I love these little custard cinnamon bombs! Usually I just buy 1 in at a bakery or coffee shop, I didn’t realize how dangerous it was to make them yourself. The creamy cinnamon custard was amazing, tasted really authentic. And yes, I’m talking past tense here, we finished them all…
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Continue ReadingBacalao is a salted fish, which means it’s preserved in salt. You can’t eat it as is, you really need to soak it for 24-48 hours (and refresh the water a few times) to get rid of the salt, but it’s worth it. Because of this preserving technique the fish…
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Continue ReadingYou don’t need a proper steamer to be able to steam fish, all you need is a wide deep pan with a lid, some aluminium foil and a deep plate which fits well into the pan. Even better this way: because you’re using a plate you can steam the fish…
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Continue ReadingI’ve seen Ramen Eggs come by in many recipes for ramen soups or rice bowls for example. If I had known how easy they were to make I would have made them much sooner and more often! The below recipe is for up to 4 eggs. Start by boiling your…
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Continue ReadingThis is a recipe from the mother of my colleague Sandeep. It’s got it all: sweet, savoury, spicy, fresh and full of flavour. It goes amazing with pretty much any dish: curries, stir fries, salads, sandwiches, go crazy!
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Continue ReadingCloud Munchies: Nalli Nihari & Koriander Chutney for Sandeep What an adventure I’m on with all these amazing dishes, and I’m only on the 2nd one! This week I’m cooking in honour of Sandeep. He’s from India and I asked him for a recipe which you wouldn’t normally find on…