#savoury

04/12/25 Quesadilla with guacamole for work lunch. Didn’t mean to cut it in the shape of a mushroom but I did enjoy it

Mushroom Pot Pie

Savoury Sandwich Cake || Erin Jeanne McDowell (baker extraordinaire) Is it a sandwich or is it a cake? It’s both! In this episode of Happy Baking I will walk you through my easy recipe for perfect white sandwich bread . Then we’ll take the bread to make an absolutely stunning Smörgåstårta or Swedish sandwich cake . This savory sandwich cake is sure to impress and perfect for brunch, parties or just for fun. So grab your loaf pan and let’s get baking. 🍞 INGREDIENTS FOR PERFECT WHITE SANDWICH BREAD 75 g / ⅓ cup water (about 85°F / 30°C) 7 g / 2 ¼ tsp instant dry yeast 173 g / ¾ cup whole milk 450 g / 3 ¾ cups bread flour 28 g / ¼ cup dry milk powder 25 g / 2 Tbsp granulated sugar 6 g / 1 ½ tsp fine sea salt 56 g / 1 large egg, at room temperature 28 g / 1 ounce / 2 Tbsp unsalted butter, melted 30 g / 2 T bsp sour cream or plain yogurt Method 1.] Pour water into bowl of stand mixer fitted with dough hook. Sprinkle yeast over water & mix with a small spatula to combine. Let sit for 5 minutes. 2.] In a small saucepan, heat milk to about 110°F / 45°C over medium-low heat.. 3.] Add bread flour, dry milk, sugar, and salt to mixer bowl, add warm milk, egg, butter, and sour cream (or yogurt); mix on low for 4 minutes, or until dough comes together. 4.] Scrape bowl well, mix on medium for 3 minutes more, until dough is smooth. 5.] Transfer dough to a greased medium bowl. Use both hands to gently turn dough around so it’s coated lightly on all sides, gently tuck it under itself to slightly round it. Cover bowl with plastic wrap & let dough rise for 45min to 1 hour, until visibly puffy & almost double in size. 6.] Lightly flour a work surface, and turn out dough onto it. Use your fingertips to stipple dough, pressing it into a rough rectangle shape. Begin to fold the dough along longer side, pressing it firmly with your fingertips to seal. 7.] Continue this process, folding dough over, forming a rough log shape. As you work, occasionally tuck in ends to keep loaf about 8"/20cm in length. When you’ve folded all dough over, use heel of hand to seal final edge well. 8.] Grease pan with nonstick spray. Transfer dough to prepared loaf pan, seam side down in pan—gently stretching it to elongate it slightly as you lift it & put it in place. 9.] Cover pan with greased plastic wrap & dough rise in a warm place until ½"/1cm from top edge of Pullman / loaf pan, ~1hr to 1.5hrs. 10.] Lightly grease lid of Pullman pan, if using, place it on pan, transfer to oven; or, if using a regular loaf pan, just head straight to oven. Bake bread at 350°F / 175°C with lid on (if using) for 30 minutes. Remove lid (if using) & continue to bake bread until it is well browned & internal temperature 200°F / 95°C, 10 to 15 minutes more. 11.] Cool for 10 minutes in pan, then unmold onto a wire rack to cool c ompletely.

20/11/25 Chicken noodle soup with boiled egg

20/11/25 Chicken prawn noodle stir fry

Vegan Macaroni Salad With Almond Dressing

01/12/25 Chicken and pork leftovers stuffing balls with potatoes and onion and pea gravy

