Mix it, roll it, bake it, make it.
Australians love bread. Whether it’s pita or sourdough, brioche or damper, naan or roti, bagels or lavash, millions of us eat it every week. And with the steady (a-hem) rise of artisanal offerings (including gluten-free and vegan varieties), it’s no longer a question of wholegrain or white? Sliced or not?
One thing that will never change: when it comes to bread, fresher is always better. And you can’t get much fresher than homemade. Here are some books to help you catch onto the latest wave of home baking, and fill your world with that fresh-baked smell.
Liqueur-soaked slices of Madeira cake, custard and whipped cream are layered with fresh clementines in this simple, light trifle. Perfect for a show-stopping Christmas dessert.
A bowl of congee (soft cooked rice in a comforting broth) is a staple in many Asian households, particularly if you’re a little under the weather.
My stepdad is from the city of Xi’an in Shaanxi Province, central China. Home to a large Muslim community, halal influences shape the cooking there, so dishes using lamb and mutton are a common sight in street-food markets.
Tofu has been a firm favourite of my family’s since way back, and my Buddhist grandparents would always promote the idea of eating more veggies and beans over meat.
This recipe is so crazy tasty you’ll think you died and went to hell/heaven.
If you have any awareness of or give a f**k about calories, you may want to put your welding helmet on and take a deep breath for this doozy, champion.
Though 'toast' (in the sense of something beyond buttered bread) really came into the American culinary zeitgeist with the millennial generation, in Hong Kong it’s been a teatime staple for decades, ever since British imperialists introduced bread to the island.
I came up with this recipe while creating themed curries based on the gyms in Pokemon Sword and Shield . . . this one was for the Fighting-type gym.
Think of this as a good starter recipe when you’re learning how to make dumplings, and especially how to fold them.
Here’s a slight anomaly. Although I have always known these cookies as Florentines, there doesn’t seem to be an equivalent in Italian for the name.
When I think of comfort food, my mind turns to pasta e fagioli.
