WHAT RECIPES DO YOU WANT ME TO SHARE? Drop your requests in the comments section below!
Update: Section added with links to Requested Recipes that have been published!
REQUEST A RECIPE – DONE!!
Here’s a list of requested recipes that I have published. These are listed with the most recent recipes published at the top.
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Gourgeres (French Cheese Balls)
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Thai Green Curry – “pimped up” curry from a jar AND from scratch!
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Char Kway Teow (Malaysian noodles)
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Sticky Date Pudding (aka Sticky Toffee Pudding)
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Japanese Cotton Cheesecake by my mother, on her site, RecipeTin Japan!
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Dal (Indian Lentil Curry)
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Simple Kimchi Recipe by my mother, on her site, RecipeTin Japan!
More to come! Lots, lots, lots more…. – Nagi x
Request a recipe!
I spend an inordinate amount of time deciding which recipes to share.
My biggest problem is that there are so many recipes I want to share, things that get me doing the jiggy because it’s so good but then before I dash off to film and photograph the recipe, I pause and think – will my readers get excited about this too?? Will they really go and try this?
It’s always interesting when I publish a new recipe to see how many people read it. After 4 years of blogging (that’s middle aged in Internet terms!), you’d think I’d be able to get it right 100% of the time.
And mostly, I can.
I knew you’d love the Sticky Honey Mustard Drumsticks and go bonkers over the Pad Thai and Tikka Masala. I didn’t expect you’d be clamouring for the Quiche Lorraine or Avocado Dip, and I guessed right. 🙂
But other times, you surprise me! I did not expect such an amazing response to the Homemade Pastrami from last Friday, nor that the Garlic Butter Kale Rice would become such a firm favourite!
And after all those hours of contemplating what recipes I think you want, it finally dawned on me: Why don’t I ask you??
DUH!
And so, here we are. Finally – because it took me so ridiculously to arrive at this point – FINALLY I’m asking you:
WHAT RECIPES DO YOU WANT ME TO SHARE?
Drop your requests in the comments section below!
Be as specific or as general as you want. I just ask 2 simple things:
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Please do a quick little Search to see if I’ve already shared it!
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No banana anything! It’s the only normal thing I can’t stand. Awful, smelly, slimy things that they are!?
{UPDATE: Scroll to the top for a list of requested recipes that I have published!}
I obviously can’t promise that I’ll share every recipe requested, being that I’m just one person who does need to sleep on occasion! But I’ll certainly share the most requested ones, and I’ll regularly pop back here when I’m planning my recipe calendar.
LIFE OF DOZER
Hairdresser appointments are always extremely productive – I get my highlights and make recipe videos. Dozer gets his pats.
Hello
Thank you for your excellent website, I am so pleased to be on the mailing list. I would like recipes for Kransky please.
Regards, Miranda
Orecchiette please.
Thanks!!
Hello. I have recently discovered you and I look forward to seeing your recipes every week. I recently made your blueberry yoghurt cake and magic custard cake and both turned out very well. I am a little ashamed to say I just about ate the whole custard cake myself though not on the same day. So as you can guess I love baking and would like more sweet recipes if you have the time. Also my 4 yr old daughter is obsessed with the aburi salmon you can buy at sushi train. Would you be able to publish the sauce recipe please?
Thank you for your attention to detail and range of recipes. Your website is very good. I have stopped buying so many cooking books.
Hi. This is Yumiko, Nagi’s mother here. I posted Sushi recipe in my blog RecipeTin Japan but unfortunately, it does not include aburi salmon. I am not sure what kind of sauce was on the aburi salmon from the sushi train. Was it sweet? I might have to go and try them first.
Anything with Red Perch (Gurned) or Blue Throat Wrasse
I already know if you poach Red perch it taste like Lobster
We catch a lot of these fish and throw them back as no Recipes
for them
Thank You very much
Dale
Looking for a red wine steak marinade that has some sweetness. A family friend had a secret recipe and never shared. I only knew it had red wine and marinated overnight.
Thanks for the opportunity to make requests!
Dear Nagi, Love all your recipes, have made many now 🙂 I am still laughing so much over your banana comment.
:-)) (I am like that with anything offal) ugh. Love the photo of you and dear Dozer. Loving hugs and pats for him.
