Y’know, Delicious

Heh. Couldn’t find my mini scone pan, and with close to a quadruple batch, would’ve spent forever baking if I’d used it anyway, so I just went for tray bakes. I’ve seen triangular scones and round scones — not sure I’ve ever seen rectangular scones? And I think I overworked it slightly (or Kevin did), as the consistency is kind of halfway between scone and cake. But, y’know, delicious. 

Will let these cool, then make a jaggery & brown butter glaze. Some of them are going out in a birthday present treat box tomorrow; the rest will be frozen and set aside for the September Patreon treat boxes. If I don’t want to be frenzied when it’s time to send those out, it seems like it makes sense to make and freeze as much as I can in advance.

I think I want to make some kind of lime & coconut bar next, probably drizzled with white chocolate. Coconut in the crust sounds tasty.

Recipe for the scones here: http://serendibkitchen.com/…/banana-scones-with-cranberry-…/

Eat the Darn Bananas

That feeling when your arm gets too tired stirring a triple batch of banana scones (with cranberry and ginger), and you have to call your husband to finish stirring them, and you realize that no, you would never survive the Great British Bake-Off. 

I am going to try to remember not to attempt this again. We just had SO MANY black bananas in the freezer.

Children, eat the darn bananas before they get overripe. Okay? Okay.

Feels Indulgent

Beef curry really is one of my staples; when I was learning to cook, I probably cooked it once every two weeks, and ate it for 3-4 days straight. These days, it’s very lovely to have with an egg hopper and some tempered potatoes. Feels indulgent. 

(Also was so much food that I ended up saving half of my breakfast for lunch…)

How to Make Chicken Liver Curry

Okay, I admit, no one came clamoring to me and demanded that I make a video on how to cook chicken liver curry. My daughter refused to even taste it. But I love it so, so much, I actually crave it sometimes, esp. when I’m feeling depleted. Chicken liver curry is a) cheap, b) nutritious, and c) delicious. So here you go!

A Desperate Hopper Craving

Hey, so it turns out that if you are completely bewildered as to where your hopper pans might have gone (did I loan them out to someone?), but your friend gave you some hopper batter that you really want to use, you can totally make (giant) hoppers in a wok.

I mean, a single egg looks a little goofy in a vast sea of hopper, and the ratios are a little off, in terms of spongy versus crispy texture, but when you’ve got a desperate hopper craving, it will totally do.

(Enjoyed with eggplant pickle and coconut sambol.)

Easy, Frugal, Yum

Maybe it’s just me, but I kind of think chilaquiles and kottu roti are kind of the same thing? Along with kedgeree / khichuri, and probably lots of other similar dishes from around the world. (Casserole is related, though baking rather than stovetop is a different process.) All ways to salvage dried out leftovers and transform them into something fabulously delicious.

For example, I had some leftover restaurant fish tacos. They were cold and dry and completely unappealing, but we don’t waste food in this house, so I was going to make myself eat them. But we also try really hard not to eat sad food in this house, so I had to make them delicious first. A variation on chilaquiles was the obvious answer.

– I chopped a shallot and some green chili and sautéed it in a good amount of oil
– I chopped up the tacos and added them to the pan, sautéing them all together
– I poured in some jarred tomatillo sauce (Kevin made a batch a while back, so it was particularly tasty tomatillo sauce, but any will do)
– I could have stopped there, but we had fresh cherry tomatoes, so I chopped some of those and stirred them in too, after taking it off the heat — a great contrast
– if we’d had fresh cilantro, I would have topped it with that. A little queso fresco would be nice too. Could’ve added some chopped raw onions for a little more bite and freshness

But this took may 5-10 minutes to make, saved the tacos, gave me lunch today and probably breakfast tomorrow, and was SO, SO tasty.

This basic process, of rehydrating and cooking dried out protein + starch in a sauce, ideally with some fresh elements added too, is a pretty key cooking skill, I think. Easy, frugal, yum.

Serendib Kitchen Summertime Flash Sale!

Serendib Kitchen Summertime Flash Sale! Buy a cookbook, get an extra treat ($10 – $15 value).

Today only, July 15, get a free gift when you purchase any edition of A Feast of Serendib, a Sri Lankan cookbook! To claim your freebie, let us know which option you’d like in the ‘notes’ section at checkout!

Your choice of one of the following:

• 8 oz bag of homemade Sri Lankan curry powder (only in US, sorry, regulations!)
• 2 bars homemade soap
• assortment of handmade bookmarks and Serendib Kitchen recipe postcards (6×9)
• a mask sewn from my fabrics (pattern subject to availability)

Mask fabric options can be viewed at our Shopify site — for soaps, we currently have two: lilac & lilies and orange creamsicle, alternatively, bath salts in lavender or rose & passionfruit.

FINE PRINT: One small but important note that we couldn’t fit into the graphic — if you get a print edition, shipping for the treat is included in regular shipping costs. If you get a digital edition, shipping will be extra (and we might need to sort out the specifics with you via e-mail, because it gets a little complicated). Local porch pick-ups, no shipping to worry about, of course!

Order here: https://serendib-kitchen.myshopify.com


• Lots of sample recipes here: http://serendibkitchen.com
• Check out one of our cooking videos on YouTube: https://www.youtube.com/channel/UCWsyMUej2ppby36zPmisRbQ

PUBLISHER’S WEEKLY starred review: “Mohanraj (Bodies in Motion), a literature professor at the University of Illinois, Chicago, introduces readers to the comforting cuisine of Sri Lanka in this illuminating collection of more than 100 recipes. Waves of immigration from China, England, the Netherlands, and Portugal influenced the unique cuisine of Sri Lanka, Mohanraj writes, as evidenced by such dishes as Chinese rolls (a take on classic egg rolls in the form of stuffed crepes that are breaded and fried); fish cutlets (a culinary cousin of Dutch bitterballen fried croquettes); and English tea sandwiches (filled here with beets, spinach, and carrots). With Sri Lanka’s proximity to India, curry figures heavily, with options for chicken, lamb, cuttlefish, or mackerel. A number of poriyal dishes, consisting of sautéed vegetables with a featured ingredient, such as asparagus or brussels sprouts, showcase a Tamil influence. Throughout, Mohanraj does a superb job of combining easily sourced ingredients with clear, instructive guidance and menu recommendations for all manner of events, including a Royal Feast for over 200 people. This is a terrific survey of an overlooked cuisine.”

Beet Curry with Jed

In just 7 minutes, Jed Hartman will teach you how to make Sri Lankan beet curry. Okay, actually, I do the teaching, but Jed is very cute in the video, so that’s even better. . We recorded this back at Christmastime, finally getting it up now. Funfun. Beet curry is SO GOOD.