I made this with a mixture of red rice, brown basmati and white basmati but you could easily use a bag of mixed wild rice. I think this would make a great vegetarian dinner party option because you can make it, leave it and reheat when you’re ready to serve.
The vegetables in the dish are 100% flexible. I used some gorgeous oyster mushrooms and a leek and shallot but you could easily replace with green veg or whatever you have in your fridge.
Like every millennial currently in lockdown, i’m obsessed with my sourdough starter. And because throwing any food away makes me feel guilty I needed to find recipes that would use up my sourdough discard that wouldn’t require making a loaf every day. It took a few attempts but I’ve finally adapted this sourdough cracker recipe and its perfect! I imagine these would last a week in a box but honestly none of these have made it past the first day because they’re so moorish!
n.b you need a nice bubbly starter – fed 3-6 hours before you make these
Measure out the starter, oil, table salt and rosemary
Whisk together until you can’t see any of the oil
Spread out evenly on a baking tray – it won’t cook evenly if its not even so take your time
Sprinkle crunchy salt and some extra rosemary on top
Bake at 180 degrees for 20 minutes, pull it out and cut into squares with a pizza cutter or large knife (it will still be soft at this point don’t worry), bake for another 20-30 minutes or until golden brown
Ok maybe its a bit of a stretch to call this Malaysian, but it is really delicious and flexible, you can throw in almost anything leftover meat or veg you have in the cupboard. Good with any leftover sausages or mince meat that you have.
This is my favourite thing to make whenever I have Aubergines. You do need a good few staples such as Miso and sesame oil, but if you are ok to invest in them do – they will last forever and once you’ve made this, you’ll want to make it again in the future.
This was a bit of a revelation, Pizza in 15 minutes! I think this would be great to try with kids too as it make a really easy dough to work with. I used smoked cheddar because its what I had and it was delicious! Obviously use mozzarella if you prefer.
This is the most wonderful bread i’ve ever managed to make at home. Its incredible airy and light as well as having a crunchy crust on the outside from the pot you cook it in. It’s also incredibly low effort – no kneeding needed. Just mix, leave and bake.
Course: Side Dish
Keyword: baking, bread, loaf
500gStrong white bread flouror self-raising flour
Mix together the flour, salt and yeast and add the water, bringing it together into a dough with a spoon and your hand if needed. You don’t have to kneed it at all, just cover the dough in a bowl with cling film or a tea towel and leave it somewhere it won’t get knocked over – doesn’t need to be somewhere warm, anywhere will do
The next day (try to leave it for at least 8 hours but up to 12 or even longer is fine too), turn your oven up to the highest temperature it will go to (around 240 degree is good) and leave your pot in there whilst it heats up. When the oven is at temperature pull out your screaming hot pot and add a sprinkling of flour in the bottom (which will help it not stick).
Take the ball of dough out of its bowl and shape it approximately into a ball with help from a bit of flour. Drop the ball into your pot and put the lid on
Bake the bread with the lid on for around 30 minutes – it should be smelling lovely by then. You’ll be very surprised how much it expands while in the pot (i think this is from the release of steam). Then remove the lid and bake for another 15-25 minutes to get the top as nice and golden as you like it.
Sometimes the nicest thing in the whole world is coming home to a home cooked meal. Especially if you’re tired or cold or just in need of a cuddle.
I came home the other day in one of these states to be greeted by the best housemates in the world, a cold beer and a bowl of the most delicious Thai Noodle Soup I’ve ever had in my life. It was creamy and fresh and garlicky, gingery and full of crunchy veg. This recipe has quickly become a store cupboard staple and has become something I dream about, along with Bodeans Burnt Ends and Spaghetti Carbonara.
Find below the finest and quickest Thai noodle soup recipe you’ll ever find.
4 Small chillies (v. small, probably 1 chilli’s worth)
1 tsp Cayenne pepper
2 cloves Garlic
1 Small onion
1 lime (zest and juice)
1 tsp dried cumin
1 tsp dried coriander
1 Bunch of fresh coriander
3 tbsp Soy sauce
1 tbsp Fish sauce
1 tin Coconut milk
1 litre Vegetable stock
2 nests Dried egg noodles
Vegetables (whatever you have, however much you like)
Cook the onion until soft, add the Ginger, Garlic, chilli and spices and cook on a gentle heat adding splashes of coconut milk to keep the paste from Browning too much.
Add vegetables of your choice. (I like mange tout and baby corn but whatever you have in the fridge would be fine) the veg stock and coconut milk.
Cook together for 15 mins adding the noodles to a separate pan of boiling water for the last 5.