Recipes by Rich (Page 4)

United Kingdom Chef

	German vollkorn bread by Rich ‘Vollkorn’ is German for ‘whole grain’.This bread is not a whole grain bread. It’s an approximation of such that’s lighter and not quite as dense as a full whole grain loaf. It’s not really ‘vollkorn’, but it’s very good indeed.Germany would not be happy, but might eventually get over it.All that said, this loaf comes from the same…	0 votes 234 views
	Tajine tfaiya – tagine with almonds and eggs by Rich There’s something satisfying about chucking a few ingredients into a big pan, heating it all up slowly for a few hours, and emerging with a sublime casserole or stew with the absolute minimum of effort, and this particular tagine is a fine example of that form of (dare I say) lazy, one-pot, slow-cooking.The key thing that stands out…	0 votes 182 views
	What to Bake and How to Bake It, by Jane Hornby by Rich I’d describe most cooking as an art of sorts, something that allows the cook a certain freedom of expression in the design and construction of a dish, some latitude to interpret a set of instructions into something new and different.I don’t think that about baking.That’s a scienceIt’s a set thing that does not change. Deviate from the…	0 votes 229 views
	Flourless chocolate cake by Rich I made this for Christmas Day because, pretend as we do, nobody in this family really likes Christmas pudding.There’s no point persevering with the lie anymore, so we did something different, and it was a vast improvement on the traditional bowl of stodge.This is our new Christmas pudding.The absence of flour makes this particular…	0 votes 210 views
	Egg, by Michael Ruhlman by Rich Fried, scrambled, poached, boiled?This is going to be difficult, isn’t it?No, no. It’ll be fine. Eggs = breakfast, right?Yes, that’s right. They do equal ‘breakfast’, but that’s the mere tip of the iceberg. All of those ways are superb ways to eat an egg, but egg-appreciation can’t just stop with a couple of rashers of bacon…	0 votes 191 views
	Baked chicken curry by Rich Here’s a turn up for the books.Instead of bubbling away on the hob for a couple of hours to cook, this curry goes in the oven.That’s right … in the oven!Can you imagine that! It’s baked instead of braised. Unbelievable. Your world is never going to be quite the same again, I can tell.In truth, it’s not that radical, but it does make a…	0 votes 213 views
	Bread, by Dean Brettschneider by Rich I bake a lot of bread, as you’ve probably noticed, but I’m just a novice … there’s so much to learn about turning the most basic of ingredients – flour, yeast, salt, water – into something so elemental and elegant as a loaf of bread.I have a long way to go, and this is a large part of what draws me to bake bread. It’s a process that’s…	0 votes 170 views
	Rye & caraway bread by Rich In very broad terms, most of my bread baking is either traditional British, Italian or French, with the odd nod towards American ideas about things like sourdough, which normally all point back to Europe anyway.This misses out a whole school of baking centred around Germany, Eastern Europe and parts of Scandinavia that has rye flour…	0 votes 195 views
	Chicken sofrito by Rich A lot of the food I cook at the moment is about convenience.Not ‘convenience’ in the sense of ‘piercing the film on some ready meal and throwing it into a microwave’, but convenience in terms of getting the best results with the least effort.That doesn’t mean that my food is becoming ‘bad’ – there’s a very real misconception out there…	0 votes 284 views
	Beetroot and thyme baguettes by Rich In common with a lot of people, I buy big bunches of beetroot because I feel good about buying something that’s quite evidently been yanked straight out of the ground and that comes complete with leaves and dirt. I rarely have a clear idea about what I’m going to do with it, but still I buy it.The leaves tend to wilt, and get lopped…	0 votes 171 views