Wonderful curry. The instructions are a bit wandering and easy to misstep, would benefit from reinterpreting a little. Only modification was to fry the paneer a little initially. https://www.indianhealthyrecipes.com/kadai-paneer-gravy-recipe/#wprm-recipe-container-37738
This is the first time I’ve ever been impressed with non-pot made rice, indeed this was notably better than any Japanese rice I’d ever made in a pot. So I’m re-producing the recipe here for posterity in case the source vanishes. The source is here: https://www.justonecookbook.com/instant-pot-rice/#recipe And it’s a tremendous website, honestly. One note is that I wonder if, with my stainless steel pot, I could put some parchment under the rice to reduce sticking… Not sure. Honestly it’s not a major problem if you remove the rice immediately. For 4 Rice Bowls (4⅓ cups, 660 g) For 6 Rice…
Excellent, comforting stew, well proportioned, rich flavour, warming and hearty without being stodgy. Big fan. The parsnips were nearly omitted, which would have been a grave error such was their importance to my enjoyment. Well done parsnips. You can’t really go wrong with a check stew given enough time in a pot to be honest, but you can do many things to elevate it. Use a good, proper stock, for one, in this case made with a multi cooker, initially pressured for the briefest time to quickly bring things to temperature, then slow cooked for like… 6 hours or more.…
Wonderful brown butter icing, which I would use in many circumstances; fresh, home made plum jam that I deliberately made more liquid than a normal jam – resulting in some… slippage; dense sponge… Feel like I haven’t figured out the reverse cream method yet… Worth investigating. From https://www.theguardian.com/food/article/2024/sep/06/plum-and-brown-butter-cake-recipe-benjamina-ebuehi
Dan Dan noodles Pan fried hake fillets and … something Risotto and horrible extra firm tofu – Always a mistake. Tom Yum / Sweet & Sour soup Rhubarb & Meringue thing
Don’t go too heavy on the houmous, a thin layer rather than a mound. Masses of the aubergine would be a better balance, in my opinion. Very good though. Efforts to make the lamb as tender as possible are, needless to say, beneficial. And getting is as flavourful as possible is huge… Again, perhaps seems unnecessary to say, however everything else here is a sort of background flavour, so something strong is required. Also something zingy. Preserved lemons ideal. From https://www.ocado.com/recipes/lamb-and-aubergine-loaded-houmous/1Py8KKI0me7PBOieWO3AGI Ingredients 15 total Method 5 steps
Put this together on a whim, and it worked remarkably well, certainly worth repeating. large white fish fillet potato flour or corn flour plain flour yoghurt Put the flours and yoghurt on three separate plates season the flours Thinly coat the fillets in the potato flour coat in yoghurt then coat in plain flour, it doesn’t matter if this has lumps. Sprinkle over some more potato flour to cover any exposed fish. deep (ish) fry for a few minutes until both sides are golden. remove, place on a rack, season again. Leave for a few minutes. Light, crispy and really…
I love these. They are dangerous. From Sift
Using oxtail, and reducing cooking time by pressure cooking. However this is fiddly! It’s a lovely way of ensuring things are cooked exactly as you like, but so much effort to separate the hob cooking and bulk stew cooking like this… I’d be interested to see if something similar can be achieved with a little less fuss. Nonetheless, this is very tasty. Olya Hercules, https://oliahercules.com/writing/let-me-count-the-ways-of-making-borscht
I liked for it’s speed and simplicity and general goodness. It’s a wonderful treatment of kale, and I would do it again. It is missing… Something. A bit of depth? Earthiness? Maybe there was just too much zing? Not sure, honestly. But it was good, and would probably improve if treated to all the trimmings. https://www.theguardian.com/food/2025/mar/04/sausage-kale-and-lime-black-bean-stew-recipe-georgina-hayden