Fried rice

 1 tsp light soy

1/2 tsp rice wine vinegar

1/2 tsp sugar / maple syrup

1/2 tsp fish sauce

1 tsp sesame oil (add at the end)

1/4 tsp salt

1/4 tsp msg

1/8 tsp white pepper

1/8 tsp garlic

Use butter instead of oil

Pizza dough (2026)

 ngredients

(Makes 2)

2 teaspoons active dry yeast or instant yeast

7/8 to 1 1/8 cups (198g to 255g) lukewarm water*

2 tablespoons (25g) olive oil

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1 1/4 teaspoons (8g) table salt

(Makes 1)

160g bread flour + more for kneading (all-purpose is fine instead)

1/2 teaspoon (3g) salt

1/2 teaspoon (2-3g) sugar

1/2 teaspoon (3.2g) dried yeast

1/4 teaspoon (1g) garlic powder (very optional)

2 teaspoons (10mL) olive oil

80ml water

206 flour

133 water

5 oil

2.3 yeast

2.6 salt

2 sugar

200g flour

120ml water

1/2 tsp yeast

1/4 tsp sugar

1/2 tsp salt

1 tsp oil

Soy noodle

 1 tbs soy

1 tbs water

1 tsp sesame oil

1 tsp rice wine vinegar

1 tsp fish sauce

1 tsp sugar

1 tsp msg

1/8 tsp garlic

1/2 tsp oniin

Few drops lemon juice

Lentil Soup

 200g Smoked bacon lardons (or 8 rashers chopped up)

2 Medium onions 

Half a swede 

2 Medium carrots 

200g Split red lentils 

1.5 Litres of chicken stock

Salt & Pepper to taste

cook off bacon first

cook veg - 5-10 mins

add stock

bring to boil

add lentils

simmer 30mins ro 1 hour

blend to make smooth

Macaroni cheese (2026)

 Macaroni cheese

Ingedients

for 2

100g macaroni

100g cheese

200ml milk

15g butter

15g flour

For 1

65g macaroni 

60g cheese 

100ml milk

8g butter

8g flour

for 3

140g macaroni

140g cheese

300ml milk

20g butter

20g flour

prepare all ingredients first

put macaroni on to boil

add butter to the pan, wait until it has melted

add flour a little at a time, and stir into the butter

when all flour has been added, keep stirring for 2-3 minutes

start adding the milk a little at a time

swap the wooden spoon for a whisk

once all the milk has been added, keep whisking until the sauce gets about as thick as cream (5-10 minutes)

add the cheese and stir until it is melted into the sauce

once the sauce is ready, and the macaroni is cooked and drained, add the macaroni to the sauce and stir together

turn down/off the heat and let the macaroni cheese sti for 3-5 minutes

Small rolls

 

Makes 4 rolls

250g Strong white bread flour

155mls Lukewarm water

1tsp Instant or active dried yeast, if us

1/2 tbls Vegetable oil

1/2 tsp Salt

Cook 16 minutes at 180c 

Hot dog rolls

 Method

560g Strong white bread flour

200g milk (Lukewarm 40°C 

120g Water (Lukewarm 40°C

1 Large egg

20g/1½tbls Vegetable or olive oil

20g Sugar

8g / 1tsp Salt

7g / 2tsp Instant or active dried yeast

Start by adding the milk,water,sugar,and yeast to a jug and allow the warm liquid to proof for 5 to 10 minutes.

In a warm bowl add the flour and mix in the salt using a whisk.

Beat the egg and add it to the flour.

Add the warm proven yeast mixture to the flour followed by the oil.

Mix the ingredients until you have everything combined into a sticky dough.

Cover the bowl and set your timer for 1 hour, (proofing times may vary depending on the temperature of your kitchen).

Grease a baking tray, see video for dimensions.

After the 1 hour the dough should have at least doubled in size, turn it out onto a floured surface, flour the dough and knead for 1 minute.

Divide the dough into 8 equal pieces, and form them first into a ball, then a short sausage shape.

Let them relax for 1 minute, then form them into a medium sausage shape, and let those relax for one minutes.

For final shaping, form them into the finished shape and place them onto the greased baking tray, dust with a little flour, cover them with a dry lightweight cloth and allow them to rise for 45 minutes, (proofing times may vary depending on the temperature of your kitchen).

When there’s only 10 minutes left on the final rise, preheat your oven to 180°C 

When the buns have sufficiently risen, place the tray in the preheated oven and bake for 16 minutes, the tray can be turned halfway through for even cooking.

Remove from the oven and allow them to cool for 30 minutes and they are ready to use.