Foreign Flavours — Israel: Challah + Home-made Hummus

A happy hannukah if ever there was one! Yummy! CHALLAH RECIPE (from The Cuban Reuben) Ingredients 2¼ tsp dry active yeast 1½ tsp plus ¼ cup sugar ¾-1 cup warm water ¼ cup vegetable oil 4 eggs 1 egg yolk 1½ tsp table salt 8x 1/2 cups flour Instructions In the bowl of your stand…

Birthday Baking 2016: An Overview

Turning 32 tomorrow, so LOADS of birthday bakes over the weekend (and fortunately, plenty of guests to feed as well)! From top to bottom: Chocolate cupcakes with pomegranate frosting and caramel popcorn topping Bacon cinnamon rolls Chocolate-covered grape skewers (classic ones, sprinkles and a few with a pinch of sea salt. Mmmm.) Pear and Grana…

Pomegranate chocolate tart

Mmmmmmmmm, tangy chocolatey goodness! Recipe below! RECIPE (adapted from Pastry Affair) Almond Tart Crust 195 grams all-purpose flour 60 grams sliced almonds 2 tbsp chia seeds 2 tsp ground cinnamon 1/4 teaspoon salt 2 tbsp coconut sugar 115 grams cold soy butter/Crisco, cubed 1 large egg 2 tbsp ice water In a large mixing bowl,…

Mighty Spice Express: Taiwanese Beef Noodle Stir-Fry

Before & After: Noodles, steak and mangetout. Simple, quick, but a tad too spicy. Black pepper and a red chilli? What’s the point? You get looooads of heat, and lose most of the other flavours, which is a shame. This makes for a great what are we having tonight?/no-fuss/go-go-go supper. Just go easy on the…

Gulai Cumi Isi Tahu (Indonesian Tofu Stuffed Squid Curry)

Gulai Cumi Isi Tahu [Find original recipe here.] INGREDIENTS 500g/1.1 lbs whole squids, cleaned, drizeeled with freshly squeezed calamansi juice (NOTE: if you can’t find calamansi juice, lime juice will do) 1 block of tofu, mashed 1-2 pieces of asam gelugur (NOTE: I used 1 tbsp of tamarind pulp) 4 kaffir lime leaves 1 turmeric…

Mighty Spice Express: Blue Gate Fez Sandwich

Before and after: Have you ever noticed you tend to be more apprehensive — suspicious even — when trying out a recipe that doesn’t have a photograph? DON’T BE. This was one delicious lunch sandwich, and it took no time at all. Mrs Pomegranate and I used a multi-grain baguette (one half each, obviously) rather…

Foreign Flavours – Austria: Tiroler Gröstl

When you say Austrian cuisine, two dishes will spring to mind: Wiener schnitzel and apfelstrudel. If you were hoping for either (or both), I’m afraid you’ll be sorely disappointed. I’ve made apfelstrudel loads of times and I’m not particularly fond of Wiener schnitzel, so I went looking for a less obvious choice. I ended up…