You can follow along through the entire design and fabrication on his site. He’s really great about discussing why he made each decision and how he resolved any errors he ran into. You can download the schematics and source code on his site.

A more concentrated, thicker version of Thai-style satay sauce.
And that's because this peanut spread is nothing but a more concentrated, thicker version of Thai-style satay sauce. It is developed from my mother's streamlined, easy peanut sauce recipe which has been with our family since before I was born. It contains the same main ingredients: roasted peanuts which have been ground into a paste, Thai red curry paste, and a few other seasoning ingredients. The only difference is the use of coconut milk powder (which, contrary to what some cookbooks say, is not pulverized, desiccated coconut meat but spray-dried coconut milk) in lieu of regular coconut milk in order to minimize the amount of liquid preventing it from being too runny.
In other words, although you may find this curried peanut spread a bit unusual, if you're a Thai restaurant regular, its taste should not be too much of a shock to your palate. If you like Thai-style peanut sauce, I'm going to wager that you'll like this sandwich spread.
But satay sauce on, er, bread? Why, yes. If you have been to Thailand and had a chance to eat pork or chicken satay on the streets, surely you remember that your satay set comes with a plate of toast on the side. The idea of putting bread and peanut sauce together isn't strange at all.

You can follow along through the entire design and fabrication on his site. He’s really great about discussing why he made each decision and how he resolved any errors he ran into. You can download the schematics and source code on his site.

A more concentrated, thicker version of Thai-style satay sauce.
And that's because this peanut spread is nothing but a more concentrated, thicker version of Thai-style satay sauce. It is developed from my mother's streamlined, easy peanut sauce recipe which has been with our family since before I was born. It contains the same main ingredients: roasted peanuts which have been ground into a paste, Thai red curry paste, and a few other seasoning ingredients. The only difference is the use of coconut milk powder (which, contrary to what some cookbooks say, is not pulverized, desiccated coconut meat but spray-dried coconut milk) in lieu of regular coconut milk in order to minimize the amount of liquid preventing it from being too runny.
In other words, although you may find this curried peanut spread a bit unusual, if you're a Thai restaurant regular, its taste should not be too much of a shock to your palate. If you like Thai-style peanut sauce, I'm going to wager that you'll like this sandwich spread.
But satay sauce on, er, bread? Why, yes. If you have been to Thailand and had a chance to eat pork or chicken satay on the streets, surely you remember that your satay set comes with a plate of toast on the side. The idea of putting bread and peanut sauce together isn't strange at all.

Actually yesterday was a big mushroom day. I had some leftover
roast field mushrooms with poached eggs for brunch.

Then for dinner the most heavenly mushroom ragu. So simple.

Just pop everything in the oven, stir once or twice and wait. Then
dinner is ready.

I served mine on a bed of raw super finely sliced kale. But you
could use it anywhere you'd normally serve a stew or bolognese.

All of these factors come into play in this recipe for lamb curry from April Bloomfield’s A Girl and Her Pig. It’s undoubtedly the best curry I’ve ever had in my life; but it may also be the single most flavorful bite of food I can remember eating in a long, long time.

In my new quest to have my cake and eat it too, I "healthified" the traditional sugar-, fat- and white flour- laden fruit bar recipe by replacing much of the required oil with applesauce and cutting back some of the sugar. The result? Each serving contains only 133 calories and 3 grams of fat, plus a respectable amount of vitamin C, iron and fiber. As is the case with many of my recipes, this one is modular so please tailor it to fit your own tastes, dietary preferences and seasonality [See ideas for variations below]. Recipes should be springboards to creativity – not rules to be followed blindly. You can replace the raspberries with virtually any fruit, for example, and use any kind of flour you have on hand; I actually used sorghum flour, so you can even make these gluten-free. Let me know what you come up with!

Believe me, paneer is such a versatile ingredient in Indian cooking, you could make an entire meal using just this, right from appetizers to main course to dessert! Hey maybe they should choose paneer as the next secret ingredient for Iron Chef!:) Till then, try this mouth-watering recipe (adapted from Sanjeev Kapoor's cookbook) at home and enjoy its taste as it lingers on your tongue and your senses!

Believe me, paneer is such a versatile ingredient in Indian cooking, you could make an entire meal using just this, right from appetizers to main course to dessert! Hey maybe they should choose paneer as the next secret ingredient for Iron Chef!:) Till then, try this mouth-watering recipe (adapted from Sanjeev Kapoor's cookbook) at home and enjoy its taste as it lingers on your tongue and your senses!

Your photos belong to you. That's our core belief. So much that we've gone to great lengths to make sure that you remain in control of your photos as you archive, organize and share them on OpenPhoto.

You give us a valet key to your photos and in exchange we make them beautiful and fun.

Here’s a checklist of small changes that pay off in big rewards: a slimmer trimmer waistline.