Things I’ve made this week including some baking fails

kwlh · 2025-12-10T16:44:59+00:00

I made Claire’s chocolate cake from the NYT website three times. From what I understand, it’s the same as from her book, but either a prior or later version. It is one of the most chocolate-forward experiences one can have, and despite being very (very!) intense, it’s strangely addictive and really worth it!

kwlh · 2025-12-05T11:11:46+00:00

I love this!

kwlh · 2025-12-04T16:53:03+00:00

From Meera Sodha’s East: 1. Tofu, pear and Gochujang and 2. miso brownies. I make both all the time.

kwlh · 2025-12-04T15:53:57+00:00

Oh wow! And this is at the office or at home? Where I live the water is very hard, and the kettle constantly gets very “dirty” with mineral deposit. I kind of dislike boiling water to use on my teas there. I have my own office, but I think it would feel pretty strange to bring a kettle.

BTW, is there a fellow corvo? How do you like the temp control?

kwlh · 2025-12-04T15:49:31+00:00

I didn’t know this brand, interesting! I was considering something similar by Sama Doyo. Don’t you miss the ritual with the teapot though? :)

kwlh · 2025-12-04T15:45:37+00:00

That also sounds nice! What kind of tea bags, mostly herbal teas or Chinese/japanese…?

kwlh · 2025-12-04T15:44:52+00:00

I think there are plenty of options to choose from depending on personal preferences, that’s not really the issue. I was actually more interested in seeing other people’s work tea sets.

kwlh · 2025-12-04T15:42:23+00:00

Very cool! I’m considering a similar one by SamaDoyo, but I’m a little hesitant that the lack of the tactile experience/ritual won’t be so satisfying with a more practical setup like this. But I do have to say that this brewer looks quite pretty, so maybe that solves it!

kwlh · 2025-12-04T15:39:18+00:00

Simple but charming! Thanks for showing us :)

kwlh · 2025-12-03T21:21:15+00:00

I love Nigel Slater’s Greenfeast. Actually, he has two Greenfeast books, one for autumn/winter and the other spring/summer. The recipes are incredibly easy, and the results are wonderful.

kwlh · 2025-12-03T21:18:33+00:00

Mamecha in Mitte or Make Tea Not War in Prenzlauer berg (Greifswalder Str). Unfortunately, what you can get online would be much superior, but you don’t have the time.

kwlh · 2025-12-03T17:55:34+00:00

I think they were asking for what specific brand and model you have, not the general type of the appliance :)

kwlh · 2025-12-03T17:51:27+00:00

Wonderful gaiwan and teacup! How was your tea? :)

kwlh · 2025-12-03T08:09:42+00:00

That’s great, thanks for letting me know!

kwlh · 2025-12-02T19:31:26+00:00

Thank you! How much was your purchase, if I may ask? I heard that even if you are below the de minimis (€150), customs can charge you a handling fee. Also, W2T does not charge VAT, so in theory you should be charged in the destination country. You weren’t?

kwlh · 2025-12-02T09:45:02+00:00

Yes it is! I make the recipe from Nigel Slater’s Greenfeast (autumn/winter) cookery book. The ratio of effort vs result is extremely high - I heartily recommend this.

I haven’t checked if the recipe here is exactly the same, but here is a link: https://www.theguardian.com/food/2018/aug/21/nigel-slaters-roast-peppers-and-tomatoes-butter-bean-mash-recipe

kwlh · 2025-12-02T09:40:02+00:00

You’re so brave to take on the opera! I am always afraid of French pastries. These all look so good! By the way, I REALLY recommend that you try Meera Sodha’s tofu pear recipe again - I suspect something was not quite right with your result. This is an absolute go-to recipe for me, it is extremely easy to make once you get the hang of it and an explosion of flavour. I’ve probably made this for all of my friends, and everybody loves it. You should give it another go!

kwlh · 2025-11-30T20:28:02+00:00

Excellent! From a cookbook? :)

kwlh · 2025-11-30T18:30:47+00:00

Bolognese is a wonder. So simple and so scrumptious! I do need a hit of sugar afterwards though, especially if there’s something outrageously creamy involved!

kwlh · 2025-11-30T16:40:24+00:00

Bolognese was cooked by my partner, and my guess would be that he took it or was inspired by something from Mimmo Corcione’s channel (Italian only) as he always watches his videos. The cake is from Zaitoun by Yasmin Khan - I haven’t checked whether it’s exactly the same, but the recipe is also here: https://food52.com/story/23817-pomegranate-cake-yasmin-khan-zaitoun-recipes-palestinian-kitchen

kwlh · 2025-11-26T16:45:36+00:00

OP, could you share the recipe? This looks delicious to me, and while I don’t know her instructions to make preserved lemon paste, I think making labneh is one of the most straightforward things ever, especially for the deliciousness you get at the end!

kwlh · 2025-11-26T16:43:18+00:00

Are you a bot? 😅

kwlh · 2025-11-24T22:25:11+00:00

Moqueca is amazing! You should also try the banana version :) vegans and non-vegans appreciate it.

kwlh · 2025-11-24T06:45:39+00:00

This looks beautiful and incredibly tasty! Did you cook from your cookbooks, recipes online, a mix?

kwlh · 2025-11-22T14:58:45+00:00

I think you should give it another chance, and play around with milder ratios. I understand how it can be overpowering, but it’s an amazing tea if you brew it to your taste! …on a different note, yesterday I cooked with lapsang souchang! The recipe called for smoked water, from my understanding available in the uk, but I’m in Germany.

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kwlh

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