Char Siu Pizza?! This is me apologizing in advance to the entire Asian community which I imagine will see this as an abomination, an utter defilement of the peerfection that is Char Siu pork. But to be honest, I don’t really care because this pizza’s amazing. So thank you and #sorrynotsorry. Dumplings were the original …
Before you say anything, yes, this is a gluten free loaf. Not because I’m trying (and failing) to be trendy, or stirring up some controversy, but because everyone deserves a jam sandwich, every now and again. Of course, skepticism is understandable. Gluten free is, after all, ubiquitous these days. However it’s still somehow shrouded in mystery …
Our inspiration for today’s piece is a trip down the east coast of France, down to the idillic town, of La Rochelle, merrily making our way through French cities and townsteads. It killed us. By the time we reached our final destination, Bordeaux, we could barely explore the nearest supremarche, let alone the city center! There’s …
End of summer, the veggies come flying in. Tomatoes, peppers, green beans. There’s no end. Thankfully, Welsh parents are more outdoorsy than we give them credit. So, with a more diverse crop of vegetables to plow through, it’s only natural that we start the chutney talk. Chutney, to me, is a very broad world, mainly …
You caught me “Popularist! Popularist!” I hear you chant. But it’s hard not to adopt the properties of your environment. You are the sum of the people and places you most interact with, and for me, that’s food, and foodies. Especially, baked food, and bakers. I love it, love baking. From Bara Brith to Brown, cookies …
Another one to try from the Pizza Bible by Toni Gemignani. I’ve been eyeing this one for a while now. A sausage pizza that is. It’s a topping that seems like such a classic when described through an American lens, and yet I’ve never tried one. And I also don’t see what the big deal is! …
A symple pizza, easily overdone. With nothing but pesto as a topping, you have to be careful with making pesto pizza. Its intensity can lead to a pizza dominated by its salty-savouriness. In addition, the fat from all the oil and hard cheese can lead to a pizza base more fried than baked, hard and …
Got pasta? Make pesto. If you’ve got five minutes, a pestle and mortar in need of a little love, and a basil plant that’s taking over the kitchen window, then pesto’s your answer. There’s no better, or quicker meal, than some fresh pasta, smothered in even fresher pesto. With that, let’s dive in to the …
Speculoos! Or what should have been Speculoos. This is more of a recipe review than a how-to. It’s a test between using ground caramel or toasted sugar for infusing a biscuit with caramel goodness. Thanks to seriouseats for the original recipe and inspiration for testing: Click below for the full recipe and evaluation, with all …
A lesson in pickling and plumbing! Giardiniera is what we have on the menu today. An Italian relish of sorts, it’s traditionally made using a mix of vegetables that are then preserved in vinegar or oil. Having recently been inspired to try my hand at some fermentation experiments, I’ve put a slightly lactic spin on …