This is really quite bad. The texture is more like ganache, not a bad thing by itself, but you don’t want an white dessert if it. Also the taste is ruined by the sweetener. It has, at least, successfully dissuaded me from wanting to look at the other deserts from this book which follow a similar ethos. From Dopamine Diet, pg. 249
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Really good. Little bit of prep involved with the cutting, but can easily prepare enough veg for a couple of nights and it’s easy to change it up. The second night I added chorizo and it was lovely. I actually ended up putting the pan under the grill to crisp things up and cool the eggs rather than using a lid to melt the cheese. I felt that would be a better texture and if do it again. The leek and creme fraiche mixture is lovely. But also I added some home made tomatillo salsa (recipe not yet added here)…
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Should be done with black beans, rather than the black eyed beans used here. Would love to try that, I have a feeling they would be quite different and mush up a little more. But as I hoped this is just a really solid way to make a lot of good food. A nice staple for the freezer. I also approximated the salsa with our glut of tomatillos, roasting in the oven for 15 minutes rather than in a pan. Really nice. Lots couldn’t get enough of it in fact. From Rick Stein, Mexico pg. 247
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No picture taken of this due to the intense shade of brown that overwhelmed the plate, however I would happily do this again. The salt in chicken and sauce needs to be carefully monitored, particularly if you have to use salted peanuts. I’d be tempted to add most of the salt towards the end so it can be judged more easily. The cabbage was excellent. This was an experiment to see how sick a fish would fair without rice and honestly I was quite satisfied. From Stir Crazy by Ching He Huang & every grain of rice, pg. 172
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This was actually one of the most delicious things I’ve ever made. At first glance this seems to be simply rice with slices of pork belly and aubergines laid over the top for roughly 45 minutes of steaming, and indeed a second glance does very little to dissuade those first impressions. However it’s just magnificent. Here it was accidentally combined with leftover cabbage from a previous meal (https://foodfoodeateat.co.uk/oyster-sauce-chicken-with-celery-and-peanuts/) , but as it happens this turned out to be a quite perfect accompaniment and the combination should be replicated whenever possible. The rice is gently seasoned, but the aubergines and pork…
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The gooseberries work beautifully with the pork, would happily repeat this sauce. Though the recipe instructions aren’t particularly great missing any mention of what to do with the cooked onions and being a little vague on other counts, and honestly I didn’t cook the pork perfectly, the heat not as juicy as it could be and the fat not as well rendered. Though I’m not sure how to go about fixing it as the meat was only just cooked through… Needs more practice I think. Perhaps other recipes will offer insight. From Nigel Slater, KD3 pg. 200
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Been on a bit of a tear making individually portioned bread of various kinds this year. They’re just convenient to eat and to store, means you don’t have to eat the whole loaf in a day or two. For a basic, white, soft but still structurally sound roll this is excellent. Perfectly written recipe also. From http://www.localfoodheroes.co.uk/?e=368
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From Anna Jones, a modern way to cook, pg. Xxx
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Extremely nice, simple and effective. Pulled off the rings at the end of cooking and roast it flat on a tray for 15 minutes. This cracking almost worked extremely well, but just a little tough on the whole. Perhaps a longer baking time at a lower temperature? From Gary Rhodes…
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Fantastic, during flavoured, wholesome and very simple soup. From https://www.bbcgoodfood.com/recipes/red-lentil-chorizo-soup