820 results
RECIPE
Pork, Tofu and Hijiki Patties with Ponzu Sauce
These burgers are made with tofu and shiitake mushroom which not only reduces the calories but increases the flavour and texture too.
RECIPE
Salmon Marinated with Nanban Sauce
Nanbanzuke is marinated fried fish in a delicious citrus, soy sauce-based vinaigrette. It is a deep-fried dish but the Nanban sauce gives it a light and refreshing taste. A great summer dish that can be made in advance, it can even be served cold. Nanban means foreign and this dish is originally from Portugal and Spain, brought to Japan in the 17th century. The recipe bears similarities to Escabeche..
WE USED
Stoneware Pasta Bowl
RECIPE
Seafood Ramen
This is the best way to make a quick and healthy ramen.In Japan, they normally slow cook meat and bones for hours to make the ramen broth and toppings. The great thing about fish and seafood is the very short time needed to produce a full bodied flavour. The resulting ramen is not as heavy as the meat version, but it still has a lovely and rich in flavour from soy milk and the seafood combination.
WE USED
Toughened Non-Stick Shallow Casserole with Glass Lid
RECIPE
No-churn Chai Tea Ice Cream With Salted Peanuts
Enjoy your favourite tea flavour in a frozen, creamy treat! Fragrantly spiced from the chai, this no-churn recipe does not require an ice cream maker and couldn’t be simpler to make.
RECIPE
Easter Egg Cupcakes
These cute little Easter cupcakes are perfect to enjoy over the holidays. Easy to make with kids and a great use for any excess chocolate you may have lying around, they are a great sweet addition to any Easter table.
WE USED
12 Cup Muffin Tray
RECIPE
Hot Cross Bun Bread and Butter Pudding
Hot Cross Bun Bread and Butter Pudding. Transform your Easter tea time treat into a decadent dessert.
WE USED
Stoneware Heritage Rectangular Dish
RECIPE
Home-Baked Hot Cross Buns
Home-Baked Hot Cross Buns. Once you’ve tasted these easy hot cross buns you will never resort to the shop-bought versions again – and you will love the wonderful fragrance that fills your home as they bake.
WE USED
Cast Iron Shallow Casserole
RECIPE
Picnic Pie
Layers of sausage meat, cranberry and fresh herb stuffing, with a chicken breast centre, encased in shortcrust pastry. Perfect for any time of the year including summer or Christmas buffets. Made with everyday ingredients this generously-sized pie can be individually portioned and frozen.
WE USED
Loaf Tin
RECIPE
Strawberry and Vanilla Bean Yogurt Ice Cream
A light and healthy alternative to a traditional ice cream. Made without an ice cream maker, this creamy vanilla yogurt with pieces of fresh strawberry uses fruit conserve to add an extra fruity boost to the ice cream.
WE USED
Stoneware Stackable Ramekin
RECIPE
Mint Choc Chip Yogurt Ice Cream
A remake of a classic favourite with dark chocolate chips and chocolate cookie pieces. Decorate with pretty homemade sugared mint leaves.
WE USED
Stoneware Stackable Ramekin
RECIPE
Gooseberry, Elderflower & Pear Yogurt Ice Cream
A taste sensation, for those who prefer something a little different. This refreshing yogurt ice cream is made from tart English gooseberries cooked in deliciously fragrant elderflower and pear concentrated cordial with a hint of citrus and blended with creamy Greek yogurt. Serve with slices of sweet dessert pear.
WE USED
Stoneware Stackable Ramekin
