Hello again, everyone, and welcome back to the last of my Gingerbeard reviews. At least for now, since I’ll probably be picking up something new when I go back for more of their fabulous piccalilli.
Let’s not get ahead of ourselves too early, though. That product may have been a real winner but today’s was always the one that I was most looking forward to. And the one that sounded most representative of the company, themselves.
This Gingerbread Satay may be another of their many collaborations but it’s the only one to give their namesake spice and company logo a starring role.
Plus, are those almonds chasing down the gingerbread man? Could this perhaps be a little more indian and a tad less thai than its “satay” name implies?
Well, the label’s light-green, bamboo-patterned background does say asian but I’m intrigued, either way, and, as always, I intend to get my answers in the form of a taste test.
Greetings again, everyone. It’s the weekend, oncemore, and time for another recipe.
This one, like many of my recent uploads, was something of a spur of the moment decision. Which is a pleasant example of how this year’s “mini recipe” focus has changed the way I work. I have a lot more freedom to post simple recipes and the occasional adaptation of a previous dish (like last week’s blueberry vindaloo), most of which would never have graced my site before. It’s somewhat liberating and I hope that you lot enjoy it as much as I do. Feel free to drop a comment down below or hit up my contact page if you have anything to say about the matter.
Today, though, my simple recipe isn’t even my own. It’s a collaboration with a friend of mine who was convinced that I was making garlic bread wrong and just had to prove it.
Personally, I still disagree. Garlic bread doesn’t need herbs or spices to be enjoyable. You can turn a baguette into something wonderful with just garlic and butter.
His herbs and peppers were far from necessary but, in the end, they were also far from unwelcome. If basic garlic bread is a wonderful treat, his french herb and mixed chilli twist is pure bliss. A far more nuanced flavour with all the same garlic punch as before, alongside that touch of heat that we all crave.
For the maybe five minutes of extra preparation time, the difference that my friend’s additions made were utterly unbelievable. And he has no problem with me sharing what he did.
Hey there heat eaters, it’s nearing the end of another month so it’s time for another spicy recipe.
Recently, these have been part-chinese fusions but I’m taking a break from that today because someone, somewhere said “cornbread”.
Yes, sometimes that’s all it takes to inspire me. A single compound word.