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Can improving employee benefits help your business?

5 mn read

Can improving employee benefits help your business?

A happier workforce is a more productive workforce. Even before the pandemic shone a spotlight on workplace wellness, studies established a conclusive link between employee happiness and productivity.

By Nick Gold, MD, Speakers Corner

When you’re focused on the day-to-day running of a business, it’s easy to overlook findings like these. But there are risks to neglecting staff wellbeing. As well as lower productivity, you can lose staff to other companies that take employee happiness more seriously.

The Great Resignation has highlighted this problem. Even now, more than two years after the pandemic started, 44% of workers are seeking a new job. So if you don’t have the right benefits in place, your staff could be less secure than you think.

Increasing staff happiness should be a top priority for any business. It boosts productivity, increases staff retention, and improves your chances of recruiting great talent. That’s why we decided to find out which benefits the Speakers Corner staff would truly value — and see if giving staff their most sought-after perks would help our business.

 

The most sought-after employee benefit

Recruiters tell us flexible working is the number one benefit jobseekers are looking for. And since the pandemic, we’ve implemented a flexible working policy — so our staff now have much more control over when and where they work.

Perhaps this is why I was shocked by the results of our employee benefits consultation. Given the choice of 12 different benefits — plus the chance to put forward their own ideas — our staff overwhelmingly asked for more annual leave.

Flexible working arrangements allow staff much more freedom when it comes to clocking in and clocking out of work — so I was surprised that annual leave still held the key to employee happiness.

In addition, some years ago — before the pandemic changed how the world works — we offered our staff unlimited annual leave. This would allow them to take as much time off as they felt they needed. But the team decided to turn down this initiative, citing concerns about feeling guilty for taking time off during busy periods.

Finally, the average UK employee takes just 62% of their annual leave allowance. As a nation, we have a tendency not to take our holidays — and we’ve seen this trend among our employees, too.

 

Why don’t staff take their allocated annual leave?

To understand why annual leave is still so valuable, business leaders must explore why staff don’t use their existing holidays.

A Glassdoor survey found that 23% of those who do take annual leave continue to check their emails while they’re on holiday — and 15% work through their holidays to prevent work overload when they return. If staff fear coming back to an overwhelming workload, annual leave may actually add to staff stress, rather than reduce it.

Other employees may feel the need to take less annual leave thanks to flexible working — especially if they don’t have any particular plans. As the cost-of-living crisis continues, people are increasingly priced out of going on holiday. People may feel that if you’re going to sit at home, you might as well be working.

But our staff bucked the trend. They asked for more holidays — so we made it happen.

 

The employee benefit experiment

Our new policy has increased staff holidays from 20 days to 25, with an additional day accrued for every year of service up to a maximum of 30 days.

We hope this new policy will make our staff happier and healthier. We want to reduce the risk of burnout and stress, so our teams can be more productive, cohesive, and engaged with the Speakers Corner vision.

It’s too soon to tell if this new policy has had this kind of impact. But we’re already reaping the rewards in other ways — simply by listening to our staff and taking action based on their feedback and ideas.

 

The perks of taking action

While more holiday was the most popular perk across the board, it wasn’t everyone’s first choice. Some employees wanted performance bonuses and reward schemes. Others saw value in perks like social event budgets and wellbeing-focused initiatives, such as health insurance and cycle to work schemes.

But regardless of their individual viewpoints, our team appreciated the fact that we asked their opinions, listened to the outcomes, and took action.

As leaders, our purpose should never be to impose our own ideas of what works for our employees. We should give our staff the benefits that mean the most to them.

Our employees also know that we have a long-term vision. Eventually, we hope to create tailored benefits packages for each staff member, so everyone can choose the perks that make them happiest. Our staff understand that this is a big project that will take time to implement — but in the meantime, they’re happy that we’ve listened to what they want and taken action to achieve this.

 

Balancing employee benefits with business needs

Not all businesses can boost annual leave allowance at the drop of a hat. Seasonal businesses may need more control over when their staff take their holidays. And in other companies or sectors, annual leave may be of less value than financial perks like bonuses.

So what happens if you can’t offer your staff the perks they value most?

You need to strike a balance between the benefits you offer and the needs of your business. Within our teams, staff have started implementing soft rules to make sure they have the cover they need when people request holidays. It’s interesting to watch how this develops — in many cases, it’s helped our team cultures flourish (even if there was a little antagonism at the start).

No matter which sector you work in, an open discussion is always the best way to kick things off. It gives you the opportunity to find out what really matters to your staff.

 

How to improve your employee benefits

As a business leader, it’s often tempting to offer benefits you think your staff will love. But you may be wrong about what they want — which is why it’s important to avoid a top-down approach to any employee-focused initiative.

You can take steps to protect your business. This could involve restricting the number of employees who can take time off at the same time, or working out if you have enough staff to cover increased absences. To balance this, you might need to become more flexible about allowing staff to roll unused holidays over into subsequent years, so everyone can actually take their holiday.

However you improve your employee benefits program, the important thing is that it starts with a conversation between you and your teams. Give them a voice, engage in the conversation, and find out what will truly make a difference to their wellbeing. If you can find a way to give it to them, you’ll reap the rewards of a happier, healthier, more productive workforce.

WHAT IS THE BEST PRESENT YOU CAN GIVE YOURSELF AND OTHERS THIS YEAR?

2 mn read

WHAT IS THE BEST PRESENT YOU CAN GIVE YOURSELF AND OTHERS THIS YEAR?

TO BE FULLY PRESENT

In this life we are often pre-occupied with our efforts to make something happen in the future, or to ruminate over past mistakes and regrets, or just to keep turning to social media with a coffee to occupy our already highly stimulated minds.

When you stepped outside this morning to go to work or elsewhere did you get the chance the enjoy what was happening around you, did you connect with the people you came in contact with, did you notice all the sights, smells and the sounds – or were you locked in your head thinking: “I mustn’t forget to do xyz, I wish I had done abc yesterday, what emails have I had….tweets…Facebook….?”

How about making our goal to be fully present in as many moments as we can. To see, hear, touch, smell, feel what is happening, to experience our deeper sense of self and our connection to each other, to feel good about the gift of being alive.

Nick Brice - Life is a series of moments

 

KNOW WHO YOU REALLY ARE

In my early experience with Putting People First programmed with organizations such as American Express and Unipart Group, and much more recently with Brighton & Hove Albion Football ClubTottenham Hotspur Football Club and Progress it’s clear to me that igniting people at a deeper, more personal level is at the heart of transforming culture – whether the priority be to drive innovative customer experiences and/or boost operational performance and efficiency.

In my work directing The Big Bite-Size Breakfast Show at numerous Edinburgh Festivals and on Sky, this same principle has emerged: sustained high performance comes from the inside out. When actors engage fully with the deeper purpose and objectives of the character they are seeking to become, the magic happens.

When leaders shape a culture where people put their heart and soul into something, it releases enormous potential. This potential can be applied to meet some big challenges without burning out the leadership team…and often the rest of the organization too.

 

Top 20 reasons we go to work

3 mn read

Top 20 reasons we go to work

Learning new things and spending time with friends are among the REAL reasons we come to work – with money only SIXTH on our list of priorities, a study found.

Feeling professionally fulfilled is important too – as are being trusted by employersto carry out the job to a high level, having space to be creative and stability.

Having an understanding boss, facing new challenges every day and getting to meet new people make a ‘massive’ difference too.

Commissioned by Perkbox to celebrate #WorkplaceCultureWeek [https://www.perkbox.com/uk/campaign/comms_workplace-culture-week], which takes place until February 28th, the research also found workplace culture is ‘very important’ to 83 per cent of working adults.

Saurav Chopra, co-founder and CEO at Perkbox, said: “It’s clear a lot of us are doing at least something right when it comes to creating a culture in which our employees feel comfortable and fulfilled.

“There’s no denying that achieving this requires the constant juggling of many factors, some of which are out of our own control or differ from one person to another.

“Yet while the efforts of taking them seriously enough do pay off, we rarely take the time to celebrate them together. It’s something we should definitely feel proud of.”

The study, of 2,000 employed adults also found other factors which affect why we come to work include the people in charge – or more specifically their style of leadership.

A sense of being valued is also key as well as working in an ‘appealing’ location and feeling like they make a genuine difference.

Eight in 10 feel settled in their current role – and two thirds are so content in that position they see themselves staying in it for ‘many years.’

Amazingly, half of the adults polled ‘rarely’ have the ‘Sunday night dread’ when it comes to thoughts of going back to work on Monday.

In fact, four in 10 ‘love’ their jobs and colleagues so much they think of going to work as spending time with their family.

It also emerged around 78 per cent of working adults currently feel motivated in their roles and seven in 10 feel professionally fulfilled.

Three quarters believe workplace culture is valued where they work with seven in 10 believing it’s becoming increasingly important to employees.

However their interpretation of this term varies – for some it refers to the working atmosphere, for others it is how motivated staff are, the style of leadership or how the workplace responds to change.

More than eight in 10 like to work for an organisation with clear goals or targets.

And half favour an environment or job which is predictable – conversely a fifth prefer unpredictability.

For 55 per cent, it’s important their workplace is altruistic – whether it be helping charities, supporting the local community or taking environmental issues seriously.

The Perkbox study carried out through OnePoll found for eight in 10, what’s important to them in their career has changed as they’ve gained more experience of the working world.

But enjoying their job is the single most important thing to them.

Alexandra Sanpera, head of communications at Perkbox, added: “At Perkbox we want #WorkplaceCultureWeek to be an opportunity for everyone to take a step back and celebrate their annual workplace achievements, and in areas that need improving, for this to be an opportunity to make a positive change.

 

TOP 20 REASONS BRITS GO TO WORK:

 

1. The people

2. Feeling like I am good at it

3. The hours

4. It’s fulfilling

5. Working as a team

6. The salary

7. The location

8. Feeling valued

9. Having an understanding boss

10. Feeling trusted

11. Feeling like I make a difference

12. The positive/welcoming atmosphere

13. Every day is different

14. Stability

15. Meeting new people

16. It allows me to be creative

17. Being given time and space to do the job properly

18. Working with friends

19. Learning new things

20. The leadership

10 Reasons Why Planning Is Important

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3 mn read

10 Reasons Why Planning Is Important

You’re facing a decision or problem. It could be at work or in your personal life. You could be taking this step alone or with a team. Whatever the scenario, you need a plan. Planning is important for organizations, like a business wanting to expand its reach, and for individuals, like a person who wants to switch jobs. Some projects take more planning than others, but the choices in our lives need a little bit of thought. Here are ten reasons why planning is important

#1. Planning helps you set appropriate goals

Before you begin to plan, you likely have an idea about what you’re hoping to accomplish. Planning helps you refine that goal and determine if it’s realistic or not. As an example, you might want to increase sales at your job to a specific number. After taking the time to plan, you realize that number was a bit too high based on factors outside your control. You adjust your goal based on this new information.

#2. Planning breaks a problem or goal into smaller pieces

Many problems or goals in your life will be complicated. There are often more than just two paths you could take, so it’s not a matter of just flipping a coin. It can be very overwhelming. Planning helps break down the issue into smaller pieces and distribute tasks when applicable. Even if you’re the only one facing the dilemma, planning turns a larger, more abstract thing into bite-sized activities. It’s like paving a road brick by brick to a resolution in the distance.

#3. Planning reveals weaknesses (and strengths)

As you work through a plan and look at it from every angle, you’ll notice what makes the plan weak and what makes it strong. This is an essential part of planning because if you steamrolled ahead toward your goal, you could end up sabotaging yourself early on. Thinking critically about your plan’s flaws helps you make adjustments. Taking note of its strengths affirms if it’s a good idea.

#4. Planning increases certainty and confidence

Uncertainty is part of every new project or problem-solving endeavor. That creates fear. When you take the time to plan well, you’ll see a boost in your confidence and an increase in certainty. No one can predict the future and there will always be surprises, but planning gives you a much clearer idea about what lies ahead.

#5. Planning increases efficiency

You’ve no doubt heard about projects where people didn’t plan well enough. There’s a big focus on the embarrassment of defeat, but it’s important to also note how much waste occurred. That includes wasted money, talent, and time. Even if a project doesn’t completely fail, the lack of planning means it took more resources than necessary to reach the finish line. Planning well increases efficiency and prevents waste.

