Light, springy and slippery – Liang Pi are unlike your everyday wheat noodles. They are made from the extracted starch of a simple wheat dough and make a unique and surprising addition to a bowl of noodles, especially when served cold. The process takes a little bit of time, but gives you an insight into an ancient Chinese culinary technique.
Is there anything more satisfying than scooping warm pita through a creamy dip? When I recently made the smoky aubergine and tahini spread called Mutabal, there was simply no other option than to pair it with freshly made pita. It’s a divine combination and the perfect occasion to share this simple recipe so that you too can whip up your own pita from scratch, no mixer required.
The idea to create a protein-packed food that resembles meat might seem like a modern concept, but Chinese Wheat Gluten was first invented more than 1,000 years ago. What started as a traditional ingredient of Chinese Buddhist cuisine has since taken the world by storm, though most know it under the name seitan. Making it is simple – it only requires two ingredients: flour and water. But the real joy of whipping up a batch is to be able to use it in traditional Chinese dishes like Braised Kao Fu.
This savory pilav combines fluffy rice with golden-browned orzo, creating a delightful texture and a rich, nutty flavor. It’s incredibly easy to make and pairs beautifully with a variety of main dishes, from slow-cooked beans to braised eggplants. Şehriyeli Pilav is every bit as comforting as it is delicious. A surefire way to bring a taste of Türkiye to your table.
When I heard that peanuts have the ability to curdle like soybeans, and can therefore be turned into a tofu similar to soybean tofu, I wanted to give it a go. To save you the suspense, it does not work. Yes, peanut milk curdles when heated and mixed with a curdling agent (like vinegar, lemon juice, gypsum or nigari), but the curdles are much finer than those achieved with soybeans and, once strained and pressed, do not turn into a firm texture. Nonetheless, the experiment was not for nothing. Although the result didn’t resemble a tofu, it was actually very similar to a whey cheese (like ricotta) and worked extremely well as a spread on bread, especially if the curdling agent was either lemon juice or vinegar thanks to the flavoursome tang.
Curry leaves grow in abundance in India and are easily available in most shops for a few rupees. But if you live elsewhere you might find it difficult to source them. The trouble is that curry leaves are an incredibly aromatic and delicious addition to Indian food. From fragrant tempering to spice mixes, they can add the magical touch that makes the dish taste like a portal to another culture. In other words, you really don’t want to miss out on them.
Kenyan Chapati are a beloved staple in Kenyan cuisine, renowned for their soft, flaky texture and rich flavour. This flatbread, with its origins in Indian cuisine, has been warmly embraced and adapted by Kenyan cooks, making it a common accompaniment to various dishes such as stews, curries, and vegetables. The preparation of chapati involves kneading dough made from wheat flour, water and oil, which is then rolled into thin layers and cooked on a hot griddle until golden brown.
Creamy, delicious and easy to make – homemade coconut milk is the ultimate flavor boost! With just one ingredient, you can whip up this rich, velvety milk in minutes and take your curries to the next level. Plus, by making it at home, you control the process, ensuring it’s fresh and free from preservatives.
Ugali is a staple of East African cuisine. This hearty cornmeal dish is quick to make, budget-friendly and pairs perfectly with a variety of sides, from savory stews to sautéed greens. Whether you’re new to Ugali or grew up with it, this recipe will show you how to achieve the perfect texture – soft, smooth and just the right amount of firmness.
Crispy, golden and aromatic, this Tahdig-inspired saffron rice is the perfect side dish to any Persian meal. This dairy-free version of the classic Persian dish offers a beautiful contrast between fluffy, fragrant saffron rice and a perfectly crisped crust at the bottom. With its vibrant color and irresistible crunch, it turns a simple rice recipe into an unforgettable centerpiece.
Unlock the full potential of saffron’s luxurious flavor and vibrant color by learning how to bloom it properly! Blooming saffron is a simple yet essential technique that releases its rich aroma and deep hues, elevating your dishes from good to excellent. Whether you’re making rice, stews or desserts, this easy step ensures you get the most out of every precious strand.
Keshek el Fougara is a unique Lebanese cheese made from bulgur. This traditional delicacy offers a delightful blend of creamy texture and earthy notes with rich, tangy flavors, making it a perfect spread for bread or a savory addition to your favorite dishes. Although it takes some time to prepare, the process is easy and the end result packed with probiotics.
