We love the strong, spicy flavour of ‘nduja (a spreadable pork sausage from Calabria in Southern Italy) so this recipe for Poached eggs with ‘Nduja Butter and Spinach from Ed Smith’s Good Eggs cookbook was on the shortlist for our first few dishes to make. Even with Ed’s eggcellent instructions, poaching eggs is not ... Read more »
Originally from Laos, but also very popular in Northern Thailand, laab is a ‘salad’ of finely chopped or minced meat or fish cooked with an aromatic collection of ingredients such as lemongrass, galangal, lime, fish sauce, chilli and spices that give it an addictively bright and punchy flavour profile. In this clever recipe from Good ... Read more »
If you’re looking for clever ways to enjoy eggs, this delicious recipe for Fried Eggs with Tomatoes Baked in Cream and a Rosemary Crumb from Ed Smith’s Good Eggs cookbook is an absolute winner. There’s something about the combination of fried eggs, tomatoes baked rich cream and the absolutely fantastic flavoured breadcrumbs that is both ... Read more »
It’s no secret that I adore eggs. I have been known to have eggs for breakfast, lunch and dinner on the same day and it’s not that rare an occurrence. They are such an incredibly versatile ingredient that it’s impossible to get bored. That said, I’m always up for learning new ways to enjoy one ... Read more »
Pimping instant noodles is a huge and popular genre of cooking, and I love seeing some of the clever ideas shared on social media. Ramyun (noodles in a soupy broth with a variety of flavours and toppings) are enormously popular in Korea and the instant variety are a staple quick slurp for many. This recipe ... Read more »
Korean Ketchup Fried Frankfurters (Sausage Yachae Bokkeum) is a recipe that immediately jumped out when I first flicked through Pocha by Su Scott. Not only do I love both frankfurters and ketchup, the way that the franks are hassel-backed to give more surface area for the sticky sweet and tangy sauce to cling to is ... Read more »
This fabulous Cheese and Pickle French Toast recipe from Su Scott’s Pocha cookbook riffs off the already fabulous Monte Cristo sandwich (ham and cheese stuffed, battered and fried sandwich) to God Tier level via the genius addition of pickle, Branston being her pickle of choice. The sharp sweet tang of pickle provides excellent contrast to ... Read more »
Are you a fan of K-drama? Short for Korean Drama it’s the collective term for a huge body of television series created in Korea but with world-wide appeal, and a rapidly growing a global fan base of which Pete and I are members. Why am I mentioning this in a review of a Korean cookbook, ... Read more »
This delicious Korean dish of soy sauce beef with jammy egg from Su Scott’s Rice Table: Korean Recipes & Stories To Feed The Soul is supreme comfort food. Tender beef in a salty, sweet sauce with marinated eggs, eaten with plain rice, this is the kind of food that I crave when feeling cold, tired ... Read more »
The Korean radish is a hugely popular vegetable in Korean cuisine. The root’s firm, crunchy texture is prized in pickled and fermented forms, but is also used fresh and dried. The leaves are also used as a fresh green vegetable. Also known as daikon (Japanese), mooli (Hindi), Oriental radish, winter radish and white radish, Raphanus sativus ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]