[{"data":1,"prerenderedAt":916},["ShallowReactive",2],{"posts:1:all":3},{"items":4,"totalPages":915},[5,180,328,489,621,768],{"id":6,"title":7,"author":8,"body":9,"category":161,"date":162,"description":163,"draft":164,"extension":165,"image":166,"meta":167,"navigation":168,"path":169,"readingTime":170,"recipe":171,"seo":172,"stem":173,"tags":174,"updatedAt":171,"__hash__":179},"posts\u002Fblog\u002Fbeef-bourguignon-pot-roast.md","Beef Bourguignon Pot Roast for a Slow Sunday","Pixeld Food",{"type":10,"value":11,"toc":152},"minimark",[12,16,26,31,34,80,83,87,90,93,96,100,103,106,109,112,116,119,122,125,129,137,146],[13,14,15],"p",{},"A pot roast suits a day when the oven can do the long part of dinner. Browning the meat and building the sauce take attention at the start; after that, the main task is checking that the braise stays gentle.",[13,17,18,25],{},[19,20,24],"a",{"href":21,"rel":22},"https:\u002F\u002Fwww.foodandwine.com\u002Fbeef-bourguignon-pot-roast-12028478",[23],"nofollow","Charlie Mitchell's beef bourguignon pot roast in Food & Wine"," inspired the idea. This independently written home variation uses a small whole chuck roast and a straightforward mushroom-and-carrot sauce.",[27,28,30],"h2",{"id":29},"ingredients","Ingredients",[13,32,33],{},"Serves 4. Allow about 30 minutes to prepare and approximately 2 1\u002F2–3 1\u002F2 hours for braising.",[35,36,37,41,44,47,50,53,56,59,62,65,68,71,74,77],"ul",{},[38,39,40],"li",{},"900 g boneless beef chuck roast",[38,42,43],{},"2 tablespoons neutral oil, divided",[38,45,46],{},"1 large onion, roughly chopped",[38,48,49],{},"3 garlic cloves, lightly crushed",[38,51,52],{},"1 tablespoon tomato puree",[38,54,55],{},"300 ml dry red wine",[38,57,58],{},"400 ml beef stock, plus more if needed",[38,60,61],{},"2 bay leaves",[38,63,64],{},"3 thyme sprigs",[38,66,67],{},"350 g carrots, cut into thick pieces",[38,69,70],{},"250 g mushrooms, halved or quartered",[38,72,73],{},"150 g peeled pearl onions or small shallots",[38,75,76],{},"Salt and black pepper",[38,78,79],{},"Mashed potatoes or bread, to serve",[13,81,82],{},"Choose a casserole with a lid that fits the meat fairly closely. A very wide pan can need substantially more liquid.",[27,84,86],{"id":85},"brown-the-beef","Brown the beef",[13,88,89],{},"Heat the oven to 160°C conventional or 140°C fan. Pat the beef dry and season it.",[13,91,92],{},"Warm one tablespoon of oil in the casserole over medium-high heat. Brown the beef on its main surfaces, allowing each side to colour before turning. Move it to a plate.",[13,94,95],{},"Lower the heat. Add the chopped onion and cook until softened, then add the garlic and tomato puree. Stir for a minute without letting the puree burn.",[27,97,99],{"id":98},"build-a-gentle-braise","Build a gentle braise",[13,101,102],{},"Pour in the wine and scrape up the browned bits. Simmer for a few minutes, then add the stock, bay, and thyme.",[13,104,105],{},"Return the beef and any juices. The liquid should reach roughly halfway up the meat; adjust with a little extra stock if necessary.",[13,107,108],{},"Bring to a gentle simmer, cover, and move to the oven. Begin checking after two hours. Turn the beef once during cooking and make sure the pan has not become dry.",[13,110,111],{},"Add the carrots and pearl onions for roughly the final 45–60 minutes. Continue cooking until a fork enters the beef easily and the meat separates with gentle pressure. Tenderness, rather than an exact elapsed time, decides when it is ready.",[27,113,115],{"id":114},"finish-the-mushrooms-and-sauce","Finish the mushrooms and sauce",[13,117,118],{},"Brown the mushrooms in the remaining oil in a separate frying pan. Add them to the casserole near the end.",[13,120,121],{},"Transfer the beef to a warm dish. Remove the herbs. If the sauce needs thickening, simmer it uncovered on the stovetop; if it is already concentrated, leave it alone. Taste before adding