April 21, 2013 § Leave a comment
Much like caramelised onion, homemade fried onion can improve almost anything. Use it to fancy up your rice, instant ramen, soups, salads and lentil dishes. A million miles away from the dessicated fried onion you can buy from the grocery store (and without the guilt of palm oil, with which almost all those products are made), home fried onion is sweet, rich and immensely addictive.
October 24, 2012 § 5 Comments
Salt is mainly used as a flavour enhancer like sugar (this is why salty-sweet combos are so tasty, it’s all flavour enhancer), but it is also a mineral/chemical (sodium) which does some fancy shit when you’re not looking. So it’s handy to know when to use it, and how.
October 22, 2012 § 1 Comment
Making your own flour tortilla for tacos is so easy and cheap and rewarding, you’ll never have to pay for overpriced Mexican street food again (hola, Melbourne!).
October 12, 2012 § 3 Comments
Most mayonnaise that you can buy is pretty underwhelming, if not entirely horrible. And although I think Thomy is ok, making mayonnaise at home is so easy and it’s so damn tasty. I favour a more Japanese-style mayo, with rice vinegar and a nice lightly-flavoured oil such as peanut or canola or rice bran. I can’t tell you anything about their respective health benefits (or otherwise), you’ll have to work that out for yourself. Olive oil, I find, is too strong for mayonnaise and overwhelms the all-important egg flavour.
August 31, 2012 § 4 Comments
Marvelous recipe this, and one that I really made up myself. This blog has meant that I do a lot more cooking without recipes these days, but I still believe wholeheartedly in recipes, for how else are you supposed to know how to do anything well? Beats me.
Anyway, buy these tofu “puffs” at your local Asian supermarket and get into it. You want the sauce to be really strong with chili and pepper and garlic (I use about 6 dried chilies but always wish I used more) as the tofu tends to soak up all the flavour.
July 10, 2012 § 1 Comment
When I purchased tahini recently I was worried I would never get through it all. Since then I have used tahini constantly and am a bit in love. And now I have the secrets to an actually good homemade hummus. This is a lemony, tasty hummus that you can make in 5 minutes and people are unreasonably impressed by. The most important things are: gently cooking your chickpeas, a good olive oil that isn’t too strongly-flavoured, and the good garlic, preferably Australian (but sometimes I think it’s Argentinian?).
You do need some kind of whizzing/blending device. Also, feel free to use dried chickpeas, soaked overnight. From my experience so far with this blog, however, I know you probably won’t.
May 23, 2012 § 1 Comment
Different recipes will give different instructions on how to line your round cake tin. I use this one for pretty much every cake I make and it is (thus far) foolproof. Using baking paper I cut a circle the size of the bottom of the tin, or slightly larger. And that’s it. Put it in. No butter or oil or flour required.