United Kingdom Chef
Recipes by Rich (Page 4)
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German vollkorn bread‘Vollkorn’ is German for ‘whole grain’.This bread is not a whole grain bread. It’s an approximation of such that’s lighter and not quite as dense as… |
Feb 2015
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0 votes
234 views
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Tajine tfaiya – tagine with almonds and eggsThere’s something satisfying about chucking a few ingredients into a big pan, heating it all up slowly for a… |
Feb 2015
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0 votes
182 views
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What to Bake and How to Bake It, by Jane HornbyI’d describe most cooking as an art of sorts, something that allows the cook a certain freedom of expression in… |
Jan 2015
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0 votes
229 views
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Flourless chocolate cakeI made this for Christmas Day because, pretend as we do, nobody in this family really likes Christmas pudding.There’s no point persevering with the… |
Jan 2015
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0 votes
210 views
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Egg, by Michael RuhlmanFried, scrambled, poached, boiled?This is going to be difficult, isn’t it?No, no. It’ll be fine. Eggs = breakfast, right?Yes, that’s right. They do… |
Dec 2014
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0 votes
191 views
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Baked chicken curryHere’s a turn up for the books.Instead of bubbling away on the hob for a couple of hours to cook, this curry goes in the oven.That’s right … in the… |
Dec 2014
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0 votes
213 views
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Bread, by Dean BrettschneiderI bake a lot of bread, as you’ve probably noticed, but I’m just a novice … there’s so much to learn about turning the most basic of ingredients –… |
Nov 2014
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0 votes
170 views
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Rye & caraway breadIn very broad terms, most of my bread baking is either traditional British, Italian or French, with the odd nod towards American ideas about things… |
Nov 2014
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0 votes
195 views
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Chicken sofritoA lot of the food I cook at the moment is about convenience.Not ‘convenience’ in the sense of ‘piercing the film on some ready meal and throwing it… |
Oct 2014
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0 votes
284 views
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Beetroot and thyme baguettesIn common with a lot of people, I buy big bunches of beetroot because I feel good about buying something that’s quite evidently been yanked straight… |
Oct 2014
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0 votes
171 views
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