The Dad’s Onion kitchen is on the move! In just a few days we’re heading off to India for a holiday, and as well as all the wonderful sights and experiences, I’m perhaps most looking forward to the food and the opportunity to get some ideas and expand my repertoire.
Happy New Year!
Lately I’ve been playing around with and making a few vegan recipes. I haven’t grown my hair long (those that know me will know that ship has well and truly sailed) or developed an inexplicable fondness for mung beans. I also won’t be taking up veganism on a full time basis anytime soon, but my son and daughter-in-law have, which has pushed me into trying a few recipes, and I’m also interested in some of the replacements and substitutions that can be made for common ingredients.
Every cuisine has its distinctive dishes and characteristics, and it’s partly that variety that fascinates me and no doubt keeps us all interested in food. As with music, where I am constantly amazed at the different ways of putting eight notes together into something unique and new, so it is with cooking and the different ways of combining ingredients. Each cusine not only seems to have its own style but also borrows elements from other nations as people moved around the earth and made contact with each other and new ingredients over the ages.
Since 2010 I’ve kept a food diary – a record of the meals I’ve made and the things we’ve eaten virtually every day since then. What would be the purpose of doing such a thing, do I hear you ask? Read on, and note the stylish segue to the recipe for kedgeree.