My biggest achievement this week was making croissants for the first time. And caching a cold. And buying tickets for the Hunger Game marathon, though not the best seats…. I lost the best seats to the hordes of hormones driven puberty adolescents , 2 days after release….got damn it!!!
But I had one of my homemade buttery croissants (insert french accent here ) and felt better . Croissants are a delicate pastry that will suck the soul out of you for about 3 days… there’re these steps that you must do every day, after which the dough has to rest, relax and be zen for the next day. It actually only takes about 20 minutes each day, but each step is crucial. There are probably also some quicker recipes out there, but I’ll keep to the classic version for now. My croissants came out quite nicely for the first try, “dough” I know I have to still work on packing the butter in the dough and rolling it. Nevertheless, it’s quite a rewarding process….the kitchen smelled amazing on Sunday morning.
Sesame Beef and Broccoli with Honey Soy Sauce and Chilli Rice….the dish had a nicely pan fried beef, covered with sesame, paired with broccoli, onion spring, chives and a nice honey soy sauce. To go with that we made rice sprinkled with ginger and chillies. Some years ago I was under the impression that all food, especially meat, should be cooked or boiled for hours, but that’s not always the case. I fried the beef around 2,5 – 4 minutes on each side , to be medium or well done.
Four Beans Salad with Honey Lime Dressing…mine had three types of beans cause I couldn’t find four different ones. There’s not much to tell honestly, it’s beans salad. I probably prepare some other time also, but would add some extra beans or veggies to it….perhaps some feta?
Morrocan Carrot and Chickpeas Salad had a bit more of a flavor punch to it compared to the bean salad, probably due to the cumin and paprika powder. I also enjoyed the crunchiness of the carrot ribbons. When I started this project I thought I’ll get bored fast, but I’m more and more fascinated and surprised by the recipes, the different flavors and all the variate of veggies I’ve been eating.
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