Joined in 2023 
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63 About this deal
Calorie-conscious– Most of my recipes are well-balanced sensible meals. I was not raised cooking with vast amounts of cream or butter! Extreme low effort – entirely baked in the baking dish! Moroccan Harira Soup – outrageously delicious!
Lower the heat and melt in the butter with the garlic, then add the kimchi, sugar, mirin and gochugaru. Give it a good stir to combine the ingredients, then sauté gently for five minutes, stirring occasionally. Make sure not to burn the gochugaru. We are not here to caramelise the kimchi, rather to soften it slowly in luscious fat.
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After talking about it for months, after all the blood, sweat and tears (literally!), my debut cookbook has arrived! Storyline approach as well as detailed recipe descriptions to make it both interesting and functional.
Passed on to team members to test and taste – made at least once, but usually twice or more (to refine)
Making “Dinner” was a wonderful experience but also the hardest project I have undertaken in my working life. To say that I underestimated the work involved and the pressure I would put on myself to do the very best I can would be an understatement! Fill a saucepan suitable for deep-frying with vegetable oil. It should be filled deep enough to submerge the dough balls but no more than three-quarters full. Heat to 160°C. If you don’t have a thermometer, a cube of bread should brown in 12 seconds. When it reaches 160°C, turn off the heat and carefully lower a few of the dough balls into the pan, making sure you don’t overcrowd the pan. Keep the heat off for two minutes. After two minutes, the dough will start to move and float a little. Special occasion recipes– A sprinkle of true showstopper dishes for festive occasions and leisurely Sunday suppers!
However, it is worth noting that most measurements in the US/Canadian edition are in cups and teaspoons, and a conversion chart has been included in the book. Extensively tested by yours truly (over 35 times!), my team and independent recipe testers, this is a recipe I’m really, really proud of. By far the most (well, only!) technically-challenging recipe in my cookbook! The perfect Beef Wellington….. Making this recipe foolproof was almost my undoing! Soured, overripe kimchi is prized for its flavoursome tanginess that works perfectly in stir-fried dishes, usually paired with rich, fatty pork to dial down the complex, sour pungency with contrasting richness. The loud and bold flavour of kimchi is warmly supported by poached tofu that is welcomingly tender on the tongue.”
Sweet rice doughnuts
Sift both flours, the baking powder and bicarbonate of soda into a large mixing bowl. Add the sugar and salt. The US and Canadian edition are in imperial cups, ounces (weight and fluid), pounds and inches. I know this will not suit all Canadian readers and I am sorry. However, including both imperial and metric would make the ingredients lists very cluttered, to the point that I felt it compromised readability. So I made the tough decision to include only imperial measurements. The result is a more streamlined design which I really love! In addition to measurements, ingredients have been renamed as appropriate. For example, cilantrorather than coriander, bell peppersinstead of capsicum.Also, ingredient accessibility has been considered. Has comprehensive and detailed ingredients listing followed by a storyline that helps the chef imagine the result and aim towards it. Everyday recipes – The vast majority (say, 85%) are what I’d call “everyday recipes”. Straightforward but mouthwatering food made with easily accessible ingredients.
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