#6. Planning reduces risk

Because we can’t know the future, every new endeavor involves risk. In many scenarios, the level of risk determines whether a project or idea can move forward. If your goal involves others – like an organization or a team – the level of risk can determine if they’re willing to give you a shot. How can you address this concern? Explain your plan. You can prove that you’ve thought through the challenges and are prepared to adjust as needed. You show that you’ve done everything you can to reduce risk.

#7. Planning increases your credibility

Speaking of working with organizations and teams, being a good planner is one of the best ways to earn credibility. If you’re in a leadership position (or hope to be), your ability to guide the planning process will determine how successful and respected you are. Good planners know how to set clear, realistic goals and what needs to happen for that goal to be achieved.

#8. Planning encourages creativity

Breaking a big goal into small parts, analyzing the weaknesses, and coming up with ways to reduce risk make a great recipe for innovation. Creative thinkers – like artists, musicians, and writers – often talk about how the boundaries and problem-solving of planning force them to stretch their minds.

#9. Planning improves decision-making

Is it possible to make a good decision without enough information? When you plan, you gather the information necessary to make a thoughtful, well-rounded decision. You’re aware of the challenges and possible problems, which helps you make better decisions each step of the way.

#10. Planning equals more peace of mind

There are many planning benefits – increased efficiency, reduced risk, boosted creativity – but there’s one last benefit that shouldn’t be ignored: peace of mind. Any project or idea that requires a plan will trigger some stress. Planning strips a lot of the uncertainty from the future and boosts your confidence. You’ve thought through everything. You’ve weighed the pros and cons. Stress probably won’t evaporate completely, but you have more peace of mind than you did before planning.

 

The importance of forgiveness

2 mn read

The importance of forgiveness

Forgiveness is part of the process of healing and letting go of the past.

When two people are angry with each other, each side feels hurt by the other and would like to receive an apology. Unfortunately, many people believe that they “lose” by admitting they hurt the other person. So neither side apologizes and the mutual resentment continues indefinitely. It’s important to remember that you do not lose by apologizing and admitting that you have been hurting the other person. You win and so does the other person.

So what exactly is forgiveness? We have a lot of misconceptions about it. For example, that it means being weak, not demanding justice, excusing the reprehensible behavior, or letting oneself be treated badly. It’s not any of those things! Forgiveness means to cease to feel resentment against someone or something. It is very empowering to know that you can regain your sense of self. You can wake up each day without reliving the past, even though you won’t forget it.

Four myths about forgiveness

  1. Forgiving means forgetting. False! Your brain doesn’t stop remembering. Instead of dwelling on the past, you are now free to protect yourself and move on.
  2. Forgiving means you’re a pushover. Absolutely not! Forgiving puts you in a position of strength. You can still hold people accountable, but you take away that person’s power to hurt you anymore.
  3. Forgiving means you can’t get angry. Not true! You don’t excuse unkind, inconsiderate, selfish behavior nor minimize your own pain. You can’t change the past or predict the future, but you don’t have to suffer forever either.
  4. Forgiving means reconciliation. Not always! It just gives you emotional space to make decisions that are best for you. It helps you decide, with strength and confidence, what’s best for you. You can decide if you want to work things out, or just walk away or do something else.

Why should we forgive?

The Stanford Forgiveness Project has shown that learning to forgive lessens the amount of hurt, anger, stress and depression that people experience. People who forgive also become more hopeful, optimistic and compassionate and have enhanced conflict resolution skills. This research also found that people who forgive report significantly fewer physical symptoms of stress such as a backache, muscle tension, dizziness, headaches and upset stomachs. The act of forgiveness also increases energy and overall well-being.

How to forgive

  • Acknowledge the pain you feel and recognize who is responsible for causing that pain.
  • Express your emotions in healthy ways.
  • Release any expectations you have of righting the wrong that was done to you.
  • Be mindful of or restore your boundaries so that this doesn’t happen again. Remind yourself that people cannot give you what they don’t have. Remember what to expect of others.
  • Find new ways to get your needs met in the future.
  • Don’t say things like, “I’m sorry you feel that way.” This is not an apology, but a criticism.
  • Don’t make your apology conditional on the other person’s apology. “I’ll admit I was wrong if you admit you were wrong.” Just apologize for what you did wrong. If the other person wants to apologize back, it is their choice, but do not expect it.
  • Learning to forgive requires acceptance by acknowledging that what happened really happened, instead of wishing it were different.
  • Release the unhealthy attachment you previously maintained concerning how the other person behaves.
  • Reframe your life story and find meaning in the broken places. Redefine, recreate and restructure your life.

3 Good Reasons to Be Baptized

8 mn read

3 Good Reasons to Be Baptized

Why Be Baptized?

Why should you get baptized? Let me give you three reasons. My hope in laying out these reasons is that you will find them not only persuasive but also inviting and compelling. As we’ll see, Christ not only commands believers to get baptized, baptism is also a gift he graciously gives for our benefit and blessing.

Here then are three reasons to get baptized: (1) to obey Christ’s command, (2) to publicly profess faith in Christ, and (3) to formally commit yourself to Christ and his people.

1. To Obey Christ’s Command

Why should you get baptized? To obey Christ’s command. Which command? The one he gives us in Matthew 28:19. Let’s look at this verse in context:

And Jesus came and said to them, “All authority in heaven and on earth has been given to me. Go therefore and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, teaching them to observe all that I have commanded you. And behold, I am with you always, to the end of the age.” (Matt. 28:18–20)

Here Jesus addressed his eleven disciples shortly after he died for our sins and rose from the dead. He had accomplished salvation, and now he charged his disciples to proclaim news of this salvation to every nation on the earth. In verse 18, we learn that as a result of his saving death and resurrection, Jesus possesses “all authority in heaven and on earth.” He is the supreme ruler of the universe, the sovereign of sovereigns.

Jesus then gave his disciples—and by implication all believers—one main command: “Make disciples” (Matt. 28:19). Jesus commanded his disciples to make disciples. He requires his followers, then and now, to summon others to follow him. He then gave three supporting instructions that show us how to “make disciples.” First, we need to go. We need to go to where the nations are, whether that means crossing the street, crossing town, or crossing an ocean. Second, we baptize those who follow Christ. And finally, he tells us to instruct new disciples to obey every one of his commands. To become Jesus’s follower is to give your whole life to trusting Jesus, following Jesus, learning and obeying Jesus’s teaching, and following Jesus’s example.

So according to Jesus, we “make disciples” by baptizing true believers and teaching them to obey all that Jesus commanded. The order is important: make disciples, baptize, teach.

Are you a disciple of Jesus? Then you need to show it by baptism—that’s what Jesus said. Jesus wants those who have trusted him as Savior and submitted to him as Lord to get baptized. As you can see, then, baptism publicly identifies someone as a disciple of Jesus. Baptism formally and publicly enrolls a disciple in the school of Christ.

God marks his people by baptism. By getting baptized, we are essentially putting on a jersey that says “Team Jesus”—we’re playing by his rules and following his commands. By following Jesus’s command to get baptized, we’re saying we’re committed to do all that he commanded.

Now, what exactly does Jesus mean when he says “baptize”? Here is a definition of baptism I offered in another short book, called Understanding Baptism:

Baptism is a church’s act of affirming and portraying a believer’s union with Christ by immersing him or her in water, and a believer’s act of publicly committing him or herself to Christ and his people, thereby uniting a believer to the church and marking off him or her from the world. 1

Now that’s a bit of a mouthful. More simply, baptism is a believer’s act of publicly committing him or herself to Christ and his people by being immersed in water.

We have already seen from Jesus’s teaching in Matthew 28:19 that baptism is how someone publicly commits to follow Christ. And we’ll see biblical support for much of this definition in the next two sections. Here we can simply note that baptism should be performed by immersion. The Greek word baptizō, on which our word “baptize” is based, means to dip or plunge something completely into a liquid. New Testament examples of baptism imply that it was done by immersion (John 3:23; Acts 8:38–39), and immersion best fits the imagery of union with Christ in his burial and resurrection, which we will consider in the next section (Rom. 6:1–4).

To summarize Jesus’s teaching in Matthew 28:19, we can say that baptism is the first item on Jesus’s list of “Everything I Have Commanded You.” Why should you get baptized? Because if you consider yourself a follower of Jesus, then, after repenting and believing (Mark 1:15), the first formal, public act of following that Jesus requires of you is baptism. The Christian life is more than following commands, but it certainly isn’t less. So after the command to repent and believe, here’s your first “to-do” from Jesus. All you have to do is declare your faith and lean back.

2. To Publicly Profess Faith in Him

A second reason why you should get baptized is to publicly profess your faith in Jesus. We’ve seen that this element of baptism is implicit in Matthew 28:19. It’s more explicit in a few other places in Scripture.

For example, when those who heard Peter preach on Pentecost were convicted of their sin, they asked him what to do, and he urged them to repent and be baptized (Acts 2:37–38). And then we read, “So those who received his word were baptized, and there were added that day about three thousand souls” (Acts 2:41). Receiving the word and being baptized went hand in hand. All those who embraced the gospel were baptized, and only those who embraced the gospel were baptized. Baptism was how those at Pentecost publicly proclaimed their embrace of Christ, the crucified and resurrected Messiah. And baptism is how you can and should openly declare that you trust in Christ.
Similarly, consider Paul’s teaching in Colossians 2:11–12:

In him also you were circumcised with a circumcision made without hands, by putting off the body of the flesh, by the circumcision of Christ, having been buried with him in baptism, in which you were also raised with him through faith in the powerful working of God, who raised him from the dead.

Note how baptism and faith go hand in hand. Addressing a congregation of baptized Christians, Paul says that they were buried and raised with Christ in baptism. He even uses baptism as a shorthand to refer to the whole event of their conversion.

He does this because baptism is a visible, tangible, public, dramatic expression of faith in Christ. It’s obvious, memorable, datable. You get soaked, and everyone present sees you disappear under the water and reappear up out of the water. That’s why Paul singles out baptism as a sign of conversion. But he doesn’t just refer to baptism. He says, “in which you were also raised with him through faith” (Col. 2:12). Paul assumes that faith was present at the time of baptism, because faith was the reason for baptism. Faith in the resurrection power of God is why those Christians presented themselves for baptism. And publicly expressing that same faith is why you should be baptized too.

Why is it a good thing to publicly declare your faith in Christ? We’ve already seen that Christ commands it. In addition, declaring your faith in Christ is good for your faith. Declaring your faith will deepen your faith. Confessing your faith will confirm your faith. Sharing your faith will strengthen your faith.

Not only that, but baptism shows us the shape of the whole Christian life. If you’re a Christian, you can’t just declare your faith once in baptism and then go radio silent about Jesus for the rest of your life. Instead, openly declaring your faith in Christ should be part of the regular fabric of your life from now on. One of the first things people learn about you should be that you’re a Christian. That Christ is your Savior should be what you’re most excited to tell people. Further, Jesus himself warns that faith that stays a secret is no faith at all. “So everyone who acknowledges me before men, I also will acknowledge before my Father who is in heaven, but whoever denies me before men, I also will deny before my Father who is in heaven” (Matt. 10:32–33).

Openly declaring your faith in Christ should be part of the regular fabric of your life from now on.

3. To Commit to Christ’s People

We’ve seen that in baptism you commit to Christ. Now we will see that in baptism you commit to Christ’s people. As we’ve already seen, on the day of Pentecost, those who received the word were baptized and added to the church (Acts 2:41). All those who received Christ that day were received by the church. And the way the church received them was by baptizing them. In baptism, you step out of the world and into the church. In baptism, you declare your loyalty to Christ. In baptism, you enlist in Christ’s company. Your commitment to Christ’s people follows logically, necessarily, and immediately from your commitment to Christ.

