The Ultimate Grilled Cheese Sandwich
[…] bread outside of challah is verboten. Hence I make grilled cheese on good sourdough or wholemeal. The bread should be sliced about 1cm thick: enough to melt the cheese, but […]
[…] bread outside of challah is verboten. Hence I make grilled cheese on good sourdough or wholemeal. The bread should be sliced about 1cm thick: enough to melt the cheese, but […]
[…] a huge fan of podcasts. Being a painfully slow reader, podcasts have opened up a whole new world for me, especially as they allow me to multitask. I can walk […]
[…] cookie – an adult fig roll with layers of flavours. I wanted to take the whole batch home with me, but by this time my bag was quite full. Ken’s […]
[…] of my conspicuous consumerism in all its glory. Do I need 8 fennel bulbs? A whole tray of eggs? All those apples? I think you get the picture.* So when […]
[…] am horribly late to the party. Seriously. How have I not used packing cubes my whole life? Well, it is not technically correct that I did not know about them, […]
Every once in a while a cookbook enters my life and opens up a whole new world of possibilities. Six Seasons was introduced to me one morning as I marched […]
[…] cider vinegar 1 tbsp dijon mustard 1 tbsp ice water 100ml olive oil 2 tbsp whole milk yoghurt (not greek yoghurt) 1tsp maple syrup a good pinch of salt and […]
[…] few years ago, I discovered Trina Hahnemanns’s book, The Nordic Diet, which opened up a whole new aspect of Skandi love for me. Her recipe for beetroot burgers are delicious, […]
[…] just before serving it CRUCIAL and a complete flavour game changer here. It pulls the whole dish together and really should not under any circumstances be left out…… Warmly Spiced […]
[…] in the dough is a very welcome variation here and a great use of a whole orange if you make the dough before squeezing the orange juice into the filling. […]
[…] honey 50ml olive oil good pinch of salt 60g parsley leaves 30g coriander (use the whole bunch – leaves and stalks) 60g dill 15g chervil 10g tarragon 10g mint leaves […]
[…] you use will change the flavour and texture of the bread. A stone ground strong wholemeal flour will produce a loaf with nuttier flavour than a regular strong wholemeal flour […]