Don't be so quick to minimalise your own talents. You whipped up those recipes provided to you in a hurry and they turned out the first time, so this means you do have a knack, considering how unfamiliar you were with saffron.
Just pay attention to everything you eat outside of what you've cooked and take them apart through taste. It won't be long with this and experimenting, that you'll get a feel of what spices or combinations delight your palate, so then your experimenting will become a combination of experience and fun. Also, for now, start messing with your current recipes. Which spice or herb tantalises? If so, add a bit more. Yuck, dislike too much thyme, then reduce.
Great suggestions/advice. And..thanks.
"...On and on and on and on he strode, far out over the sands, singing wildly to the sea, crying to greet the advent of the life that had cried to him." - James Joyce
A pork fillet Saag. Started off with a two stage sauce which had the spices separate to the spinach and tomatoes. Added some nice pork fillet, some green peppers shredded like matchsticks. Simmered in a pot in the oven for a couple of hours, served it with pilau rice, samosas and pakora. Yumm!
Before going to bed I made up a chicken cacciatore. Chicken thighs, skinless.. sauteed in onion, garlic and red wine, them simmered with tomatoes, tomato paste, mushrooms, oregano and basil. It'll be bubbling gently in the slow cooker for the day tomorrow while I am out enjoying cold autumn sunshine
Not today... but a few days ago I cooked something called "kalfsblanquette met worteltjes" in Dutch. Its a sort of stew with young cow (veal?), onions, carrots and a laurel leaf and some thyme to make it complete. It was delicious and I'm proud of having made such a delicious and easy new recipe!
Got questions? Ask an ENTP!
I'm female. I just can't draw women
Gonna try my first self-made Cordon Bleu now. Bought some Gruyere and Appenzeller cheese and some ham and that now has to go between the schnitzel. As vegetables I'll serve cauliflower mixed with peas and carrots and noodles + a creamy sauce from herb creme fraiche with champignons. Gonna see if that schnitzels will make a Cordon Bleu
Patience, that blending of moral courage with physical timidity.
~Tess of the D'Urbervilles by Thomas Hardy