First of all, let me explain, this is not a rendang at all, because that is usually a meat dish, but I have used a rendang spice paste in it, so just go with me on this.Rendang is a spicy, dry meat dish which originated from Indonesia. Rendang is traditionally prepared by the Minangkabau community …
Category: Recipes too
Kolokassi Kebabs Cypriot Style
Kolokassi is a tuber of little renown in the UK. It’s also called Taro, and it used a lot in Asia, even for cake making, and is what they call poi in Hawaii, where it is a staple. I know it’s hard to find here, and I apologise in advance for that.I freely admit that …
Date and Oat Bars (vegan unless I’ve missed something!)
I first saw these on Tori Haschka’s blog, and loved the idea of having them as a quick breakfast snack. I like dates very much, and bakes made with them always appeal to the Sweet But Not Too Sweet tooth I have. Sweet potato as a baking ingredient has won me over since Gizzi Erskine …
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North Carolina Mopping Sauce
My man is fast becoming an expert in all things smoked. It’s how he does things. Lots of research, lots of reading and comparing, until he gets it just right. We’ve made different dry rubs, and eaten a lot of delicious things. Brisket, smoked and dry rubbed sausages, ribs (still working on those), fennel and …
Vegetable Mélange
It’s the only name I could give it, to be honest, as the ideas in my head ranged from Moroccan to Persian to Turkish to Greek all in one morning and I think I eventually shoved in everything I had, apart from the things that wouldn’t actually fit in the pot. I started out, as …
Nigel Slater’s Middle East: Fragrant Lebanese Rice Pudding, a variation
I adore rice pudding. From the vanilla laden stodge in a can which I will eat cold, to the snackpots, and through to the very best baked and sugared topped-with-a-baked-skin that Nans make, I will eat them all and go back for more. It’s nursery food I suppose, but for me it’s definitely a comfort …
Continue reading Nigel Slater’s Middle East: Fragrant Lebanese Rice Pudding, a variation
Spelt Flour Koulourakia–Easter Cookies
I try to make these every Easter. Buttery, short cookies that are moreish and come flavoured with orange or lemon or vanilla. As I had no fresh oranges, I decided to go with orange blossom water, orange extract and mastiha, seeing as I had some left over from making the savoury hot cross buns. I …
Winging It: Bulghur Wheat Burgers
This recipe is entirely Sabrina Ghayour’s fault. A lot of my cooking is her fault, to be honest. She posted a photo of these bulghur wheat balls, and I remembered I had a pack of the wheat to use up, so I hit the kitchen, soon discovering that I didn’t have coriander leaves, or an …
Lemon Semolina Cake
Originally this was a honey and lemon semolina cake, where it got drenched in a syrup after cooking. It was an absolutely gorgeous cake, I made it for my 40th, but my tastes don’t run as much to sweet nearly a decade on so I decided on a variation.It’s my last Cake Club at work …
Greek Easter Buns
Orthodox Easter can’t be pinned down. It wanders about, never in the same place. Every year those of us without a Greek family group nearby to remind us, Google “When is Orthodox Easter?” with the vague worry that we might have missed it. The Orthodox Easter dates are often different because they are based on …
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