salt.",[13,123,124],{},"Slice or pull the beef into large pieces and return it to the sauce.",[27,126,128],{"id":127},"serve-and-store","Serve and store",[13,130,131,132,136],{},"Serve with mashed potatoes or ",[19,133,135],{"href":134},"\u002Fblog\u002Frosemary-focaccia","Rosemary Focaccia"," to catch the sauce.",[13,138,139,140,145],{},"Refrigerate leftovers in shallow containers within two hours and use within three to four days. Reheat to 74°C throughout, following ",[19,141,144],{"href":142,"rel":143},"https:\u002F\u002Fask.fsis.usda.gov\u002Farticle\u002FHow-do-I-reheat-leftovers-safely",[23],"USDA leftover guidance",".",[13,147,148],{},[149,150,151],"em",{},"Recipe note: this variation has not been kitchen-tested by Pixeld Food. Cover: AI-generated serving illustration.",{"title":153,"searchDepth":154,"depth":154,"links":155},"",2,[156,157,158,159,160],{"id":29,"depth":154,"text":30},{"id":85,"depth":154,"text":86},{"id":98,"depth":154,"text":99},{"id":114,"depth":154,"text":115},{"id":127,"depth":154,"text":128},"Recipes","2026-10-08","A home variation of red-wine beef pot roast with mushrooms, carrots, and onions, using tenderness cues rather than a fixed timer.",false,"md","\u002Fimages\u002Frecipes\u002Fbeef-bourguignon-pot-roast-20261008.webp",{},true,"\u002Fblog\u002Fbeef-bourguignon-pot-roast","3",null,{"title":7,"description":163},"blog\u002Fbeef-bourguignon-pot-roast",[175,176,177,178],"beef","pot-roast","autumn","slow-cooking","zbL-vFCQm76GBe0QEwODX_32a_KXItF3fCqdgRl69uk",{"id":181,"title":182,"author":8,"body":183,"category":161,"date":162,"description":316,"draft":164,"extension":165,"image":317,"meta":318,"navigation":168,"path":319,"readingTime":170,"recipe":171,"seo":320,"stem":321,"tags":322,"updatedAt":171,"__hash__":327},"posts\u002Fblog\u002Fbrussels-sprouts-saag.md","Brussels Sprouts Saag with a Crunchy Finish",{"type":10,"value":184,"toc":309},[185,188,197,199,202,248,251,255,258,261,264,268,271,274,277,281,284,287,290,294,302,305],[13,186,187],{},"Soft spinach and browned Brussels sprouts make a useful pairing: one gives a creamy base, the other gives texture. Roasting the sprouts separately keeps their edges distinct from the sauce.",[13,189,190,191,196],{},"The combination was inspired by ",[19,192,195],{"href":193,"rel":194},"https:\u002F\u002Fwww.foodandwine.com\u002Fbrussels-sprouts-saag-12028443",[23],"Rishi Kumar and Zubair Mohajir's Brussels sprouts saag in Food & Wine",". This independently written home variation uses a simple coconut-spinach base and a pumpkin-seed finish. It is not a reproduction of the chefs' dish or a claim to a traditional regional recipe.",[27,198,30],{"id":29},[13,200,201],{},"Serves 3–4 with rice or flatbread. Allow around 15 minutes to prepare and 30 minutes to cook.",[35,203,204,207,210,213,216,219,222,225,228,231,234,237,240,243,245],{},[38,205,206],{},"450 g Brussels sprouts, trimmed and halved",[38,208,209],{},"400 g fresh spinach, washed",[38,211,212],{},"1 medium onion, finely chopped",[38,214,215],{},"2 garlic cloves, grated",[38,217,218],{},"15 g fresh ginger, grated",[38,220,221],{},"1 teaspoon ground cumin",[38,223,224],{},"1 teaspoon ground coriander",[38,226,227],{},"1\u002F2 teaspoon turmeric",[38,229,230],{},"1\u002F4 teaspoon chili flakes, optional",[38,232,233],{},"120 ml coconut milk",[38,235,236],{},"3 tablespoons neutral oil, divided",[38,238,239],{},"2 tablespoons pumpkin seeds",[38,241,242],{},"1 tablespoon lemon juice, or to taste",[38,244,76],{},[38,246,247],{},"Fresh coriander leaves, optional",[13,249,250],{},"Frozen spinach can also work: thaw it and squeeze out excess water before adding it.",[27,252,254],{"id":253},"roast-for-browned-edges","Roast for browned edges",[13,256,257],{},"Heat the oven to 220°C conventional or 200°C fan. Toss the sprouts with two tablespoons of oil, a little salt, and black pepper.",[13,259,260],{},"Spread over a tray with the cut sides