After last year’s nauseating brain cake (check out how to make it here), and the spider cake that followed it (not for the arachnophobic among you), I thought I would tone down the horror of this year’s Halloween cake – not least because I still have to travel in public with it. So, of course,…
Pumpkin Soup
Halloween is approaching and that means it’s time for all things pumpkiny and spooky. This week we are going for the pumpkin and next week will bring the horror. Whether you like Halloween or not, we can all agree that it does a great job at stopping Christmas from sneaking earlier and earlier every year…
Italian Meringue Macarons
I feel as though I have a bit of a love-hate relationship with macarons. I love to eat them (homemade or not) but hate the effort required to make them. Seriously, have you ever sieved ground almonds for anything else? It’s a nightmare. In addition to that, I feel really guilty if I think about…
Bulgar Wheat and Quinoa Salad with Feta and Sun-Dried Tomatoes
What is a salad? It sounds like a simple question but have a think. Does potato salad (cooled boiled potatoes in a mayonnaise/yoghurt based dressing with the occasional onion) have any relation to the recipe below other than the fact that neither are served hot? If you look on the internet for the definition of…
Honey Cake Swiss Roll
It’s that time of the year again! Rosh Hashanah (the Jewish New Year) began yesterday night and today is the first full day. Honey cake is a traditional food to eat during this festival so here I am with another honey cake themed recipe. Last year I posted my recipe for traditional honey cakes but…
Sourdough Pizza
I finally bought a pizza stone a couple of months ago after restraining myself for years. I had never cooked with one but they are supposed to make your pizza better and I had been having issues with a soggy and undercooked pizza crust for quite some time. The result? Crispy crust, quick cooking time,…
Chocolate Rugelach
Rugelach are one of those foods that have come on a serious journey. Originating in Poland with a standard yeasted dough, they are now eaten all around the world in Jewish communities and have evolved to include ingredients such as sour cream, cream cheese, laminated pastry and fillings such as halva and Nutella. These are…
Royal Paneer
Using cashew nuts as a thickener is something that I have been hearing about for several years now but never actually tried for myself… until this recipe. They are somewhat of a miracle ingredient in this regard, as they provide not only their thickening properties but also their flavour – and their fat content. The…
Vegan Salted Caramel Tart
This tart has been in the making for three years now. I created it for one of my closest friends who couldn’t eat dairy products at the time. The recipe has sat on my computer ever since then and has only been shared twice. The first time was an e-copy that was sent to a…
Vegetarian Dumplings
The biggest issue I have faced when creating vegetarian dumplings is that the filling does not stick together. When meat is cooked, the pieces bind together as they cook but this does not happen with vegetables. You can buy an enzyme called transglutaminase which will bind meat together when it cooks and can be used…
That Cooking Thing 