Cooking for people is one of the best ways to show that you appreciate them especially when you give them something out of the ordinary that is completely delicious. This recipe was created by one of my mum’s friends (@jobellerina on both instagram and twitter) and has been a regular meal in our house ever…
Category: Cooking from Basics
Teriyaki Tofu
As someone who doesn’t particularly care for sandwiches, one of my aims in the kitchen is to construct a repertoire of foods which are just as good cold as they are hot and so can be taken to university for lunch. If I weren’t so fussy, this wouldn’t be an issue as I could just…
Curry Laksa
If you have been following this blog for some time, you will have picked up on the fact that I love curry. One thing that I have always wanted to do is create my own curry paste but, unfortunately, I have never had the right equipment. Now things have now changed. This recipe doesn’t require…
Coconut and Purple Sweet Potato Soup
Blue food. The very notion conjures up thoughts of sweets and food colouring – neither of which are particularly appealing. This reaction most likely arises from the fact that there are almost no naturally blue foods so eating something with such an unnatural colour can be a little unsettling. The closest that nature comes to…
Sweet Potato and Butternut Squash Crumble
One of the best things about cooking is how easily most mistakes can be rectified. A good sauce can cover up a multitude of sins and, in many cases, is the reason a dish tastes so good. They provide a way to add flavour to food without having to do too much extra cooking; they…
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…
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…
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…
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…
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 