Teriyaki Beef Meatballs

I am a huge fan of sauces. They can transform a dish and the right choice of sauce can cover a huge multitude of sins. The biggest issue that can arise when making a sauce is the consistency. You don’t want it so thin that it runs off the other elements of a dish but…

Lemon Meringue Pie

There is no need to cry over lemon meringue pie… that is assuming none of the myriad of things which could go wrong do. There are a lot of techniques involved in a lemon meringue pie; however none of them are actually too difficult – and almost anyone who has baked before will have tried…

Pressed Biscuits

Biscuits have always been – and are still – my nemesis in the kitchen. I have always struggled to get them fully cooked and crispy but not burnt or soft and chewy like giant cookies but neither raw nor overcooked. These pressed biscuits are small enough that you can basically guarantee that you will not…

Chocolate and Raspberry Caramel Bone Cake

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,…

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…

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,…

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…

Decadent Mushroom Pasta Bake

This post marks the end of the second year of That Cooking Thing’s existence. When I started back in August of 2017 I had no idea that I would still be creating weekly recipes two years later. Many blogs seem to fizzle out within a few months of their inception and, to be honest, that…

Mocha Cake

With this cake, I have finally cracked two problems I have had whilst baking: how to get a level cake (which doesn’t dome) and how to get the cake to fill up the tin fully. Obviously these two problems are linked. The answer to how can you make the best cakes includes a healthy amount…

Orange Swiss Roll

Now I know that I always say my recipes are delicious (it would be appalling self-advertising if I didn’t…) but this one is genuinely incredible. This super fluffy cake with a light orange flavouring rolled up around a creamy orange mascarpone filling and decorated with bright orange shapes turned out to be one of the…