down and room between the pieces. Roast for approximately 20–25 minutes, until the centres are tender and the edges have browned. Very large sprouts may need longer.",[13,262,263],{},"A crowded tray produces a softer result. Use two trays if necessary rather than piling the sprouts together.",[27,265,267],{"id":266},"make-the-spinach-base","Make the spinach base",[13,269,270],{},"Warm the remaining tablespoon of oil in a saucepan over medium-low heat. Cook the onion for 8–10 minutes until soft. Add garlic and ginger and stir briefly.",[13,272,273],{},"Add cumin, coriander, turmeric, and optional chili. Stir for around 30 seconds, then add the spinach in handfuls. Turn it through the onion mixture until wilted.",[13,275,276],{},"Add the coconut milk and simmer gently for five minutes. Blend partly with a stick blender, or chop and stir thoroughly if you prefer a rougher texture. Keep some texture rather than turning it into a completely smooth soup.",[27,278,280],{"id":279},"balance-and-assemble","Balance and assemble",[13,282,283],{},"If the spinach is watery, cook uncovered for a few more minutes. If it is too thick to spoon comfortably, add a little water.",[13,285,286],{},"Stir in lemon juice, then taste for salt. Put the spinach in a serving dish and arrange the roasted sprouts on top.",[13,288,289],{},"Toast the pumpkin seeds in a dry pan, shaking regularly, and scatter over the dish. Add coriander leaves if using. Keeping the seeds and sprouts on the surface preserves their contrast.",[27,291,293],{"id":292},"serve-and-vary","Serve and vary",[13,295,296,297,301],{},"Serve with rice or warm flatbread. ",[19,298,300],{"href":299},"\u002Fblog\u002Fcoconut-lime-rice","Coconut Lime Rice"," is another option if you want to build the meal around the coconut flavours.",[13,303,304],{},"For more substance, add separately cooked chickpeas to the spinach. Keep leftovers refrigerated and use within three days; reheat thoroughly. Store the seed topping separately.",[13,306,307],{},[149,308,151],{},{"title":153,"searchDepth":154,"depth":154,"links":310},[311,312,313,314,315],{"id":29,"depth":154,"text":30},{"id":253,"depth":154,"text":254},{"id":266,"depth":154,"text":267},{"id":279,"depth":154,"text":280},{"id":292,"depth":154,"text":293},"Roasted Brussels sprouts over spiced spinach with a pumpkin-seed topping: an approachable home variation for autumn dinners.","\u002Fimages\u002Frecipes\u002Fbrussels-sprouts-saag-20261008.webp",{},"\u002Fblog\u002Fbrussels-sprouts-saag",{"title":182,"description":316},"blog\u002Fbrussels-sprouts-saag",[323,324,325,326],"brussels-sprouts","spinach","saag","vegetarian","Zt5HyKWqXW6cvGaBitt38V8ipKEyh2MsyP2gJ2ZmFI0",{"id":329,"title":330,"author":8,"body":331,"category":161,"date":162,"description":477,"draft":164,"extension":165,"image":478,"meta":479,"navigation":168,"path":480,"readingTime":170,"recipe":171,"seo":481,"stem":482,"tags":483,"updatedAt":171,"__hash__":488},"posts\u002Fblog\u002Fmaple-streusel-pumpkin-bread.md","Maple-Streusel Pumpkin Bread",{"type":10,"value":332,"toc":470},[333,336,344,346,349,352,390,393,413,417,420,423,426,430,433,436,439,443,446,449,452,456,463,466],[13,334,335],{},"Pumpkin bread belongs to the relaxed end of baking: a bowl, a loaf tin, and enough time to let the centre cook properly. A small crumble topping adds texture without requiring a separate glaze.",[13,337,338,343],{},[19,339,342],{"href":340,"rel":341},"https:\u002F\u002Fwww.foodandwine.com\u002Fpumpkin-bread-with-maple-streusel-12124299",[23],"Food & Wine's maple-streusel pumpkin bread"," inspired the flavour pairing. This is our own oil-based home-cooking variation, with different proportions and mixing method.",[27,345,30],{"id":29},[13,347,348],{},"Makes one loaf in a 23 × 13 cm tin, approximately 10 slices. Allow 20 minutes to prepare, about 55–70 minutes to bake, and additional cooling time.",[13,350,351],{},"For the