Simple White Crusty Loaf

The first weekend of the year is here, and I’m still very much in the baking mindset that  set in over Christmas – and I’m talking about the relaxing, therapeutic baking – doing something a little different that I’m not that familiar with – and after almost 2 years of Baker Man, here is the very first bread recipe. No way, you say!
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Buttermilk Chicken Burger

This burger is inspired by a night out I had at a nice little restaurant in town, where they served a spicy buttermilk chicken breast as part of a salad. Buttermilk use din this way was something new to me – I am only familiar with it’s use in cakes, so I decided to use this new found knowledge to create one on my favourite suppers – a chicken burger.

Whenever I order a burger, 90% of the time it’s chicken of some kind. Southern fried, breaded, battered, grilled, deep fried.

Whenever I order a burger, 90% of the time it’s chicken of some kind. Southern fried, breaded, battered, grilled, deep fried. I’m a big fan. Such a crispy piece of chicken needs some contrasting textures and flavours – the cooling slaw works wonderfully and is healthy, too while the chipotle mayo enhances the spice the chicken is coated in.

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Burgers are big business nowadays – so much so my local town is almost overrun with restaurants competing with one another on who can offer the biggest burgers, the spiciest, the sweetest – I kid you not when I say that there is a doughnut burger – replace the bun with a two doughnuts and you have a sugary, bacon, beef concoction. I’ve been reassured it’s good.

I wanted to perfect the best restaurant-quality burger to have at home. Cheesy, saucy, a little bit greasy – one where the filling bursts out the sides when you take a bite.

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Is there much more comforting than a bowl of risotto? Silky,creamy and cheesy – what is not to love on a cold winter’s day? Not only is risotto a fantastic meal on it’s own, it also makes great leftovers. Find out how to turn a bowl of comfort food into an impressive looking starter – thought don’t tell anyone how easy it is!

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Making your own pasta is one of the easiest things you can do in cooking – and the payoff is fantastic. Ever since I gave it a go a few years ago I haven’t used the shop-bought stuff since. Not only is there something hugely rewarding about it, it’s also a massively calming exercise and one that is easy to push yourself on. Once you’ve mastered a basic tagliatelle, you can experiment with different shapes, colours and even have a go at filling some.

Right now though, I’m just going to run through the absolute basics to start you off and later will come some of the more technical and tricky aspects of pasta making.

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