I created this recipe for pull-apart walnut bread as part of the menu for my penultimate exam for my Cordon Bleu Diploma last year. It is incredibly quick and easy and the resulting bread has a fluffy, soft texture and a slightly sweet, nutty taste. It's very versatile and goes well with a multitude of dishes including carrot soup, cheese boards and goats cheese terrines.
Posted by Reena on 28 Feb 2014
Posted by Reena on 21 Feb 2014
If you don't have a pet sourdough starter of your own, you can use the instructions here to create one. It's really simple but don't be disheartened if it dies - I'm currently on my fourth starter and I'm sure it was nothing I did that led to the deaths of the previous ones. Hmmm maybe my parents knew what they were doing when they wouldn't buy me a puppy.
This tea bread is sweetened by the addition of glace fruit and is a great mid-afternoon snack especially when served with butter.
Posted by Reena on 14 Feb 2014
Please accept my profuse apologies for not posting for so long. My poor, neglected blog has not been the focus of my attention for some time but rest assured it isn't dead.
When I first started this site, my intention was to document and share my family's recipes and prevent them from being lost in time. I'm absolutely delighted to say that it has become so much more than that and not only has it developed my love of cooking (resulting in me doing my Cordon Bleu diploma last year) but has directly led to me making lots of new friends from around the world.
One such friend is Chetan who sent me this recipe for cluster beans with red potatoes. Cluster beans (aka guar or guvar beans) have featured on this site previously in my mum's recipe for cluster beans with dumplings but Chetan's dish is entirely different in terms of both texture and flavour. I've used Roseval potatoes as they have a delicate nutty flavour but any small red or white potato would be fine.
As far as I am aware this dish was invented by my mother. It is the vegetarian equivalent of scotch eggs and whilst I love scotch eggs (especially the original ones by Fortnum and Mason) these are far superior. The slightly crisp batter, soft mashed potato and citrus flavours create a wonderful comfort food that everyone loves - even those (heretics?) that claim not to enjoy Indian food.
The egg bhajia are deceptively filling. If you are vegan or just want to create a lighter snack, then omit the eggs and just create potato bhajia.