I honestly wish I’d thought of saag halloumi myself. One of the main issues with paneer is it’s blandness. Halloumi on the other hand is almost too flavoursome, bearing its brazen salinity. It seems a perfect candidate to temper all that salt with a bag of spinach and some sweet cherry tomatoes.
Simple is a contentious word, but this Turkish Pasta is both fairly simple to make and rewardingly rich. My favourite mix of low input to max output. A definite recommend. Recipe is available on foodism.com, or in Diana Henry’s Simple.
Mushrooms make a worthy substitute to meat generally. I use them in place of meat in endless dishes. Are they a substitute for bacon? That is the million dollar question on nobody’s mind. Having recently reinvigorated my love for Dan Doherty’s brilliant Bacon Jam.. I really felt I needed a […]
Spicy, sweet, salty – this recipe had all the things I look for in a recipe. I got the ingredients together for the sauce first of all. I find with anything saucy and east-asian, getting your mise en place together its especially important because there are usually a lot of components.
I knew I had to make this recipe for Cauliflower Cheese Filo Pie. I had a packet of filo pastry in the freezer and a sad looking cauliflower leftover from last week’s vegetable box. On top of that, two friend’s sent me screenshots of the finished product on Yotam’s instagram. Impossibly golden and appetising.
Poached eggs, lukewarm yoghurt and a faintly spicy butter. I cannot stress how much nicer the Turkish Eggs is than the sum of its parts. Who can argue against alchemy before noon. Where Doherty fries diced chorizo to give the butter it’s ruby hue, Nigella eschews the delicious meat in favour of browning the butter.
Enter Yotam Ottlenghi’s recipe for Burrata with chargrilled grapes and basil. If grapes are marinaded in vinegar and aromatics, grilled and served with cheese then, naturally, I’m all for it.