The Cardiff Cwtch - Welsh Food, Fashion and Lifestyle
If Ramen is winter in a bowl, then Pho is summer – it’s lighter, fresher and spicier. I LOVE it, and turns out that you can make it very easily at home – which is amazing because it means I can slurp to my hearts content.
It’s been two months of late nights and early mornings (I now know the entire late night schedule of ITV2 and Channel 4). Two months of googling “is green baby poop normal?” – among other things; my targeted ads have gone from “pamper yourself with this luxury skincare” to, well, Pampers. Two months of raging internally every time someone tells me to “sleep when the baby sleeps” (because seriously, when does that ever happen?). Two months of tears (from me more than the baby) and laughter. Two whole months of our little Elsie…
A pack of Thai Curry Paste doesn’t just have to be for making curry you know. Whether it’s red, green or yellow, that little pack tucked away at the back of your cupboard behind the dried pasta and tin of chopped tomatoes can be used in so many different ways to inject heat and flavour into a dish – any dish.
Cinnamon Buns just happen to be my absolute favourite of the sticky, sweet bun species; I’ve been working on a recipe for the perfect, fluffy enriched dough for a while now and I’ve finally found The One. It makes a cracking batch of traditional cinnamon buns, sure, but add some stewed apple into the mix and plait them into a traditional Swedish Kanelbullar and they’re even better.
I’ve been working on an ultimate cookie dough recipe for a while – one that’s easy and adaptable in terms of fillings – and I’ve finally settled on this one, which just so happens to work best when the dough’s frozen. A foolproof 4am cookie dough that’ll go from frozen blob to crunchy on the outside and soft in the middle cookie in 15 minutes…
The Cardiff Cwtch - Welsh Food, Fashion and Lifestyle