Fishcakes

When I was younger, and to an extent still today, I would always choose fishcakes over battered fish. My main issue with deep fried fish was that the skin was incredibly slimy – which is gross. Why would I choose to have slimy fish when I could have delicious fishcakes? The main problem with commercial…

Falafel

When most people think of falafel, they think of chickpeas. Now, they aren’t technically wrong as the main constituent of modern falafel is chickpeas however they were traditionally made with fava beans. Falafel is still made with fava beans in many places – notably Egypt which is believed to be where falafel (ta’amiya) originated from….

Tomato Soup

Tomato soup is a classic comfort food. At university, if I was ever ill, Heinz tomato soup with bread dipped in it was my go to dish as it was a fast, satisfying dinner. What I didn’t realise at the time was quite how simple it is to make this for yourself! Whilst I always…

Buckwheat Pancakes

Although they have similar names, buckwheat and (regular) wheat are not related – in fact it is closer to rhubarb and sorrel than it is to standard wheat. It has been called a superfood owing to its incredibly high concentration of protein, fibre and selected vitamins and minerals. (Make of that what you will, I’m…

Beef Stroganoff

It has been a considerable amount of time since I last talked about a dish that has a defined and traceable heritage, so this is a little bit exciting. We often find that foods have changed tremendously between when they were created and today and this is true in the case of stroganoff. What makes…

Beef Dumplings

I was introduced to dumplings a few years ago by one of my best friends and housemate, Yan. I would recommend checking out her blog as she is a phenomenal cook. One time after visiting home for the weekend, she returned with a huge bag of homemade, frozen dumplings. Being the naïve person I am…

Puff Pastry

Puff pastry has achieved a reputation as one of the hardest baked goods to master. I would argue that this is unfair: what puff pastry needs is not skill but patience (and a fridge…. and time). If you follow the instructions and let the pastry cool properly between each fold you can achieve a perfect…

Hummus

I have mentioned several times on this blog about how pasta is my ultimate comfort food however I had clearly overlooked one thing – hummus. Don’t get me wrong, I adore pasta and when I am feeling down it is just what I want but there is something about hummus which makes it a perfect…

Tricolour Vegetable Bread

A few years ago, I came across a method of plaiting challah which created a circular braid. It was incredibly exciting as this was not a plait that I had ever seen before and the final shape is really something to behold. It’s stunning. Somehow, it looks even better than the bread you can buy…

Salmon en Croute

For some reason, wrapping food in puff pastry has become a sign of classy, luxurious, up-market dining. Whilst anything wrapped in puff pastry is clearly luxurious and decadent, I would not go as far as saying it makes a dish classy. There is a bizarre mystique surrounding this pastry, most likely because it is such…