The commitment that those who were baptized on Pentecost made with the church was no mere ticking of a box. Instead, this new commitment to Christ’s people fundamentally altered the fabric of their lives. We read in the following verses that the whole church in Jerusalem, including these three thousand who joined the church by baptism on Pentecost, devoted themselves to the apostles’ teaching, to fellowship, to breaking bread, and to praying together (Acts 2:42). They shared their lives and their possessions (Acts 2:44). They even sold off property in order to give the proceeds to believers in need (Acts 2:45). They prayed and ate together daily (Acts 2:46). The fruit of their commitment to one another was a rich, inviting communion with one another, a communion that inspired awe in outsiders (Acts 2:43). And the means by which they committed to one another was baptism. In baptism those believers bound themselves to Christ and to each other. In other words, in baptism you commit to Christ’s people.

We also see that baptism commits a Christian to Christ’s people in 1 Corinthians 12:13. Paul writes, “For in one Spirit we were all baptized into one body—Jews or Greeks, slaves or free—and all were made to drink of one Spirit.” Is Paul referring to baptism in water or baptism by the Spirit? I would suggest that Paul has both in mind. Christians are reborn and united with Christ and his body by the work of the Spirit, and our baptism in water signifies that baptism by the Spirit.

Some people question whether being “baptized into one body” refers to the universal church or the local church. Here again I would suggest that the former implies the latter. Elsewhere, Paul occasionally uses the concept of the “body” of Christ to describe all believers at all times in all places (see Eph. 1:22–23). But, in the following verses in 1 Corinthians, Paul focuses on a local church. Only in a local church can one member wrongly say to another, “I don’t need you” (1 Cor. 12:21). Only in a local church can members honor the less-honored (1 Cor. 12:23–24). Only in a local church can all suffer together, and all rejoice together (1 Cor. 12:26). So given the context of the whole chapter, Paul is saying in verse 13 that our baptism unites us to the body of Christ—that is, to a local body of Christ. Baptism inserts you into the living organism that is a local church.

In baptism, two parties speak, and two parties commit. In baptism, you ask for welcome, and the church extends it. In baptism, you pledge yourself to the church, and the church pledges itself to you. The Christian life is not meant to be lived in private, nor is it meant to be lived alone. Baptism brings your life into the light of the church’s loving concern. Baptism sets you within the strengthening and sustaining communion of Christ’s people

 

You must remember these things before you get on a plane

0
2 mn read

You must remember these things before you get on a plane

It is worth preparing well in advance for travelling by plane.

At the airport, we have to face a series of stressful situations [iStock]

In the whirlwind of stressful events at the airport, we can easily lose our heads.

Crispy pork belly banh mi

13 mn read

Crispy pork belly banh mi

A very big thank you for sharing the happiness and relief of Dozer’s ongoing recovery post surgery. I’m so touched by all the support. ❤️ Now I can get back to my day job – GREAT FOOD!**

Here’s my recipe for Crispy Pork Belly Banh Mi, possibly the best sandwich I’ve ever had in my life! Stuffed with juicy pork belly meat with ultra crispy crackling, this Vietnamese sandwich has all the essential banh mi fixings plus a special secret banh mi sauce. Out of all the types of banh mi I make, this is my favourite!

Crispy pork belly banh mi

 

Close up photo of crispy crackling of Slow Roasted Pork Belly

Crispy Pork Belly Banh Mi

I recently had the best banh mi of my life at a place called Ca Com in Melbourne. It was a banh mi stuffed with crispy pork belly with a special sauce and plenty of banh mi fixings, and it was absolutely incredible. The standout was the pork itself which was ridiculously juicy with superior crispy crackling!

In fact, in recent years I’ve noticed more people ordering pork belly banh mi over the classic “mystery pork slices” version, an observation consistent with an Instagram poll I ran where 57% of respondents voted for crispy pork over the classic mystery pork slices (16%). Does that surprise you? It did me!

As wildly popular as the pork belly Banh mi is, it is actually quite hard to find really good ones, with dry meat and not-so-crispy-crackling the most common shortfall. So in case you don’t live around the corner from Ca Com (like me, all the way up in Sydney!), here’s my copycat recipe.

It’s not exactly the same (for example, they don’t use pâté, I insist of sticking with this tradition), but I’ve taken inspiration from theirs, including a copycat of their special banh mi sauce. I hope you become as obsessed with this as I have!

Crispy pork belly banh mi

 

Anatomy of a Crispy Pork Belly Banh Mi

Here’s what makes up a pork belly banh mi. There’s some gathering involved (oh yes, and a simple crispy crackling pork belly to make 😂). But once gathered (and crackled), assembly is a breeze! Excellent food for gatherings, particularly in summer.

  1. Crispy pork belly (don’t worry, I have a tried-and-proven easy crispy crackling trick!)
  2. Spreads – mayonnaise and pate
  3. Pickled vegetables – carrot and daikon (white radish)
  4. Fresh veg – coriander/cilantro, cucumber slices
  5. Garnishes – fresh chilli, coriander/cilantro, crispy Asian shallots (optional, store bought)
  6. Special banh mi sauce – A hoisin coconut milk mixture, copycat of the sauce used by Ca Com!
  7. Crusty bread roll

Slow roasted Crispy Pork Belly for banh mi

Using the tried and true (easy!) tips in my Crispy Pork Belly recipe, this pork belly has terrifically crispy crackling that is crispy from edge to edge – no rubbery spots – with a tender fall-apart-flesh. It’s initially slow roasted to make the meat tender and dry out the skin, then blasted at a high heat to make the skin crispy.

Crispy pork belly for banh mi

Guaranteed crispy skin tips

Here are my little tricks that make all the difference to ensure we get crispy skin!

  • DO NOT SCORE THE SKIN. A) you don’t need to score for crispy crackling. B) It’s risky. All it takes is an accidental pinprick piercing of the flesh and the juices that bubble up through that tiny hole will spread and result in a 10 cm/4″ patch of rubbery skin. While skilled butchers would never make this mistake, do you know who scored the pork belly you bought – an apprentice or a high school kid working in the grocery store meat department? No we do not! Don’t risk it.
  • Fridge dry – Dry the skin overnight in the fridge, uncovered. Even a few hours in the fridge is effective. This is an insurance policy step that is recommended. If you skip it (especially if your pork belly was vac packed) you are not allowed to complain if your pork belly is not as crazy crispy as mine! 😂
  • Level your pork – Use foil balls to level your pork belly so the skin is sitting as flat as possible. This will ensure even distribution of heat across your pork belly skin for superior crackling. If you don’t do this step, you’ll find that the lower points don’t crackle well – if at all.

And that, my friends, is all the pertinent information I need to impart for crispy crackling pork belly. Then just follow the simple recipe steps! Here’s a visual summary:

INGREDIENTS FOR PORK BELLY

Here’s what you need to make the crispy pork belly. Chinese five spice powder isn’t traditional but I like to add it for a touch of extra flavour. So consider it optional – there’s so many other things going on in banh mi, you won’t miss it.

  • Pork belly NOT SCORED – Look for a piece that is even thickness (rather than thin at one end and thicker at the other) with flat, smooth skin. This shape will crackle better and the flesh will cook through more evenly.

    Not scored – As noted in the above section, make sure the skin is not scored. Check carefully if you buy a vac packed one because sometimes it’s hard to tell.

  • Oil – Just any neutral flavoured oil: canola, vegetable or peanut oil.
  • Salt – Essential for crackling. In fact, if you don’t put salt the skin, it won’t get that nice bubbly crispiness, it just becomes a flat sheet of hard skin.
  • Pepper – I actually like to use black pepper for pork belly, but white pepper is fine too.
  • Chinese five spice – As noted above, optional extra flavour!

How to make crispy pork belly for Banh Mi

The steps below are a slightly abbreviated version – because there is a LOT to say about crispy pork belly! For a full explanation of the why for particular steps and processes, please visit my Crispy Pork Belly recipe which has much more extensive information.

  1. Fridge dry overnight or for a few hours, to really dry out the skin. This is a crispy crackling insurance policy that is especially recommended if you purchased your pork belly vac packed where the skin is fully soaked in juices for days/weeks! If you don’t have time, just pat the skin dry really well with paper towels.
  2. Rub the flesh side with the oil, some of the salt, and all the pepper and Chinese Five spice.
  1. Foil boat – Place the pork on a large sheet of foil and fold up the sides to create a “boat”. This holds all the pork fat in as it melts which keeps the flesh super juicy and moist. It’s essentially almost confit-ing in its own fat!
  2. Salt the skin – Rub a bit of oil on the skin then sprinkle the salt evenly across the surface. Take your time with this step because as noted above in the ingredients section, salt = lovely bubbly crackling!
  1. Slow roast for 2 hours at a low 140°C/275°F (all oven types). During this stage, the flesh will become beautifully tender and the skin will dry out but it will still be rubbery at this stage.

    Oven temperature & time – For this recipe, I use the same oven temperature for both fan and standard ovens because at lower temperatures, there is less

    1. difference between the two. Astute cooks may also note the time is slightly shorter than the Crispy Pork Belly recipe. This is because we don’t need the pork quite so “fall apart” for use in banh mi as it is chopped up into pieces.
    2. Level the skin – After the slow roasting time, the pork will be a bit wonky (meat fibres shrink as they cook) and the skin will still be rubbery. Use foil balls to prop up the lower parts of the belly so the skin is as level as possible so the heat distribution will be more even across the surface and thereby ensuring it crackles evenly!

      Here is what it looks like before and after levelling.

    The secret to the best perfect pork crackling is to level the skin!

     

    1. Crackle it! Then blast the pork belly in a hot 240°C/465°F (all oven types) for 30 minutes, rotating as needed (if your oven heat is patchy) and using scraps of foil if needed to protect parts that crackle faster.
    2. Admire – Pull the pork out of the oven and admire the brilliant crackling you just made, and resist the urge to peel the whole sheet off and run away with it!

    Once the pork belly is cooked, we cut it into thick slices then into chunks to stuff into the banh mi.


    Other Crispy pork belly banh mi fixings

    There’s no denying for this banh mi, the star player is the crispy pork. But the other elements are important too! Here’s what you need.

    special banh mi sauce

    The standard sauce for banh mi sandwiches is Maggi Seasoning (think of it as an MSG enhanced soy sauce) or a derivation thereof. And while it’s ideal for classic mystery pork slices banh mi, I personally never felt that it really worked with pork belly slices. For one, a watery sauce doesn’t cling to pork belly hunks. And for another, watery sauces softens crispy crackling faster. Criminal.

    So when I saw the banh mi fairies at Ca Com drizzle a thick dark brown sauce on the pork belly, I broke out into applause. Genius! I declared. Followed by – what’s in it?

    Here’s what’s in it!

    pickled carrots and daikon

    This is the most common type of pickles I’ve seen in banh mi. They are classic Asian pickles – the tang is not as sharp as Western ones (because rice vinegar is not as sharp as most western vinegars), and they are more sweet than salty (but not overly sweet like some western ones tend to be).

    Chicken Banh Mi ingredients

    Using carrots and daikon is an easy way to ensure you get great crunch in the pickles! Find the recipe for these pickles here.

    vegetables and herbs

    Classic banh mi typical includes thin slices of cucumber and green onion, often cut to the length of the bread roll. It’s not much, but enough to add a hint of juicy crunch from the cucumber and freshness from green onion which jumbles together with everything else to create the greatness that is a banh mi eating experience.

    SPREADS

    As for the spreads, I’m sticking with tradition here: pâté and mayonnaise. If you skip the pâté, it ain’t a banh mi!😊


    Making the banh mi

    Putting the banh mi tougher is just about the order in which it is assembled. And stuffing generously. Nobody wants a stingy banh mi!!

    1. Pate first – spread on the base of the roll.
    2. Mayo next – then spread the mayonnaise on top of the pate.
    3. Vegetables – Pile the pickled vegetables non the pate, then plate the cucumber slices and green onion against the lid of the roll.
    4. Pork – Then pile the pork in!
    5. Sauce & coriander – Next, shove plenty of coriander down the side of the pork and drizzle everything with the banh mi sauce. Be as generous as you want – I use about 1 tablespoon.
    6. Garnish – And finally, garnish! As much fresh chilli as you dare and a shower of crispy shallots (if using).

    And with that, you are done and about to experience one of the greatest sandwiches of your life!!

