There is nothing quite like the satisfaction that comes from making something you would normally buy, from scratch. Sure, it takes longer than ducking up to the shops and you do need a bit of forward planning, but the results are worth it (and that’s even before you take into account the bragging rights and Instagram potential).
By
Feast magazine

4 Aug 2013 - 1:39 PM  UPDATED 25 Feb 2014 - 9:34 PM

We’ve called in the experts and rounded up a range of pantry basics for you to make at home, including bacon, mozzarella, haloumi, sourdough, XO sauce, teriyaki sauce, harissa and even ginger beer. For each, we also have a simple recipe that lets the ingredient you’ve made shine – think refreshing Moscow mules, bacon and egg rolls with HP sauce, and a creamy mozzarella and fig salad. Now, don that apron, round up some muslin and enjoy the satisfaction that comes with making it from scratch.

Recipes

Rohan Anderson's D.I.Y. dry-cured bacon

Bacon and egg roll with HP-style sauce

Teriyaki salmon skewers

Chilli and honey wings

Pea, mint & feta crostini

Moscow mule

Haloumi with honey and lemon thyme

Homemade mozarella and fig salad

Moroccan lamb tagine

Noodles with XO, sprouts and peanuts

 

Get your hands dirty and make these delicious homemade treats using the recipes from the new October issue of Feast, on sale now! Subscribe here.