Recipe
I made pizza on a sourdough base. This post is to document what I did, so I can remember it. See this post for the basics of how I make sourdough bread. This recipe is enough for an 11" pizza or 2 x 8" pizzas. The night before you want to make pizza, take 50g … Continue reading Sourdough Pizza Base
Who is this for You've probably got some experience in baking bread (other than using a bread machine) and you know how to knead dough, how to judge when dough is risen and when bread is ready to be taken out of the oven. If not, Paul Hollywood has some great recipes. What I've tried … Continue reading Sourdough Bread
I made chilli pickle, based on this recipe, found by Jonathan Kahn. It's quick and simple. Remove stalks and chop up 15-20 finger chillies (I used 10 and it wasn't quite enough for the liquid ingredients). Toast in a dry frying pan or skillet , for one minute, 1 teaspoon each of: cumin seedsblack mustard … Continue reading Chilli Pickle
Here's a dish called Red Eggs and Babinjan. It was made by my parents-in-law, Julie and Josh who were Jewish, and came originally from Iraq. The eggs are cooked for a long time and turn brown. I don't know why they were called Red Eggs, perhaps it's a mistranslation. Dishes cooked slowly on the fire … Continue reading Red Eggs and Babinjan
This is another variation on some preceding curry ideas. The idea is that the vegetables thicken the sauce, and also that the lamb is immersed in the sauce so the spices flavour it. It's good to use the smallest pan that will fit the shoulder, so that the intensity of the sauce is not diluted … Continue reading Shoulder of Lamb and Fava Bean Curry
I made turmeric rice adapted from a recipe I found on the web. It didn't work out quite how I expected but The Irit said it was amazing so here's the recipe. It's still a bit experimental, so I'm putting it here for the record, so I can remember what I did. I'll update it … Continue reading Turmeric Rice
A friend who likes houmous came round and I couldn't bear to give him the supermarket pitta that always tastes of chemicals. So I decided to make my own, based on this recipe. Apart from calling it "pitta bread", the recipe is quite good but goes on a bit and I felt needed a bit … Continue reading Pitta
