After the chocolate has cooled down for 2–3 minutes, add the room-temperature beaten eggs gradually, a little at a time, mixing well in between additions by hand. Fold in the sifted flour, macadamia nuts and espresso powder (or instant coffee and water mixture) until well combined. This has to be one of my wife’s favourite desserts of all time. She is a huge cheesecake lover and I… Toast the coconut in a wok or large frying pan over a medium heat for about 2 minutes, shaking the pan frequently, until golden. Transfer the coconut to a plate. Wipe out the pan and heat 1 tablespoon oil. Add the prawns in a single layer and cook for 1–2 minutes each side, or until they are just cooked through. Remove and set aside on a plate lined with kitchen paper.

A Splash of Soy: Everyday Food from Asia, by Lara Lee - Sous Chef

My client, one of the UK's largest independent travel companies... Travel Trade Recruitment: Tailor-Made Travel Consultant (Homeworking) If there are only a couple of us I will still make cake – it makes a pleasing weekend breakfast bake. Spring cabbage, prawns and lime (pictured above) Australia, she says, has always explored playful interpretations of the dishes introduced by the country's immigrant communities. Accordingly, A Splash of Soy is not a homage to authenticity but features recipes that retain traditional flavour combinations with simplified technique and fun twists. Peel the ginger and grate it finely. Peel and finely chop the garlic. Remove the outer leaves of the lemongrass, then very finely slice the inner leaves. Finely chop the chillies, removing the seeds if you wish. (They will add a little extra heat if left in.) Shred the spring onions finely. To make the caramel, melt the golden syrup and sugar together in a small heavy-based saucepan on a medium-low heat. Swirl the ingredients in the pan together, rather than stirring them. Once the sugar has dissolved and the caramel starts bubbling, continue cooking on a gentle simmer until it begins to bubble and foam, about 3–5 minutes in total.

Glug, Splash, Pinch, Dash: How to Decode Culinary Shorthand

Make the marinade by mixing the softened butter, miso, 1 tablespoon of the gochujang, garlic, chilli flakes, vinegar and 1 tablespoon honey together in a bowl with a pinch of salt. Have fun, take risks, enjoy your food, and enhance whenever you can with vibrant flavors from Asian menus … A fun, colorful option for those who love experimenting with bold flavors. A recommended resource for those looking to broaden their Asian cooking chops without focusing on a specific cuisine or region. Bake for 25–30 minutes, or until cooked but gooey in the middle. Test with a skewer; there should still be a few moist crumbs on the skewer when inserted into the centre of the brownie, or a very slight smear of brown goo, but you don’t want wet batter. Sprinkle over a large pinch of sea salt while the brownie is still hot from the oven. I use strong white bread flour in my scones which might seem surprising, but it’s actually a popular…

A Splash of Soy is a celebration of Asian home cooking - The A Splash of Soy is a celebration of Asian home cooking - The

An article in The Guardian talking about the vast amount of food being thrown away each year lists s… Warm the oil in a wok or wide, shallow pan. Add the ginger, garlic, lemongrass, chillies and spring onions and stir-fry for a couple of minutes until the garlic starts to colour. Take care not to let it burn. Keeping the heat high, introduce the prawns. As they turn opaque and colour slightly add the lime juice, nam pla and sugar. When all is sizzling, add the shredded cabbage, turning the leaves over as they start to darken and wilt.Tom Kerridge prefers baked cheesecakes to those set with gelatine as ‘they have a bit more character… A little espresso powder enhances the spice and caramel notes of the chocolate, because coffee and chocolate share the same flavour characteristics. The addition of macadamias is a nod to my Australian roots; it’s a famous nut down under that is buttery and creamy, adding blissful texture to the fudginess of the brownie (and yes, these brownies are the fudgy kind!). You can substitute the macadamias with most nuts, such as walnuts or pecans. Traditional bread and butter pudding is a thing of joy. It’s an old-fashioned recipe, so I’ve given… Pour half the brownie mixture into the prepared tin. Remove the tamarind caramel from the freezer or fridge and drizzle half of the caramel over the brownie mixture in the tin. Cover with the remaining brownie mixture and smooth the surface with a spatula. Drizzle with the remaining caramel, covering the surface as evenly as possible. Kimball remembered asking the same question during a French cooking lesson. “I almost got thrown out of the class!” he recalled. “I guess because no one wanted to answer it.”