Serves 1 or 2 people
I had never heard of a latke until I recently watched a film that featured them as a part of the Jewish festival of Hanukkah. Latkes appear to come in a number of variations – the one I’ve gone for (and I hope I don’t offend anyone with this observation) is a bit like a cross between a UK and an American hash brown.
A very simple recipe, the latke comprises a base of grated potato, shredded onion bound by beaten egg and fried in oil. Some call for flour, but I prefer it without – more potato-ey and less batter-ey. As with the humble hash brown, the trick to achieving the golden, crispy cakes of joy is to get the potato as dry as humanly possible. This can be achieved by washing the shredded potato thoroughly to remove the starch and then wringing it out in a clean tea towel until no more moisture is produced. 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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Dying of starvation and at the end of the week, I needed something quick, easy and fulfilling for lunch today. Chickpeas are one of my favourite ingredients, combined with the aromatic, intense flavours of india they make a most exquisite lunch.
This meal only takes about 10 or 15 minutes which, coincidentally is about the same time it takes to whip up some rice or a chapati…perfect! Read the rest of this entry »
Calories: 333 kcal per serving
Vegetable casserole has to be one of the quickest and easiest meals for school night.
Also it’s an absolute winner for both calories and nutrition.
This recipe is a simple winter vegetable casserole with my favorite ingredient – sweet potato. Read the rest of this entry »
Welsh rarebit, what a recipe! Ever since I experienced by first proper welsh rarebit recipe (a couple of years ago), I have yearned to master this exquisite recipe.
The welsh rarebit recipe has an interesting history dating back to 1785, read more here. It takes a little bit of messing about, combines a couple of basic skills but the resulting meal is amazing! Here I sort of followed a recipe by Ross Whitmill, head chef at The James Fig pub. I say sort of because he doesn’t actually give the measurements of anything he used, but all’s well that ends well!! He also adds a couple of mushrooms into the mix which really compliments the rarebit. Read the rest of this entry »