    Crispy pork belly banh mi

    Why we make crispy pork belly banh mi

    We here in Sydney are blessed with an increasing number of banh mi shops, ranging from modern funky ones to traditional banh mi stands in Vietnamese neighbourhoods. However, as noted earlier, it is actually quite hard to find really good pork belly banh mi, with the pork itself being the letdown. The meat is not that juicy, the crackling not always crispy.

    Having said that, even if the meat is not perfect, it is still a very enjoyable sandwich, thanks to all the other banh mi fixings. They are also typically extremely good value, with an enormous amount of pork for the price you pay. I understand why they are popular!

    But, this homemade version? It is better than any I’ve had in Sydney. You just can’t beat the experience of fresh homemade pork belly.

    The other cause to make this of course, is if you do not happen to live in an area with (good) banh mi shops, and for cost reasons too because this recipe will make 5 generously stuffed banh mi for around $30 – $35, depending on the price you pay for pork belly.

    I really hope you try this one day. It is truly an exceptional eating experience! – Nagi x


    Watch how to make it

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    Crispy pork belly banh mi

    Crispy Pork Belly Banh Mi

    Author: Nagi
    Prep: 15 minutes
    Cook: 3 hours
    Drying skin in fridge: 1 day
    Main, Sandwich
    5 from 17 votes
    Servings rolls
    Tap or hover to scale
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    Recipe video above. The crispy pork belly version of the famous Vietnamese sandwich, inspired by Ca Com in Melbourne, a famous banh mi shop. Hands down one of the best sandwiches I have ever made in my life, and my favourite type of banh mi (all my recipes here). Excellent food for sharing with friends and Sunday lunches.

    The Special Sauce is a copycat of the Ca Com sauce and it’s an excellent match for crispy pork – thicker so it clings and doesn’t soak and soften the skin or bread.

    PS The recipe for the crispy skin pork belly is based on the much-loved Crispy Pork Belly recipe. So you can have confidence that your pork WILL have perfect crispy crackling!

    Ingredients

    Crispy pork belly for banh mi

    • 1kg / 2 lb pork belly with skin on , NOT SCORED. Look for 3 – 3.5cm / 1.2 – 1.6″ thick, even thickness with flat, unwrinkled skin, preferably not vac-packed (Note 1)
    • 1 1/2 tsp canola or vegetable oil , divided
    • 1/2 tsp Chinese Five Spice , optional (you won’t miss it)
    • 1 tsp cooking/kosher salt , divided
    • 1/4 tsp black pepper (or white pepper)

    Special banh mi sauce (Ca Com copy!)

    • 4 tbsp Hoisin sauce
    • 3 tbsp coconut milk , full fat
    • 1/2 tsp dark soy sauce (mainly for colour, sub light or regular soy)

    To make the banh mi (5 rolls)

    • 5 crusty white rolls (lightly oven toast to crisp if crust is softened)
    • 120g/ 4 oz chicken pate (Note 2)
    • 6 tbsp whole-egg mayonnaise or Kewpie
    • 1 batch Vietnamese pickled carrots and daikon
    • 3 green onion stems , cut to length of rolls (2 to 3 pieces per roll)
    • 2 cucumbers , finely sliced using vegetable peeled or knife
    • 2 cups coriander/cilantro leaves and small sprigs
    • 3 Birds Eye or Thai chillis , finely sliced
    • 8 tbsp crispy fried shallots , store bought (Note 3)

    Instructions

    Crispy pork belly for banh mi

    • Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don’t have time, pat the skin dry as best you can).
    • Preheat oven to 140°C/285°F (both fan and standard ovens).
    • Season flesh: Drizzle flesh side with 1 tsp oil. Sprinkle over 1/2 tsp salt, and all the pepper and Chinese five spice. Rub all over the flesh, including on the sides.
    • Foil boat: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.
    • Season skin: Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge.
    • Slow roast 2 hours: Place in the oven and roast for 2 hours, tightening the foil around the pork after 1 hour (the pork will shrink). This protects the flesh from drying out.
    • Increase heat: Remove pork from oven, then increase heat to 240°C/465°F (all oven types).
    • Level pork: Remove pork from foil, discard fat and foil. Place pork on a rack set over a tray. Use scrunched up balls of foil stuffed under pork to prop it up so the skin surface is as level and horizontal as possible (see photos in post).
    • 30 minutes blast! Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over. If some patches are browning faster, protect with foil patches.
    • Rest 10 minutes: Remove pork from oven. Rest for 10 minutes before slicing.

    Making the banh mi

    • Sauce – Mix the ingredients in a bowl then set aside. This will keep for 5 days in the fridge .
    • Chop pork – Cut the pork into 1 1/2 cm / 0.6″ thick slices, then each slide into 1 1/2 cm / 0.6″ chunks.
    • Split & spread – Split the roll in half down the side, keeping the lid attached. Smear the base with 1 1/2 tbsp of pate, then 1 1/2 tbsp of mayonnaise (on top of the pate)
    • Stuff – Pile about 1/3 cup pickled vegetables on the mayonnaise. Lay 2 slices of cucumber and 2 green onions against the lid. Pile pork on top. Drizzle pork with 1 tbsp of sauce. Stuff coriander/cilantro down the side, sprinkle with chilli then2 tablespoons of crispy shallots as you want (if using).
    • Serving – Eat immediately! Banh mi is definitely one of those foods best eaten freshly made!

    Recipe Notes:

    1. Pork Belly – Best to get one that has not been vacuum-packed (juices soak skin). If your belly is vac-packed, I really recommend doing the overnight drying uncovered in the fridge.

    Look for a piece with flat, even skin as wrinkly skin doesn’t crackle as well (in the ridges, because heat can’t get to it as well).

    Do NOT get one that is scored. It is a plain fact that you do NOT need to score for perfect crackling (read proof here!) All too often, butchers do poor scoring jobs and pierce through the fat into the flesh. Even the tiniest prick will cause meat juices to bubble up onto the skin and you’ll end up with rubbery patches.

    2. Pate – or other pate of choice, but not orange or other flavoured

    3. Crispy fried shallots – Sold in packs and tubs at regular grocery stores in the Asian aisle. Ca Com finishes their pork belly banh mi with a shower of crispy fried shallots! It definitely adds an extra touch, with crunchy salty goodness. But it’s optional because it is still excellent without.

    4. Pork belly storage and reheating – Pork belly keeps and reheats well, and the crackling stays crispy. If not using cooked pork immediately, loosely cover with foil (it’s ok, the skin will stay crispy!) and it will be good for an hour to use for the banh mi. If intentionally making ahead, separate the crackling from the meat and reheat the cracking in the oven (crispy!) and meat in the microwave (retains moisture).

 

How world’s 3rd richest man vanished from moving plane on his way to the toilet

3 mn read

How world’s 3rd richest man vanished from moving plane on his way to the toilet

The story of Alfred Loewenstein still raises many questions and doubts.

Alfred Loewenstein was recognised as the world's third richest person at the time of his death [Morbidful]

Alfred Loewenstein was a Belgian financier whose “golden period” was in the 1920s. His fortune was valued at £12 million, which is equivalent to over £750 million today.

Loewenstein was widely known and his investment office did very well. The businessman also bought a stable and a horse racing track, which also brought him income. The success story had a tragic ending.

On July 4, 1928, Loewenstein boarded a plane that took off from Croydon in Great Britain and was to land in Brussels. Apart from him, there were six people on board.

As the plane flew over the English Channel (which separates Britain from France), Loewenstein went to the toilet at the back of the cabin. When the businessman took a suspiciously long time to return, his secretary went to check if he was okay. She was surprised to find that the toilet was empty and the plane’s entrance door was open and flapping in the strong airflow.

The flight crew thought that Loewenstein had confused the entrance door with the toilet door and fell out of the plane (the door at the back opened into a short corridor with two doors: one led to the toilet, the other was the entrance door).

At the time of the businessman’s disappearance, the plane was approximately 1.2 km above the level of the sea canal. Those on board realised with horror that the millionaire had no chance of survival.

The plane first stopped at a nearby beach and then reached the French airport in Saint-Inglevert to notify the services about the unexpected situation.

The Evening Independent newspaper, in its issue of July 5, 1928, reports that “there are rumours of Loewenstein’s suicide,” although “the Brussels office denies that the millionaire had such tendencies.” The businessman’s friends favoured the theory of a tragic accident.

Loewenstein’s body was recovered from the sea by French fishermen on July 12, 1928. It was recognised thanks to the characteristic watch on the millionaire’s wrist.

Accident? It’s hard to prove

Information about Loewenstein’s death triggered a panic sale of his corporation’s shares, causing their value to immediately drop by 50%.

Many did not believe the suicide theory – especially after a test conducted by the Accidents Branch of the British Air Ministry. At an altitude of about 300 metres, one of the ministry employees pushed with all his strength against the plane’s entrance door, which opened only 150 mm – and was immediately thrown inside the plane when the airflow violently slammed the door shut. It was then found that accidentally opening the door at an even greater height was simply impossible…

An autopsy showed that the Belgian millionaire died of a skull fracture. According to doctors, he was still alive when he hit the water.

 

Zucchini cheese muffin slab

7 mn read

Zucchini cheese muffin slab

Small book

My cookbook “Dinner” now available!

 

Pizza Capricciosa

6 mn read

Pizza Capricciosa

Topped with artichokes, ham, olives and mushrooms with a tomato pizza sauce, this is a pizza that’s almost uniquely Australian that we are VERY fond of! I just love this combination of toppings. Especially the artichokes!

Capricciosa pizza

Pizza Capricciosa

This is a pizza that Australians expect to see on every pizza menu, no matter how traditional Italian or how big-chain the pizzeria in question is. Ironically though, as soon as I wrote that sentence, I popped onto the Pizza Hut website only to find that gasp, shock, horror Capricciosa is not on offer on their menu.

Dominos Pizza, however, does have it. Phew. Order has been restored in the world! (Though it’s only a recent menu addition, I believe.)

I was interested to learn that Pizza Capricciosa is apparently an Australian thing. That’s not to say it doesn’t exist in Italy. It does, it’s just not as common as, say, Margherita. And there’s no strict rules for what goes on it.

In fact, “capricciosa” means “random” in Italian so perhaps a pizzeria invented this using whatever they had on hand!

However, the combination of artichokes, mushrooms, olives and ham is the most common version that Australians have come to expect on Pizza Capricciosa. And that’s what I put on mine!

Capricciosa pizza

What goes on Capricciosa pizza

There’s no strict rules for what goes on Pizza Capricciosa. Some regional varieties in Italy use egg and anchovies! But the most common combination here in Australia is artichokes, olives, ham and mushrooms. Never-fail combination!

  • Mozzarella cheese – freshly shredded, for the best melt! Store bought pre-shredded is coated with anti-caking agents so it doesn’t melt as well. Also, most brands tend to shred the cheese thicker so it weighs down the pizza with too much cheese (there, I said it! Whoever thought there could be such a thing?? 😂)

    Best pre-shredded – However, if you do want to use pre-shredded cheese for convenience (I get it), buy the type that is designed for pizza. It will have the word “pizza” on the cheese packet. The cheese strands will be grated a little more finely than typical packet cheese, and usually includes a mix of mozzarella with parmesan and/or cheddar for a flavour boost (which sort of makes up for not having the glorious smooth melt you get from freshly shredded mozzarella).

  • Artichokes – From a jar rather than fresh or frozen plain artichokes, preferably marinated in oil which is the tastiest. Though, I happily use artichokes marinated in vinegar too (brine).
  • Mushrooms – Just regular white mushrooms, or Swiss brown/cremini if you want.
  • Shaved leg ham – Just regular ham! Try to get it thinly shaved, if you can, so it drapes and flops nicely on the pizza. If you can only get regular slices of ham, chop it up so you can sprinkle it across the surface for better coverage.
  • Kalamata olives – I prefer the flavour and texture of Kalamata olives over standard black olives, they’re softer and have more flavour. But black olives can be used too.
  • Pizza sauce – See below.

