recently added recipes

chooken and beggie soup
My preference when it comes to soups is thick and chunky, and I really like having pasta or rice in the soup too. So this soup is sort of made to my ideal soup parameters. Of course, you can vary the vegetables you use. Celery is a good one to put in, but I don't becaus .. go »

hot pentagram buns
The basis of this recipe comes from my Muffins, scones and breads book. They called their recipe hot cross buns though. They also used a 1/4 cup of mixed peel in place of 1/4 cup of the sultanas. Since I .. go »

chicken & semi-dried tomato ravioli
These were the first thing I made when I got my pasta machine and I kind of made them up as I went along. I knew I wanted to try making ravioli, but I didn't want a meaty filling or a vegetarian filling, so I used chicken and semi-dried tomatoes which we often have with .. go »

crusty onion & cheese muffins
I got the basis for this recipe from my book Muffins, scones and breads, but realised partway through that I had not been making the measurements properly. I kept doing it the way I was going and hoped t .. go »

unleavened?

leaven is the name given to something that you add to a bread dough to make it rise more. probably the most well known leaven is yeast. breads which have had yeast or something else added to enhance the rise are called leavened. ones that have been cooked with nothing extra added to the dough to give more rise are called unleavened.
i've called this reciplelog 'unleavened' because if you were to compare my cooking knowledge to that of an actual chef, i thought the difference would be similar to the rise of an unleavened bread compared to a leavened one.
of course, an unleavened bread is that way by design and won't rise to equal a leavened bread in time, but i am trying to learn more about the food and ingredients that can be combined to make any number of wonderful dishes, to make my skill and knowledge rise.

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