Claer Barrett (a writer whose work I like reading) was asking her Instagram followers what were they putting in their lunch boxes.
I have also been having a few questions about my own lunch boxes (and how good they look 😎) at the office since I started working from there again recently, so I wondered: why not share my tips on how I prepare lunch boxes here?
Continue reading “My lunch box tips”
I was deep into preparing the aubergine shawarma; all the aubergines were cut, salted and resting while they released their liquids; the onions were just in the pan… and then I realised we did not have any of that mysterious “ras el hanout” spice mix. I did not even know how it looked like!
Not being one to panic (as we have a decently stocked spice selection in the kitchen), but also not being one with her hands on a device connected to the internet, I requested help from Devvers, who was in front of a computer:
Can you tell me which spices go into ras el hanout?
After a brief search, of course the bbc food website emerged to the top with this seemingly never-ending list of ingredients:
Continue reading “Ras el hanout”
One of the first pieces of advice that I was given when I started proudly posting my absurdly exploded breads was that “you need steam”, and I had not a clue of how to make it happen.
You might have also heard about “adding steam” if you’ve been trying to take your home baking to the next level, to obtain a more “professional” finish: deeper colour, sophisticated blisters, and a shiny appearance that screams: EAT ME! I AM TASTY!
But if you’re like me, you’ll be also wondering: WHY? How does that work? 🤨🤔
I was frustrated for the longest time because I did not understand how any of this worked, and the methods proposed did not seem to have any effect at all. It took a while for things to “click” in my brain and make sense. This is my attempt to share what I’ve learned!
In this post, I’ll explain…
- how steam helps to make better breads
- how to create steam in a domestic oven
- why you should feel very free to entirely ignore this for now
- another method to create steam, with a casserole
- and how the bakers of old achieved this too, but without resorting to graphs and talk of SCIENCE
Hopefully you’ll get something useful out of this!
Continue reading “My technique for baking bread with steam”
I’ve seen people using “chilli no carne” to describe vegan chilli… and it makes my eyes bleed 😭
What these people need is sin. But not the immoral sort of sin; rather the Spanish preposition sin, which means without.
Continue reading “Chilli con y sin carne”
- Chilli con carne = chilli with meat ✅
- Chilli sin carne = chilli without meat ✅
- Chilli no carne = you go to jail ❌