This is excellent. Not difficult, but needs prepping a day in advance. The puff pastry takes a while, and the apples need dehydrating. The caramel needs to be a darker color then I got here, but honestly better this than burnt. The apples need really cramming in to the pan after their dehydration period, otherwise gaps appear as can be seen above. Must try this again soon to correct these minor errors. From Trinity.
It’s that wonderfully soft textured kinda white bread that can be had with pretty much anything and which I think I could eat without cessation l, especially when smeared with good butter. Normally found in bakery sealed in that thin, crinkly plastic wrapping. I’ve never quite recreated them before… but this is perfect. I have tried a few times to achieve these rolls over the years, and on this occasion tried a couple of different variations on the theme, but this is the answer. From https://www.talesfromthekitchenshed.com/2014/04/everyday-bread-rolls-teds-rolls/
An absolute dream of a cake. Couldn’t be easier and showstoppingly delicious. This can be easily elevated depending on your available time also… It’s highly effective as written with tinned pears. Or you can poach your own pears to push it a little beyond the recipe as written. Note that reducing the poaching liquor and glazing the top of the cake becomes an option at this point. You could also use it as the filling of a tart to provide a little extra nudge towards perfection. Or just bung it in a cake pan and have a dessert that few…
These are THE chocolate chip cookie as far as I’m concerned. What I’ve been searching for for some time now. Soft, but not cake like; chewy, but not too much; crisp, but only a little. And entirely flexible and customisable with add-ins. But mostly just absolutely delicious. Would be curious what it would be like without the smash… So will try this next time I make a batch. But I really like them with the smash, so I’ll go with that in general. You want the colour shown in the image here, lightly golden only just past pale. Any more…
I loved these. Couldn’t be more simple, albeit there is a bit of prep, so not as quick as some. Another Dan Dan like noodle, but vegetarian and the dried shiitake mean the meat is not missed. From Szechuan book… Pg. 359
Simple and really quite excellent. I would do this weekly ahead of almost anything, anytime, in truth. Soft, but a little sticky and chewy. The lemon is subtle but cannot be missed. The fruit could be interchanged with whatever is in season. I love it. From https://www.theguardian.com/food/2026/sep/11/ricotta-blackberry-lemon-cake-benjamina-ebuehi-recipe
No image, but this is a pretty excellent way to spruce up any old noodles into something really quite delicious. Used a couple of old packs of thick, instant noodles without the flavour sachets that we were never going to eat, and it was a quick delight. Threw on some tinned fish also. Why not? From School of Wok, Pg. 30
This is an excellent guide on various types of mousse. https://mattadlard.com/recipes/chocolate-mousse-guide Starting with the Anglaise base as it purportedly results in a thicker mousse. And this is confirmed. Big fan of this, thick and luxurious – not like a cheap, airy mousse from a pot. Just wonderful with raspberries, but I think setting it in a larger container and spooning portions out would be my preference as combining ramekins with other things is not a great eating experience. I ended up halving the recipe which was enough for us. However I also increased the sugar to 17g (+7g over the…
The instructions for this are excellent, and the key is the base broth, using gochujang and tahini for a remarkable and quick soup or even sauce depending on what you fancy. And I think that’s the success of this recipe, it is very flexible to your whims. I’ve done this twice in quick succession with quite, quite different ingredients. Including, on this occasion, tteokbokki with a thicker liquid base. It’s great, quick, tasty. With this thicker sauce it ends up becoming very reminiscent of dan dan noodles. Really nice staple. Doctor’s Kitchen, Protein, Pg. 230
This is good. Definitely worthwhile… And the main thing I want to note is that cottage cheese is actually a really effective substitute for bechamel. This addition was not part of the recipe, I added it as a creamy element on a whim as it is sorely missing from the base recipe. Is a totally acceptable quick solution for this. Doctor’s Kitchen, Protein, Pg. 160 HOWEVER… For a veggie lasagne, this one is both easier and better… Done earlier in the year. 3 aubergines, cut into 1cm chunksSalt and black pepper6 tbsp olive oil2 garlic cloves, peeled and thinly sliced2–3…