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 everyone, it’s recipe time again and, this month, I’m keeping things simple. A simple recipe for one of my favourite chinese side dishes that shows off a non-chilli spice that I’ve not featured before.
But, more interestingly, today’s recipe doubles as a review. A test to see how other versions of the spice affect the heat and flavour of my dish. Because I bet you didn’t know that there were more than two breeds of pepercorn.
This time around, I’m going to feature a whopping seven in my salt and pepper tofu but don’t worry – I’m still going to make a batch with the standard black that we all know and love.
And, while I enjoy the dish as is, you can easily swap out the tofu for fried chicken bits if you fancy something with more meat. Or just a different texture since I know that, even at its crispiest, tofu isn’t for everyone.
I’m not going to tell you how to fry that chicken in this post but there’s always my chipotle korma one if you need some pointers.
And, with all that out of the way, let’s get started, shall we?
Hey fiery food fans. Today’s recipe has a bit of a misleading title.
I’m calling this post “Red Hot Velvet Rings” but the end result isn’t stunningly hot. Or even red in appearance.
What it is is a hotter, more savoury take on red velvet onion rings – An old craze that I still find baffling.
But just because coating onion rings in something as sweet as actual cake batter seems strange to me doesn’t stop the thought of a smooth, milky, fluffy, cake-like texture surrounding a ring with a little bit of bite left from making me salivate.
The feel of cake-battered onion rings was so tempting I just had to try it and, with the shade produced by deep frying red food colouring already making the originals look spicy, I knew it had to be a blog recipe.
So I went out and bought myself some sriracha to experiment.