Cooking for two requires a different mindset than cooking for larger numbers. Roasting whole joints of meat or cooking up big side dishes to share are 'off the menu'. As a result of this often much more planning is required, that is not a bad thing, I do it all for you.
Don't worry, if you are cooking for more going in the other direction and scaling up recipes is much easier!
My recipes are all designed with cooking for two in mind. Even those with larger serving sizes will be great for either freezing or repurposing as leftovers.
After 10 days of eating out in overly generous Hungarian Restaurants it was nice to settle down to a bowl of simple Hoisin Chicken Noodle Soup for dinner this evening, particularly as this style of food is one of my favourites
When people come visit our wee plot of of land here in Rural Hungary when we are in the growing season one of the first questions we are asked is why on earth do we have so many chili plants… Our answer is usually sweet chili sauce 😉
I have heard many say that brined pork chops remain juicier and are less prone to drying out than their none brined counterparts, I think that is utter poppycock, however that is not to say I don’t love a nice brined piece of meat every now and then.
Shakshouka or Shakshuka is an ancient tomato based stew from North Africa. My version adds red peppers and is of course baked with a couple of eggs! Gimme some crusty bread and the pan straight from the oven and I am a happy bunny.
Chili is the perfect beer and football treat for me and these little cherry bomb chili bites sit right at the top of that tree for me and I will be spending my Saturday afternoons sat in the garden with a cold beer and a load of these and the dulcet tones of the BBC coverage of the football.
I had so much fun planning, shooting and cooking my chip shop Fish & Chips recipe, it is not something we cook very often for obvious reasons but every now and then it is good to say ‘take a stroll’ to all the health nonsense and cook and eat something that makes you clap your hands like a child.
This chicken Balti recipe definitely says more about where and when I was raised than any other recipe here on Krumpli. I was born in the mid-1970’s in the UK’s second City. Birmingham and if it were to be a Country its national dish would almost certainly be a Chicken Balti. Or it would have been back when I was growing up anyway!
My pea & potato vegetable terrine kinda came up by accident and I am really glad it did, a friend in a Facebook group posted the ‘original’ recipe to this and the moment I saw it I knew that I wanted to put my own little spin on it and make it my own.