Something different from the super fussy baking: this is the recipe which jolted me out of a cooking slump. Very easy, not too many ingredients, lots of flavour. It’s the silky, rich peppers which are the star here. Chicken joints are braised with them and no additional liquid: together, they release the perfect amount of … Continue reading
A soothing, simple bowl of well-flavoured rice and stock topped with fresh herbs and maybe some cooked shredded meat. This is a savoury yet light dish with lots of bright leafy herbs, but listen: sharing this dish at this time of year, for me, is about a change of palate and a hint of nostalgia. I … Continue reading
American-style scones, light, buttery, bright with orange zest. I like them with a big mug of tea, please. This post was inspired by Welcome to Nightvale, my favourite podcast. It’s a cosy yet unsettling podcast about a desert town somewhere in the U.S., where Nightvale’s happening are narrated by the smooth-voiced community radio host Cecil Palmer. In spite … Continue reading
Since it is slowly (very slowly) becoming milder outside in my corner of the world, I’ve been looking at cold desserts which work in my tiny kitchen and shoebox freezer. My flat is much too small for an ice cream machine of any sort, which is a shame as I do love making ice cream, but it has … Continue reading
From the archives: a fragrant salty-sweet rice pudding I remember my Pearents making. They didn’t much go in for sweets, preferring fresh fruit or my attempts at baking, but they’d sometimes make huge batches of this, scooping it out from a pot in the fridge and reheating perfectly in the microwave. It’s easy, comforting, and you can control exactly how … Continue reading
Classic comfort food perfect for any weather: silky wontons containing pork flavoured with Thai aromatic paste, springy egg noodles, rich broth, and plenty of fried garlic oil. It warms and fills without being stodgy, which is particularly good for this breezily crisp yet sunny spring weather. (You understand, of course, that stodge isn’t inherently bad, but sometimes you … Continue reading
More noodles–and the first stir-fried noodle dish on this blog! These are spicy noodles perfumed with basil, improvised by Leela at SheSimmers. Leela writes that she cooked up this dish on the fly, calling it kuay tiao phat niraman, or nameless (anonymous) fried noodles. It’s a little bit like phat kee mao and a bit like … Continue reading
This is one of my new favourite things to make. I love custard. I don’t really like crème brûlée–yeah, no, I don’t know what’s wrong with me either–so I’ve made something a little less fiddly. This is a cinnamon and vanilla-infused baked custard topped with a delicate layer of spiced brown sugar. Obviously if your favourite part of a … Continue reading
Well, what more can I say? A deep, dark baked chocolate pudding, thin crust, a little sponge, and a rich, saucy chocolate middle. You only need half a bar of chocolate, and you can add caramel (or anything else) if you want simply by dropping a few candies or a spoonful of the set sauce to the … Continue reading
A smaller, easier, quicker version of that famed orange tart. A little flaky, buttery pastry, 2 oranges, 2 spoonfuls of sugar, and you’ll have a stunning dessert. Let me tediously list some of the boring reasons I made them this way: My freezer is a shoebox which can’t always accommodate a whole tart, like the original recipe requires; … Continue reading
The Furious Pear Pie 
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