Pizza base options

You can make this pizza with my classic pizza base (yeast based, takes 5 to 6 hours of proofing). Or, if time is of the essence (or you “don’t do yeast”), use my No Yeast Pizza Base which you can have rolled out and ready to top in 5 minutes flat. And it’s not a sad substitute for the real thing! It’s truly great. Some of the most capable cooks I know have given it a test run and been amazed. 🙂

You can also absolutely use your favourite store bought pizza base. Get one that’s 30cm / 12″ wide.


the tomato pizza sauce

I have 3 types of pizza sauces I use depending on what type of pizza I’m making (find them here). For Pizza Capricciosa, I like to use one made with tomato paste with flavourings added, a super quick you just need to mix together, no cooking.

It tastes like the ready made pizza sauces sold in the aisles. Specifically, the Leggo’s brand (for Australians reading this!).

Spreading homemade pizza sauce on homemade pizza crust

The ingredients called for are basic – tomato paste, salt, sugar (to take the sour edge off) with optional garlic and dried herbs for extra flavour.


How to make Pizza Capricciosa

We’re using a good ole’ oven today. If you’ve got a wood fired pizza oven, Ooni or similar: a) I want to be you; b) follow the provided steps for cooking the pizza on a pizza stone except you will just flick the pizza straight onto the floor of the pizza oven/Ooni. (PS An Ooni is a brand of portable gas pizza ovens which I have used in the past. Love them! Pizza in 2 minutes flat.)

  1. Pre-heat the oven to 250°C / 480°F (230°C fan). Give it plenty of time to get it nice and hot – pizza success demands a hot oven for a quick cook!

    If you’ve got a pizza stone, pop it in to preheat. If you’re using a pizza pan or baking tray, don’t bother pre-heating it. I find that the heat retention isn’t enough to make a significant difference to the pizza.

  2. Make your pizza dough of choice then stretch it out into a 30cm / 12″ circle. (Note: Don’t use a rolling pin if you’re using a classic yeast pizza dough, stretch it out with your fingers. Though if you’re using the no-yeast one, you can use a rolling pin!)
  1. If you’re using a regular pizza pan like I am, slide the rolled our base onto the pan (or baking tray) as we will assemble the pizza on it. See separate section below for how to assemble pizzas to cook on a pizza stone.
  2. Mix the pizza sauce ingredients in a small bowl. No cooking required – yay! Then spread it on the pizza base, leaving a border for the crust.
  1. Sprinkle with cheese first, then scatter/drape/place the toppings all across the surface (ham , olives, artichoke slices and mushroom).
  2. Bake for 10 to 12 minutes or until the crust is crispy and there are light brown spots on the melted cheese. Cut and devour immediately!
Capricciosa pizza

 

How to cook pizza using a pizza stone

Pizza stones retain more heat than basic pizza pans so you can get a crispier crust on the underside when cooking pizzas in home ovens. Here’s how I make pizzas on a pizza stone:

  1. Preheat the pizza stone for 30 minutes in a 250°C/475°F oven (both standard and fan-forced ovens), or as high as your oven will go if yours doesn’t go this high. Give it a good 30 minutes to get the pizza stone nice and hot!
  2. Assemble your pizza on a pizza paddle or an inverted baking tray sprinkled with a generous amount of semolina* to ensure the pizza will not stick.
  3. Roll your pizza base out then place it on the semolina dusted pizza paddle. Spread with sauce and top per the recipe.
  4. Take the hot stone out of the oven then slide the pizza onto the pizza stone in one quick movement, bearing in mind that you cannot touch the pizza the moment it hits the stone.
  5. Put the pizza in the oven and bake for 8 to 10 minutes or until you see golden spots on the cheese. The underside of your crust will be so crispy!

* Semolina is coarser than flour so it works better to be absolute sure your pizza won’t get stuck to the pizza paddle. This is what pizzerias use. But I wouldn’t make a special trip out to get it, just use regular flour instead

Beef chow mein – great mince/ground beef recipe!

5 mn read

Beef chow mein – great mince/ground beef recipe!

Here’s a great beef mince recipe for you that’s quick to make, economical and full of hidden vegetables so it’s a complete meal – Beef Chow Mein! It’s the beef version of everybody’s favourite Chicken Chow Mein, made with the convenience of ground beef.

Bowl of Beef chow mein ready to be eaten

Beef chow mein

Here’s something new to try with that packet of beef mince you throw into your shopping cart every week! The beef is stir fried with chow mein sauce until it’s beautifully caramelised then tossed in a tangle of noodles and vegetables.

A neat trick in today’s recipe is to scramble up an egg with the beef. It makes the beef bits stick to the noodles better, with the added bonus of upping the protein.

Another bonus: chow mein actually has a vast amount of noodle-shaped vegetables hidden in the noodles. A carrot, 2 heaped cups of cabbage and a heaped cup of bean sprouts. That’s a good veg serving for a meal!

Serving Beef chow mein

What you need

Here’s what you need to make this:

Noodles & add-ins

Ingredients in Beef chow mein
  • Noodles – Chow mein noodles are sort of dry and crinkly, rather than oily and straight like hokkien noodles, lo mein noodles. But this dish can really be made with any noodles – or even spaghetti (yes really, who’s going to know once tossed in chow mein sauce??). Use the same weight.
  • Garlic – Rarely do Asian stir fries happen without garlic, and this one is no exception!
  • Beef mince – That’s ground beef to Americans. Any fat % is fine here though lean beef won’t caramelise quite as well.

    Other proteins – Any other mince will work just fine here. Chicken, pork, turkey, even lamb! Though bear in mind the sauce is quite intense flavoured to suit the beefy flavour of beef, so you won’t taste the flavour of white meats through the sauce.

  • Egg – We use this to scramble into the beef. Neat trick to make the beef stick to the noodles better with the added bonus of a free protein boost!
  • Green cabbage – Or Chinese cabbage. Finely sliced so it disappears into the tangle of noodles.
  • Bean sprouts – Excellent grab-and-throw-in vegetable option! STORAGE TIP: Keep bean sprouts in water in an airtight container. Change the water every couple of days. This will increase the shelf life of beansprouts 3x.
  • Carrot – Cut into thin batons. More noodle shaped vegetables so it all jumbles up together!
  • Green onion – We use 3 whole stems here. They are the onion in this dish, as well as some fresh green colour.

Chow Mein Sauce

The combination of sauces used in Chow Mein is common in Chinese dishes.

Ingredients in Beef chow mein
  • Soy sauces – We’re using both light and dark soy sauce in this recipe. What’s the difference? Dark soy stains the noodles a lovely warm mahogany colour as well as adding soy flavour. Light soy sauce provides the salt without overwhelming with soy flavour, and does not stain the rice.

    Substitutions -You can use only light soy sauce or just an all-purpose soy sauce (ie bottle just labelled “soy sauce” without “light” or “dark” in front of it) instead of dark soy sauce. But you cannot use only dark soy sauce as the flavour is too strong! More on different types of soy sauces here.

  • Oyster sauce – A load of flavour, all in one sauce! It’s sweet and savoury and adds a neat flavour shortcut in dishes. Makes a regular appearance in Asian dishes, from Pad See Ew to Asian Glazed Salmon to Honey Pepper Beef to Supreme Soy Noodles. And Steamed Asian Greens with Oyster Sauce!

    Vegetarian oyster sauce is available these days, at Asian stores and some large grocery stores (Australia – there’s Ayam vegetarian oyster sauce at Woolies). Otherwise, hoisin is a good alternative. Slightly different flavour profile (hint of Chinese five spice) but similar savoury / sweetness.

  • Chinese cooking wine (Shaoxing wine) is an essential ingredient for making truly “restaurant tasting” Chinese dishes. Without it, the dish will be lacking something. Substitute with Mirin, cooking sake or dry sherry.

    Non alcoholic sub – sub both the cooking wine and water with low sodium chicken broth/stock.

  • Cornflour / cornstarch (left out of photo – oops!) – For thickening the sauce so it clings to the noodles. It also makes the sauce lovely and glossy.
  • White pepper and sugar – For seasoning.

How to make Beef Chow Mein

Be sure to cook the beef well once you add the sauce to get it really nicely caramelised, for a free flavour boost!

1. Sauce & thickener

How to make Beef Chow Mein
  1. Sauce – Mix the soy sauces, oyster sauce, Chinese cooking wine, sugar and pepper in a small bowl. We’re going to use some to flavour the beef, then we will mix the rest with the sauce thickener (next step) to make the noodle sauce.
  2. Sauce thickener (cornflour slurry) – Mix the cornflour / cornstarch and water in a separate small bowl. This is what thickens the sauce so it coats the noodles, as well as making it shiny and glossy.

2. Making the stir fried noodles

How to make Beef Chow Mein
  1. Prepare the noodles per the packet directions then drain. I usually get the water boiling while I’m prepping the vegetables then cook the noodles when I start cooking. The chow mein noodles I get just call for soaking in hot water for 3 minutes. Some brands need to be boiled.
  2. Caramelise beef – Using a large non-stick pan, cook the garlic first to flavour the oil. Then cook the beef, breaking it up as you go, until you can no longer see raw beef.

    Then add the white part of the green onions and 1 1/2 tablespoons of the Sauce. We add the white part of the green onions first as it takes longer than the green part. Cook for another 2 minutes to get the beef nicely caramelised.

How to make Beef Chow Mein
  1. Finish sauce – Meanwhile, mix the cornflour slurry into the remaining sauce.
  2. Scramble egg – Add the egg into the pan then mix it through the beef, it will sort of scramble into the mixture. This is what makes beef stick to the noodles better!
  3. Keep cooking! – When the egg is mostly cooked, add the carrot and cabbage. Cook for 1 minute until cabbage starts to wilt.
  4. Sauce & noodles – Give the sauce a quick mix. Add the bean sprouts, noodles and sauce into the pan. Toss well for 1 minute or until sauce is dispersed through the noodles. Add green part of green onions. Toss for another 1 minute, then serve!
Freshly cooked Beef chow mein

So there you go! Stir fried noodles for dinner, relatively low effort and quick to make. Great way to get a noodle fix, very economical, and highly versatile – switch out the vegetables and proteins with what you’ve got or what you love.

Rum raisin ice cream (easy!)

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7 mn read

Rum raisin ice cream (easy!)

You just can’t buy rum raisin ice cream with real rum flavour like homemade! This recipe uses a tried-and-proven method using whipped cream and condensed milk, no ice cream maker required. So easy it’s going to blow your mind!

Rum raisin ice cream ice cream cone

Welcome back to the final instalment of Jamaican week! To recap, we started off with Jerk Fish, followed by two fabulous Jamaican sides – coconut rice and peas (beans, actually!) and Jamaican Slaw (adore). And here today with dessert – rum raisin ice cream, the EASY way!!

Worth making: rum raisin ice cream

These days you can actually get quite good quality ice cream at the grocery store, though you do pay through the nose for it. But there are certain ice cream flavours that just don’t translate well when produced on a mass scale. Real fruit flavours, for one (like strawberry and mango).

And real rum flavour. Partially, I assume, because of regulations prohibiting the sale of booze-laden food in regular grocery stores.

So if you’ve only ever had store bought rum raisin ice cream, the flavour in this homemade one is going to knock your socks off. I especially love the little chewy pops of rum soaked raisins!

Close up of scoop of Rum raisin ice cream

About the no-churn ice cream method

This ice cream recipe uses a miracle no-ice-cream-maker method that’s been around for decades! It uses fluffy whipped cream which replicates the effect of incorporating air into traditional ice cream by churning in an ice cream maker. Meanwhile, the condensed milk adds sweetness as well as preventing the mixture from freezing into a block of ice.

The outcome? An ice cream that’s scoop-able and creamy, just like real ice cream! Skeptical? Don’t blame you. Read glowing reviews here and here!

What’s the difference to using an ice cream maker? The melted ice cream is a bit richer (creamier) because no-churn ice cream is made using cream as the base whereas traditional ice cream is made with milk and egg. Hardly a “negative”! You can see the drips on the ice cream at the top of the post are thicker than traditional ice cream.

 

Sprinkling chocolate o Rum raisin ice cream
I like to sprinkle my rum raisin ice cream with chopped rum raisin chocolate.

Ingredients in rum raisin ice cream

Here’s what you need to make this incredible rum raisin ice cream:

Ingredients in Rum raisin ice cream
  • Cream – Just ordinary whipping cream. I use thickened cream (heavy cream) but any whipping cream works fine. (Low fat cream is not an option here, recipe won’t work).