Did you know that you can make pancakes out of pretty much any legume? These wholesome pancakes make a hearty, protein-packed meal that’s both savory and satisfying. Perfect for breakfast or a light lunch, they can be dipped into chutneys or stuffed with a spiced filling like a potato masala. Plus, they’re easily customizable with your favorite herbs and spices.
Elevate your meals with the nutty, fresh flavor of sprouted legumes. These tiny powerhouses are packed with nutrients and enzymes that enhance both taste and health benefits. Sprouting legumes like lentils, chickpeas or mung beans adds a crisp texture and makes them easier to digest. Perfect for salads, soups or snacks, they’re a versatile ingredient that brings a burst of freshness to any dish.
Making yogurt out of chickpeas does not quite sound like the dairy alternative we’ve all been hoping for. But it ticks a few important boxes. It’s soy- and nut-free, a natural source of protein and also probiotic. All of this makes a combination that’s not easy to come by on a plant-based diet.
I rarely ‘veganise’ food. Whenever I crave anything, there’s usually a plant-based alternative hidden in the culinary treasures of this world. You want to veganise pasta? Why not just try the many eggless pasta dishes of the South of Italy, for instance Lolli con Fave?
Idli are steamed fluffy rice cakes that are made from a fermented rice and lentil batter. A South Indian specialty, they are traditionally eaten for breakfast, but make a fantastic lunch or dinner, especially when paired with a sambar & coconut chutney.
Chances are that you have already extracted your own potato starch in the past, when you’ve made any form of potato pancake such as hash browns, Reibekuchen or latkes. Many recipes will direct you to use a cheesecloth and squeeze the coarsely grated potatoes as dry as possible to achieve a crispy finish.
Think about the amount of times you use salt. Now imagine adding a pinch of nutrients every time you use it. That’s exactly what this seaweed salt is all about. Despite seasoning your food, you’re boosting it with a range of minerals, antioxidants and vitamins.
Tahini is essentially made from just 1 ingredient: sesame seeds. It’s one of those key condiments that you should always have in your pantry. Mix with lemon juice, garlic, salt and water and you have a quick, but extremely rich and versatile sauce that will take your dishes to the next level.
Falafel made from any legume is a versatile twist on the traditional Middle Eastern classic that is traditionally made from either chickpeas or fava beans. This approach allows you to create crispy falafel using pretty much any legume – from chickpeas to lentils or even green peas. That way, you can easily make use of leftovers or explore legumes that were grown locally.
Thanks to their protein and starches, it is possible to coagulate soaked and blended legumes into a Burmese-style tofu. My previous recipe involved straining the liquid before heating it, but this zero waste version allows you to make a tofu from pretty much any legume without straining. It therefore saves time and is even more nutritious as well.
Did you know that you can make tofu out of chickpeas? It’s inspired by Burmese tofu, which is made from a simple mix of chickpea flour, turmeric and water. When I’ve made this type of tofu with different legumes in the past, I always ended up with some leftover pulp. However, there’s no need strain chickpeas, which means it’s completely waste free. Plus, you can easily flavour the tofu any way you want by adding the aromatics straight to the blender.
Making your own nut butter at home is an easy and rewarding process that allows you to customize the flavor and texture to your liking while enjoying a healthier, more natural alternative to store-bought versions. From almonds and cashews to pecans and pistachios, any nut can be transformed into a creamy and delicious spread. Homemade nut butter is perfect for spreading on bread, adding to smoothies, or using in baking recipes, and it’s a great way to incorporate more healthy fats and protein into your diet.
Spring onions, also known as green onions or scallions, are a popular ingredient used in a variety of dishes, from salads and stir-fries to soups and garnishes. Instead of discarding the root ends of your spring onions, you can easily regrow them using a simple water method, saving you money and reducing waste.
One of my favourite ways to use up leftover aromatics and herbs is to blend them into a fragrant paste that can kickstart any mediterranean-styled dish. This works best with aromatics like onions and garlic, crunchy veg like celery or leftover stalks from cavolo nero, as well as mediterranean herbs like basil, parsley, chives, thyme & rosemary.
Consider this the evolution of the Cashew Ferment. Let’s call it Cashew Ferment 2.0. This time, we’re taking it a step further by shaping the fermented cashews into round cylinders and letting them age to a semi-firm, sliceable consistency.
