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…

Fruitcake

Fruitcake is a bit of a ’marmite-y’ food. You either love it or hate it. Clearly it’s the dried fruit that causes the issue as the recipe for a basic fruitcake is a standard sponge cake but uses brown sugar instead of white and often has no raising agent. The thing about fruitcake that really…

Pumpkin Pie

For such a bland ingredient, I find it fascinating that pumpkin has a whole dessert dedicated to it. That being said, the predominant flavour of a pumpkin pie is a sweet, spiced custard. This is not a bad thing in my eyes. The pumpkin is mainly there as a medium to keep the sugar and…

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…

Honey Cake

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…

Smoked Salmon Risotto

Smoked salmon is definitely a delicacy. It’s relatively expensive which isn’t ideal because I can easily sit down and eat an entire packet in one go. The trick with smoked salmon is making it go further and putting it into a risotto is a fantastic way to flavour a large amount of food without needing…

Basic Beef Stir Fry

The most important things when making a stir fry are heat and speed. The oil must be hot enough to cook the ingredients quickly so that nothing turns mushy and any meat you put in doesn’t become rubbery. Woks are ideal for something like this as they concentrate the heat in one area but also…

Choux Pastry

A common misconception in baking is that it is difficult to make profiteroles or éclairs. This stems from the use of choux pastry as the base of these delicious goodies. Choux is famously finickity and problematic to bake but this is just not true. As long as you follow the recipe, it should work every…

Chocolate Fondants

A hot, gooey chocolate fondant is one of the most indulgent ways to end a meal and, like many baked goods, they are not as hard to make as most people think. There is something exciting about cutting into a cakey looking dessert only to have a chocolatey soup pour out ready to act as…

Thai Curry and Other Coconut Curries

I have always found that Thai curry is one of those foods which is never as good when you make it at home as it is when you go out to eat it. This probably stems from the fact that the Thai curry paste available in most shops is nowhere near as good as the…