The Egyptian condiment, dukkah seems to be becoming a bit of trend amongst local restaurants looking to give certain recipes a bit of a boost. So far I’ve had it with poached eggs and avocado, beetroot carpaccio and seen it on the menu with a number of other fine offerings.
Traditionally dukkah is served with bread dipped in olive oil so it’s actually really versatile. There are a number of different ways to make it, I guess you’ve just got to experiment with ingredients and see what works for you. Read the rest of this entry »
Homemade Mayonnaise Recipe
This homemade mayonnaise recipe is pretty easy so long as you follow the instructions carefully. It tastes way better and is far cheaper than using shop-bought mayonnaise.
The idea is pretty much the same as hollandaise sauce in that we are trying to achieve an emulsion of egg yolk and oil flavoured with lemon, mustard and seasoning. You can play around with the recipe to introduce different flavours – in fact, it’s only a clove of garlic away from a lovely creamy aioli!
This particular homemade mayonnaise recipe comes straight from the Institut Paul Bocuse Gastronomique, a mighty tome of knowledge for anyone that is interested in professional cooking.
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Professional Hollandaise Sauce
Professional hollandaise sauce because this is the method used in a professional kitchen that my son was apprenticed to. I’ve not come across this method before, even though I have tried many different ways of cooking hollandaise. At the time of writing, I have used this method about half a dozen times and it has not failed me yet…not once! Read the rest of this entry »
I’ve been making sourdough bread for our family for just over a year now. The issue I face is that we only really need a loaf every few days and sometimes a week or two goes by when the starter goes unused. If I don’t refresh the sourdough starter I get a good layer of dark liquid on the top (alcohol from hungry yeast) which, whilst isn’t damaging makes the whole thing feel a little unloved. Read the rest of this entry »
This recipe comes from a Russian chef I found on Youtube. It seems a bit fiddly to start with but once you’ve made it a couple of times it’s pretty easy and produces amazing results! I have shortened the recipe for convenience, but if you want to do it properly there’s a video at the bottom of the page. Read the rest of this entry »