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Good solid curry, though I do feel the seasoning and aromatics need heightening… Fish sauce, lime, lemongrass… Stuff like this. I used a peanut sauce instead of just peanut butter made previously for satay that worked well. Doesn’t need much rice. From 3 2 1, pg. 180
Creamy delicious, excellent with the suggested tonkotsu dipping sauce. Essentially crab roux, cooled, shaped and fried. Really good, needs a nice, finely sliced salad with a sharp dressing. From Japaneasy, pg. 67
Made with instant dashi for convenience, the times of 10 minutes per side are only for exceptionally thick slabs of cod, I used 8 minutes per side and it was just a touch overdone. Very nice meal though. From Japaneasy
Superb, quick meal that bergs you to dip crusty bread in it. Used frozen sardines here, but something a little more solid would be ideal. From Aegean, pg. 59
A quick proving recipe with a high yeast content. Difficult to judge on this showing due to a couple of significant change, such as the white flour being replaced with 00 pasta flour by necessity, naturally gumming up the outcome a little. I always think Dan Lepard’s kneading methods are a little fussy, and I’d much rather have one longer kneading at the start than multiple short ones over a couple of hours, however this is a solid set of instructions for a quick, crusty loaf. The other change from the recipe is using grated apple rather than grated potato,…
Very quick, simple stir fry, lovely and fresh tasting and could be a main or a side quite happily. The sauce somewhat gummed up here and reduced to a coating, not at all unpleasant, but I’d love a touch more liquidity, so go easy on the potato flour. From Every Grain of Rice, pg. 180
This is not what the book intends, the aubergine shells did not come out crispy and could in no way be filled so much as they could be draped into a lasagne dish. So I took inspiration from this new physical form and created a sort of lasagne. Flexible in that it can be a sauce with other things or a sort of stew on its own. Oo, also cheddar is not the suggested cheese, but used here it was fine. I do think the nuttiness of gruyere would be a benefit, however. From Aegean, by Marianna Leivaditaki, pg. 118
A variation on a perviously cooked dish, no soft cheese was available so feta was experimented with, thrown in to the roasting dish with the roots. It seemed like this would be too much for it, with a part way trend towards becoming a burnt liquid, but blind faith was had and it ended up just perfect, squishy but firm and caramelised. Also in the mix this time were beetroot and green pepper, both fine additions. Though I certainly missed the parsnip. King of the roast vegetable… Ok, I’m not sure about that, the roast vegetable bracket is a fiercely…
Exceptional thing to do to a slab of feta. Easy, quick, delicious. A subsequent ordering of the dish in a taverna revealed that you can really push the grilling quite far and let the feta soften more than I did here. Either way though, this should be repeated often. Greek-Style Baked Feta Recipe
I do believe that this is now my favourite cheesecake recipe. It turns out having the best qualities of both unbaked and baked cheesecakes. Though do remember to let it fully chill! Allowed to do so the texture is improved immeasurably and the lemon within intensifies and become syrupy. Some modifications made here out of necessity. No sour cream, the task of translating the entire refrigerated aisle of the Greek supermarket proving too much for me. The volume being made up with normal double cream. Only 500ml of cream cheese. No cornflour. These changes worked just fine, and I could…