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I am not joking. This udon noodle recipe is insanely delicious and easy. It’s a spicy, garlicky minced beef with shredded Brussel sprouts and mange tout. If you’re the type to be hungover and hungry on a Saturday, you should make this the day before and then have leftovers. It made me feel so much better this weekend when I was worse for wear. I make the garlicky, chilli sauce myself, it’s super easy. But you can also buy some in a supermarket – it’s just a chilli sauce with salt, chillis, rice vinegar, ginger & garlic. It should be at least medium hot. With all the other ingredients it’ll “watered down”. If you can’t handle spice, you can go for milder chillis. And if you love spice, you can leave some of the seeds in or buy smaller chillies – they’re normally hotter. Try the chillies before you make the sauce. You don’t want to make the whole thing and then realise that it’s way too hot for you. That’s torture. Udon Noodle Recipe Ingredients: Garlic Chilli Sauce ingredients 10 red chilies (seeded and cut) 3 cm ginger (peeled) 6 cloves garlic (peeled) 1 tsp salt 2 tbsp sugar 120ml […]

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Note: If you’re looking for Pisco in Berlin, go to Karstadt in Hermannplatz. Bottom floor – drinks section.   On Friday, I decided I wanted to try a new Pisco sour recipe. I’ve been trying my best not to drink during the week, so when I do drink, I want it to be better than downing a bottle of Rottkappchen from the bottle (I love Rottkappchen and I am not judging myself or other). Off I went, already knowing that it might be hard to find Pisco in Berlin because most supermarkets only just started stocking chickpeas – which isn’t really a new product and given the huge vegetarian, vegan and Middle Eastern population in Berlin… is just not good business. You’re losing out on a huge market – the chickpea market. Everybody loves a nice chickpea. Anyway, I went to 4 supermarkets, some small, some big, some very, very ugly. After looking everywhere for Pisco, I thought I’d ask – because it is a pretty niche product, there aren’t loads of Peruvians and Chileans in Berlin – that’s an assumption (Sorry.) so I wasn’t assuming I’d find it. I asked a lady – she was nice enough and told me I could find […]

The post A Pisco sour recipe (& where to find Pisco in Berlin’s Pisco Vacuum) appeared first on .

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Obviously that isn’t a real fact. There is pretty much no way to work out the percentage value of how much better a food is when mixed with another. I mean… to be honest, maybe there is. That second sentence was also a guess… maybe there are people in a lab somewhere sponsored by big supermarkets, calculating the percentage a food improves by when combined with another. Who knows what scientists get up to? Probably not this, but maybe. Anyway, I do think rhubarb is better with rum. That’s why I made this rhubarb rum cocktail recipe. Here’s the rhubarb rum cocktail recipe: ginger ale 4 stems of ripe rhubarb 1 tbsp brown sugar double shot of rum lots of ice lemon Garnish: lemon rhubarb stick thyme Method: chop up your three stems of rhubarb and place in a pot with about 50ml of water and the brown sugar. Boil on a medium heat until it’s basically liquid. Add more water if it isn’t fluid enough. Stir to allow the pieces of rhubarb to break up. Blend it to make sure it’s really fluid and allow to cool Add the rum, some ice and the 3 tbsp rhubarb into a cocktail shaker and […]

The post Why rhubarb is always 61% better with rum // rhubarb rum cocktail recipe appeared first on .

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I have made my more than my fair share of shortcrust pastry in my life. To be honest, a lot of it has been shockingly bad. Some of it’s been chewy, some has been like cardboard… I think once it was even distinctly rubbery. Basically, I’ve looked into the face of a pie I’ve made – cheeks, hair and mascara all lightly dusted with flour (and sometimes clumps of – what I look back on and think was clearly shit pastry) many a time and thought: “Why me?” while doing a face somewhat like this: And then I read about 4.5 books just on shortcrust pastry recipes – one which I highly recommend called the Art of Pie  and now I have arrived at the best pastry. But a few things for you to note. I don’t have pastry hands. And honestly – you don’t either. Unless your hands are ice cold – which I hope they aren’t because… if you have pastry hands – you don’t have “life hands”. So just use a food processor like everyone else in the 21st century. Don’t OVERUSE it. But use it. Keep pastry cold AF. Stop working your pastry for ages with your life-hands or […]

The post The only shortcrust pastry recipe you’ll ever need. appeared first on .

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Cookies. They come in pretty much every single format you can imagine. These ones come in the format of heaven.  You can find the recipe here – from the amazing Edd Kimber. It’s perfectly crunchy on the outside, like a meringue but heavily chocolate-d. And then gooey in the middle like the best brownie you’ll ever eat. This is my face when I tried it: Oh and that salt on top… looks like a lot, but it just tastes SO good with the chocolate.

The post Chocolate & Salt Cookies appeared first on .

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So, after watching Chef’s Table last night, I am feeling so insanely inspired. I have so many tasty things planned that are a little bit more adventurous than my usual, because I just want to try all the techniques and flavours. I’ve always loved scallops on the rare occasion when I have them but I haven’t ever cooked them. But then I thought… they can’t be that hard. Now after a couple of times trying them with different flavours and this is my favourite. Ingredients   3 – 4 scallops Salt and pepper 4 sprigs fresh basil 1 tsp creme fraiche 1 cup fresh peas (or frozen if not) 1 clove garlic 1 cup cherry tomatoes 1 red pepper 1 red chilli Basil infused olive oil Method Preheat the oven to 200 degrees and put the cherry tomatoes, chopped pepper and chilli pepper with olive oil sprinkled on top in the oven and roast for 25 minutes Add a pinch of salt, and peas and some olive oil into a pot of water and bring to the boil Drain the peas and blend with the creme fraiche and the basil leaves and add some salt. Put the side Take the tomatoes etc out of […]

The post Scallops with chilli, tomato & pepper relish with pea and basil mash appeared first on .

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