Monday, December 13, 2010

Sunday December 12, 2010

Chocolate crinkle cookies

Today's Food Diary
Breakfast: Missed
Lunch: Lightly spiced potato, vege's and chickpeas with toasted coconut
Dinner: Wholemeal pita with curry gravy (from leftover chicken curry)
Baking: Chocolate crinkle cookies

Lightly spiced potato, vege's and chickpeas with toasted coconut

Lunch today was made by toasting mustard seeds, stir frying frozen mixed vegetables and chickpeas, adding a small amount of curry powder, then tossing in boiled potatoes and toasted dessicated coconut. It was light and nutritious, and colorful as well:) A friend told me that a Korean meal generally comprises of 7 colors. Each colored food item contributes a different source of vitamin or mineral. Food coloring does not count! My meal almost made it today, though the 'meal' that followed, cookies, fell quite short of the mark.

The crinkle cookies I made were crunchy (crinkly!) on the outside and soft and moist in the inside. I crinkled the cookies with icing sugar, dessicated coconut and crushed cornflakes. The dessicated coconut cookie added a subtle coconut taste while the corn flake version was very crunchy. Personally I preferred all three of them equally. These cookies don't keep very well at all, they disappear rather quickly. So I didn't want to take the risk of over consumption and quickly froze part of the dough. 

Today's Favourite Blog
smitten kitchen 
smitten kitchen posted a recipe for a very appetising garlic butter roasted mushrooms. It can convert a carnivore into a vegetarian, momentarily at least.

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