    The aeration in the whipped cream replicates the effect of churning with an ice cream maker which is called for with traditional ice cream recipes.

  • Condensed milk – Sweetened milk sold in cans which has a syrupy consistency. Find it in the long-life milk aisle. This adds sweetness into the ice cream and prevents the mixture from freezing into a block of ice, keeping the mixture scoop able like real ice cream!
  • Rum – Use a golden or dark (brown) rum, for colour and flavour. Not a clear/white rum like Bacardi. I use Appleton Estate (pictured above) which is a good Jamaican made rum brand available here in Australia. But any rum will work here, even an economical one (we’re not doing shots here, it’s mixed with other flavours, so it’s ok!).

    Non alcoholic option – Use rum essence instead! I would soak the raisins in hot water + rum essence (to plump them up). Then add rum essence into the ice cream mixture to taste. You can just stir it in at the end – add and taste, add and taste! The ice cream texture will be fine. It will be a touch firmer than pictured which actually is a good thing because one challenge I had with this recipe was to get enough rum flavour in it without the ice cream being too soft (because rum does not freeze).

  • Raisins – Did the recipe name give it away? 😂 Sultanas make a fine substitute. Other dried fruit, like cranberries, cherries, even chopped dates, will work fine too as an alternative.
  • Allspice (oops, missing from the photo!) – For a hint of extra flavour. I tried it with and without (I know, my job, it’s so hard….) and just a bit of spicing makes it even better! But, it is optional.
  • Vanilla – For flavour.
Soaking rum for Rum raisin ice cream
If you chop the raisins and heat the rum, the raisins will absorb the rum faster. If you use whole raisins and cold rum, it’s best to leave overnight.

How to make rum raisin ice cream

Ahh, the magic of this no-churn ice cream method!!! Ready to see how easy it is? Or do you already know because you discovered my no-churn Strawberry ice cream or Mango ice cream??

How to make Rum raisin ice cream
  1. Soak raisins – Soaking raisins in rum is key not only for great rum flavour but also because the rum stops the raisins from freezing into mini ice cubes.

    Give the raisins a rough chop. This helps them absorb the rum more easily. Break them up with your fingers (they are often packed together tightly in the bags) then soak in hot rum for 30 minutes.

    The raisins should absorb most of the rum. If there’s any residual liquid, pour it off. You want to limit the total liquid rum in the ice cream mixture to 1/4 cup (60 ml) total. Any more than this and the ice cream won’t set enough because rum doesn’t freeze due to the high alcohol content. Yes, I did trial and error to figure out the maximum amount of rum I could get into the ice cream!!

  2. Condensed milk & flavours – Beat together the condensed milk, vanilla and allspice powder, just to combine. You don’t actually need a beater for this step, I just do because I’ve got the beater out anyway. Just give it a quick wipe before whipping the cream.
  3. Stir in raisins – Add the rum soaked raisins and stir to mix through.
  4. Whip cream until it is well whipped. It will take about 2 1/2 to 3 minutes with a handheld beater, or 1 to 1 1/2 minutes on high with a stand mixer. We are not looking for elegant softly whipped cream here. We want good aeration! (But not butter, which is what you’ll end up with at about the 8 minute mark, so stop before then! 😂)
How to make Rum raisin ice cream
  1. Lighten condensed milk – Add a big scoop of whipped cream into the condensed milk mixture then fold through with a rubber spatula or big scooping spoon. The purpose of this step is to lighten up the condensed milk mixture before mixing it all into the cream to maintain as much aeration in the cream as we can. More aeration = creamier ice cream!

    Just gently mix the cream through until it is mostly incorporated. Some lumps is fine.

  2. Mix with cream – Pour the condensed milk mixture into the cream them fold to combine until it is cream-lump-free.

    Be gentle here, don’t mix vigorously, as we want to preserve as much of the aeration in the cream as we can. To help remove cream lumps, “smear” visible cream bits across the surface or against the side of the bowl rather than vigorously stirring.

Pouring Rum raisin ice cream into ice cream container
How to make Rum raisin ice cream
  1. Pour the mixture into a glass or ceramic container that is at least 1.5 litres / 1.5 quarts. I use a 1.75 litre / 1.75 quart glass loaf pan (28 x 15 x 7.5cm / 11 x 6 x 3″).

    Smooth the surface, pop a lid on or cover with cling wrap.

  2. Freeze for 12 hours. Then scoop and serve like normal ice cream!

    You can basically scoop it straight out of the freezer, you don’t need to leave it out even for a minute before scooping. This is the rum at work – alcohol doesn’t freeze solid. So, as noted above, actually my biggest “challenge” in this recipe was figuring out how I can max out rum flavour without the ice cream ending up like a slushy! (The answer is reflected in the recipe 😂)

Scooping Rum raisin ice cream

 

Scoop of Rum raisin ice cream

Serve in cones or in bowls, as many or as little scoops as you like.

The ice cream will keep in the freezer for months, just like “real” ice cream. It does freeze a little firmer from day 3 and beyond, it only requires a few minutes on the counter before scooping.

Lastly, just a note on the booziness of this ice cream! Even though the amount of rum per serving is not that much (3/4 cup in total), let’s keep this one away from kids and pooches. Ordinarily my recipes that use alcohol will cook the alcohol out so it’s negligible in the finished dish. But in rum raisin ice cream, it is not. And that’s just how we grown ups love it

Mango pancakes

7 mn read

Mango pancakes

Everybody’s favourite at yum cha – mango pancakes! This recipe tastes exactly like the real deal. A thin pale yellow crepe wrapped around cream and fresh mango, many say this is the highest and best use of mangoes. Who am I to argue??

Complete your meal with your favourite yum-cha dishes!

Stack of freshly made Mango pancakes

Mango pancakes

Mango pancakes are thin yellow crepes rolled up like a spring roll with whipped cream and a big juicy piece of mango stuffed inside. They are a highlight for many at yum cha here in Australia (that’s dim-sum in the US), with both kids and grown ups deeming them to be the perfect ending to a lunch of too many steamed dumplings.

But actually, they are quite a light dessert being that it’s mostly mango with some lightly sweetened whipped cream and the pancake is very thin. Listen to me, trying to justify my indulgence!!

Stack of Mango pancakes

One of the things I love above mango pancakes is that they are such a great celebration of one of Australia’s greatest summer fruits – big, golden, juicy mangoes. Being such a fan, I’ve shared a handful of mango-starring recipes over the years (mango ice cream (no-churn!), mango cheesecake, mango daiquiri, to name a few).

And while they are all bursting with big mango flavours, none of them use mangoes like we do in today’s recipe – in big, juicy chunk form. We love, very much!!

Cutting mangoes
Big, juicy chunks of mango are stuffed inside mango pancakes.

What you need for mango pancakes

I’ve set the ingredients out in 3 groups:

  1. The pancake (crepe) batter
  2. Whipped cream filling
  3. The mango

Pancake batter

The paper thin pancakes used for Mango Pancakes are actually crepes. They are a bit rubbery and very floppy compared to normal fluffy pancakes so they can be rolled up without cracking.

Ingredients in Mango pancakes
  • Flour – just plain / all-purpose flour
  • Icing sugar – known as powdered sugar in the US. It’s finer than ordinary sugar which ensures our pancakes have a perfectly unblemished surface (ie no little speckles of sugar)
  • Cornflour / cornstarch – this is what gives these pancakes the signature rubbery texture so they don’t crack when we roll them up!
  • Eggs – Fridge cold is fine here. But make sure they are large eggs which are 55 – 60g/2oz each, labelled as such on the carton.
  • Milk – Full fat please. Low fat will compromise the softness of the crepes and may make them crack.
  • Yellow food colouring – to give the pancakes the signature pale yellow colour!

     

    In case you are wondering, mango puree does work but it’s a bit risky as successful crepe making is reliant on the right batter consistency and mango puree thickness depends on the juiciness of variety of mangoes. Food colouring is safer and easier! Also, it didn’t add mango flavour into the crepes.


Whipped cream

I fill my pancakes with lightly sweetened vanilla whipped cream. Technically, it’s called Chantilly Cream. So much nicer than just plain whipped cream!

Ingredients for whipped cream for Mango pancakes
  • Cream – Use thickened / heavy cream or other whipping cream. Make sure it is fridge cold so it easily beats into a stiff cream. We don’t want to go for soft peaks here.
  • Icing sugar / powdered sugar – Ordinary white sugar will work here as it *should* dissolve in the time it takes to whip the cream. I just generally prefer using icing sugar which is finer grains when whipping small quantities of cream because I know they will dissolve faster.
  • Vanilla – For flavour.

Mangoes

You’ll need 2 big mangoes to get enough pieces out of them for one batch of this recipe.

Two mangoes

Use your favourite type of mango, as long as they’re ripe and juicy! My favourite mango variety is Honey Gold (sweetest), followed by R2E2 (a bit less sweet, usually), Keitts (touch of tang), Kensington Prides (very soft juicy flesh) and lastly Palmers (the tangiest and not as juicy, I find). The only Australian variety I avoid is Calypso – cheap, look pretty but least flavour.


How to make mango pancakes

The pancakes for mango pancakes are actually paper thin rubbery crepes. If you’re a crepe first timer, your first one or two (or three….) may not be perfect. But don’t let that dishearten you! It doesn’t matter if they’re wonky. Once rolled, you can’t tell what shape the crepe was! If you tear them, so what? Roll around the tears. A little too thick? It really doesn’t detract from the enjoyment of the pancakes!

Batter

How to make Mango pancakes
  1. Batter – Pour the milk into a bowl then sift the dry ingredients in (flour, cornflour, icing sugar). Whisk until lump free, then whisk in the eggs and food colouring. The batter will be very, very thin.
  2. Refrigerate for 1 hour. Don’t skip or shortcut this step as during this resting time, the flour absorbs liquid which makes the crepe softer so you can roll the crepes without cracking. Also, the batter thickens slightly to the right consistency for cooking.

Cook pancakes (crepes)

Mango pancakes are actually crepes which are thin pancakes that won’t crack when you roll them up. They have a slightly rubbery texture with a bit of stretch rather than being “cakey” like your usual fluffy breakfast pancakes.

The one thing that’s a must is to use a very non-stick pan. If you don’t, you’ll be cursing /crying. Been there, done that!

How to cook Mango pancakes
  1. Measure out 45 ml / 3 tablespoons of batter. I use beakers – super handy! (I have stacks of them for recipe testing and filming purposes).
  2. Spray a non stick pan lightly with oil then heat over a medium low stove.

    Size matters! I use a pan that has a 18cm/7″ flat base and rim-to-rim of 24cm/10″. Makes the perfect size mango pancakes! The brand I use is Tefal 24cm fry pan, sold at Coles/Woolworths in Australia. If your pan is bigger or smaller, just adjust the crepe batter quantity as necessary. If using a standard crepe pan, you will need 60ml / 1/4 cup of batter. You’ll also need to adjust the size of your mango pieces.

  3. Pour the batter into the middle – it should sizzle very lightly
  4. Swirl – Immediately swirl to cover the base in a thin layer of the batter.
  5. Set to touch – Cook for 45 seconds to 1 minute or until the middle is set to touch.

    Do not flip in the pan. We only cook one side of the crepes. The top side that is not in contact with the pan will be the presentation side of the mango pancake (smooth and untarnished!).

  6. Loosen – About halfway through cooking, start loosening the edges with a rubber spatula to ensure it flips out easily. Don’t be shy about getting under those edges!
  7. Flip the crepe out onto a work surface. Flip quickly, and with confidence!

    Don’t worry if your crepes fold or wrinkle when they land. Just leave them while hot as they are quite delicate. They become less fragile as they cool, then you can straighten them out.

  8. Repeat to cook remaining crepes. You should get 10 to 12 in total. You can flip them out on top of each other, they will not stick because of the oil.

    Fully cool before filling (about 30 minutes) else the cream will melt.


