broken sauce

Food, recipes and photography. Cook it mf!

[broken sauce @brokn_sauce]

Roasted aubergine wrapped around lemony ricotta and capers, then baked in a thick tomato sauce under torn mozzarella. Soft in the middle, bronzed at the edges and built for bread dragged through the dish.

The trick 👇

Five-millimetre aubergine slices need enough heat to become supple while keeping their shape. Roll them only once they are cool enough to handle, and keep the tomato sauce thick so the parcels bake rather than float.

https://t.co/CLHnEqhmvk

[broken sauce @brokn_sauce]

Craggy savoury scones packed with mature cheddar, tart apple, Dijon mustard and thyme, served warm with a softly salted thyme butter.

The trick 👇

Rub the butter only to irregular flakes and pea-sized pieces, then fold the shaggy dough twice without kneading it smooth. Those cold pockets melt in the oven and leave a more open, tender crumb around the apple and cheese.

https://t.co/sc2CYk2HAS

[broken sauce @brokn_sauce]

@mullonweg Haha

[broken sauce @brokn_sauce]

Roast Duck Legs with Pear, Red Cabbage & Caraway Potatoes

The trick 👇

The first 35 minutes renders enough fat to coat the parboiled potatoes. Keep the duck skin dry and uncovered, roughen the potato edges, and roast both trays hard enough to build crisp surfaces rather than merely colour them.

https://t.co/BFc5KTJa6C

[broken sauce @brokn_sauce]

Quick Minestrone with White Beans & Cabbage

The trick 👇

A 5 mm dice softens alongside the pasta. Large chunks would need a longer head start, while thin cabbage ribbons can go in near the end and keep some texture.

https://t.co/jGJSc0cqHs

[broken sauce @brokn_sauce]

A warm rye skillet cookie with dark chocolate, toasted hazelnuts and a crisp, salted edge. Cut it at the table and let the vanilla ice cream soften into the cracks.

The trick 👇

The skillet keeps cooking the dough after it leaves the oven. Take it out when the centre is matte and set on top but still slightly soft under a fingertip; the ten-minute rest turns that softness into a tender slice rather than a raw middle.

https://t.co/qze3ZXwX0I

[broken sauce @brokn_sauce]

The Swedish favorite Biff Rydberg: large cubes of beef fillet, smaller crisp potatoes and finely chopped onion, served in separate rows with mustard–horseradish cream and an egg yolk on top.

The trick 👇

The beef cubes should be roughly twice the width of the potato cubes, with the onion finely chopped. Cook all three separately and give the pans enough space to brown. Whip the cream before folding in the mustards and horseradish. With one pan, allow another 15–20 minutes.

https://t.co/HzRS8stJbH

[broken sauce @brokn_sauce]

https://t.co/DjHZZEVDoA

[broken sauce @brokn_sauce]

Deeply roasted carrots and creamy butter beans piled over cool harissa yoghurt, with pumpkin seeds, lemon and warm flatbread.

The trick 👇

Let the rinsed beans drain on a towel while the carrots get their head start. Dry surfaces pick up golden patches in the oven instead of watering down the spiced oil.

Full recipe below.

[broken sauce @brokn_sauce]

Browned chicken in a light white-wine broth with sweet peas and soft little gem lettuce. Bring bread for the buttery juices.

The trick 👇

Keep a little core attached to each lettuce quarter so the leaves hold together. Add them near the end: they should soften into the broth without disappearing.

https://t.co/E6A57bqIdN

[broken sauce @brokn_sauce]

A crisp puff-pastry tart with courgette, ricotta and fresh herbs. Light enough for brunch, generous enough for lunch.

The trick 👇

A short bake before filling gives the pastry a head start. Pat the cooked courgette dry so the ricotta layer stays creamy rather than wet.

https://t.co/uxXeFCwjo9

[broken sauce @brokn_sauce]

Little Prawn Okonomiyaki with Ginger & Spring Onion

The trick 👇

The batter should bind the cabbage, not bury it. Drop loose mounds into the hot pan, press only enough to hold their shape, then leave the first side untouched until the ragged edge turns deep gold.

https://t.co/slCiWj8EBE

[Paolo Roberto @paolorobertocom]

PASTA ALLA GRICIA – CARBONARANS MAMMA!

Innan Carbonara fanns Pasta alla Gricia! Fyra enkla ingredienser och ett fantastiskt resultat. Hemligheten? Lite kunskap om kemi!

Ingredienser (4 personer)
400 g Pasta di Gragnano IGP
200 g guanciale
150 g Pecorino Romano
Nymalen svartpeppar
Salt

Gör så här:

Koka pastan i LITE vatten! När pastan kokar släpper den stärkelse. Mindre vatten ger högre koncentration av stärkelse, vilket hjälper till att binda ihop fett och vatten till en krämig sås. Rör om ofta!
Skär guancialen i stavar och stek långsamt från kall panna tills fettet smält ut och köttet blivit krispigt. Ingen olja behövs!
Tillsätt rikligt med svartpeppar och låt den rostas lätt i fettet.
Lyft över pastan någon minut innan den är färdigkokt. Tillsätt lite stärkelserikt pastavatten och vänd runt ordentligt.
Ta pannan från värmen, låt svalna något och tillsätt finriven Pecorino Romano. Rör kraftigt och späd med pastavatten tills såsen blir blank och krämig.

INGEN GRÄDDE. INGET SMÖR. BARA KUNSKAP OCH BRA RÅVAROR!

Det är skillnaden mellan att följa ett recept och att förstå matlagning!

Pasta di Gragnano IGP hittar ni på https://t.co/qUkWr5Zy2E

[broken sauce @brokn_sauce]

Add some finely chopped, crispy bacon for extra crunch. 👌

[broken sauce @brokn_sauce]

This mf is so good! 👇

[broken sauce @brokn_sauce]

Roast celeriac and fennel until properly golden, then blend with hot stock and cream. Pickled pear lifts the bowl; hazelnut, sourdough and tarragon bring the crunch.

Full recipe: https://t.co/DHqcg59vFf

[broken sauce @brokn_sauce]

A generous tuna pasta bake with a quick tomato sauce, salty olives and a modest golden mozzarella top. The corners are worth getting to first.

The trick 👇

The pasta finishes in the hot tomato sauce. Starting with fully tender penne makes the bake soft before the cheese has browned; a shallow dish helps the centre heat quickly.

https://t.co/FWMSr1draN

[broken sauce @brokn_sauce]

Nutty buckwheat galettes folded around deep-roasted mushrooms, soft leeks and Gruyère, with a sharp mustard crème fraîche.

The trick 👇

A galette that sticks is usually asking for another twenty seconds. Wait until the top loses its wet shine and the edge lifts cleanly; forcing it early tears the centre and leaves the underside pale.

https://t.co/SXCTW5AvqO

[broken sauce @brokn_sauce]

The lasagne was better than the photograph.

We found a recipe box from 1988.

https://t.co/eqGJpQVsAC

[broken sauce @brokn_sauce]

Large green olives filled with bright lemon ricotta, sealed in oregano crumbs and fried until audibly crisp.

The trick 👇

Dry the olives, use firm drained ricotta and double-coat both open ends. The 20-minute chill sets that crumb shell, so the filling stays inside when the olives hit the hot oil.

https://t.co/5Hq2cGylul

[broken sauce @brokn_sauce]

Crisp Lamb Arayes with Sumac Tomatoes & Mint Yoghurt⁠

The trick 👇

Press the lamb into a thin layer right to the pita edge. The pan gives the bread its crackle; the short oven finish cooks the centre evenly without scorching the outside.

https://t.co/o8lZnfZMOv