8 Sources of Vegetarian Protein + Lentil Balls / Chaldean Meat Pies / Chipotle Caramelised Onions

Blog Post & Video & Recipe: 8 unusual sources of veggie protein + a lentil balls recipe

1. brussels sprouts ... 2. kale ... 3. edamame ... 4. sunflower seeds ... 5. tempeh ... 6. almonds ... 7. quinoa ... 8. seitan

lentil balls with tomato sauce recipe ... simple green salad

Don’t be alarmed by the appearance of these little lentil balls, they’re actually a lot more delicious than they look. The lentils, almond meal and egg combine to create a wonderfully satisfying ball texture.

Blog Post & Recipe: Chaldean Meat Pies

Those golden triangles you see are some irresistible meat pies. They are little scented pillows that enclose ground beef spiced with baharat, curry powder, onions and jalapeno for some spiciness. The dough is very soft and scented with fennel seeds, anise seeds, nigela seeds, sesame seeds and ground cardamom.

Blog Post & Recipe: Chipotle Caramelized Onions

One of the tricks that I have picked up over the years is using the widest pan that I have to increase the surface area of the onions touching the heat. Another trick is to add some water to the pan which allows you to cook the onions at a higher temperature, say medium instead of medium-low, as the water helps prevent the onions from burning. Incidentally, water also conducts heat better than air so it also helps bring the heat to more of the surface area of the onions.

Beef, Mushroom & Red Wine Pie / Turnip Gratin / Jjam Bbong (Korean-Chinese Spicy Noodle Soup)

Blog Post & Recipe: beef, mushroom & red wine pie

6. Blind bake a short crust pastry shell (I used a galette pastry base because I’m crazy, but it tasted awesome) fill with beef stew and top with a puff pastry lid. Consume.

Blog Post & Recipe: From My Garden - Turnip Gratin

Their taste reminds me of radishes or more like kohlrabi, and they are delicious baked with cream or creme fraiche, pancetta, garlic and thyme.

Blog Post & Recipe: Jjam Bbong (Korean-Chinese Spicy Noodle Soup)

The soup is typically made with chicken stock for a rich flavor, but you can also use anchovy broth for a cleaner/lighter taste. This soup also incorporates pork, chili infused oil, and various vegetables and seafood. The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses!

Cornish Pasties / Caramelised Apple Dutch Baby Pancakes / 5 Artichoke Recipes

Blog Post & Recipe: Not at all Cornish Pasties

I’ve made some not at all Cornish Pasties right down to the lack of side crimp but they were lovely ... I used a mix of lard and butter which gives a lovely flaky texture on baking.

Blog Post & Recipe: caramelized apple dutch baby pancakes

Do you know what a dutch baby is? Sometimes they’re called German pancakes, or Bismarks, but basically they’re a giant puffy, slightly less sweet pancake that’s baked in the oven rather than fried.

Blog Post & Recipes: Artichokes: Tips + Tales + Recipes

Types of artichokes ... How to buy them ... How to clean them and get them ready for cooking/serving ... Another way to dechoke them ... How to eat them

The Wall Street Journal story includes 5 recipes: a recipe for Grilled Fish with Artichoke Caponata ... Artichoke, Dandelion and Pecorino Salad with Mandarin Dressing ... Baby Artichokes, Asparagus and Potatoes with Herb Mayonnaise ... Marinated Artichoke Hearts ... There was one other really good, really simple recipe, but there wasn't room for it, so here it is ... RAW ARTICHOKE AND PARMESAN SALAD

Sourdough Croissants / Cook Rice in a Frying Pan / Vegemite Beef & Ale Pie, Cider Roasted Pork with Stuffing, Chocolate Amaretto Pear Frangipane Tart

Blog Post & Recipe: Sourdough Croissant Recipe from Floriole, Chicago

In addition to proper technique, the use of premium European butter with higher fat content is key.

Blog Post & Recipe: How to cook perfect rice - in a frying pan

Note that the recipe/method here is for Japanese-style white rice. It should work with other white rice types too, but you may need to adjust the water amounts.

Blog Post & Recipes: Rustic Vegemite Beef & Aussie Ale Pie, Cider Roasted Pork Tenderloin with Apple, Prune & Pine Nut Stuffing, Chocolate Amaretto Pear Frangipane Tart

I combined the beef in a pie with a beautiful, recently sampled Aussie Ale - from Port Stephen's Winery, Swiss brown mushrooms and a teaspoon of Vegemite to add the salty element.

3 Recipes for Mussels and Oysters / Brussels Sprouts in Black Bean Sauce / Steak & Guinness Pie

Article & Recipes: Hugh Fearnley-Whittingstall's mussels and oysters recipes

Today I'm worshipping those two sublime bivalves

Mussel and smoked pollack chowder ... Mussel, spinach and bacon gratin ... Hangtown fry

Blog Post & Recipe: Brussels Sprouts in Black Bean Sauce

Over the last while I have really come to enjoy dishes with a nice blend of sweet, salty, spicy and tart and I have been trying to incorporate that concept in my cooking.

Blog Post & Recipe: Steak & Guinness Pie

You end up with a fall-apart meat and veg potpie in a sticky, savory, half-caramelized gravy, sharp cheddar oozing throughout, and the nutmeg in the not-too-heavy biscuits providing a prickly warmth.

Anchovies. Beef and Guinness Pie.

Recipe: Beef and Guinness pie

The filling for this pie is cooked long and slow, tenderising the beef and allowing the flavour of the Guinness to permeate it. You could prepare the filling a day in advance. For this pie I use a traditional shortcrust pastry, but you could use a puff pastry as an alternative.

Article: Short-cuts: how to cook with anchovies

Their classic use is crushed and mixed with garlic, rosemary and olive oil and used as a marinade or stuffing for lamb. Work the fragrant sludge between the layers of meat and fat to get the full flavour.

Steak and Kidney Pie

Article & Recipe: Masterclass: How to make the perfect steak and kidney pie.

It's not difficult to make a good one but it does take time. Fortunately, the cooking breaks neatly into make-ahead stages. It's one of those occasions when it really is worth making your own stock, and a good beef stock needs several hours' gentle simmering and an overnight chill, allowing the fat to solidify.