Paneer
If you ever find yourself with a glut of milk in the fridge, a great way to use it up is to make Paneer. Paneer is a fresh cheese commonly found in Indian cooking, and is really easy to make.
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Kale Chips
I made Kale chips last night, and a couple of people have since asked how to make them. They’re utterly delicious and are really very simple to make – the only tricky part is keeping an eye on them once they’re in the oven to…
The Perfect Burger
Burgers have a somewhat undeserved reputation as junk food. It is indeed true that there are some pretty poor examples out there, but that doesn’t mean that we can’t have good burgers if we try.
Cornbread
A large plastic tub containing eight kilograms of yellow maize arrived on my doorstep this morning (along with a similar tub containing wheat), so I felt obliged to make something with it this evening. I milled some of the corn into cornmeal, and decided to…
Fruit Kimchi Tasted
I tasted the fruit kimchi at the weekend – it was certainly interesting. It had all the flavours you would expect from a normal kimchi – garlic, ginger, chilli, and the sourness from the fermentation – but there was more there. It fizzed lightly on…
Fruit Kimchi
Last night, I started off some fruit kimchi based on the recipe in the Wild Fermentation book. Ingredients-wise, it’s very much like a vegetable kimchi, but using fruit. In this one, there’s pineapple, apples, pears, plums, grapes, coriander and a handful of cashew nuts, together with the usual kimchi flavourings of salt, garlic, ginger and chillies.
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Stir-fried Tempeh with Broccoli, Garlic and Chilli
For dinner last night, I wanted to try something with my home-made tempeh, so I came up with this: Very tasty, and extremely quick and easy to make.
Kimchi
Kimchi is a spicy Korean fermented vegetable pickle, and takes many different forms. Most commonly it will include Chinese cabbage, radish and onions, together with lavish amounts of garlic, ginger and chilli. I’m rather fond of spicy food, so this was a natural thing for…