Tag: Cloakes

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How to make the perfect Boston baked beans – recipe

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Baked beans, but not as we know them – for all the tales of Native Americans “gifting” the notion to early European immigrants, there is (as yet) no evidence of them cooking beans in this way, and Keith Stavely and Ka...

How to make chana masala – recipe

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Chana masala, chole masala, channay, chholay: whatever you call it, this has fair claim to be the most popular curry in India, where it’s sold on the streets, served at parties and eaten at all times of day from break...

How to make tom yum – recipe

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Spicy and ear-tinglingly sour, this classic Thai soup is just what I fancy at this time of year: it’s something to cut through the pleasant, festive fug and reset the senses. Though shellfish are a common ingredient, ...

How to make a trifle fit for Christmas – recipe

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Trifle is that rare and sparkling unicorn: an easy, make-ahead dessert that looks fabulous and tastes even better. You can keep it as simple as you like, with bought cake and custard, plus a layer of jarred fruit, or ...

How to make the perfect vegetarian wellington – recipe

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Though I’ll defend the nut roast (or, somewhat big-headedly, my nut roast, at least) to the death, I’ll generously concede a vegetarian’s right to celebrate Christmas with something else occasionally. And a wellington...

How to make pastry pinwheels for a party – recipe

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Pastry pinwheels are party food par excellence: simple, easy to customise and happy to sit in the fridge until required, so all you have to do on the big day is shove the tray in the oven and endeavour not to forget a...

How to make the perfect Basque cheesecake – recipe

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At first glance, the Basque cheesecake has the look of a terrible mistake. The first time I made it, in the somewhat unlikely setting of a south London shelter for those experiencing homelessness over Christmas, diner...

How to make shortbread – recipe

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The world may have gone mad for spiced speculoos this year, but, for me, Christmas will always be all about two biscuits: gingerbread, for decorations, and shortbread, for actual consumption. Easy to make and a genuin...

How to make gratin dauphinois – recipe

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Is there any culinary pleasure like a creamy, carby dish of dauphinoise potatoes? Well, perhaps a mound of buttery mash, a fluffy jacket potato with melted cheese or a big pile of chips with rich, yellow mayonnaise – ...

How to make vegetable biryani – recipe

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Though found in myriad forms on menus throughout India, the best biryanis are often said to come from Lucknow in the north-west and Hyderabad farther south, though Kolkata sometimes gets a look in, too. None, it must ...

How to make parkin – recipe

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This deliciously sticky ginger cake from the north of England is traditionally eaten around Bonfire Night, when its dense oatiness makes it the perfect thing to pass round from a tin as you watch the fireworks. Robust...

How to make pumpkin soup – recipe

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It’s that time of year when the cookery writer’s thoughts turn, somewhat reluctantly, to pumpkins. Reluctantly because there’s only one reason an editor suggests a pumpkin recipe in October, and that’s a well-meaning,...

How to make rye bread – recipe

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Until recently, rye bread fell into the category of foods I loved but preferred to leave to the experts (see also croissants, yoghurt and proper chips). I’d written recipes in the past, but, in an effort to make them ...

How to make the perfect pad kra pao, or Thai stir-fry – recipe

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This gloriously aromatic stir-fry is the Thai equivalent “of a sandwich or a burger”, says chef and YouTube star Pailin Chongchitnant. “Something quick, easy and ubiquitous that lots of people have for lunch.” The Tha...

How to make the perfect Korean fried chicken – recipe

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“Koreans,” according to Vice magazine, “are the undisputed Asian masters of chicken.” I suspect there may be some dispute over this, but even a few Filipinos, themselves no slouches when it comes to chicken, concede S...

How to make tiramisu – recipe

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Jonathan Coe was once “politely” reprimanded by an Italian journalist for sending a character in his novel Expo 58 to a Soho trattoria for lasagne and tiramisu, a year before (depending on who you believe) the boozy d...