Honey-soy chicken is probably one of those westernized Chinese favourites that I’m not sure is even a thing in China… I’d never even thought to try it… Read more “Honey-soy not-chicken”
Category: Tips n tricks
Injera (Ethiopian flatbread)
WARNING: you need to plan in advance if you’re making injera, as it can take anything between 8 hours and 3 days to prepare….! Injera is the… Read more “Injera (Ethiopian flatbread)”
Massaman curry paste
Feel free to vary this curry paste to your own taste, and you’ll learn how you like it soon enough. I actually like it pretty spicy, so often… Read more “Massaman curry paste”
Crushed toasted peanuts
Crushed, toasted peanuts are a wonderfully crunchy, salty accompaniment to a wide range of dishes both savoury and sweet. Some of my favourite dishes that can be… Read more “Crushed toasted peanuts”
Basic tomato sauce (can be used as a base for lots of more complex sauces)
There’s nothing like a tomato sauce you’ve made fresh yourself, and even better to be able to make a stock of the good stuff to fridge or… Read more “Basic tomato sauce (can be used as a base for lots of more complex sauces)”
Preparing pulses
Canned beans… because they’re convenient, right? Well, with a little forward planning, you can sort yourself out with convenient packages of prepared pulses all ready to go… Read more “Preparing pulses”
Melt-in-your-mouth caramelised onions
Elegant, mellow, and melt-in-the-mouth – this is how you honour an onion! Of course there are lots of other great ways to cook onions, and different methods… Read more “Melt-in-your-mouth caramelised onions”
Perfectly smooth garlic paste
Once you’ve mastered the fine (but actually really simple) art of mincing garlic to a paste, you’ll never go back to the bittiness of chopped garlic unless a… Read more “Perfectly smooth garlic paste”
How to peel a tomato!
A lot of recipes call for peeled, chopped tomatoes, and there’s no good reason why you should resort to canned goods in order to get this ingredient… Read more “How to peel a tomato!”
Crispy falafels
Crunchy and brown on the outside, soft and green on the inside – that’s how I like my falafel. And they’re surprisingly simple to make, so quit your… Read more “Crispy falafels”
Post-Apocalyptic Kitchen 