Beef Rendang This Beef Rendang recipe is from a payroll lady at a company I used to work for. It’s her Malaysian mother’s recipe. I still remember, so many years later, how we used to bond over food at the water cooler! I actually first published this recipe a couple of years ago but I’ve made some minor improvements that will make your life easier without changing the flavour at all....

I’m going away tomorrow for a beach escape with my girlfriends and in usual form, I piped up straight away and said “bags taking care of the food!”. No one complained. Everybody wants a proper break. Me? Relaxing = cobbling around in the kitchen with many mouths to feed. 🙂 But it is, after all, a holiday, and I don’t plan to spend hours upon hours making complicated fussy things....

My favourite bok choy recipe I’ve shared many stir fries using bok choy but I’ve never done one where it takes centre stage. Which is a bit of an omission on my part because today’s recipe is one that I use rather frequently in my day-to-day life. It’s just a really tasty, quick way to cook up a big load of leafy Asian greens. It’s a staple vegetable dish on the menu of everyday Chinese restaurants....

Brioche recipe If you’ve ever wondered what makes Brioche different from most other breads, the answer is butter. Unsurprising really, given the French origins of this delicious bread! Enrichening bread with butter and eggs is what gives Brioche its croissant-like flavour, its uniquely soft crumb and its signature crust that’s paper-thin and a beautiful, burnished mahogany. Store-bought Brioche is more often than not a pale example of what a great brioche should be like....

Caramel Brownies Caramel + brownies in itself isn’t an original idea and if you do a Google search, you’ll find plenty of examples. And I would have used an existing recipe if I found what I was after, but every recipe I came across: Used store-bought caramel; The caramel was runny, more like a caramel sauce, usually drizzled on top of the brownie; or Required a candy thermometer to get the caramel to the exact temperature so it would soft set, rather than ending up runny OR cooking it too far so it ends up like hard toffee....

Chapati and kurma are a popular combo in South Indian homes. In many houses, they make different varieties of kurma with a different combo of vegetables. I have posted many kurma recipes in Jeyashri’s kitchen. This one is a classic one with a combo of cauliflower and peas. Apart from chapati, you can pair this with poori, parotta, kuska, and dosai too. This is a gluten-free, vegan recipe. The North Indian version of Korma is a different one, it is adapted from the Mughal cuisine....

Chicken Fricassée Pronounced “fri-ka-say”, this is a terrific recipe to get a cosy stew fix any night of the week without hours of slow cooking. This dish is a traditional French chicken stew made with a creamy white sauce with mushrooms, instead of the more common rich, dark brown sauce like you ordinarily see with stews, such as with Coq au Vin and this baked Chicken Stew. I’m just going to tell it to you straight: the chicken is lovely (juicy, golden brown, etc etc) … but this dish is all about the creamy white sauce!...

Gasp, shock horror, I’m finally posting a salad! Long overdue….so much for my New Years’ resolution to post more green things here on RecipeTin Eats.🙌🏼 Can I be honest? I’ve actually made and photographed a handful of salads….salads with oomph, not wimpy ones. I mean salads that are healthy but still truly satisfying to have as meals. I write up the recipe and even schedule it to publish….then I get distracted by something I’m even more excited about....

Chocolate Cream Pie As a kid, I’d get so excited on the rare occasion my mother would splurge on a chocolate bavarian pie. I’m talking about the kind sold in the freezer section of supermarkets. Not a fancy patisserie cake made with the beautiful French bavarian cream, crème bavaroise. I thought it was the best thing ever. Just the right amount of crumbly biscuity base. That chocolatey creamy filling. And it would still be the best thing ever had I not learnt to cook it myself!...

Vermicelli kheer | semiya payasam is a popular Indian dessert. Those days amma makes it whenever we have some newly married couple guests for dinner | lunch. Otherwise, payasam with jaggery will be the usual one at home. Personally i love milk based payasam like carrot kheer, pumpkin kheer, paal payasam, phirni and many more. I wanted to share a chocolate-based recipe for this Valentine’s day. I still don’t have a Baking oven in the new kitchen, so the baking idea is completely ruled out....