loaf:",[35,353,354,357,360,363,366,369,372,375,378,381,384,387],{},[38,355,356],{},"230 g plain flour",[38,358,359],{},"2 teaspoons baking powder",[38,361,362],{},"1\u002F4 teaspoon baking soda",[38,364,365],{},"1 1\u002F2 teaspoons ground cinnamon",[38,367,368],{},"1\u002F2 teaspoon ground ginger",[38,370,371],{},"1\u002F2 teaspoon fine salt",[38,373,374],{},"250 g plain pumpkin puree",[38,376,377],{},"2 large eggs",[38,379,380],{},"90 ml neutral oil",[38,382,383],{},"110 g light brown sugar",[38,385,386],{},"40 ml pure maple syrup",[38,388,389],{},"1 teaspoon vanilla extract",[13,391,392],{},"For the topping:",[35,394,395,398,401,404,407,410],{},[38,396,397],{},"35 g plain flour",[38,399,400],{},"25 g rolled oats",[38,402,403],{},"25 g light brown sugar",[38,405,406],{},"30 g cold butter, diced",[38,408,409],{},"1 tablespoon maple syrup",[38,411,412],{},"A pinch of salt",[27,414,416],{"id":415},"prepare-the-tin-and-topping","Prepare the tin and topping",[13,418,419],{},"Heat the oven to 175°C conventional or 155°C fan. Grease the tin and line it with baking paper, leaving enough paper above two sides to lift the loaf out.",[13,421,422],{},"Rub the topping flour, oats, sugar, salt, and butter together until you have uneven crumbs. Stir in the tablespoon of maple syrup. Keep the mixture cool while preparing the batter.",[13,424,425],{},"The crumbs should form small clusters rather than a smooth paste. If the butter softens while you work, put the bowl in the fridge for a few minutes.",[27,427,429],{"id":428},"mix-the-batter","Mix the batter",[13,431,432],{},"Whisk the loaf flour, baking powder, baking soda, cinnamon, ginger, and salt in one bowl.",[13,434,435],{},"In another bowl, whisk the pumpkin puree, eggs, oil, brown sugar, maple syrup, and vanilla until evenly combined. Fold the dry ingredients into the wet mixture with a spatula, stopping once no dry pockets remain.",[13,437,438],{},"Spoon into the tin, smooth the surface, and scatter the topping over it. Avoid pressing the crumble into a solid lid.",[27,440,442],{"id":441},"bake-by-the-centre-not-just-the-clock","Bake by the centre, not just the clock",[13,444,445],{},"Begin checking after 55 minutes. A skewer inserted into the centre should show moist crumbs rather than streaks of uncooked batter. If the topping colours before the centre is ready, cover loosely with foil and continue baking.",[13,447,448],{},"Home-roasted pumpkin can contain more water than canned puree. Drain visibly watery puree before weighing it, and allow for a longer bake if needed.",[13,450,451],{},"Leave the loaf in the tin for 15 minutes, then lift it onto a rack. Let it cool fully before slicing; cutting a hot loaf can make the centre look gummy even when it has cooked.",[27,453,455],{"id":454},"serve-and-keep","Serve and keep",[13,457,458,459,145],{},"Serve thick slices with tea, coffee, or plain yogurt. For another seasonal breakfast, try ",[19,460,462],{"href":461},"\u002Fblog\u002Fapple-cinnamon-baked-oats","Apple Cinnamon Baked Oats",[13,464,465],{},"Wrap the cooled loaf and keep in a cool room for up to two days, or freeze individual slices. Toast a thawed slice gently if you want the edges crisp.",[13,467,468],{},[149,469,151],{},{"title":153,"searchDepth":154,"depth":154,"links":471},[472,473,474,475,476],{"id":29,"depth":154,"text":30},{"id":415,"depth":154,"text":416},{"id":428,"depth":154,"text":429},{"id":441,"depth":154,"text":442},{"id":454,"depth":154,"text":455},"An autumn pumpkin loaf with a maple-oat crumble topping, clear baking cues, and practical advice for slicing and storing.","\u002Fimages\u002Frecipes\u002Fmaple-streusel-pumpkin-bread-20261008.webp",{},"\u002Fblog\u002Fmaple-streusel-pumpkin-bread",{"title":330,"description":477},"blog\u002Fmaple-streusel-pumpkin-bread",[484,485,486,487],"pumpkin","baking","maple","bread","Tq3Tr8HqQtF_Ai8McJ8RF2FRrlN0jgyvbuwU2RIY9DE",{"id":490,"title":491,"author":8,"body":492,"category":161,"date":162,"description":611,"draft":164,"extension":165,"image":612,"meta":613,"navigation":168,"path":614,"readingTime":170,"recipe":171,"seo":615,"stem":616,"tags":617,"updatedAt":171,"__hash__":620},"posts\u002Fblog\u002Fpumpkin-miso-congee.md","Pumpkin & Miso Congee for Cozy Autumn Mornings",{"type":10,"value":493,"toc":604},[494,497,506,508,511,543,546,550,553,556,559,563,566,569,572,576,579,582,584,592,600],[13,495,496],{},"A savoury breakfast can be as comforting as something baked. This pumpkin congee is built around soft rice, gentle ginger, and the saltiness of miso, with a small amount of crunch added at the table.",[13,498,499,500,505],{},"The seasonal combination was inspired by ",[19,501,504],{"href":502,"rel":503},"https:\u002F\u002Fwww.theguardian.com\u002Ffood\u002F2026\u002Foct\u002F07\u002Fautumn-squash-recipes-roast-chicken-congee-cookies-ravinder-bhogal",[23],"Ravinder Bhogal's autumn squash feature in The Guardian",". The quantities and stovetop method below are an independently written home-cooking variation.",[27,507,30],{"id":29},[13,509,510],{},"Makes 4 modest bowls. Allow approximately 15 minutes to prepare and 45–60 minutes to cook.",[35,512,513,516,519,522,525,528,531,534,537,540],{},[38,514,515],{},"150 g short-grain white rice",[38,517,518],{},"400 g peeled pumpkin or butternut squash, cut into small cubes",[38,520,521],{},"1.3 litres water, plus more as needed",[38,523,524],{},"1 tablespoon neutral oil",[38,526,527],{},"15 g fresh ginger, finely grated",[38,529,530],{},"2 small garlic cloves, finely chopped",[38,532,533],{},"2 tablespoons white miso, or to taste",[38,535,536],{},"3 spring onions, finely sliced",[38,538,539],{},"2 teaspoons toasted sesame oil",[38,541,542],{},"Toasted sesame seeds and chili oil, to serve",[13,544,545],{},"Use plain pumpkin flesh rather than sweetened pumpkin pie filling. Miso saltiness varies, so leave extra salt until the end.",[27,547,549],{"id":548},"build-the-base","Build the base",[13,551,552],{},"Rinse the rice and drain it. Warm the neutral oil in a heavy saucepan over medium-low heat. Add the ginger and garlic and stir for about a minute, stopping before they brown.",[13,554,555],{},"Add the pumpkin, rice, and water. Bring to a gentle boil, then lower the heat. Leave the lid partly open so you can watch the texture and avoid a boil-over.",[13,557,558],{},"Simmer for 45–60 minutes, stirring regularly and scraping the bottom of the pan. The rice should become very soft and the pumpkin should yield easily when pressed with a spoon. Add hot water in small amounts whenever the mixture becomes too thick before the grains soften.",[27,560,562],{"id":561},"adjust-the-texture","Adjust the texture",[13,564,565],{},"Mash some of the pumpkin against the side of the saucepan. Leave the rest in pieces if you prefer a bowl with more texture.",[13,567,568],{},"The finished porridge should move slowly off a spoon. If it stands in a solid mound, loosen it with water. If it seems too thin, continue simmering briefly with the lid off.",[13,570,571],{},"Timings are a guide: the rice variety, pan, and strength of the simmer all affect how quickly the grains break down.",[27,573,575],{"id":574},"finish-gently","Finish gently",[13,577,578],{},"Put the miso in a cup with a little hot porridge liquid and stir until smooth. Take the saucepan off the heat and stir in the mixture. Taste before adding more.",[13,580,581],{},"Divide between bowls and add spring onions, sesame oil, sesame seeds, and chili oil. Keep the toppings light so the rice and pumpkin remain the centre of the dish.",[27,583,128],{"id":127},[13,585,586,587,591],{},"For a fuller lunch, serve alongside steamed greens or a separately cooked protein. A bright side such as ",[19,588,590],{"href":589},"\u002Fblog\u002Fquick-pickled-onions","Quick Pickled Onions"," can balance the soft porridge.",[13,593,594,595,145],{},"Cool