With the help of agar flakes, a plant-based gelatine derived from seaweed, you can turn any strained fruit juice into semi-solid pearls, often called fruit caviar. It’s an easy way to dabble into molecular gastronomy and apply a form of spherification, where a liquid is turned into a tangible sphere. Fruit pearls make an excellent garnish on desserts and will add a pop of colour and subtle flavour.
Sprouting lentils is a gratifying process that any homecook should experience. The sheer excitement about an everyday dried staple blossoming into life with just a little care and attention is once again transformative. Dried lentils usually contain phytic acids, which are difficult to digest. But the germination process neutralises the acids and sprouts are safe to consume raw.
Let there be no confusion. This is not an authentic curry. But many of you have asked for a simple and quick recipe that will make life in the kitchen easier. Which brings me to the giant ice cube hack. We’ve all been there. When you batch cook an entire meal, the freezer fills up pretty rapidly, bags go unlabelled, you forget to defrost them in time and veg turns mushy in the attempt.
Hummus is one of my favourite spreads to make from scratch. It’s not only incredibly delicious, it’s also a rich source of protein and healthy fats thanks to the chickpeas and tahini.
This is not cheese. It’s not cream cheese. It’s not trying to be either. It is a creamy spread made out of fermented cashews. A cashew ferment. And while I agree that it might need a better name, to me it’s one of the most exciting foods I’ve shared on here.
If you’ve ever made spring or summer rolls, you’ve probably ended up with a few rice papers spare. A fun way of using them up is to turn them into giant rice paper crisps, by dropping them into hot oil for just a few seconds.
The humble garlic poses one of humankind’s greatest challenges. The more you use, the merrier. At least in most cases. Yet nature has cloaked it with a nifty defence that slows down the most willing chef. The first two hacks below will help you to not only speed up the peeling, but to dedicate some time to make it all worthwhile. Whenever you make a dish that requires a kick of garlic, it’ll only take the mere opening of the freezer to deliver plentiful.
When I decided to make Indian Vada Pav, the most difficult ingredient to find was not seedless tamarind, besan flour, or pure hing. It was the natural vegan bread buns that proved non-existent. So ultimately, I decided to bake them myself. And as so often, a decision made out of necessity led to a revelation for which I am now eternally grateful.
Once you’ve made something from scratch, you’ll never look at it at the same way. It’s transformative education. It decodes food labels and their ingredient lists, it qualifies price tags, it makes you appreciate, savour and cherish every bite more. The first time I truly felt this way, was when I baked a successful loaf of sourdough bread. You’ll never look back.
Knowing how to temper chocolate is a skilful way to level up your confectionary game. Properly tempered chocolate has a shiny finish and breaks with a satisfying snap, whereas chocolate that hasn’t been tempered looks dull, quickly melts in your hands and feels soft. Be it for coating pralines or creating festive chocolates with moulds, tempered chocolate will always show that a skilled hand has been at work.
Did you know that you can make tofu out of black beans? By extracting and heating the protein in legumes, you can change the protein bonds, causing them to firm up. Most of us have already experienced this process before when boiling an egg, turning the white from translucent to firm.
A quick word of caution. Homemade hemp seed tofu is not quite like soybean tofu. It makes a much denser and pastier tofu with a bitter flavour. Using the right amount of vinegar and seasoning it well before serving helps with the bitterness, but the texture is still very much a work in progress. Nonetheless, this tofu is an expression of what is possible with locally grown foods and takes some pressure of the much overused soybean.
I first came across fruit cheeses in Kylee Newton’s brilliant The Modern Preserver and this recipe is very much inspired by the methods described in her book. If you want to learn more about preserving food in its many flavoursome and creative ways, from jams to pickles and from vinegars to fruit cheeses, then let this book be a guiding hand in your kitchen.
There is a good reason why Dijon mustard first originated in the region of its namesake city. Here, Ancient Roman methods ensured that grapevines where grown alongside mustard, which would enrich the soil and provide essential nutrients such as phosphorus. The surplus of mustard seeds and the access to grapes and wine quickly led to the production of Dijon-style mustard.
Growing up in Germany, a great many weekends would start with a slice of bread, covered generously with quark followed by a spoonful of homemade strawberry jam. Quark is a type of dairy product that is almost like a very mild fresh cheese, if you imagined it strained, smoothened and instantly refrigerated. Its cold, soft texture makes it a refreshing base that perfectly carries a layer of jam. Rarely a weekend went by with my dad skipping this tradition and so it has forever burnt itself into my nostalgia of childhood.
