETTER.

xtynn:

Bug’s Food Memo: Honey Milk Sauce with Chicken and Bacon on Pasta

This was an experimental thing I made yesterday with stuff I had lying around in my fridge. beingevil asked me how I made it so I’ll do my best to explain. I’m bad at writing recipes because I don’t measure things and have no idea how to estimate, but taste it every once and a while and it should be fine!

Ingredients:
Onion
Shallots
Bacon
Chicken Breast
Honey
Milk
Olive Oil

Bay leaf and other herbs
Salt and pepper
Pasta of choice

Boil the pasta as normal. While it’s cooking, slice the shallots, onions, bacon and chicken into little bite size chunks. Drain the pasta when it’s done and toss it with a bit of olive oil so the pasta doesn’t stick together and leave it.

Heat up a saucepan and put a large dollop of honey onto it. It will substitute for oil. Fry everything in the honey (I usually do the bacon first so that it’s crispy), adding more as it burns away. If it needs more oil but you think it’s getting too sweet, use olive oil.

After the chicken is seared on all sides (you don’t want it to be overcooked), put the pasta into the saucepan and pour in a generous amount of milk, one bay leaf, whatever herbs you want, and some salt and pepper. Let the milk boil down and taste. Make sure to stir so that the pasta doesn’t burn while you’re letting the milk evaporate.

When that’s done taste it and make any adjustments. Add more honey or salt or pepper or whatever.

Then take it off the pan and serve!

NOTE IT IS EVEN BETTER IF YOU PUT GRATED CHEDDAR CHEESE IN IT IT’S WAAAY BETTER.

xtynn:

Photos of my Home-Made Birthday Feast on 6/Aug

With a guest appearance by Tokiya of Utapuri fame because we share the same bday (thanks lina xD)

- lina-lau - quiteupsidedown - kumauk
- elwysia - swa303 -

MENU (FROM THE FEAST OF ICE AND FIRE COOKBOOK):
- Beetroots in Butter - Roast Beef with Leeks (with Medieval Black Pepper Sauce) - Honey Roast Chicken (Honey and Vinegar Gravy) - Cumin and Honey Pears - Onions in Gravy -

Smörgåscakes I made for the Eurovision party at Elwysia’s house today. I am actually really proud of them!
Clearly I was psychic because Sweden won even though I actually voted for the Russian babushkas but shh.
P.s. Hey this means I might have a chance of making it to Sweden for Eurovision next year. Who else is thinking of going…?

Smörgåscakes I made for the Eurovision party at Elwysia’s house today. I am actually really proud of them!

Clearly I was psychic because Sweden won even though I actually voted for the Russian babushkas but shh.

P.s. Hey this means I might have a chance of making it to Sweden for Eurovision next year. Who else is thinking of going…?