http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 http://www.corridorkitchen.com/2013/12/peach-and-cinnamon-cake/ http://www.corridorkitchen.com/2013/12/peach-and-cinnamon-cake/#comments Tue, 10 Dec 2013 01:38:01 +0000 http://www.corridorkitchen.com/?p=6203 That was the case with this cake; I found a recipe for Peach & Yogurt slice and I thought, fuck it, I know I’m right about this. I just knew I wanted more cinnamon. I didn’t feel like creaming butter and sugar. Greek yogurt comes in 200g or 500g or 1 kilo tubs, so I was gonna make it with 200g yogurt, not 250g. I wanted more vanilla, and I thought it would still be too plain, so I sloshed in some botrytis. I don’t like to cook with baking powder if I have SR flour on hand, so I used that instead.]]> http://www.corridorkitchen.com/2013/12/peach-and-cinnamon-cake/feed/ 0 http://www.corridorkitchen.com/2013/12/need-an-organisedlazy-breakfast-eat-3-day-bircher/ http://www.corridorkitchen.com/2013/12/need-an-organisedlazy-breakfast-eat-3-day-bircher/#comments Tue, 03 Dec 2013 01:16:43 +0000 http://www.corridorkitchen.com/?p=6168 Bircher Muesli (Birchermüesli) was invented by Maximilian Oskar Bircher-Benner in the 19th century and is traditionally a mix of oats, milk, sweetener and grated apple. These days it’s a hipster’s delight of a breakfast food that’s absolutely perfect for anyone who: a) wants something filling for breakfast, b) wants to eat something healthy for breakfast, and c) only wants to make breakfast once every few days. ]]> http://www.corridorkitchen.com/2013/12/need-an-organisedlazy-breakfast-eat-3-day-bircher/feed/ 4 http://www.corridorkitchen.com/2013/09/grainbrunch/ http://www.corridorkitchen.com/2013/09/grainbrunch/#comments Fri, 27 Sep 2013 07:27:52 +0000 http://www.corridorkitchen.com/?p=5884 ]]> http://www.corridorkitchen.com/2013/09/grainbrunch/feed/ 4 http://www.corridorkitchen.com/2012/01/easy-lamingtons/ http://www.corridorkitchen.com/2012/01/easy-lamingtons/#comments Tue, 24 Jan 2012 20:43:58 +0000 http://www.corridorkitchen.com/?p=2901 The point is, whether it makes sense or not, that is what a lamington is. I will defend to my death the authentic/traditional ‘Strayun lamington recipe as made perhaps not on its first occasion but ever after. Here’s how it goes- sponge cake, chocolate icing and dessicated coconut. I cannot stress this enough. It is integral to both the flavour and texture of the lamington. But recently, in trendy cafes and even, shock, horror, on food blogs (even ‘Strayun ones), I have come across furry, rather than fuzzy lamingtons - they have been using shredded coconut, not dessicated. For shame.]]> http://www.corridorkitchen.com/2012/01/easy-lamingtons/feed/ 14 http://www.corridorkitchen.com/2012/01/mars-bar-slice/ http://www.corridorkitchen.com/2012/01/mars-bar-slice/#comments Mon, 16 Jan 2012 04:41:04 +0000 http://www.corridorkitchen.com/?p=2808 You know, I’d like to just open this post by saying that mars bar slice kicks chocolate crackles’ arse. If there was ever a fight to the death (a fight of deliciousness, that is) between treats containing rice bubbles, there would be no contest. Maybe it has something to do with copha, that gritty vegetable shortening that holds a chocolate crackle together (ew). Or maybe it’s the contrast between chewy/crunchy/salty/sweet that mars bar slice has. And if melting down a a shitload of mars bars and butter doesn’t seem decadent enough, maybe it’s that extra layer of chocolate on top that really seals the deal. ]]> http://www.corridorkitchen.com/2012/01/mars-bar-slice/feed/ 26