From Asma’s Indian Kitchen, pg. 48
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From Eat to beat, pg. 193
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From Every Grain of Rice, pg. 98
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From 1,2,3 pg. 208
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A good, balanced take on the red curry, excellent for chicken, less zap or excess than some but good complexity with the ginger providing a lovely base for the taurine Thai flavours to jump from. The curry paste I used isn’t up to much, but this recipe persuaded it towards being tasty. Really good. The technique of shredding tough ginger and steeping it in boiled water to soften and dampen its fire is an excellent one and I will repeat it often. From Thai Food, pg. 431
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These are really rather nice, bit of a pain to chip up the currants gingerly, but worthwhile. The dough is almost a pastry and I think treating it like one with regards to cooling it in the fridge before forming the final shape would be useful for neatness. Variations are quite possible… Lemony biscuit perhaps, or cinnamon currant filling, I can imagine… A very fine afternoon biscuit. From British Baking, pg. 39
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… Good, not great. Lovely and squishy, but I feel too much yeast and an unnecessary amount of sweetness. I’m not certain that baking then together in a roasting tray (with sides) is the right way to go, but it does proved height, which is not undesirable… But no good for sandwiches. The butter and milk is probably correct for bringing softness to the wholewheat, but is it too much? I’m not sure yet. I needed several extra handfuls of flour for the correct consistency, probably up to 600g or more, but humidity is what it is. From https://sallysbakingaddiction.com/whole-wheat-rolls/
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Yep. Absolutely. From Bread, cake, doughnut, pudding, pg. 168
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Really excellent, no additional comments needed… I think. From Doctor’s Kitchen, pg. 210
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Extremely simple, very pleasing. From Japaneasy, pg. 104