When recipes are my own, I try to include United States customary cup measurements (236mL) and metric measurements. Weight to volume conversion can be a little tricky. Traditional Oven and The Calculator Site have useful converters for a variety of ingredients.
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Dökkt rúgbrauð is a mildly sweet dark rye bread from Iceland. Traditionally, it is baked in the ground using geothermal heat. To mimic this cooking method at home, the bread is cooked at a low temperature for an unusually long time, around 8 hours.
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Recipe for Swede Lemon Drizzle Cake on Eating History
I’m dubious but very, very intrigued. Lemon drizzle is my fave.
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Though it’s become a lot easier to find good Mexican food in London since I moved here in 2010, it’s still pretty hard to find tamales. I was in the mood for them over the weekend so tried making them for the first time.
Edit 14.05.16 — I’ve changed my mind, I’m not really that pleased with how these turned out. They’re too dry, and I definitely didn’t fill them with enough cheese. Also, I don’t know where the heck Sainsbury’s gets their jalapeños from but they were just about the hottest ones I’ve ever had! I think that the main issue was the fine cornmeal, so will definitely wait until I find some masa before making these again. I’ve found a good way of eating too-dry tamales though; they’re really good reheated in the oven with a spicy tomato sauce and plenty of cheese (kind of like enchiladas).
Edit 30.10.18 — A shop in Brixton Village sells masa and corn husks!!! I think it was Faiz Latin & Carribean (corner of 1st and 5th). Time for tamales v2.0.
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Chipotle beans are a staple that we have at least once a week. This is a “base” recipe for how I prefer to make them, modifying from there.
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This is the recipe I follow for dal/dhal/dahl/daal tadka/tarka. “Tadka” is a tempered spice-and-oil topping that you add before serving to enhance the flavours of the dal. The ingredients and method are based on one of the dal tadka recipes on the excellent site Vegetable Recipes of India (see recipe). It would be best to use arhar or tuvar dal, but I use red lentils generally since they’re the easiest to find and still taste great. This serves 4 people and is excellent with jeera rice.
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This recipe for jeera rice is based on a very similar recipe from one of my favourite Indian recipe sources, Vegetable Recipes of India. It includes just a few method and quantity adjustments.
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Rosemary Pecan Pie recipe by Ruby Tandoh
Have to start gathering recipes for Thanksgiving again. Made this last year and it was excellent.
Edit 6/12/15: This past Thanksgiving, my cousin made this with the gluten free press-in pie crust, worked really well.
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Make twice the quantity of broth next time.
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Was shown the light this past New Years and have been enjoying whiskey sours ever since. Keep forgetting the recipe though.
Pour 2 parts bourbon, 1 part fresh lemon juice (or lime in a pinch), ½ part simple syrup, and ½ part egg white in to a shaker and shake for 20-30 seconds. The proteins in the egg generate significant foam and this will add pressure, so hold it tight. Next, add cubed ice and shake hard until very cold. Strain into a tumbler with fresh ice, and garnish with an orange peel twist if you’ve got it.
Note: Aquafaba (the liquid from a can of chickpeas) also works if you don’t want to use egg whites. The egg white from one US large egg is roughly 1 oz, so this is a great cocktail to make in batches of 2.
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Modifications / Measurements
Notes
Makes a pretty wet dough. Knead very thoroughly. Thoroughly preheat oven to prevent dense bottom of loaf. Try preheating oven w/ tray, then placing loaf tin on that to bake.