Baked beans are a breakfast staple in Australia and the UK. Actually, baked beans are a meal staple full stop – breakfast, lunch and dinner! I lived my university days surviving on more baked beans than I care to remember. Open the can, pour onto toast, and microwave. It’s almost like a right of passage being a uni student. Canned baked beans and tuna on rice. Spend as little as possible on food so you have as much as possible for beer....

While mom lived with her in-laws in Allahabad, she’d make all sorts of pickles, jams, and jellies from the fruit growing in my dad’s family’s garden. One of those fruits was a pinkish-white berry called karonda, which just so happens to look very similar to a cranberry. They are both about the same size, and they are both sour berries. It’s not possible to find karonda here in the US (at least, not that I’m aware of), so my mom uses cranberries instead....

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This creamy, dreamy, lemony cheesecake is dangerously easy and so, so good. The tart tangy flavor from the lemons perfectly balances out the sweetness from the cheesecake. If you love lemon desserts, you are going to love this version of my 2-ingredient cheesecake! If you’ve found this recipe before trying my 2-ingredient cheesecake (my take on an Indian dessert), then you might be a bit skeptical – how is it possible for this to taste like cheesecake?...

A Farro Salad worth making! This is a farro salad that was already great before the Sizzly Dressing. The farro is cooked with vinegar instead of plain water (thanks for the tip New York Times Cooking! See UPDATE), making it delicious even before the add-ins. The roasted tomatoes are on the edge of bursting. And there’s smeary goats cheese, that tangy, creamy cheese that can make everything seem a little gourmet....

Ginger | inji|adrak 3-4 tblsp (chopped) Urad dal 1 tblsp Tamarind a small piece Red chili 2 Curry leaves few Salt as needed Oil 2 tsp Coconut 1 tblsp (optional) Asafoetida 2 pinches In a pan add 1 tsp of oil and add in the urad dal ad red chili. Once the urad dal starts changing its colour, add the tamarind and curry leaves. Cook till the dal turns golden colour....

Basmati rice 1 cup Bay leaf 1 Cardamom 1 Paneer cubes 1/2 cup Green peas a handful (optional) Capsicum 1/2 Onion 1 Cumin powder| jeera powder 1/2 tsp Garam masala 1/4 tsp Chaat masala or tandoori masala 2 pinches Salt to taste Oil 1 tbslp + 1 tsp Lemon juice few drops To roast and grind Onion 1 Green chili 1-2 Garlic 4 pods Fresh cream 1 tblsp or Cashew nuts 7 Kasoori methi 1 tsp Mint leaves one handful Coriander leaves little Oil 3 tsp...

Henry’s Ultra Crispy Fried Chicken Burger Today’s recipe is here courtesy of a young boy named Henry whom I met at a book signing in the NSW regional town of Mudgee. Huddled on the couch of a cosy local book store, he declared his signature dish to be the RecipeTin Fried Chicken. We enthused over how remarkably un-greasy it is and marvelled at how it’s crunchy all over, unlike KFC which we eeewed about how the skin has greasy soggy patches....

Cheese boards used to intimidate me. How do you know what cheese to put on a cheese board? What else are you supposed to put on a cheese board? I’m going to tell you, I promise! I have made several cheese boards in the past, and they haven’t always gone over well. But this one, my friends, was a hit! I’m going to tell you what I’ve learned over the years, and hopefully, if you’re a cheese board novice, you’ll see how EASY it is to make your own....

Fresh eggs are also better for poaching because they have tighter whites so they poach neatly. But how can you tell how fresh your egg is before you even crack it? Here’s a quick tip: Simply put the egg in a glass of water and watch how it floats: Eggs start to degrade in quality the moment they are laid by chickens. This is because egg shells are porous and over time an egg will absorb air....