A light, summery pizza, perfect fresh from the oven or off the grill. Use this dough recipe for the ultimate pizza crust. Definitely worth the effort of making your own! Shave ribbons of courgette, toss with olive oil and pile high for maximum deliciousness.
This recipe is an accompaniment to the kimchi (link) I made last month. Bossam, is a Korean dish, made from pork belly, which, as I mentioned in my previous post, at the moment it is pretty much all I want to eat.
Vegan food is not something that comes naturally to me (how do you milk an almond???). My exposure to it was certainly limited growing up in Hamilton, one of the livestock capitals of the world. But a vegetarian flatmate and the lunch special at the Curry Pot (Naan, rice, raita, a chicken curry and a [...]
I have been AWOL from Our Kitchen for some months; I was on holiday in September, but I promise this recipe makes up for my absenteeism. I want to talk about kimchi/ kimchee/gimchi (김치) – this traditional Korean dish of fermented vegetables is set to trend massively in 2015 and I wanted to be a [...]
Becky works alongside me as one of our cooking product evaluators and she never fails to come up with new and inventive ways to test our cooking products. Her passion for cooking equates to a lot of delicious ‘engineer feed’ coming out of the lab so we asked her to whip up a favourite for [...]
I’ve jumped on the bandwagon of gluten free and wheat free which has been a relatively easy change. I don’t necessarily feel that everyone should avoid gluten and wheat
I credit the sandwich as my gateway food into a general curiosity for cooking. The combination of ingredients are almost as endless as the ways you can eat them, and to kick off the ‘month of lunch’ I can’t think of anything more appropriate.
Buffalo wings are on the menu of just about any casual American eatery and by the end of our 3 week American vacation I gave up trying to convince myself that I didn’t like them
I’ve recently returned from a 3 week holiday in the mighty USA; during our jaunt I became obsessed with the ‘all American diners’ - those institutions that have been running forever, open all day and all night, serving bottomless cups of filter coffee
Thick? Yes! Creamy? Yes! Super kind on the purse strings? Absolutely! I’d like to point out that I’m completely stoked to have mastered the art of homemade yoghurt making. After the success I had with my dairy free coconut yoghurt I thought I should have a go at the real deal.
This recipe is perfect for the days following Christmas – when the chaos is over and you need recipes that require minimal work. I’m planning on making this on Boxing Day, hopefully with the bounty from a fishing trip
In August this year my boyfriends grandfather passed away. He was a wonderful man who just 5 years ago had finished building his own octagonal house, the wood for which he milled himself, the pipes for which he ran. One look around his home, perched high above a little-used train track, and you got a [...]
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