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Igbouh Ahi (Nigerian Roasted Bambara Nuts)

Igbouh Ahi (Nigerian Roasted Bambara Nuts)

Igbouh Ahi is a crunchy snack from the Tiv people of Nigeria made by roasting salted, peppered bambara nuts until tender and serving them with plantain or roasted maize.

Adapted from Cookbook:Igbouh Ahi (Nigerian Roasted Bambara Nuts) (Wikibooks) by Wikibooks contributors

VGV
by Remixipe
Karelian Pasties (Karjalanpiirakat)

Karelian Pasties (Karjalanpiirakat)

Traditional North Karelian pasties with a thin rye crust and a rice porridge filling, baked and served with butter or egg butter.

Adapted from Cookbook:Karelian Pasties (Karjalanpiirakat) (Wikibooks) by Wikibooks contributors

V
by Remixipe
Tahu Gejrot

Tahu Gejrot

Tahu gejrot is a traditional Cirebon dish of fried Sumedang tofu or tofu pong drizzled with a spicy, sweet and sour palm sugar and tamarind sauce with crushed chili peppers.

Adapted from Cookbook:Tahu Gejrot (Wikibooks) by Wikibooks contributors

by Remixipe
Lemon & Poppy Seed Loaf Cake

Lemon & Poppy Seed Loaf Cake

20 prep·1 hour cook
by Amanda Redwood

Chocolate Whizz Cake

A simple chocolate cake that can be made as 1 large 26 cm tin cake or 2 smaller cakes. Can be mixed quickly in one bowl.

20min prep·1 hour cook
by tmac

The Best Chocolate Chip Cookies

Classic chocolate chip cookies shaped into logs, chilled, sliced, and baked.

20 minutes prep·12 minutes cook
by tmac

Courgette Spice Loaf

A spiced courgette loaf cake flavoured with cinnamon, nutmeg, ginger and cloves, yielding 12–14 slices.

15min prep·55 min cook
by tmac

Classic Sourdough Loaf

A simple, reliable white sourdough with an open crumb and shattering crust. This recipe has evolved through dozens of bakes — follow the version history to see what changed and why.

5 hours prep·45 minutes cook
by Remixipe Kitchen

Anna's Banana Bread

Forked from the Remixipe Kitchen banana bread and taken somewhere new — blueberries for jammy pockets throughout, and toasted walnuts for crunch and depth. Toasting the walnuts is non-negotiable.

20 minutes prep·65 minutes cook
by Chef Anna

Banana Bread

The classic quick loaf, perfected over three bakes. Simple enough for a weekday morning, good enough to share. See how a few small changes made it dramatically better.

15 minutes prep·60 minutes cook
by Remixipe Kitchen

Cinnamon Sugar Pretzels

Soft pretzels tossed in cinnamon sugar instead of salt. Fun to make and great as a snack or dessert.

★★★★★
5.0 (1)
VNF
20 mins prep·15 mins cook
by Remixipe

Prosciutto-Wrapped Asparagus with Balsamic Reduction

Asparagus spears wrapped in salty prosciutto and roasted until crisp, finished with thick balsamic.

GFDF
10 mins prep·25 mins cook
by Remixipe

Whipped Feta Dip with Chilli Oil and Pistachios

Creamy feta blended with yoghurt until fluffy, topped with crispy chilli oil.

V
10 mins prep·2 mins cook
by Remixipe

Vietnamese Prawn Summer Rolls with Peanut Dipping Sauce

Rice paper rolls filled with prawns, herbs and vermicelli noodles. Fiddly but worth it.

DF
40 mins prep·5 mins cook
by Remixipe

No-Knead Focaccia with Cherry Tomatoes and Basil

Thick, fluffy focaccia with a crispy bottom and dimpled top. The dough comes together in minutes and rises overnight.

VGDF
15 mins prep·30 mins cook
by Remixipe

Crispy Halloumi Fries with Hot Honey and Za'atar

Halloumi sticks coated in semolina and fried until golden, then drizzled with chilli-spiked honey.

VNF
15 mins prep·15 mins cook
by Remixipe

Miso-Glazed Aubergine with Sesame and Spring Onion

Roasted aubergine slices with a sticky miso-honey glaze that caramelises in the oven. Great hot or at room temperature.

VDF
10 mins prep·35 mins cook
by Remixipe
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