One of the coolest things about honey is that it doesn’t go off. It is so sweet that microbes cannot grow in it and while the sugars can crystallise over time, the honey itself will remain unspoiled in a sealed container for years and years. Honey is one of – if not the – oldest…
Author: That Cooking Thing
Ginger Tofu
Herbs and spices enhance a dish in a way that nothing else can. Spices add layers of flavour whilst herbs provide a freshness that lifts a dish to another level. The difference between a herb and a spice is the region of a plant where they are found. Herbs are the leaves of a plant…
Shortbread
January is an odd month. Many people spend it trying to be extra healthy after the indulgence of Christmas and New Year. Dry January and Veganuary are becoming increasingly popular as people try to cut back on unhealthy foods so it is a little sad that the National Shortbread Day is on the 6th of…
Onion Soup
I have found that whatever I am making for dinner, my recipes tend to start out the same way: dice/slice/cube the onion and lightly sauté it in a pan. Onions are a great way to bulk out a dish and add a wonderful flavour but they are rarely showcased as the main ingredient. This is…
Macarons
Macarons can be the stuff of nightmares. A single streak of unmixed meringue in the batter can cause the entire batch to crack, unsieved ingredients can make the macarons go lumpy and bad luck can ruin an entire tray for even the most competent baker. That being said, if you can master the art of…
Meatballs
I felt that it would be quite poetic to start the second year of this blog’s life with a similar recipe to the start of the first year. The similarity between the ingredients in a bolognaise sauce and meatballs in tomato sauce is remarkable with the main difference in the recipes I use being the…
Chocolate and Hazelnut Tart
In the words of RENT, “525,600 minutes, how do you measure, measure a year?” One way for me has been this blog. With the 52nd recipe provided in this post, I have reached the end of my first year as a blogger. I will admit that there have been times when I have seriously considered…
Salmon Curry
Curry powder is a wonderful thing. It makes life a lot easier when you can buy a premixed spice blend to make dinner with but sometimes it just isn’t quite the right ratios for what you are looking for and you have to make it yourself. Unlike most curry powders, the spice mix I’ve used…
Peach Galette
Sometimes you don’t have a dish in which to cook a pie. In situations like this, the galette is a perfect solution. As a freeform pie, it isn’t cooked in a dish or a tart tin giving it a unique and rustic shape. There is no designated pastry for galette but the ones most often…
Hot Water Crust Chicken Pie
Golden brown; solid; filled with a tasty meat interior; the hot water crust pie is a British classic. Traditionally stuffed with layers of minced meat surrounded by jelly, hot water crust pies are filling, delicious and, above all else, really simple to make. Hot water crust is a fantastic gateway into baking pastry as you…
That Cooking Thing 