Assembling

If you can roll a burrito, you can roll a mango pancake! It’s actually easier because they’re smaller. 🙂

How to roll Mango pancakes
  1. Filling – Place crepe on a work surface. Place a dollop of cream just below halfway. Spread the cream so it’s about 1cm/1/3″ thick, a smidge larger than the shape of the mango piece. Top with mango.
  2. Fold the bottom up to cover the mango.
  3. Fold the sides in.
  4. Continue rolling, firmly but gently.
  5. Finish with the seam side down.
  6. And that’s it, you’re done. YOU JUST MADE MANGO PANCAKES, you cooking goddess! (Or god)
Picking up a Mango pancake

While I cut them in half neatly to show you the inside, no respectable person would actually eat a mango pancake with a knife and fork. Eat with your hands, biting into them like a spring roll!

Go forth and enjoy! No more do you have to queue up at your favourite yum cha to get your mango pancake fix. Also – you’ll save a bomb. The mango pancakes at my favourite yum cha restaurant are $13.80 for 2. This recipe makes 10 to 12 and so by my calculations, it’s about 75% cheaper to make these yourself. WOAH

Lunchbox Pizza Bread (easy)

7 mn read

An economical, easy copycat of the fan favourite Bakers’ Delight pizza bread, a much loved lunch-on-the-run! Named as such as it’s designed to be tucked into lunchboxes and eaten at room temp rather than piping hot like normal pizza. Think: morning tea, picnics, hungry teenagers, freezer stash!

Overhead photo of slices of Easy pizza bread

 

Lunchbox pizza bread in a lunchbox
Lunchbox pizza bread in a… lunchbox! OK fine, it’s just a biscuit tin. 😂 With homemade muesli bar (coming soon!), baby cucumber, cherry tomatoes, grapes and Vegemite shapes (it’s an Aussie thing).

A homemade pizza bread

There’s a popular bakery chain here in Australia called Bakers’ Delight which sells a myriad of baked goods, ranging from sweet cinnamon buns to savoury bread rolls that are a convenient “lunch on the run.

An economical, easy copycat of the fan favourite Bakers’ Delight pizza bread, a much loved lunch-on-the-run! Named as such as it’s designed to be tucked into lunchboxes and eaten at room temp rather than piping hot like normal pizza. Think: morning tea, picnics, hungry teenagers, freezer stash!

Overhead photo of slices of Easy pizza bread

 

Lunchbox pizza bread in a lunchbox
Lunchbox pizza bread in a… lunchbox! OK fine, it’s just a biscuit tin. 😂 With homemade muesli bar (coming soon!), baby cucumber, cherry tomatoes, grapes and Vegemite shapes (it’s an Aussie thing).

A homemade pizza bread

There’s a popular bakery chain here in Australia called Bakers’ Delight which sells a myriad of baked goods, ranging from sweet cinnamon buns to savoury bread rolls that are a convenient “lunch on the run”.

I’ve always wanted to recreate the fan favourite pizza breads. And noticing that the RRP has crept up to $4.90 (inflation!) was just the kick I needed to get moving on it.

Rather than making individual pizzas, I decided to take the easier option of making a large pizza slab then cutting it into portions. I then went one step further and decided to use a simple cheesy muffin batter rather than yeast-based proper pizza dough which needs hours to rise.

So here it is today – my pizza bread. It’s a great one for lunch boxes or taking to places, like morning tea at work because it’s designed to be eaten at room temperature.

Stack of Easy pizza bread slices

Ingredients in pizza bread

This is a quick pizza bread that’s based on a savoury muffin batter. Which means – no yeast, no kneading, no rise time. Mix and bake!

The batter

Ingredients in Easy pizza bread
  • Flour – Just plain / all purpose flour. Self raising flour will work in place of the flour + baking powder + baking soda but the crumb is not as soft or springy, and will not stay fresh for as long.
  • Baking powder + baking soda (bi-carb) – I know, it’s soooo irritating when I ask you to use both instead of one or the other! I wouldn’t ask it of you unless it matters – and in this case it really does make a noticeable difference.

    Basically, both make muffins, cakes etc rise. But baking soda is like triple strength baking powder, and they have different rising qualities depending on what other ingredients are used. For this recipe, only baking powder = crumb not as soft or moist. Only baking soda = mound rather than flat surface. Combo of both = perfect!

  • Shredded cheese – Used to flavour the crumb and top the bread. Use your favourite shredded cheese (or cheese blend) that melts except mozzarella which doesn’t have much flavour. I use Devondale 3 cheese blend (mozzarella, colby, parmesan) which is my favourite store bought shredded cheese for both melting qualities and flavour (I’m in Australia).

    If mozzarella is all you’ve got, just add an extra 1/2 teaspoon salt in the batter.

    Pre-shredded ok! Usually I recommend shredding your own but in this case pre-shredded is fine, in the spirit of this quick & easy recipe!

  • Milk & sour cream (or yogurt) – These are the liquids for this batter. The sour cream keeps the pizza bread stay moist for several days rather than going stale the next day which is what happens to most muffins. For baking enthusiasts: the reason for this is because sour cream is thicker than milk so you don’t need as much flour in the batter to get it to the right consistency. Less flour = more moist crumb.
  • Olive oil – This too helps keep the crumb moist. This is because butter, the other most common fat used in baking, adds lovely buttery flavour but it firms up at room temperature = drier crumb. Oil, on the other hand, remains in liquid form which means the crumb is more moist.
  • Egg – This is the binding agent in the batter. We only use 1 egg and this is another reason the shelf life of this bread is so great: because more egg in batters = drier crumb.
  • Salt – For seasoning.
Easy pizza bread batter
The batter will be a bit lumpy, like muffin batters. Shredded cheese lumps (good!) and little flour lumps which are fine as they will cook out.

Toppings

I’m going for quick ‘n easy today, so I’ve used a store bought pizza sauce. However, if you’re a better person than me, please feel free to make your own (any of the 3 options are great).

Ingredients in Easy pizza bread
  • Pizza sauce – As noted above, this is just store bought. Use any flavour your heart desires!
  • Toppings – Pepperoni, sliced olives, onion and green capsicum / bell peppers (yup, missing from photo above and half the pizza photos!). Feel free to use whatever you want.
  • Shredded cheese – I just use the same cheese as noted above in the batter.

How to make my easy pizza bread

You’re going to LOVE how easy this is! Ready?

  1. Whisk Dry ingredients in a bowl. I whisk the dry first so the whisk stays clean to use for the wet ingredients!
  2. Whisk Wet ingredients in a separate bowl.
  3. Combine – Pour the Wet ingredients into the Dry ingredients then mix with a rubber spatula until the flour is mostly mixed in but you can still see a bit. It will still be lumpy – that’s ok!
  4. Add cheese then mix until you can no longer see flour. If the batter still has some small flour lumps, that’s fine as they will bake out. What you do not want to do is mix too much because this will activate the gluten in the flour and make the crumb hard and dense.
How to make Easy pizza bread
  1. Spread the batter into a 23 x 33 cm (9 x 13″) lined metal pan. I spray with oil then line the base and long sides with a single large sheet of paper, with overhang to make it easy to lift out later. There’s no need to line the short sides if you spray with oil.

    Ceramic and glass pans will also work but the bread will rise a smidge less and I would add an extra 3 minutes to the bake time. This is because glass takes a little longer to heat up.

  2. Toppings – Spread with pizza sauce, then top with cheese, onion, capsicum (which I forgot in half the photos!), olives and pepperoni (in that order).
  3. Bake 40 minutes – Bake uncovered for 25 minutes. Then pop a baking tray on top and bake for a further 15 minutes. This will stop the cheese from getting a little too golden.
  4. Cool for 10 minutes in the pan, then 10 minutes on a cooling rack before slicing to serve.

    It’s important to follow recipe directions for cooling baked goods because they finish cooking inside. If you slice this bread when it’s piping hot, straight out of the oven, then the inside will taste a bit “doughy” and undercooked.

    This bread will still be warm after 20 minutes resting time. But it’s also specifically designed to be tasty at room temperature, for popping into lunch boxes! And it will stay fresh for 3 to 4 days.

Easy pizza bread fresh out of the oven

How to serve Lunchbox Pizza Bread

As mentioned at the top, this pizza bread is designed to be eaten at room temperature like a savoury muffin rather than piping-hot-straight-out-of-the-oven like pizza, easy to make in bulk (do 2 pans at once!) and freezes perfectly.

Which means it’s:

  • great to pop into lunch boxes – the original idea I had when I decided I set out to create this recipe, hence the name! Pictured in post (top) with a homemade muesli bar.
  • ideal to take into work for a shared morning tea
  • a handy breakfast on the run
  • useful to feed permanently hungry teenagers

It’s about 70% cheaper than buying pizza rolls from Bakers Delight. And finally, my last effort to convince you to try this? There’s nothing like homemade. Right?

Kedgeree – English curried rice and fish

6 mn read

Kedgeree – a traditional English dish comprised of curried rice with smoked fish and boiled eggs. Think of it like a British biryani! A fabulous, economical fish and rice recipe that’s easy to make and seriously delicious.

Overhead photo of Kedgeree - English fish and rice

Kedgeree – English smoked fish and rice

Is it totally uncouth to call Kedgeree an “English biryani”?? It’s just how I sometimes think of it and I mean it in the most flattering way. It’s a pretty well established fact that I consider biryani to be one of the great rice dishes on this planet.

In all seriousness though, Kedgeree is a wonderful example of true fusion food. It brings together rice and spices from the Subcontinent with classic English breakfast foods like boiled eggs and smoked fish. The result is a delicious and unique Anglo-Indian whirlwind of flavours and textures.

Traditionally kedgeree was a breakfast dish in Britain but these days it’s served at anytime throughout the day. Straightforward to make, if you’re new to using smoked fish in meals, it’s an excellent way to start!

Flaking fish for Kedgeree - English fish and rice
Smoked haddock or cod is poached then flaked into large chunks then tossed through curried rice.

 

Bowl of Kedgeree - English fish and rice - served for dinner

Ingredients in Kedgeree

I’m sure there are fancy versions of kedgeree out there but we’re making a traditional version today. The hero ingredient is the smoked fish. Smoked haddock is probably the most traditional choice though cod makes an excellent alternative.

Ingredients in Kedgeree - English fish and rice
  • Smoked haddock (or cod) – Smoked haddock is a preserved fish fillet product sold at grocery stores at the seafood counter, deli or packed in the fridge section. Oh, also fish mongers of course! It offers an especially economical way to use fish in a meal because smoked haddock/cod is firstly much cheaper than most fresh fish, only about $15/kg here in Australia compared to, say, raw snapper fillets which are around $50/kg. Being packed with flavour, a little also goes a long way.

    What exactly is smoked haddock? Smoked haddock is fresh haddock (a northern European cod) that’s been brined (ie. infused with salt) then cold smoked to infuse it with a lovely smokey flavour. When haddock is naturally smoked, it is a pale yellow-brown colour. Commercial produced smoked haddock tends to lack colour so is often dyed an orange colour to make it look more like the “real thing”.

    The fish is poached and then flaked into chunks. We use the flavoured poaching liquid to then cook the rice.

  • Boiled eggs (9 minute eggs using my boiled eggs recipe) – Traditional addition along with smoked fish. Eggs also stretch the fish by adding further protein.
  • Peas – For pops of freshness, colour and introduce some good vegetable matter into our rice dish.
  • Coriander/cilantro – For stirring through and garnish.

Rice and curried butter

The thing that makes Kedgeree special is the spiced butter!

Ingredients in Kedgeree - English fish and rice
  • Rice – Carries the bulk of the dish! Long grain or basmati rice is best for this dish, for nice long-shaped rice grains and the desired fluffy texture. Medium grain and short grain (sushi) rice will work too though the rice is a little sticker, as is the nature of the rice.

    Recipe is not suitable for risotto rice, paella rice, brown rice, wild rice, quinoa or faux rice (cauliflower rice etc).

  • Spices: Curry powder and turmeric – You can really use any curry powder here though traditionally used is an English / Western curry powder (as opposed to authentic Indian or Asian curry powder mix). It’s not spicy (unless you opt for the HOT type!), it’s a mix of warm spices including cumin, coriander, clove and turmeric. I use Clives of India and Keens.

    We add a little extra turmeric to brighten the dish’s colour, otherwise the rice can look a little brown.

