Though I was skeptical of the mix of the roots and the cheese, its really rather excellent. From https://www.theguardian.com/food/2021/feb/09/nigel-slater-midweek-dinner-roast-roots-and-herb-cheese
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From 200 Slow Cooker Recipes – Pg. 174
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Exceptionally good treatment of vegetables, perfect on their own with crusty bread or with pasta. Probably many more variations besides. The pre-salting, leaving for an hour, then rinsing and squeezing out of the aubergine really brings the best out of a vegetable that I’m often indifferent to without the proper preparation, as is done here. It becomes a meaty component, and quite tasty. Not a quick one though, despite what you may think. There are in fact several comparisons to be drawn with the preparation required for bibimbap, with the cutting and separate frying of the vegetables, then letting them…
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Wonderful, full flavours and feels authentic. Works with more fish than just snapper and monkfish, I used rock salmon here to good effect… Though I read that this can be ecologically unsound so would possibly avoid. From Rick Stein, India – pg. 162
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Mostly following: https://thehawksmoor.com/news/how-to-cook-the-perfect-steak/ But getting some specifics for the precise cut from: https://www.donaldrussell.com/tomahawk-steak-900g-grb1153.html And it was a triumph. Finest steak I’ve cooked. Albeit I felt truly terrible for 2 days afterwards… Nothing wrong with the meat, just my increasing inability to digest beef. Oh stomach, how thee hath forsaken me.
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A lovely sharpness to this soup that makes it actually quite different to many otherwise similar soups. I was unable to make up the suggested pesto style accompaniment, so I topped it off with some tapenade instead, which worked very well. The soup was really able to stand up to the strength of flavour in the tapenade. From 3 2 1, pg. 226
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Full of flavour, full of health-feeling-ness. By which I mean eating it feels that eating this nourishes you, that it standing you upright for whatever is to come and pumping you full of vitamins and chutzpah, which is not actually a sensation that I often get from many curries, even when they are generally considered to be “not bad” for you. Dal, for example, is low in fat, high in fibre, and by the sounds of things spices are generally full of things that your body is pretty ok with. However I wonder at times how much good it is…
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Initially following Bread Matters, which contains many fine notes, but ultimately this was not quite an adequate enough set of instructions, claiming that the lightness found in commercial bakeries cannot be replicated at home without additives and industrial equipment. I took this statement onboard in good faith, however it ultimately proved untrue. Using Youtube channel Benny Bakes as a further jumping off point, it largely successfully recreates the quality that you would expect from a commercial bakery, with a few modifications for preference. A note of the flour: Strength in the flour is demanded from Bread Matters, but Benny suggests…
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A fairly standard tray roast veg dish, but very nice nonetheless. Halloumi roasts up a treat and sprouts are always so flavoursome. From 3 2 1,pg. 154
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A nice, simple roast tray-bake dish with a pleasing combination of vegetables. However it’s rendered properly tasty by the lovely parsley, pine nut relish added to the plate at the end, as well as the excellent combination of spices used in the bake. Cumin seeds, sumac and a hint of chilli combine to give such a lovely, homely tang. From 1 – 2 – 3, pg. 80