Amazon Web Services (AWS) Solutions Architect Associate: SAA-CO2

I have been a bit quiet around these parts recently – not writing much or finding the space to do much cooking / baking beyond run of the mill activities. In part this is due to a demanding engagement at work requiring me to put in long hours.  Recently, I have also been preoccupied with…

Parsnip dumplings in broth, from Ottolenghi’s ‘Plenty’

This dish from Plenty by Ottolenghi is warming, filling yet light, and very healthy; the perfect way to cut through all the rich and decadent food we have been indulging in throughout the festive period! We have been going through a bit of a vegetable stock making phase recently, experimenting with various types of white…

Pizza margherita: Masterchef Australia season 2 recipe

Happy New Year! On New Year’s Eve, Mr Salford Kitchen and I made homemade pizza. We make pizza from scratch fairly regularly and have tried out various recipes and methods from different chefs. This time we decided to test out a pizza dough recipe that was featured in a masterclass in Season 2 of Masterchef…

Tomato and basil sauce

Rich and flavoursome, this tomato sauce is our go-to for many dishes: pizza sauce, ratatouille, to accompany gnocchi and, of course, it can be simply enjoyed with pasta. Try to get hold of San Marzano tomatoes if you can, they have a lovely soft texture and mild acidity. Otherwise use good quality tinned plum tomatoes….

Christmas 2020: a baking extravaganza

“This year, I’m giving everyone homemade biscuits for Christmas!” I declared back in November, to nobody in particular. “Under lockdown 2.0 if I’m going to be a prisoner stuck between these four walls, I will emerge from this lockdown a prisoner who at least knows how to make biscuits!” And so December became a baking…

A dessert not to be trifled with

This year, we decided to opt for a retro classic in the Salford Kitchen to follow Christmas dinner, instead of Christmas pudding. Layers of peaches and raspberries and vegan jelly, homemade sponge soaked with sherry and fruit juice, topped with homemade vanilla custard, whipped cream and flaked almonds. The recipes for the sponges and custard…

Dove Farms stollen

This German speciality bread, made for the Christmas season, is rich with rum-soaked fruits and is wrapped around a marzipan filling. The folded shape of the dough over the marzipan is meant to represent the baby Jesus wrapped in swaddling clothes (who knew!). I recommend this recipe from Dove Farms https://www.dovesfarm.co.uk/recipes/stollen-cake, which produced a beautiful…

Glamorgan sausages

Winter comfort food at its finest! These Glamorgan sausages are made up of a mixture of sharp punchy cheese (Caerphilly or Welsh cheddar), pan fried leek and herbs, rolled in breadcrumbs, then fried over a gentle heat to produce a sausage that is fantastically crunchy and crispy on the outside and yields to a deliciously…

Red cabbage à la flamande

In the winter months I love to make this braised red cabbage dish. The result is glossy, softened red cabbage which retains some texture and a subtle tartness thanks to the apples. It is a great side to include in roast dinners or with sausages and mash. While I like cinnamon, nutmeg and ground cloves…