Author Archives: chefchristianbauer

Cacao Cake with Ganache Icing

I have fed this cake to people who “don’t eat cake” and they invariably ask for a second slice and sometimes a third. It’s just that good and I say this in the full knowledge that it is not my recipe. Giving credit where credit is due, this credit goes to Rose Prince and herContinue reading “Cacao Cake with Ganache Icing”

Cold Silken Tofu with Crisp Shallots, Garlic & Spring Onion

I’m not sure this is even a recipe. It feels a bit like cheating, as there is hardly any cooking. You could even not bother with the garlic and still end up with a great meal. One word of warning; do NOT use ready bought fried shallots! They are mostly really nasty tasting stuff andContinue reading “Cold Silken Tofu with Crisp Shallots, Garlic & Spring Onion”

Stuffed Portobello Mushrooms

Is life too short to be stuffing mushrooms? Not if they are big Portobello mushrooms! I’m starting to rediscover the recipes of my youth. These meat stuffed mushrooms make a perfect main course for the family, or a successful starter for a dinner party. I plated them on a bed of very thinly sliced whiteContinue reading “Stuffed Portobello Mushrooms”

My Very Own Spicy Fried Noodles

I woke up yesterday feeling very much like a plate of really spicy, oily fried noodles. It may have been the couple of magnums I downed with friends in anticipation of yet another lock-down, but whatever its was, the result is this entirely delicious noodle recipe that I claim as my very own! It’s partContinue reading “My Very Own Spicy Fried Noodles”

A Cheese Soufflé for the Lazy Cook

It’s quite out of fashion, the soufflé. And it’s got a bad reputation to boot; difficult to make, difficult to cook and not worth eating. Wrong on all counts! Bear with me just a little longer and you will show you how easy it is to make and how rewarding it is to eat. Well,Continue reading “A Cheese Soufflé for the Lazy Cook”

Confit Leek, Mozzarella & Tomato Vinaigrette

Confit leek and mozzarella is one of my favourite combinations. I have used it in the restaurants in many different interpretations and it has always been a success. The idea of confit’ing anything often puts home cooks off, but with most vegetables it’s a breeze! And the added advantage is that you can make itContinue reading “Confit Leek, Mozzarella & Tomato Vinaigrette”

Fried Mackerel with Cassoulet Beans & Herb Garlic Crumbs

Here’s a dish that packs a punch! I wanted to make a cassoulet that our pescatarian friends could eat as well, but still preserve that depth of flavour and that heartening warmth of the meaty versions. Fat is an important part of a good cassoulet, so don’t be shocked by the quantities of oil IContinue reading “Fried Mackerel with Cassoulet Beans & Herb Garlic Crumbs”