Fruit leather is an easy way to turn any leftover fruit into homemade (healthy) candy. By slowly evaporating all of the moisture, you are dehydrating and preserving the fruit.
Black sesame seeds are not just white sesame seeds with the hull left on, they are actually a different variety. They have a rustic nutty, slightly bitter flavour that feels less rounded on the palette than the one of white seeds. From a health perspective, they are packed with more nutrients than their white counterparts.
Tofu is said to have originated in ancient China more than 2,000 years ago. Although the theories of its origin are debated, it is likely to have been an accidental discovery when a liquid consisting of soybeans was mixed with a coagulant such as acidity or calcium that would have caused the liquid to curdle.
It feels curiously liberating to know that culinary classics like falafel can be made not just with chickpeas or fava beans, but in fact with most legumes. After all, most traditional dishes have always come from a place of necessity and availability, making use of what’s around but applying culinary wisdom that can be found in other parts of the world too.
Did you know that you can make tofu out of any legumes? Most legumes are high in protein (around 20% / 20g per 100g). By extracting and heating them, you can change the protein bonds, causing them to firm up. Most of us have already experienced this process before when boiling an egg, turning the white from translucent to firm.Although this works with any legume (chickpeas, lentils, beans…), it’s slightly different with soybeans, which are even higher in protein (around 40%). In fact, they have enough protein for it to curdle, which allows you to filter and press it into firm tofu. With other legumes, we only coagulate the liquid, giving it a soft Burmese-style texture.You can of course also add spices or herbs to the strained liquid. Once ready, make sure to fry it long enough to get crispy golden edges all around for maximum flavour. It’s brilliant as a soft tofu replacer but can be used for classics like panisse or panelle. Either way, you probably have some dried legumes sitting on your shelf begging you to give it a go.
If you remember in time, you can soak the oats overnight to soften them, allowing them to blend slightly better. If you intend to use the oat milk for coffee, add a small dash of oil, which will help to emulsify the strained oat liquid and water to froth up. You could also soak a few nuts like cashews together with the oats, which naturally contain plenty of oil and will do the trick.
Burmese tofu is a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas. It is different to traditional Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block.
Toum (the Arabic word for garlic), is a Lebanese garlic dip that is made by emulsifying garlic & oil into a delicious paste. The process is not too far from making mayonnaise, just instead of an egg yolk, it’s the properties of the garlic that emulsify it into a stable dip. It’s a test for the ultimate garlic lover and goes beautifully with grilled veg, crispy potatoes or just as a dip with charred flatbreads.
Just like the Sourdough Rye Bread, the focaccia is one of the easier sourdough breads to make. As the rye, it is also baked in a dish, meaning that you skip the more challenging stages of shaping it by hand, letting it proof in a basket and then placing it into your casserole.
Being raised in Germany, whole-grain rye bread, or Vollkornbrot/Roggenbrot, has always been a common sight at local bakeries. But growing up a fussy eater, I’ve never given it the credit it deserves. Dark rye flour is rich in minerals, vitamins and fibre and gives a deep, nutty flavour to the entire loaf. Pair this with scrambled eggs & chives, or smoked salmon & dill, or cultured butter & homemade jam, and you’ll quite quickly find rye bread becoming a staple in your home. If you have your own sourdough starter, it’s also surprisingly easy to make yourself. I first learned how to bake this bread through the wonderful E5 Bakehouse in East London. After a few changes and simplifications (but still very much inspired by their reliable recipe), I now arrived at the formula for a bread that makes a daily appearance on my breakfast table.
Toum is a Middle Eastern garlic sauce that is made by emulsifying garlic, lemon juice, oil & salt. The process is not too far from making mayonnaise, but instead of an egg yolk, it’s the properties of the garlic that emulsify it into a stable dip. It’s a dream come true for the ultimate garlic lover and goes beautifully with grilled veg, crispy potatoes or just as a dip with charred flatbreads.
Nuts are a daily part of my diet. At least once a day, often more. They are one of my main sources of protein, while also covering the often overlooked yet crucial intake of healthy fats. They strengthen your immune system, your brain health and even your vision. If you don’t fancy just munching on them, turning nuts into nut butter is a brilliant hack to increase your intake. Mix them into smoothies, cookie doughs or, frankly, just eat them by the spoonful.