Eggless Pasta Dough

This traditional pasta dough often used in southern Italy and Sardinia with no eggs gives a lighter, more chewy pasta which tends to be cooked with sauces to full absorb flavours. This can be used for a variety of traditionally shaped pastas – I use this for Orecchiette Cavatelli Pici Trofie Follow the links above…

My Favourite Meatball & Stuffing Recipe

Originally based on a Jamie Oliver recipe, I used a variation of this for Christmas and have never looked back. Why make your own sausage meat?  Well, I think the answer is obvious – who know’s what’s hidden inside the supermarket rubbish these days.  By using good quality ingredients you can create the best flavoured…

Chocolate & Chilli Extract

Some years ago I made my own Vanilla Extract – this has been really successful and a much better option than buying over-priced bottles in the supermarket. I’ve applied a similar process to create a Chocolate & Chilli extract – a classic combination which is quite difficult to replicate in baking as the chilli heat…

Special Lemon Curd

It’s all very well making meringues and macarons – but you do end up with lots of egg yolks.  Of course these can make a great rich custard or ice cream, but if you want to try something different how about making a fruit curd? I’ve made a great lemon curd before, but by using…

Jerk Seasoning

You can buy Jerk seasoning, but if you have the right dried ingredients it’s easy enough to make yourself.  It keeps well in a sealed container and tends to be used for as a marinade or rub.  If you intend to use it all straight away, you can replace the dried thyme and chilli pepper…

Base Curry Sauce

Do you want to make a curry just like the ones you get in the restaurant?  Do you want to know how to create a curry in 20 minutes?  Do you have a family with differing tastes and requirements when it comes to Indian food?  Then you need to invest some time up front and…

The Model Restaurant Curry

I first started blogging my recipes many, many years ago on a site I had created which was dedicated to spicy food.  Many of my recipes were focused on creating ‘authentic’ restaurant curries based on experiments which run all the way back to my first ‘real curry’ exposure at University in Bradford.  More recently my…

Alex’s Lemon Curd

Lemon curd is so easy to make, and much nicer than anything you can buy in the shops.  Alex and I made this batch as surprise filler for mummy’s Lemon Drizzle birthday cake. We’ve used a bain marie here to prevent the mix from curdling and turning into a pan of lemon scrambled eggs –…

Sangre del Diablo

So, my chilli experiment was a success. I’ve been left with bags of chills of all varieties, intensities shapes and sizes.  I’ve got some fresh, many frozen and plenty dehydrated for use in the  months to come.  But I’m left with 1 problem – my Morouga Chillies.  They’re just, well, frightening!  They are unbelievably hot,…

2013 Chillies

2013 Chilli Success! I don’t normally take the liberty of documenting my gardening delights on my recipe blog, but I felt the need to capture this for posterity. Over the past few years I’ve been searching for ‘the perfect chilli’ to grow for my recipes, and this year was no exception. What made this year…

Sourdough Starter Complete!

After 9 days, I have officially created a new form of life!  If you’re interested in baking sourdough bread, and want to create your own starter from scratch, why not follow the instructions laid out in my post?  It’s not as hard as you may think – you just need some bread flour, water, a…

Sourdough – Make you own Starter

If you want to make your own Sourdough bread, you’re going to need a Sourdough Starter (a.k.a. Levain, Leaven, Culture, …). The quickest way would be to tap up a friend or acquaintance for a sample of their starter and start to feed that up to make a batch of your own.  However, as the…

Pate Sucree d’Armand (Sweet Pastry with Almonds)

A great pastry for sweet tarts.  In fact, the almonds are optional – to make a ‘normal’ Pate Sucree, replace with an equivalent weight of plain flour n(which should make the pastry a little more stable.  Alternatively increase the proportion of ground almonds to make a shorter pastry, more akin to pate sablee. Warning! This…

Puff Pastry

Yes, you can but it in the shops, and its very good.  But it’s really not that difficult to make yourself – it just requires a little planning as the end-to-end time is quite long, even though there’s not a huge amount of effort involved. Puff pastry gives a more consistent result than a rough-puff…

James’s Seasoning

I’ve been experimenting with a spice mix I could use for the likes of Southern Fried Chicken for years. The commercial ones are all very well, but tend to be full of the usual additives & flavour enhancers which I’m keen to avoid. The best by far has been Joe’s Stuff, a terrific Cajun spice…

Panch Phoron

Panch Phoron is a Bangladeshi spice mix, literally translated as ‘Five Spice’.  Quite different to the Chinese version of Five Spice, Panch Phoron contains a mix of pungent whole spices which are great at adding depth without heat.  To use, take a generous pinch (or up to 1 tsp) and fry the whole spices in…

Make your own… Filo Pastry

Filo Pastry is readily available, pre-rolled into fine sheets, generally to be found in the freezer section of your local supermarket.  It’s incredible thin, which makes for a crisp pastry shell, and consequently everyone assumes it must be really difficult to make.  After all, if you struggle to make shortcrust pastry without filling it full…

Chana Masala Powder

My preferred spice blend for making Chana Masala, or Chole.  Highly aromatic with a kick.  Shop-bought ground spice blends really are over-rated unless you have a good source and can get through them really quickly. Making your own from whole spices as and when you need it ensures the best flavours are retained Makes about…

Pizza Dough

Making your own pizza is easy, great fun for the kids and if you have your own wood burning Pizza oven or similar, a great casual entertaining dish for those warm summer evenings.  It all starts with the pizza dough you’ll need for the base, which needs to be made in advance. There’s no need…

Marinara Sauce

A lot of confusion seems to surround the understanding of ‘Marinara Sauces’, especially outside of Italy.  One thing’s for sure – it DOESN’T contain any fish or seafood.  One commonly held school of thought is that it was a simple sauce cooked on the boats by Neapolitan mariners.  This can be considered as the mother…