First time I made matzo balls they ended up with approximately the density of a lead weight, with only a little more flavour. This recipe goes to pains to lighten the dumplings and packs flavour into them. The only thing I changed was omitting the onion and garlic power, having bad experience with them, instead relying on finely minced onions and a crushed garlic clove… Perfectly adequate… probably superior for the omission. The make or break thing for any chicken soup is the chicken stock, the recipe for which I did not follow, but I’m sure it works perfectly.…
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This is the essiest curry imaginable… And one of the tastiest I’ve ever made. Rich with flavour that doesn’t seem earned given that you just dump everything into a pot and let it go for a few hours. So good. The only thing that springs to mind for improvement is perhaps containing the whole spices in a muslin pouch so you don’t have to worry about them on the plate, but it’s really not the end of the world. From Rik Stein India
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There’s something about these, the toasted hazelnut and dark chocolate is just…. yum. The rye flour is a lovely flavour, and texture becomes almost fudgey… but it could be made more so, I’m sure. A little white flour in place of some rye, perhaps, a touch more butter even, which may even help them to relax into a less golf ball shape. I’m rather taken with them… Ugly though they are. However, I’ve thrown this batch out and didn’t think twice about it. The salt is just too much. It needs halving, at least. Tempted to try again tomorrow… From…
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This is a good recipe, a better one than the Scandilicious, results in softer buns which I’ve often regretted about the scandelicious buns. I did a combination cinnamon and cardamom bun, as Stockholm last week had me convinced that they work well together. The cardamom syrup brushed on at the end is lovely, resulting in a glossy, sticky finish. The technique for forming the bun is very good, a further note would be to wrap the last bit of the dough strip over the top before tucking it under. This produces that lovely band that is so distinctive rather than…
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Mix white miso with sesame oil and olive oil, baste the aubergine slices with the mixture on both sides and place in a hot 220c fan oven, flipping over after 10-15 minutes, and continuing the other side for 10 more minutes.
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Ended up making this without sausages, and it doesn’t even need them. Like the nicest baked beans, in a Mediterranean style, imaginable. Would love to try with sausage, or pork belly, and certainly with non-canned beans (I used cannellini on this occasion), but honestly this was excellent on its own, and could be an accompaniment but to almost anything. From Taverna pg. 176
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Wonderful, soft, flavoursome cake. Reduced sugar to 100g and I think that’s correct. Used fresh blueberries on top, which worked, but is not attractive and you could go on other directions. When warm this is almost pudding like. Really great, worth more attendion. Pg. 9, Baking Bible
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Tasty, fairly quick and inexpensive. A good staple. Careful with the turmeric! Also the chilli flakes… One day I’ll learn. A good splash of line at the end really brings this together. From Feasts pg. 215
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from thai food og. 562
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Allow me to summarise… 190c. Chunky wet things in from the start, season and oil. Thin, less chunky things in after 30 minutes for 8 more, then crack over some eggs and put it back in for a final 8 minutes. Very good. The eggs bring this together. From From the Oven to the Table, pg. 140