leftover rice dishes promptly, ideally within an hour, and refrigerate in shallow containers. Use within 24 hours and reheat once until steaming throughout; add a little water to restore the texture. See the ",[19,596,599],{"href":597,"rel":598},"https:\u002F\u002Fwww.food.gov.uk\u002Fsafety-hygiene\u002Fhome-food-fact-checker",[23],"Food Standards Agency's rice guidance",[13,601,602],{},[149,603,151],{},{"title":153,"searchDepth":154,"depth":154,"links":605},[606,607,608,609,610],{"id":29,"depth":154,"text":30},{"id":548,"depth":154,"text":549},{"id":561,"depth":154,"text":562},{"id":574,"depth":154,"text":575},{"id":127,"depth":154,"text":128},"A warming pumpkin rice porridge with ginger, miso, spring onions, and a little chili oil, plus tips for adjusting its texture.","\u002Fimages\u002Frecipes\u002Fpumpkin-miso-congee-20261008.webp",{},"\u002Fblog\u002Fpumpkin-miso-congee",{"title":491,"description":611},"blog\u002Fpumpkin-miso-congee",[484,618,619,177],"rice","miso","eU1d1e76lo-4NprOGoVyd95SD3w2OJcLEvJlK_MWB4Y",{"id":622,"title":623,"author":8,"body":624,"category":161,"date":162,"description":756,"draft":164,"extension":165,"image":757,"meta":758,"navigation":168,"path":759,"readingTime":170,"recipe":171,"seo":760,"stem":761,"tags":762,"updatedAt":171,"__hash__":767},"posts\u002Fblog\u002Fudon-carbonara.md","Udon Carbonara: A Japanese-Inspired Comfort Dinner",{"type":10,"value":625,"toc":748},[626,629,638,640,643,672,680,683,687,690,693,697,700,703,707,710,713,717,720,723,726,730,733,741,744],[13,627,628],{},"Udon gives a familiar creamy, peppery dinner a different bite. The noodles are thick enough to carry the sauce, while a small portion of crisp pancetta brings contrast.",[13,630,631,632,637],{},"The idea takes inspiration from ",[19,633,636],{"href":634,"rel":635},"https:\u002F\u002Fwww.foodandwine.com\u002Fudon-carbonara-12028438",[23],"Masako Morishita's udon carbonara in Food & Wine",". Our independently written variation uses pancetta and ordinary pantry ingredients rather than recreating the chef's recipe.",[27,639,30],{"id":29},[13,641,642],{},"Serves 2. Allow about 25 minutes, depending on the noodle packet's instructions.",[35,644,645,648,651,654,657,660,663,666,669],{},[38,646,647],{},"400 g cooked fresh or frozen udon noodles",[38,649,650],{},"80 g pancetta, cut into small pieces",[38,652,653],{},"1 pasteurized whole egg",[38,655,656],{},"2 pasteurized egg yolks",[38,658,659],{},"50 g finely grated parmesan, plus a little to serve",[38,661,662],{},"1\u002F2 teaspoon freshly ground black pepper, or to taste",[38,664,665],{},"2 tablespoons finely chopped chives",[38,667,668],{},"Approximately 100 ml reserved hot noodle cooking water",[38,670,671],{},"Salt, only if needed",[13,673,674,675,145],{},"Use pasteurized eggs because the sauce is gently warmed and may not become fully cooked. ",[19,676,679],{"href":677,"rel":678},"https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",[23],"The FDA recommends pasteurized eggs for dishes served with raw or undercooked egg",[13,681,682],{},"Check whether your udon weight refers to cooked noodles: dried noodles are not a gram-for-gram substitute.",[27,684,686],{"id":685},"crisp-the-pancetta","Crisp the pancetta",[13,688,689],{},"Put the pancetta in a wide frying pan over medium heat. Cook until browned and crisp, stirring as the fat renders. Remove a spoonful for the final topping.",[13,691,692],{},"Leave roughly a tablespoon of fat in the pan and remove any excess. Take the pan off the heat while you cook the noodles.",[27,694,696],{"id":695},"prepare-the-sauce","Prepare the sauce",[13,698,699],{},"Whisk the pasteurized egg and yolks with the parmesan and black pepper in a bowl. The mixture will be thick.",[13,701,702],{},"Set out the serving bowls now. Once the noodles meet the sauce, you want to finish and serve without another round of preparation.",[27,704,706],{"id":705},"cook-and-loosen-the-noodles","Cook