25/11/25 B squash soup with garlic bread

Udon Curry with Tofu, Bok Choy and Corn

RE : marinade sashimi 1hr for firmer texture | | via 666-buzz Sashimi sauce is a specialized dipping sauce designed to elevate raw, thinly sliced fish without overpowering its delicate, buttery flavor. It is typically a slightly sweeter, thicker, and milder variant of standard soy sauce, often enhanced with dashi, citrus, or sesame Types of Sauces : Sashimi Soy Sauce ( Sashimi Shoyu ): A slightly thicker, double-brewed (saishikomi) soy sauce with a softer flavor and lower sodium profile than standard soy. Popular brands: Yamasa Sashimi Soy Sauce and Kikkoman Sushi & Sashimi Soy Sauce . Ponzu: A tangy, citrus-based sauce made from soy sauce, rice vinegar, citrus juices (yuzu or lemon). It adds a refreshing, acidic pop to rich fish like salmon or yellowtail. Spicy Mayo: A creamy blend of Japanese mayonnaise (like Kewpie) and sriracha or chili oil. It is perfect for adding heat and richness to fatty tuna or salmon DIY Sauce Proportions: You can create the perfect dipping sauce at home Classic Citrus Soy: Mix 2 parts high-quality soy sauce, 1 part fresh yuzu (or a 50/50 blend of fresh lemon and lime juice), and a dash of toasted sesame oil. Thai-Inspired Nam Jim Seafood Sauce: Blend lime juice, fish sauce, oyster sauce, finely chopped garlic, fresh chili, and ginger for a bold, spicy, and citrusy punch Tips for Eating Shashimi The Dip: Dip only the edge of the fish into the sauce. Soaking the fish completely absorbs too much salt and masks the flavor of the seafood. Wasabi: Do not mix wasabi directly into your soy sauce (a common western habit that chefs generally discourage). Instead, dab a small amount of wasabi directly on the fish, then dip it into the sauce. [ 1 , 2 ]

Vegan Mongolian Beef

17/11/25 Took the chicken carcass home from family Sunday lunch and made chicken stock and food for the dog out of it! Super chuffed.

18/11/25 Chicken noodle soup

01/12/25 Quesadilla from wraps, with guacamole

23/11/25 Leftover party food sausages into butternut squash carbonara

22/11/25 Herby scrambled eggs on sourdough

RE : Shrimp Ceviche (Ceviche de Camarón) This shrimp ceviche recipe makes a tasty appetizer featuring zesty, citrusy Mexican flavors that you can prepare either raw or cooked. The raw version takes less than 45 minutes to put together, and the cooked version is done in less than 20! Shrimp ceviche is a refreshing dish made with plump seafood, onions, chiles, tomatoes, and cilantro. As-is it makes a great appetizer that you can serve with tortilla chips along with queso , salsa , or guac . You could also bulk it up with more veggies, fruit, or even beans to make it more like a salad or side dish. I am offering two different ways to prepare this recipe: cooked and raw. The raw preparation, hailing from the original Peruvian ceviche dish, is marinated in lime juice for a perfectly safe, refreshing dish. I go more into how this is possible in the FAQ section below! The term also applies to other seafood, like my yellowtail ceviche tostadas . Cooked ceviche de camarón is also known as Mexican ceviche and involves boiling, blanching, and then briefly marinating in the lime juice. Ingredient Notes and Substitutions (Be sure to check the recipe card for a full list of ingredients and quantities) Shrimp –Large shrimp are best for ceviche de camarón. Remove the tails and devein the shrimp before cooking or marinating. Limes – You’ll need at least one cup of lime juice for this shrimp ceviche recipe — this equates to a whopping 8 limes (if they’re of average size and properly ripe). Don’t feel bad about using bottled juice if that’s easier! White & Red Onion –I like to use a mix of red and white onions for a variety of colors, textures, and sharpness. However, you can use all of one or the other or even use yellow onion or shallots (for less oniony flavor) if preferred. Jalapeno – For more heat, use a Serrano pepper instead! Roma Tomatoes –Firm, fleshy tomatoes with few seeds like Roma, cherry, and beefsteak are ideal. Cilantro – Mexican oregano, parsley, and Thai basil are other great herbs for ceviche. Optional Add-Ins – Some other popular additions to ceviche de camaróninclude corn , avocado , celery, black beans, and fruit — usually mango, papaya, or pineapple. Storing Do not store uncooked seafood in the refrigerator. The temperature of most residential refrigerators doesn’t stay below the “safe zone” for seafood (which is 40°F). So either buy it fresh and use it right away or freeze it. If you have leftovers, they’ll keep for up to 3 days — however, the seafood will continue to break down and everything will take on a harsher, onion-y flavour. Therefore, this dish is absolutely best served day-of.