Author: Sam
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Roast cabbage with chana dal and sauerkraut
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Wholesome and tasty. Added some extra sauerkraut and a sprinkle of Hungarian paprika to finish. Would love to keep the cabbage more whole. Perhaps just by cooking it for a…
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Tangzhong Bread
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Ingredients Tangzhong Dough Instructions 1. For the Tangzhong, mix 40g bread flour with 200g water in a saute pan. Turn on medium heat and keep stirring until mixture thickens to…
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Pomme Dauphinoise
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This recipe feels authoritative. Not experimental, not “here’s a quick stab at it“. More “this is how you make a pomme dauphinoise“. From the wording, including story of it being…
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Dresden Stollen
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Excellent, would do again… But I would add the central marzipan rod… It may or may not be traditional, but I missed it here. The quantities given here are huge,…
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Cupcakes – rise and crumb testing
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Using the new ambient temperature oven thermometer and feeding in ideas from the CupcakeJemma video, this is a comparison of my favourite recipe vs hers. It’s following on from the…
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Pumpkin Risotto
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Perfect risotto instructions (the “in one go” ones rather than the instructions for doing it in two stages). Really gets to the slightly more loose, silky texture that is the…
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Bara Brith
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No egg or butter! Although in this case it seems like the butter situation is usual, while there is normally an egg. Honestly this is just delicious, and while I…
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Chocolate and raspberry cake
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Butterless! And delicious! Another chocolate cake that uses some cornflour, so I’m happy to conclude it’s necessity for proper chocolate cake. The recipe actually uses blackberries, which would be great…
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Ravioli filled with spinach & ricotta
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Genuinely one of the best things I’ve ever made. Silky, rich – but only a little – ricotta giving a little more earthiness than say mascarpone might. And the crispy…
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Lamb Dopiaza
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Second time in quick succession for this one. This really is the most simple curry to put together ever… Lots of ingredients… But just throw them all in a pot…