and loosen the noodles",[13,708,709],{},"Cook or warm the udon according to its packet, separating the strands gently. Before draining, reserve some hot cooking water.",[13,711,712],{},"Add the drained noodles to the pancetta pan and toss. If the pan is still fiercely hot, wait briefly before adding the egg mixture. You are aiming for retained warmth rather than an active frying temperature.",[27,714,716],{"id":715},"bring-everything-together","Bring everything together",[13,718,719],{},"Pour in the egg-and-cheese mixture and toss continuously off the heat. Add the reserved water a tablespoon at a time until the sauce coats the strands.",[13,721,722],{},"If the noodles are too cool for the sauce to come together, use the lowest heat briefly while tossing, then remove the pan again. Avoid leaving it still over the burner.",[13,724,725],{},"A tight, clumpy sauce usually needs a little more water. A pan that is too hot can turn the eggs into visible curds, so make small adjustments.",[27,727,729],{"id":728},"finish-and-serve","Finish and serve",[13,731,732],{},"Add the chives and reserved pancetta. Taste before adding salt because both cheese and pancetta contribute it.",[13,734,735,736,740],{},"Serve immediately with extra pepper. A simple vegetable side, such as ",[19,737,739],{"href":738},"\u002Fblog\u002Fgreen-bean-tahini","Green Beans with Tahini",", makes a useful contrast.",[13,742,743],{},"This dish is best eaten as soon as it is made; the sauce thickens as the noodles stand.",[13,745,746],{},[149,747,151],{},{"title":153,"searchDepth":154,"depth":154,"links":749},[750,751,752,753,754,755],{"id":29,"depth":154,"text":30},{"id":685,"depth":154,"text":686},{"id":695,"depth":154,"text":696},{"id":705,"depth":154,"text":706},{"id":715,"depth":154,"text":716},{"id":728,"depth":154,"text":729},"Chewy udon with a peppery egg-and-cheese sauce and crisp pancetta, including tips for managing heat and loosening the sauce.","\u002Fimages\u002Frecipes\u002Fudon-carbonara-20261008.webp",{},"\u002Fblog\u002Fudon-carbonara",{"title":623,"description":756},"blog\u002Fudon-carbonara",[763,764,765,766],"udon","noodles","carbonara","dinner","ZBg3xokhcDBl2dWQ66akIOTryGa_QUuBnVqozlJfG4c",{"id":769,"title":770,"author":8,"body":771,"category":161,"date":901,"description":902,"draft":164,"extension":165,"image":903,"meta":904,"navigation":168,"path":905,"readingTime":906,"recipe":171,"seo":907,"stem":908,"tags":909,"updatedAt":171,"__hash__":914},"posts\u002Fblog\u002Froasted-tomato-ricotta-tart.md","Roasted Tomato and Ricotta Tart",{"type":10,"value":772,"toc":892},[773,776,779,781,784,819,823,826,829,832,836,839,842,846,849,852,855,859,862,865,868,872,875,878,881,883,886,889],[13,774,775],{},"A good tomato tart has two jobs: keep the pastry crisp and make the tomatoes taste more like themselves. The easiest way to do both is to roast the tomatoes before they meet the pastry.",[13,777,778],{},"This version layers creamy ricotta with roasted tomatoes, parmesan, lemon zest, and basil. It works as a relaxed lunch, a light supper with salad, or the kind of thing you can slice into small squares for a table of snacks.",[27,780,30],{"id":29},[13,782,783],{},"Serves 4–6.",[35,785,786,789,792,795,798,801,804,807,810,813,816],{},[38,787,788],{},"500 g mixed ripe tomatoes",[38,790,791],{},"1 sheet all-butter puff pastry, about 320 g",[38,793,794],{},"250 g whole-milk ricotta",[38,796,797],{},"40 g finely grated parmesan",[38,799,800],{},"1 egg",[38,802,803],{},"1 small garlic clove, finely grated",[38,805,806],{},"Finely grated zest of 1\u002F2 lemon",[38,808,809],{},"1 teaspoon thyme leaves",[38,811,812],{},"2 tablespoons olive oil, plus more to finish",[38,814,815],{},"A small handful of fresh basil",[38,817,818],{},"Sea salt and black pepper",[27,820,822],{"id":821},"roast-the-tomatoes-first","Roast the tomatoes first",[13,824,825],{},"Heat the oven to 200°C. Cut