Blog Post & Recipe:
Making Gyoza Skins [
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One of my favourite things to make that I can freeze and eat it with soup, rice and noodles - would be gyoza or potstickers also plainly known as 'dumplings'.
Blog Post & Recipe:
Vegetarian Nihari (Spicy Tofu Recipe) [
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One of my most favorite Indian dishes is nihari. It's a goat (or any other meat) stew dish. It's spicy, flavorful and the meat is extremely tender. I love dipping naans (flat Indian bread) in the sauce. But I always end up feeling so bad when I see my husband Lulu, who is a vegetarian, staring at me. So this time, I also made a tofu version using the same gravy sauce.
Blog Post & Recipes:
Breakfast Club #11 Vegetarian Savoury - the round up
The event is here to remind us that breakfast should be about more than toast and tea or cereal and coffee.
Savoury breakfast wraps ... Cheese and chive pancakes ... Cheesy Courgette Breakfast Scones ... Baby Egg Pies ... Bread Rolls ... Savoury Oatmeal with Soy Sauce and Nutritional Yeast ... Moong Dhal Dosa ... Tofu Scramble ... Pea and Sun-Dried Tomato Porridge ... Breakfast with Oats ... Goats Cheese and Rosemary Muffins ... Savory Muffins with Herbs, Oven-Dried Tomatoes and Green Onions ... Black Buckwheat Waffles with Mushroom Gravy ... Breakfast "Sausage" Patties ... Chive Scrambled Eggs with Goats Cheese ... Dippy Eggs and Asparagus Soldiers ... Thalipeeth - Multigrain Indian flatbread/ Crepe ... Spinach and Brie Sourdough
Blog Post & Recipe:
Skye Gyngell’s fried egg with burnt sage butter, chilli and garlicky yoghurt
Gyngell gives this rather useless (and weirdly pornographic) advice about how to tell whether your eggs are fresh: ‘Very fresh eggs have bright, shiny yolks that sit proudly on top of bouncy, thick whites as you crack them into the pan.'
Article & Recipe:
How to bake the perfect scone
For some tips on how to turn leaden rocks into luscious scones I turned to the organisation responsible for producing tens of thousands of them each year at the Sydney and Melbourne agricultural shows, The Country Women’s Association
Blog Post & Recipe:
Teriyaki Tofu Noodle Bowl
Teriyaki sauce is really easy to make at home. Just whisk together sugar, mirin and sake (or vinegar), and let it boil to thicken. You can use this sauce as a marinade on vegetables, brush it over anything you are grilling, or toss it in some rice or noodles.
Blog Post & Recipe:
Pickled beets and blue cheese quiche
The otherwise sweet beets have quite a piquant flavour when pickled, and that works well with the saltiness of the blue cheese.
Blog Post & Recipe:
Go green with a touch of lace - Broccoli and Edamame Bean Soup With Crispy Parmesan Lace
In a non-stick pan, spread out a layer of 2-3 tblsp grated parmesan and heat it up very gently; when the cheese is light brown, carefully remove the 'lace' and wrinkle it a little before it cools down.
Blog Post & Recipe:
equum agit
Variants can be made with fruit (blueberries, cranberries, raisins ... ) and the usual spices can be added (cinnamon, say) and the sugar content varied. They are easy to make, filling, and go well with the horrible climate you find in Canada.
Scottish Oat Scones
Blog Post & Recipe:
Bacon Pineapple Jalapeno Margaritas
This flavor combo was introduced to me by Rich and Kim as a pizza topping, and quickly became one of my favorite tastes. ... When Steph had the idea to make a drink out of it, I was excited, but still had to figure out how to put bacon in a drink.
Blog Post & Recipe:
“Ladenia”-with Heirloom Tomatoes
”Ladenia” (pronounced la-the-nia) is best described as Greece’s answer to pizza. I hope that doesn’t offend anyone ... but it’s basically a pizza/foccacia dough made with Greek extra virgin olive oil and topped with tomatoes, sliced onions and Greek oregano.
Blog Post & Recipes:
How to make the perfect scone
In every single case, the overworked dough produces a denser, less well-risen result, and the scones that started off flatter remain so. Those which have been freed from the tyranny of the rolling pin are perhaps slightly better risen in general, but have a wild, unruly look
