Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
It's a really typical British pudding, with added apple.
Apple, Raisins, Orange zest, Orange juice, Brown sugar, Cinnamon, Apple preserve or apple jelly, White bread slices, Butter, Milk, Double cream, Eggs, Vanilla extract, Butter on top, Demerara sugar on top, Toffee sauce or golden syrup
I made dumplings using chicken and leftover vegetables in the fridge. Coat in egg and breadcrumbs and some vinegar to make it delicious, even when cold.
Chicken breast fillets, Carrot, celery, onion, Cabbage, Ginger, spring onions, Chicken stock granules, Potato starch, Eggs, Vinegar, Flour, Sliced bread, Oil for frying
Grill bread slices like pizzas, with lots of cheese and any leftover ingredients in the fridge. So quick to make so ideal for lunch or a late evening snack.
Sliced bread, Mayonnaise, Tomato sauce (home made or ready), Your favourite toppings, Mozzarella cheese for pizza, Parmigiano reggiano & parsley (optional), Salt & pepper
Just put everything in one frying pan and cook for a quick and tasty dish!
Beef , Tofu (firm), Leek, Chestnut mushrooms (medium), Konjac potato noodles (optional), Chinese leaf (or bok choy leaf), Seasonings:, Granulated sugar, Soy sauce, Mirin, Sake or white wine, Dashi stock granules, Hot water
You can easily make this on toast if you don't have pitta bread. It's quick because you're using store-cupboard ingredients, and the kids love the sweet sauce!
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
I simply roasted any vegetables I had, they go well with fish or meat. The key is the dry roasted almonds on top to give an unusual and surprising crunchy texture.
Carrot (small), Parsnip, Red cabbage, Salt, Maple syrup, Dried thyme, Olive oil, Sliced almonds
After many years of trial and error, I finally succeeded to make this okonomiyaki crispy on the outside and chewy on the inside. It's just like the ones you really enjoy in a restaurant!
