Rice Honey Bread adapted from Dan Lepard

Recipe Source:The Handmade Loaf by Dan Lepard

Left-over rice, even if it's over-cooked but with the garins still separate, can be mixed into dough to make a sturdy, simple, white loaf. This loaf , which I enjoy toasted in the morning, uses milk and a little honey to slightly sweeten and help colour the crumb when toasted. This is important as the rice doesn't take colour very quickly. Dan Lepard

150 g Cooked round grain riceangiesrecipes 150 g Milk at 20C/68F 5 g Fresh yeast

40 g Honey 250 g German #1050 flour angiesrecipes 5 g Salt

1. Whisk together the rice, milk, yeast and honey in a bowl. In another bowl, combine the flour and salt, then pour the liquid in and mix until you have a soft sticky dough. Cover and leave for 10 minutes.
   
   
2. Rub 1 teaspoon of olive oil on the work surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for an additional 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm place.
   
   
3. Grease a 27x10 cm loaf tin. Shape the dough into a roll and place it into the tin seam-side down. Cover the dough with a cling film and leave for 1 hour or until doubled. Dust the top with flour. Preheat the oven to 210C/410F. Bake the bread for 25 minutes, then reduce the heat to 190C/375F and bake for a further 20 minutes until the loaf has pulled away slightly from the sides of the tin and is a golden-brown. Remove from the tin and leave to cool on a wire rack.

Pan-fried Beaten Eggs with Preserved Radish / 菜脯煎蛋

This dish (Cai Pu Jian Dan/菜脯煎蛋 in Chinese)is prepared with beaten eggs, perserved radish and spring onions, very much like "Egg Fu Yung",which is a Chinese American dish based on a Shanghai classic dish called fu yung egg slices. However, the "Cai Pu Jian Dan" does not include a gravy or sauce, as "Egg Fu Yung" always does.

• 3 Eggs, big
  
  
• 100 g Preserved radish
  
  
• 1 tbsp Chopped scallion
  
  
• 2 tbsp Cooking oil
  
  
• 1/5 tsp Chicken bouillon

1. Rinse and finely chop pickles. Crack eggs into a bowl and whisk until well-combined. Blend in chopped preserved radish and scallion. Season it with chicken bouillon.
   
   
2. Heat up a skillet with oil. Slowly pour in the mixture and give it 20 seconds to turn a nice golden brown over medium-low heat. Turn over and cook until it turns golden as well. Serve immediately.

Coriander roast chicken

I've had a lot of coriander hanging around recently and applied it, the other day, to a roast chicken.

I'm one of those people who does that thing where I push butter, salt and garlic under the skin of the breast of the chicken before roasting. Not everyone likes doing that, but I think it's a great way of keeping everything moist as well as making it taste a bit different to the 98,000 other chickens I've roasted.

Anyway, I took some scraggy old coriander (why does it go scraggy so quickly?), a good lump of butter, salt and garlic and rather than mixing it all up by hand, I ran it through the food processor (I do love my food processor) and spooned it under the skin.

Then I roasted the chicken as normal, turning a couple of times during cooking.

Curry without the bleurgh

I love curry, but I'm always freaked out by the recipes for it - about 16 ingredients, all things that I haven't got and that if I bought I'd invariably use once and then have to throw away ten years later when I moved house.

I was also always so fazed by coconut milk - you could only ever buy huge cans of it and although I like curry, I'd never eat enough of it to use a WHOLE can and would have to throw away most of it and then feel guilty.

So I never really make curries. But staring at a massive bunch of coriander the other day, I was reminded of a recipe I made a few years ago that I found in a newspaper, that called itself a 'Keralan curry'. I also discovered that coconut milk now comes in little 160ml cans, which are perfect for making a curry for one or two peopl.

I'd lost the recipe, but vaguely remembered that there was also chilli, garlic and ginger in it. That sounded pretty nice, so I whizzed up the vaguely scraggy coriander, some garlic, an ancient piece of ginger and the last bits of a chilli, much the worse for hanging around in the kitchen for about 3 weeks, and it turned itself into the most delicious, fresh curry paste-thing. It works with anything - chicken, lamb, fish - and its freshness yet spicyness is brilliant for when you get that feeling that you MUST HAVE a curry, but don't want to be tasting it for days afterwards.

