Category: Blog
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Hong Kong Crispy Noodles
Written by
on
This reminds me of Pancit Canton, but with a pleasingly crispy thin noodle bed rather than thick juicy noods, and possibly a less crowd pleasing flavour… May be a harsh…
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Light Fruit Cake
Written by
on
This is Nigel Slater’s gooseberry crumble cake (minus the gooseberry and the crumble) and 260g of soaked dried fruit. And it’s great. I skewed the ratio of flour to almond…
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Corn Chowder
Written by
on
Tried to omit the cream initially… But this may depend on the creaminess to add body as I wasn’t impressed until I added some single cream, which tied it together.…
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Goa fish curry
Written by
on
A form of molee, really, but a teeny bit more rich, at least in the heavily modified version I was able to create here. Using ground spices and coconut cream…
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Jam Sponge Pudding
Written by
on
Honestly I just don’t know that it’s possible to make a steamed pudding look refined in any way. I wasn’t really trying in fairness, I’m not even sure if I…
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Roast cabbage with chana dal and sauerkraut
Written by
on
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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Pomme Dauphinoise
Written by
on
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
Written by
on
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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Pumpkin Risotto
Written by
on
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…
