Starting with Tasty: https://tasty.co/recipe/the-best-fudgy-brownies Which everyone seems to love, however I halved the quantities and didn’t sufficiently reduce the baking time, so they were overcooked rendering them officially “not brownies” and basically just underwhelming chocolate cakes… The chocolate flavour didn’t blow me away, so I didn’t rush to repeat and instead moved to Babish: https://basicswithbabish.co/basicsepisodes/brownies Specifically the chewy, fudgy version. Which itself may have been a mistake as I’m now thinking the final, melty version may be close to a decent brownie conclusion… Nontheless. The fudgy brownie has a lovely texture, provided by the oil, but is so low on…
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Quick technique guide on making long grain rice in the Malaysian rice cooker and in the multi cooker. In both cases I washed the rice until not cloudy, then left it to soak for a short period. I then drained the rice and weighed it again in order to know how much water had been absorbed. This was included in the water added to cook with, giving total accuracy. I made this initially with 1 to 1.5 ratio rice to water in grams. However that wasn’t cooked through, so I threw in another 45g, left it on “keep warm” for…
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Real simple, real quick, very tasty. From Green Feast, Nigel Slater – Pg. 202
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This is a little plain without the seed, chestnut, rosemary, tahini and olive oil topping. With them it’s pretty killer, which seems ridiculous to state as adding that much nice stuff is going to make anything interesting. But yeah… The base soup is just roast butternut and chicken stock. Using high quality chicken stock would help, as ever, but I’m not sure this one will ever set the world alight. Using a nice seasonal pumpkin would also improve things, butternut squash is the poor cousin. From Green Feast Autumn, Pg. 188
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This isn’t really the recipe, which calls for whole seabass, but steaming this fish, brushing oyster sauce over it, then pouring boiling oil over it sure is tasty. From River Cottage
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Very nice, incredibly healthy meal. In fact the original recipe adds pasta… And I almost never object to the adoption of pasta to anything… But with hearty root vegetables and plenty of lentils to fill in the nooks and crannies, I just can’t see that it would add much, so I dropped them. Used cayenne pepper for hot paprika, and Hungarian Paprika, the truest paprika, for the sweet. Very fine. From Nigel Slater – Green Feast Autumn, Pg. 206
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There’s a more complex Fuchsia Dunlop recipe for these as well that is worth trying, but this was excellent. I also used pork shoulder minced in the processor to get a higher fat content, which was great and no extra time really as all the meatball ingredients needed processing together anyway. Deeply satisfying, brothy, noodly meal. Although I’d go heavy on the stock as over multiple days the noodles absorb a good deal of it in reheats. From Noodles by Terry Durack, Pg. 66
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Better than my previous attempt of these, and because I was lazy and added no words back then I have no idea why. I remember that it felt curiously straightforward and quick in a way that that simply wasn’t the case this time, so perhaps I skipped ingredients and steps and merrily presented an acceptable approximation. Not this time, ever ingredient accounted for here and my first instinct is to say that there chilli oil needs to be halved… Or at least the one I used does. Not only was it fiery hot, but it introduced enough salt to preserve…
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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 judgement, I did enjoy this rather a lot. Served in the middle of the table as a big steaming f centerpiece or us to dive into without due consideration for appropriate portion size. Real good.
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