http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 http://www.corridorkitchen.com/2013/09/grainbrunch/ http://www.corridorkitchen.com/2013/09/grainbrunch/#comments Fri, 27 Sep 2013 07:27:52 +0000 http://www.corridorkitchen.com/?p=5884 ]]> http://www.corridorkitchen.com/2013/09/grainbrunch/feed/ 4 http://www.corridorkitchen.com/2013/07/tiny-baked-cheesecake-plus-rant/ http://www.corridorkitchen.com/2013/07/tiny-baked-cheesecake-plus-rant/#comments Fri, 19 Jul 2013 06:24:14 +0000 http://www.corridorkitchen.com/?p=5615 I’m gonna say it. I’m not a fan of substitutions. For example, you know those lil’ break-out boxes in those terrible women’s magazines you pick up to read on the plane sometimes? They kill me. ‘Want a handful of m & m’s? Substitute....a handful of sultanas. Want a slice of pepperoni pizza? Substitute ¼ of a piece of mountain bread with low fat cheese and a slice of lite ham. Profriterole? Granny smith apple. These are not substitutions, any more than a frozen banana put through the blender is ice cream.]]> http://www.corridorkitchen.com/2013/07/tiny-baked-cheesecake-plus-rant/feed/ 15 http://www.corridorkitchen.com/2013/03/laus-ultimate-corn-fritters/ http://www.corridorkitchen.com/2013/03/laus-ultimate-corn-fritters/#comments Fri, 01 Mar 2013 04:16:56 +0000 http://www.corridorkitchen.com/?p=5151 I don’t often go out for breakfast these days, but when I do, I’m a sucker for a fritter and a good poached egg. Recently, I started trying to replicate the flavour and texture of café-style inch-thick, fluffy fritters in my own kitchen, and the results have been pretty amazing. Here are the 4 ‘fritter truths’ I discovered on my journey to corn fritter heaven.]]> http://www.corridorkitchen.com/2013/03/laus-ultimate-corn-fritters/feed/ 6 http://www.corridorkitchen.com/2011/12/almost-tabouleh/ http://www.corridorkitchen.com/2011/12/almost-tabouleh/#comments Mon, 26 Dec 2011 20:45:41 +0000 http://www.corridorkitchen.com/?p=2708 Sometimes a missing ingredient can lead to a tasty surprise. This is one such example, where I planned to make tabouleh for a bbq I was attending, but found that, strangely enough, Vietnamese greengrocers don’t always stock parsley. As the mint and spring onions smelled amazing and I’d already ducked into Woolies and found cracked wheat , the closest I could get to burghul (which is finely cracked wheat), I decided to forge ahead- almost-tabouleh it would have to be. Luckily there was plenty of dill around, so I improvised. The recipe turned out well, very fresh-tasting and with a nice zing. The lemons I had were ancient (explains the $1/kilo price tag) so I had to add a teaspoon or so of castor sugar, but if you’re lemons are resonably fresh you should be ok. This recipe makes a massive salad, it’d be a great addition to a summer feast.]]> http://www.corridorkitchen.com/2011/12/almost-tabouleh/feed/ 6