What to request, my mind momentarily blanked. I thought of all the delicious creations here, and looked, thinking have I seen what thought had materialized. I was thinking, Street food, of any cuisine, though our fave is Asian. All these amazing destinations on the food network and fantastic looking Street food. 🙂
Thank you for all your amazing recipes. Every single one I have tried was easy to follow and came out perfectly. I have made the baked salmon with panko crust many times and only crumbs are left every time. I have an unusual request. Can you pls. share some of Dozer’s doggy treat recipes? I take my dog to obedience classes and would love to be able to feed him some home made low cal high in taste treats. Thank you!
Crispy Mandarin Beef
Would just like to say thank you for your recipes – we eat “RecipeTin” about 5 nights s week.
Everything I have made from your website has been a success, so thank you for doing what you do! Like others, my only request would be for more slow cooker & pressure cooker recipes.
Vx
Hi Nagi. Love your recipes. How about an amazing seafood gumbo? I pretty sure only you could do it justice!! I would love you to make it!!
Chicken biryani
All I can say Nagi … is that I love all that you have done, and are doing, to share your recipes and food knowledge with us. And I also love the way you are with Dozer … such a special gorgeous (big) fur baby he is, and I am so happy to see him well. I don’t have any special requests, I just wanted to say THANKS! xo
One of our favorite meals is linguine with clams. I order it at most restaurants I go to that have it on the menu and many that don’t. Last year my wife and I went to Rome, Venice and Milan for couple of weeks. I looked for it and ordered it at every restaurant that made it. So, I had it somewhere between 14 and 20 times.
All of it was good but, only twice was it extraordinary. I find the same ratio applies to ordering it in restaurants in Los Angeles, California, where I live, and most of the other states I have been in. This ratio of excellence also applies to my own kitchen. There is one restaurant in Los Angeles that seems to have solved the mystery. It is not easy to get it perfect. I’ve had linguine with clams at this restaurant about 6 times recently and they have consistently hit the magic flavor note. (A close friend recently ordered it there and thought it was terrible. I thought that may have had something to do with the chef’s mother dyeing that week.)
This is one of our higher end local restaurants. We went there for my birthday last week. Unfortunately, the chef was out of town for 3 weeks. I had the dish anyway and it was very good but lacked that spark of sweetness that the chef owner usually gets. I will wait until he returns and go to try it again. This time I will ask the chef his secret in case he is willing to share.
By extraordinary and perfect, I mean every bite tasting so sweet and delicious that you want to lick the plate at the end or, at least soak up the juices with bread if it’s available.
My wife and I have been making this for decades. We are both in our 70’s so we have been practicing for a long time.
We get the freshest Manila or Little Neck clams we can find and use the best of our California, Italian, or other great EVOOs. The pasta is either Barilla, De Cecco, or some other quality dried or freshly made, of equal of better quality. Our explorations into the recipe are always very good. But I really miss having it perfect at least most of the time.
I have not been able to figure out what makes the difference. Is it the time spent steaming the clams, sautéing the onions, the use of clam juice or the amount of it, adding some butter or not, or the amount of pasta water added at the end? All the chefs I have asked say they never add butter, so that is likely not the answer.
There are so many variables that might affect the outcome. I was hoping you could add some enlightenment to this inquire/conundrum.
I would like meals for large crowds 10 – 20 casseroles, dinners for training schools
Thank you
Ham Bone porridge.
Been waiting since Boxing Day 😬
Hi Nagi,
I’m a big fan and tell anyone who will listen about your recipes. I’ve tried so many and have loved them all.
I would love your take on a Vietnamese Steam Bun (Banh Bao) with filling options – Pork, Chicken. Not the enclosed steamed bun but the ones that are folded with vegetables in them.
Thank you in advance!
Sally xo
I have been looking for a recipe to make kimchi that makes just a small amount……not a gallon of it!
Also, Dozer is looking good! Glad he is recovering well!
Hi, Lora. This is Yumiko, Nagi’s mother here. I just posted kimchi recipe in my blog RecipeTin Japan. It uses a quarter of Chinese cabbage. You could halve it to make 1/8 Chinese cabbage to further reduce the amount if you like.
Peking Duck please.
Hi Nagi.
I too, love all your recipes and have had great success in the kitchen thanks to you.
I would also love some new recipes for the pressure cooker|slow cooker.
Winter just lends itself to some tasty slow cooked meals. I just love the smell in the house when the slow cooker is on.
It makes a dreary, wet day very doable.
I had a meal of sea scallops done with parsnip puree and sea weed which was delicious cooked by a Korean chef in Cooktown Qld I’m unable to find recipe anywhere are you able to help