Hello, world. I’m MacDara Conroy, and this is my blog.

Tag: recipes

Recipe for vegan mapo tofu

I also need to try this, although I’ve decided I only really like tofu when it’s either crunchy on the outside, or pillowy and melt-in-the-mouth. So we’ll see how this goes. #link

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Recipe for pure maple candy

I made this a few weeks ago, and the second time it turned out great. The first was botched due to poor-grade, almost bitter syrup (thanks but no thanks, Aldi) and issues with bringing the syrup up to temperature. Second attempt, I used a bigger pot for the two bottles’ worth; I took it a little higher than the recipe suggests, up to soft ball stage on our sugar thermometer. And I didn’t bother adding nuts. The mixture went in a silicone bread loaf mould to cool and I just chopped it into squares a few hours later. Also, it actually tastes better the day after you make it. #link

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Yotam Ottolenghi’s hummus recipes

Hummus is dead easy to make and I really should make some more often. (Same goes for chimichurri, though I’ve found it harder to get the flavour balance right.) #link

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The best homemade cacio e pepe

Experienced some serious Baadher Meinhof with this dish, or the title of it anyway, in 2017. So I’ll have to try making it, won’t I? #link

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Some recipes I want to try

Rather than leave them to languish in my ‘Blogfodder’ folder in perpetuity, here’s some links to recipes I fancy giving a go some day. Nearly all are from the Guardian, and most are by Yotam Ottolenghi, but I’m sure you won’t hold that against me. Here goes:

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Recipe for impromptu moutabal

My homemade moutabal

Moutabal? For some it’s just baba ghanoush by another name; for others it’s more like hummus but made with aubergine instead of chickpeas. I’m more inclined to the latter, and I made some last Sunday evening just for the heck of it. You should too. You will need:

  • 1 large aubergine
  • Fresh garlic
  • Salt
  • Tahini
  • Lemon juice
  • Pomegranate molasses
  • A blender

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