larger tomatoes into thick slices and halve cherry tomatoes. Arrange them on a lined tray, drizzle with one tablespoon of olive oil, and season lightly with salt and pepper.",[13,827,828],{},"Roast for 20–25 minutes, until the tomatoes have softened and some edges begin to caramelize. They do not need to become dry. The goal is simply to remove enough surface moisture that it will not soak into the pastry.",[13,830,831],{},"Let them cool for a few minutes while you prepare the filling.",[27,833,835],{"id":834},"make-the-ricotta-layer","Make the ricotta layer",[13,837,838],{},"Mix the ricotta with the parmesan, egg, garlic, lemon zest, thyme, a pinch of salt, and plenty of black pepper.",[13,840,841],{},"The egg helps the ricotta set into a soft layer rather than staying loose. Parmesan adds saltiness and enough structure to keep each slice tidy once the tart cools slightly.",[27,843,845],{"id":844},"assemble-the-tart","Assemble the tart",[13,847,848],{},"Unroll the puff pastry on baking paper and place it on a baking sheet. Score a border about 2 cm from the edge without cutting all the way through. Prick the centre several times with a fork.",[13,850,851],{},"Spread the ricotta mixture inside the border. Arrange the roasted tomatoes over the top, alternating colours and sizes if you have them. Leave a little space between some pieces so steam can escape.",[13,853,854],{},"Brush the exposed pastry edge with a little olive oil or beaten egg if you want a deeper shine.",[27,856,858],{"id":857},"bake-until-properly-golden","Bake until properly golden",[13,860,861],{},"Bake for 25–30 minutes, until the pastry border is deeply golden and the underside feels crisp.",[13,863,864],{},"If the centre still looks very wet after 25 minutes, give it another five minutes. Puff pastry is better with a little extra colour than with a pale, soft base.",[13,866,867],{},"Rest the tart for 10 minutes before finishing it with basil leaves, black pepper, and a thin drizzle of good olive oil.",[27,869,871],{"id":870},"why-this-method-works","Why this method works",[13,873,874],{},"Tomatoes carry a lot of water. Putting raw slices directly over soft cheese often leaves the pastry steaming underneath instead of baking.",[13,876,877],{},"Roasting first concentrates the tomato flavour and gives the oven less moisture to manage during the final bake. The ricotta layer then acts as a creamy buffer between the tomatoes and pastry without becoming heavy.",[13,879,880],{},"Lemon zest is useful here because it adds brightness without extra liquid. Basil goes on after baking so it stays fragrant and fresh.",[27,882,128],{"id":127},[13,884,885],{},"Serve the tart warm or at room temperature with a peppery green salad, cucumbers, or simply a few dressed leaves.",[13,887,888],{},"Leftovers keep in the fridge for up to two days. Reheat slices in a 190°C oven for about eight minutes rather than using the microwave; the pastry will recover much of its crispness.",[13,890,891],{},"For a variation, swap some of the tomatoes for roasted peppers, add a spoonful of pesto beneath the ricotta, or finish the tart with a small amount of balsamic glaze.",{"title":153,"searchDepth":154,"depth":154,"links":893},[894,895,896,897,898,899,900],{"id":29,"depth":154,"text":30},{"id":821,"depth":154,"text":822},{"id":834,"depth":154,"text":835},{"id":844,"depth":154,"text":845},{"id":857,"depth":154,"text":858},{"id":870,"depth":154,"text":871},{"id":127,"depth":154,"text":128},"2026-10-04","A crisp savory tart with creamy ricotta, slow-roasted tomatoes, basil, and olive oil for an easy lunch or light supper.","\u002Fimages\u002Frecipes\u002Froasted-tomato-ricotta-tart.webp",{},"\u002Fblog\u002Froasted-tomato-ricotta-tart","6",{"title":770,"description":902},"blog\u002Froasted-tomato-ricotta-tart",[910,911,912,913,485],"tomatoes","ricotta","tart","basil","NnrJEi8_I08litcRuDSjJqrskpEfo-Rk5VRCMmQvP_8",7,1791916791010]