Cumin and coriander seeds warmed then blitzed, along with lotsa thai basil, chillies, ginger, garlic and shallots. Paste fried, chicken, aubergine, courgette and pepper slices added. Garnished with coriander leaves and served on steamed long-grain rice. Edit: It’s still going, 2 days later.
Craved some biscuits to go with our after-dinner tea, and decided to try out a Green and Black’s inspired shortbread recipe. I used my now favourite shortbread proportions (6-4-2), and made two lots: one regular plus a dash of ground cinnamon and quick grate of nutmeg, and the other with 4 1/2 oz flour plus […]
Tonight’s dinner: Agedashi tofu and courgette omelette. Recipe for agedashi tofu: Take some silken tofu, and drain on kitchen towels for 20 min. Heat an inch or two of corn oil in a wok/pan until just before it starts to smoke. Coat the tofu cubes in some potato flour, and place carefully in the oil. […]
A rather blurry shot of a piece of shortbread I baked yesterday for some friends who are doing some DIY in their new flat and havenae time to eat, let alone cook. I used a 6-4-2oz recipe, which gave a much better hold than my usual 2-2-1 proportions. The 6-4-2 recipe is just right for […]
Another super easy G&B recipe. Yum! Decided to split the 2lb recipe so we could bring some small cakes with us to Skye. Can’t walk very far without the occasional carbohydrate snack to sustain us. The 1lb loaf took 35min at 180degC (150degC in my fan oven), and the 6 little loaves took about 25min. […]
In an oriental mood today; made some onigiri to take to friends’ for dinner. Used 3 cups of short-grain rice and followed my usual sushi rice recipe (Yasuko-san’s website has a good graphical guide). Not having a triangular mould for onigiri, I used my half and quarter measuring cups to pack the rice in. By […]
Scoffalophagus, if I may say so meself. It’s quite tangy, with a bitter bite, and extraordinarily moist. Yum. Paired with a plain ice cream, it makes for a really scrummy dessert. Technorati tags: cake, chocolate, clementine, recipe.
Prepatory stage for super-easy-to-make clementine cake: cover 4 small clementines with water, boil for 2h, cool, pulp, reserve. Beat 6 eggs, and add: 225g caster sugar, 250g ground almonds, 1tsp baking powder. Stir in clementine pulp. Bake in a lined springform tin for 1h at 190degC (cover with parchment/foil at 40min or the top burns). […]