Hey folks, it’s the last weekend of the month and that means that it’s recipe time!
This month, however, I’m splitting my recipe in two. A post for 🔥 the main recipe 🔥 but also this one for an ingredient. For my chilli vodka.
So, if you’re over eighteen (or whatever your country’s legal drinking age is) and want to infuse some alcohol, read on.
Hey folks, it’s the last weekend of the month so it’s time for another recipe. This one, however, is a little different to most.
It’s an adaptation of something I found in Janet Sawyer’s vanilla cookbook, kept mild and made vegetarian (vegan even) to suit the relatives I’m eating with. Yet, for those who do want it, I’ll be giving instructions on how to sub the meat back in.
The tofu may add texture to the dish and it’s an unusual but lovely vanilla curry either way but, for those who do eat it, chicken would most definitely help to bring the flavours together and give them a base on which to build.
Regardless of which version you choose to make, though, I’ve made a few other tweaks to ensure that you get the best possible flavour from the curry, while also highlighting a more interesting chilli.