cooking pt. 1

So here's my first post about all the yummy foods I've been making here in France. Mostly I try to make the things that I really miss from California. So my first big undertaking was to make my own Saag Paneer.

But first, let's take a look at my ridiculous stove!


It's super small--not even big enough to roast a chicken. Also the burners are basically just hot plates, and since they're fixed to the top of the oven they're pretty hard to use. Oh and it's impossible to use both burners and the oven at the same time.

Funnn.

But back to Saag Paneer (homemade indian cheese with spinach), I thought it would be too hard to find a substitute for the cheese so I decided to make my own. This, of course, involved boiling the milk with a touch of lemon juice to get it to curdle, and then pressing the curds together, and then cutting off bite sized pieces to brown in a pan, before adding them to the spinach.

Naturally I was both scared and excited to make my own Paneer.

<---See?





Next up is Bridel Entier, the semi-fancy milk I used to make my Paneer.

After I'd formed the cheese came the best part: pan frying!!

Yum and Yum.