Recipe
It is a well known fact, that I discovered accidentally, that garlic turns blue when you pickle it. The recipe could not be simpler. Heat jar(s) and lid(s)(resealable) in the oven at 100C. Peel garlic cloves, larger ones are easier. Heat vinegar in a pan to nearly boiling(I used distilled) and add some muscovado sugar. … Continue reading Pickled Garlic
I've been baking sourdough bread since the start of lockdown in March 2020. In this post I'll describe my process now. I'll try to make it as simple as possible. Note that all the measurements here are approximate. Starter I begged some starter from my neighbour. Or you can order a sachet of dried starter … Continue reading Simple Sourdough Bread
This is a recipe for pickled chillies that I made today, based partly on what my father-in-law Grandpa Josh used to make, and partly on all the recipes that I see on the webs, for example this one. I put a 900ml jar and lid in the oven at 100C to sterilise. I put in … Continue reading Pickled Chillies
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
Update: This post is now superseded. See Simple Sourdough Bread. What is this? I've been baking sourdough bread for a few months so I'm by no means an expert. I've written this blog mostly as a response to people asking me what I do, and also to keep a record for future reference. It is … Continue reading Beginner 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
In a coffee shop I saw someone eating poached eggs and I was simultaneously envious and thinking I could make that. For the mess of vegetables: A beetroot with the leaves attached A handful of string beans A courgette Spinach A few cloves of garlic. Saving the leaves for later, peel the beetroot, top and … Continue reading Poached Eggs on a mess of vegetables.
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