Tag Archives: dairy-free

Pork bits Hawaiian

13 Mar

pork bits Hawaiian

“Are we having Hawaiian pizza for dinner?” my daughter asked when she got home from school.

She was in the zone – I was making pork bits Hawaiian, a childhood favourite of mine that I hadn’t thought of in years. Continue reading

Beetroot and celery salad

24 Feb

beetroot and celery salad

I wouldn’t have thought of combining beetroot and celery, but thumbing through Elizabeth David’s French Provincial Cooking I was intrigued by her description of this “admirable winter salad”. Continue reading

Japanese sesame spinach (horenso no gomaae)

20 Feb

spinach gomaae

This dish of blanched spinach in a sesame seed dressing takes me straight back to my time living in Japan. Tokyo was (and is) an expensive city, and we ate in most nights — Japanese food mainly.

The local shops didn’t sell anything else, and anyway, it was fun to buy unfamiliar ingredients and figure out what to do with them.

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Onion-tahini sauce

31 Oct

Onion tahini sauce is a legacy of my student days, when I would make this dish most weeks.

And not just because it was dirt cheap. The tahini, cumin and soy sauce come together in an unexpectedly delicious, savoury, satisfying way, delivering a wallop of what I now know to be umami. Continue reading

Japanese hot dogs

5 Oct

Japanese hotdog
On our trip to Vancouver last summer, Japadog was on my list of things to do/try while we were in town.

For various reasons, I didn’t manage to eat one until we were at the airport, about to fly home. Probably just as well…

Japanese hot dogs are delicious, extremely moreish, and could definitely see myself working my way through their kurogoma kimuchi dog (turkey sausage with kimchi and black sesame seeds), ebi tempura dog (prawn tempura on rice) and yakisoba dog (“popular Japanese noodles and aribiki sausage”).

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Pita bread

1 Oct

pita bread

Despite doing a science degree at university (or maybe because of it), I find regular moments of magic in cooking.

Egg whites stiffening into peaks, eggs and oil transforming themselves into mayonnaise, sugar melting into caramel – these things bring me genuine, uncomplicated pleasure.

Watching pita breads blowing themselves up like little balloons through the glass door of the oven is another one.

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Plum butter (pflaumenmus)

13 Sep

pflaumenmus

Plum butter – or pflaumenmus  – is a German plum spread. Unlike the other jams I make, pflaumenmus is baked slowly in a low oven, which seems to intensify the flavour.

I made pflaumenmus for the first time last autumn. We hoovered up the first batch so fast, I had time to make a second one before the plum season ended.

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