  • Curry leaves and cardamom – Additional nods to the Indian heritage of this dish. Curry leaves for fragrance and because it looks attractive, while cardamom for its unique perfume and flavour. However both are optional!

    Curry leaves – A magnificent ingredient used in Indian/Sri Lankan cooking! Fairly widely available these days in grocery stores in Australia (Coles, woolies, Harris farms), leftovers freeze 100% perfectly. Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. Also easy to grow (I have a plant *says the plant-killer, smugly*) (PS. curry plants are indestructible)

  • Butter – For sauteing and rich flavour.
  • Onion and garlic – Usual base flavourings.
  • Chicken stock – Cooking the rice in the chicken stock flavoured with the fish imparts a deliciously savoury taste to the rice that’s a step up the flavour ladder from plain water.

    Why not fish stock? Because mass produced store bought fish stock is not very nice! However if you have fresh fish stock and prefer a more seafood-y tasting biryani, go for it!


How to make Kedgeree

Kedgeree is made by poaching the fish, then cooking the rice in the poaching liquid. The rice is then tossed in a flavourful curried butter before tossing the fish back in and finishing with boiled eggs.

Cooking the smoked fish

Cold smoked fish (other than salmon or other sashimi grade fish) needs to be cooked before eating. For Kedgeree, the fish is gently poached in stock which is then used to cook the rice. Flavour retention to the max!

How to make Kedgeree - English fish and rice
  1. Poach fish 8 minutes – Bring the stock to a boil. Place the fish in then turn the heat down so the liquid is barely rippling. Poach for 8 minutes or until the flesh flakes.
  2. Remove skin – Remove the fish from the poaching liquid and transfer to a plate. Remove and discard the skin – I find a butter knife helpful.
  3. Flake the flesh into large chunks. Keep them large as they will break a little more when tossed through the rice.
  4. Reserve 1/2 cup liquid – Measure out 1/2 cup (125 ml) of the poaching liquid. Set aside – we will drizzle this over the finished dish to moisten the rice.

Cook rice

Fish done. Now we cook the rice in the flavoured poaching liquid and make a cured butter to toss the rice in. You know this is going to be good!

How to make Kedgeree - English fish and rice
  1. Add the rice into the poaching liquid then bring it to a simmer on high heat without the lid.
  2. Cook 13 minutes – Place the lid on then turn the heat down to low. Cook for 13 minutes or until all the liquid has been absorbed. No peeking, no stirring!
  3. Rest and fluff – Remove from the stove with the lid still on and rest for 10 minutes (lid still on!). Then fluff the rice, ready to toss into the curried butter!
  4. Curried butter – While the rice is resting, start the curried butter. Melt the butter in a large skillet or pot (large enough to fit all the rice). Add the cardamom pods and curry leaves and stir for 30 seconds. Sauté the garlic and onion then stir in the spices. Be prepared for amazing smells!
How to make Kedgeree - English fish and rice
  1. Add the rice and toss to coat in the curried butter. Add the reserved stock and toss through – this moistens the rice.
  2. Peas and coriander – Add the thawed peas and most of the coriander (reserve a bit for garnish) and toss through. The heat from the rice is all that’s needed to cook warm through the thawed peas.
  3. Fish – Add the flakes of fish and toss through gently, taking care to ensure there are some nice large chunks.
  4. Stud with eggs – Tops with halved eggs and sprinkle with coriander. Then serve!
Freshly cooked Kedgeree - English fish and rice

To serve, just spoon into bowls and eat as is. There’s no need for sauce – the rice is nice and moist, and there’s certainly no need for extra flavour!

What happens inside the deadly Gates of Hell on earth?

2 mn read

What happens inside the deadly Gates of Hell on earth?

There is a place known as the Gates of Hell on earth, and it has been discovered.

Pluto's gate of hell [Newsau]

During the Roman Empire, the “gates of hell” were so popular that priests conducted rituals seemingly unharmed by deadly gases.

The sacrifices were healthy bulls brought down to the gates of hell—they died very quickly without any human involvement, but the castrated priests who accompanied them were unaffected.

The gate is also known as the Plutonium, after Pluto, the god of the underworld. It was revered as the doorway to the underworld in Greco-Roman mythology and tradition.

In 2011, archaeologists discovered that the gate is still deadly: birds who fly too close choke and die. Humans are warned to stay off as prolonged exposure might lead to death.

“This region is filled with a foggy, dense vapour that makes it difficult to see the ground. Any animal that passes inside meets instant death. I threw in sparrows, and they immediately breathed their last and fell,” stated the Greek geographer Strabo.

In 2011, archaeologists rediscovered a “gate of hell” at Hierapolis, Turkey. This stone doorway led to a small cave filled with a visible mist. It sits in a geologically active zone, with a deep fissure constantly emitting volcanic carbon dioxide (CO2). This gas, heavier than air, forms a deadly “lake” at the bottom of the arena where sacrifices take place.

<img class="image lazyloaded imgWithMetaData" title="Pluto's gate of hell [cnn]" src="data:;base64,” alt=”Pluto’s gate of hell [cnn]” width=”790″ height=”445″ data-original=”https://ocdn.eu/pulscms-transforms/1/tIUktkpTURBXy9jYTYwMWVkZDk0MTg1NzA3YjgxMDA3ZDkwZTExNmUyMi5qcGeRlQLNAxbNAb3Cww” />

Researchers led by volcano biologist Hardy Pfanz measured carbon dioxide (CO2) levels at the site. They found that while sunlight dissipates the gas during the day, nightfall makes the place more dangerous.

He believes the priests just understood what was going on – they knew which times of day were best to go down and were tall enough to avoid the fumes. They were also higher than the other creatures that entered the cave, which likely helped them stay above the stifling vapour

Archaeologist Francesco D’Andria is not aligned with that opinion. He stated that oil lamps found near the gate suggest nighttime activity despite the dangers.

An ignored explanation is that perhaps there was a supernatural power at work there

5 elegant hats and when to wear them

3 mn read

5 elegant hats and when to wear them

Here are elegant hats to elevate your everyday look and help you make statements of style and confidence.

Hats are more than just accessories; they’re statements of style, confidence, and elegance.

Whether you’re attending a party, strolling through the city, or simply want to elevate your everyday look, the right hat can transform your outfit.

Here are 5 timeless hats that can elevate your look and transform you from casual to classy:

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A timeless classic, the fedora exudes an air of effortless sophistication. Its wide brim and indented crown offer a touch of mystery and intrigue. Fedora hats work wonders with a variety of styles, from tailored suits and trench coats for a sharp city look to flowing maxi dresses for a touch of bohemian flair.

When to wear it: Fedora hats are perfect for brunch dates, afternoon strolls, or adding a touch of polish to a casual outfit. Just remember, the wider the brim, the more formal the occasion.

Fedora hat is a classic

 

Woven from lightweight straw, the Panama hat embodies summer elegance. Its breathable material and iconic teardrop crown provide both style and comfort on warm days. Panama hats pair beautifully with linen suits, crisp cotton shirts, or flowing sundresses, adding a touch of vacation vibes to your ensemble.

When to wear it: Panama hats are ideal for outdoor events, summer weddings, or any time you want to embrace a relaxed yet refined look.

Panama Hat

A summertime staple, the boater hat is characterized by its flat crown and a ribbon or band around the base. This hat exudes a playful and nautical charm. Boater hats complement crisp white shirts, nautical-inspired stripes, or summer dresses with a touch of whimsy.

When to wear it: Boater hats are perfect for picnics, days at the beach, or adding a touch of fun to a summer outfit.

Boater hat

 

A vintage revival, the cloche hat is a close-fitting cloche with a bell-shaped crown. This elegant piece offers a touch of mystery and old-world glamour. Cloche hats pair beautifully with tailored dresses, coats, or formal pantsuits, creating a sophisticated silhouette with a touch of vintage charm.

When to wear it: Cloche hats are ideal for formal occasions, special events, or adding a touch of vintage elegance to your outfit.

 

 

Cloche Hat

A miniature work of art perched on the head, the fascinator is a show-stopping accessory for formal occasions. From delicate feather arrangements to sparkling embellishments, fascinators offer endless possibilities for adding a touch of drama and sophistication.

When to wear it: Fascinators are perfect for weddings, cocktail parties, or any occasion that demands a touch of flamboyant elegance.

Hats are versatile accessories that can elevate your look and add a touch of personality. By understanding the different types of hats and when to wear them, you can unlock a world of stylish possibilities.

So next time you’re looking to add a touch of elegance to your outfit, consider reaching for a hat – you’ll be surprised by the transformation it can create!

 

Tourist jumped off a cliff on holiday — it didn’t end well

2 mn read

The disastrous result found its way onto the internet in the form of a video recording.

Tourist jumps off a cliff [Instagram/@canarias1500kmdecosta]

Tourist jumps off a cliff

In Tenerife, a young holidaymaker wanted to show off by jumping off a cliff. The disastrous result found its way onto the internet in the form of a video recording.

The risky jump of a tourist in Tenerife was published on the Instagram channel of the coast guard initiative Canarias 1500 KM de Costa – it is intended to serve as a deterrent example.

The video shows several people standing over a small body of water beneath a cliff. Two of them stand on a cliff and look down. Suddenly one of them jumps down, hoping to dive into the water. Instead, he lands with his feet on a rock about five to six meters below. His current health status is unknown.

The video on Instagram was captioned “El Tancón in Tenerife once again becomes a tragic place due to absurd recklessness. The photos show a group of young people risking their lives by recording everything on social media.”

Apparently there are signs near the cliff warning that people risk their lives by jumping this way.

On the Instagram channel, tourists are urged to refrain from such risky acts in the future. “No more recklessness, no more suicide attempts, no more deaths,” we read in the appeal. Many users commented on the post and expressed their incomprehension of the action. “He must have left his brain in Airbnb,” wrote one.

The jumper’s alleged cousin also commented on the video. He expressed his wish for more respect from people as it was a serious accident.

The Instagram account that published the video emphasized that it was in no way mocking the jumper. “With this post, we call for caution and draw attention to the dangers. The goal is to prevent something like this from happening again.”

How to make pineapple essence (flavor) at home

2 mn read

Making pineapple essence at home is a great way to capture the tropical flavor of pineapple in a concentrated form, which can be used to enhance the taste of baked goods, drinks, and desserts.

Pineapple essence- {vanilla pura}

Pineapple essence- {vanilla pura}

Here’s a simple method to make your own pineapple essence:

  • 1 large ripe pineapple
  • Vodka or another neutral spirit (like Everclear or unflavored vodka)
  • A sharp knife
  • Cutting board
  • Blender or food processor
  • Fine mesh strainer or cheesecloth
  • Clean jar or bottle with a tight-sealing lid

Prepare the pineapple:

  • Peel the pineapple and remove the core.
  • Chop the pineapple into small pieces to increase the surface area that will be exposed to the alcohol.

Extracting the flavor:

  • Place the chopped pineapple in a blender or food processor and blend until you achieve a smooth puree.
  • Transfer the pineapple puree into a clean jar.
  • Pour enough vodka over the puree to cover it completely. The alcohol will draw out the flavors and essence from the pineapple.
  • Seal the jar tightly and shake it to mix the contents thoroughly.
  • Store the jar in a cool, dark place for about 2 to 4 weeks. Shake the jar every few days to help the flavors meld.

Straining:

  • After the infusion period, strain the mixture through a fine mesh strainer or cheesecloth into another clean jar or bottle. Make sure to squeeze out as much liquid as possible to maximize the extraction of flavor.
  • For a clearer essence, strain the liquid multiple times or until no pulp remains.

Storage:

  • Store the pineapple essence in a tightly sealed container in a cool, dark place. It should last for several months due to the preserving properties of alcohol.
  • Choosing pineapple: Use a pineapple that is ripe and sweet, as this will give you the best flavor.
  • Alcohol alternative: If you prefer a non-alcoholic version, you can substitute the alcohol with glycerin, although this might not extract as much flavor and the process differs slightly.
  • Usage: Use your homemade pineapple essence sparingly in recipes, as it is very concentrated. It’s perfect for flavoring cakes, cocktails, icings, and other desserts.
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