If you grew up eating tiny sandwiches made with date-nut bread and cream cheese or even if you didn’t you’ll appreciate the wonderful flavor combination of these tiny cupcakes. Crème fraîche is a rich and velvety update, and soft enough for dolloping on top of the spiced cakes. A little batter goes a long way when baked in mini muffin tins, but the cupcakes freeze well and thaw quickly, so you can serve some now and save the rest for later. Or, if you prefer, you can bake the batter in standard muffin tins for about thirty minutes; you’ll end…
Author: Chef M
Dramatic peaks of coffee-flavored seven-minute frosting and a single coffee bean crown mocha cupcakes; the coffee variation of Swiss meringue buttercream and chocolate-covered espresso beans would be delicious substitutions.
These Irish potato breads are a great accompaniment for breakfasts or brunch which is how we enjoy ours. We play a game with an Irish friend when we say what we can’t imagine life without we say bread and he says potatoes (yes I know, we make our own entertainment…). Well here’s the perfect combination of the two and a great way of using up some leftover mashed potatoes.
These are delicious puffy flat breads from the Lebanon laden with za’atar, a gorgeous mix of sesame seeds and aromatic herbs – mint, marjoram and thyme. We like to make our own as we have a garden full of herbs that need using but you can use ready-made za’atar – that’s fine too! Use the Mannaeesh for dunking in great olive oil and dukkah, in dips or eating with salads and soups. The yoghurt gives a lovely softness to the crumb as well as a slight tang to the taste. Literally everything stops the day we bake these as they…
Goji berries have been used in chinese medicine for thousands of years. They are particularly good for your skin, and along with blueberries and baobab, they contain high levels of antioxidants and vitamin c. After making these little bites of heaven, you’ll feel like you’ve also had a moisturising hand treatment, too!
It’s hard to tell these creamy, decadent balls of goodness are totally vegan! The avocado is full of nutrients to keep you glowing from the inside out.
This dish might be in the running, along with Rendang and Khao Soi Curry Noodles (both in my book Vegan Street Food), for South East Asia’s biggest crowd-pleasing curry. This thick, salty and sweet Thai curry is rarely made with vegetables, and usually with beef, pork or chicken. Sometimes the small Thai pea aubergines/eggplants are added, but you could substitute with green peas if you like. This recipe uses the fragrant chicken-like seitan recipe but you could use any ready-made vegan chicken pieces. Simply add the bite-sized pieces into the rich curry sauce. You could also use ready-made canned seitan…
The techniques used are so counterintuitive that you can’t believe it actually works. The process is simple: cover the beef in an alarmingly large amount of salt, wrap it in a cotton kitchen towel, and then set it to burn on the grill. Your guests will think you have lost your mind until you unravel the mummified cloth and slice up the most tender, perfectly seasoned beef they will ever eat.
Plantains, ripe or unripe, are a staple of Cuban cooking. And while everyone loves the ripe ones (maduros), no one ever wants to make them. Typically deep-fried, they are a mess to make and never seem to come out with that candylike coating you get at good restaurants. This recipe solves the problem: simply grilling very ripe plantains and basting them with a butter-sugar glaze is all it takes to re-create the good stuff. These are a must at all my family cookouts.