Keralan curry

Large bunch of coriander
1 clove garlic (or 2 if you like garlic)
2 de-seeded red chilli (or leave some seeds in it if you want it hotter)
About 2cm cubed of ginger
Lime juice out of a bottle (if you've got it)
About half a cup of stock - just made with a cube or whatever
Half a teaspoon of cumin powder - if you've got
Two onions
A few glugs of cream or one of those 160ml mini cans of coconut milk

Chop the onions and cook for 15 mins over a low heat. Whizz up the coriander, garlic, chilli, ginger and lime juice (optional) in a food processor.
In a separate pan cook the meat until it's browned.
Once the onions are done, sprinkle over the cumin and shake around in the pan for a bit. Then add the coriander mixture, then the meat, including any juices or bits at the bottom of the pan.
Add the cream or coconut milk and stir. Turn the heat right down and pour in enough stock for the curry to be well-hydrated but not actually soup-like, a couple of tablespoons.
Put a lid on the curry and simmer for about 15 mins.

Rosemary Roast Chicken

Roasting is a simple and easy way to cook a chicken, and the result is delicious. The flavourings used to prepare and the method to roast a whole chicken can vary in any way you prefer. The time varies depending on the crispness and colour you desire.

1x1 kg Chickenangiesrecipes Sea and black pepper 1 Lemon, cut into halves 600 g Potatoes, peeled 2 Carrots

1 Onion 1 tbsp Olive oil 25 g Kerrygold butter, melted 4 Garlic cloves, peeled 1-2 tsp Rosemary 1 stalk Scallion, roughly sliced

1. Peel potatoes and cut into cubes. Place them in a large bowl. Cut carrots into diagonal chunks and onion into wedges. Add vegetables in the bowl of potatoes along with olive oil, salt and pepper. Toss to coat.
   
   


2. Wipe the chicken dry inside and out with paper towels. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Place the lemon halves into the body cavity. Gently loose the skin on the breast by gently easing it away from the flesh with the fingers and place garlic cloves under the skin.
   
   


3. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Set the chicken breast side up in a pan. Surround the chicken with prepared vegetables. Sprinkle with rosemary, scallion, crushed black peppercorns. Pour the melted butter over the chicken.
   
   


4. Roast in 190C/375F oven, basting 2-3 times with pan juice, turn the chicken and continue to bake until meat thermometer inserted in thigh reads 85C/185F and vegetables are tender and golden brown, about 90 minutes. Let stand for 10 minutes before carving.

Hazelnut Macarons + Matcha and Cappuccino Variations

Recipe Source: Skybake

Dating back to the 18th century, the macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base.

Macarons, also anglicized "macaroons", are not to be confused with a similar pastry also called macaroons. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies. Macaroons are dense cookies made either with coconut or with a coarse almond paste.

Macarons come in a wide variety of flavors varying by store and season; ranging from traditional to exotic. Wikipedia

• 100 g Ground hazelnutangiesrecipes
  
  
• 200 g Powdered sugar
  
  
• 80 g Egg whites
  
  
• 40 g Caster sugar
  
  
• Pinch of salt
  
  
• Macadamia creamangiesrecipes
  
  
• Nutella

1. In a mixing bowl whisk together the ground hazelnut and powdered sugar until completely blended. Line 3 baking sheet with parchment paper.
   
   
2. In your stand mixer fitted with the whisk, beat the egg whites and pinch of salt until foamy, gradually add the sugar and continue beating until soft peaks appear.
   
   
3. Fold in the ground hazelnut mixture in two additions until your get a slow moving batter. Fill a pastry bag with the batter and pipe small amounts of batter 3 cm in diameter, 2 cm apart. Leave to rest for 1 hour. Preheat the oven to 170C/340F and bake for 15 minutes. Remove and cool completelyt on rack. Spoon the filling on one shell and sandwich with another one.

Lunjiao Yeasted White Sugar Cake / 伦教白糖糕

"Lunjiao Cake" or "White sugar cake", or "Pak Tong Koh" is made from rice flour, white sugar, water, yeast and baking powder. It was created during the Ming Dynasty in Lunjiao district Shunde Guangdong province. The creator was a hawker named Liang who sells steamed sponge. One day he made a mistake with the proportion of water and flour while making sponge cakes, and the steamed sponge failed to raise and instead it was flat. Surprisingly, the new cake sold better because it's more tasty and refreshing. Hence the Chinese name "Lunjiao Cake".

• 100 g Rice flour, siftedangiesrecipes
  
  
• 80 g White sugar
  
  
• 200 ml Water
  
  
• 1/2 tsp Active dry yeastangiesrecipes
  
  
• 1/2 tbsp Lukewarm water
  
  
• 1/4 tsp Baking powderangiesrecipes
  
  

1. Whisk rice flour, water and sugar together in a mixing bowl. Cook over low heat until the mixture has become thick, but still runny. Keep stirring to avoid any lump during cooking. Press the mixture through a sieve and leave to cool.
   
   
2. Mix the yeast and warm water and add in the cooled rice mixture together with the baking powder. Stir to combine. Let rest for 6 or 8 hours at the room temperature. Grease a 6 inch steamer lined with foil and pour in the rice mixture. Steam over the high heat with boiled water for about 20 minutes.