Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: canicant on May 06, 2010, 05:34 PM
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Just a few photos of my latest curry efforts, thanks to the recipes on this board :D
(http://www.curry-recipes.co.uk/imagehost/pics/1f2ca1ba6a237b78f110d227055295ef.JPG) (http://www.curry-recipes.co.uk/imagehost/#1f2ca1ba6a237b78f110d227055295ef.JPG)
^^^ Blades tikka marinade ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/8821a4f6507389038c4e22da158dd463.JPG) (http://www.curry-recipes.co.uk/imagehost/#8821a4f6507389038c4e22da158dd463.JPG)
^^^ Cooked on a gas barbeque ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/f5e0ba9ed3ac43cdcb47af78e2318f9c.JPG) (http://www.curry-recipes.co.uk/imagehost/#f5e0ba9ed3ac43cdcb47af78e2318f9c.JPG)
^^^ Dipuraja's Tikka Massala - using CA's curry base ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/4ec9e3486c5800d3b3ade798b6b4e654.JPG) (http://www.curry-recipes.co.uk/imagehost/#4ec9e3486c5800d3b3ade798b6b4e654.JPG)
^^^ Dipuraja's Mushroom Pilau Rice
(http://www.curry-recipes.co.uk/imagehost/pics/1c6bee96b09e57b7a222622a63bb1c3b.JPG) (http://www.curry-recipes.co.uk/imagehost/#1c6bee96b09e57b7a222622a63bb1c3b.JPG)
^^^ Plain Naan Bread - Breadmaker Recipe baked in a pizza oven ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/4034b3b345a55d4bd9da15fde07f9d31.JPG) (http://www.curry-recipes.co.uk/imagehost/#4034b3b345a55d4bd9da15fde07f9d31.JPG)
^^^ Completed Meal - My Best attempt yet ^^^
If anyone wants the breadmaker naan recipe putting up then please ask.
Rob.
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Hi Rob,
All looks really nice. I especially like the look of Dipuraja's mushroom rice 8)
I'm intrigued by your naans and what you mean by "breadmaker recipe baked in pizza oven"? Yes please, it would be great if you could explain further and please post the recipe :)
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Rob that's great, I really like those naans.
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That looks very good indeed. the only missing as I could see it, was my invite. ;)
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Hi,
The naan recipe is from the wifes Kenwood rapid-bake breadmaker and is as follows.
90ml water
45ml natural yoghurt (Tesco's value)
15ml olive oil
225g unbleached white bread flour (Tesco's again)
5ml salt
5ml sugar
25g butter (melted in microwave)
5ml dried yeast (Tesco's fast action) < the only one that doesn't leave a yeast after taste
melted butter for brushing (I used extra virgin olive oil)
Method/ I double up on everything (I like big naans) ;D
Pour water, yoghurt, olive oil and melted butter into breadmaker pan
Sprinkle over the flour covering the liquids
Add salt and sugar in seperate corners, make a well in centre of flour and add dried yeast
Select dough cycle on machine and leave until finished and risen
I used this type of pizza maker CLICK HERE (http://www.amazon.co.uk/Pizza-at-Home-Maker/dp/B000GH3QIU) they're about ?60 and lots of online stores sell them.
Get the stone heated until the light goes out @ setting 1.5 then shape the naans and cook @ full tilt until blistered, finish off with a brush of oil.
One nice trick is to use Wright's cheese and onion bread mix (tesco's) which you just add water following the packets instruction and these although not naans make a quick flat bread alternative if your pushed for time (i still prefer the naan recipe though) and no I don't work for Tesco's ;)
Have fun, Rob.
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Thanks for that Rob.
We talked about cooking naans this way very recently, the idea was originally suggested by haldi I think. I have to say I'm well impressed, I would never have thought they'd turn out that good. Nice!
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Looks good Rob :) Seems I'm going to have to add Dip's mushroom rice to my weekend nosh-up! ;D
I've been thinking of buying a breadmaker for a while now (actually wanted one years ago but they had a dodgy rep back then quality-wise)...how does your compare to the traditional blood sweat and tears way of breadmaking? it's a toss-up for me between the breadmaker and an ice-cream maker, so any advice would be helpful ;)
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Them dishes look really good Rob, I will have to try the CTM & Mushroom rice next time I have a curry night (looking like a week on Saturday). The Naan looks very nice and I am interested in it & the pizza maker you got from Amazon (unavailable atm). How does the naan compare to a TA or BIR?
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Well i wish i could say that my naan making has always been as straight forward as i described but the truth is finding a suitable naan recipe has been bloody frustrating, i think i've tried them all.
IMO the measures are critical and have to be consistant.
Domi the bread maker is worth its weight in gold it again took some trial and error, we've had everything from house bricks to door stops ::) but it makes excellent traditional bread, pizza dough and even better naans just persist and it soon comes right.
SS the pizza maker has opened up the naan possibilities for me, the only slight problem is the plastic cover on the side has started to melt slightly cos i've got it on afterburn to cook with, mind you it's had some serious use over the couple of months i've owned it and if it went wrong i would definitely buy another.
Rob.
P.S @Willyeckerslike, sorry although i posted the link for Amazon as an example i didn't buy it from there, have a look on here its the makers home page CLICK HERE (http://www.thepizzamaker.co.uk/)
It would be a bit rude to say my naans were BIR but damn it they definitely are, fluffy light with a slight crunch in places when eaten straight away and nice the following morning when the leftovers get eaten for breakfast.
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Rob,
Everything looks absolutely bang on. You should be well proud of yerself with that effort.
And again, someone else having joy with a Dipuraja recipe! I'm seriously going to have to revisit the old Dipster and re-trace my steps.
Great post, I love it when pics are posted. It gives you something to compare to visually.
Ray :)
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Hi Rob,
Great to hear that someone else has tried a pizza maker to make naans (I know Haldi has also tried one, but with limited success).
Any chance that you can post some of your experiences, findings and suggestions on what to look out for in this thread here: http://www.curry-recipes.co.uk/curry/index.php?topic=4276.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4276.0)
I've been thinking of buying one to try (my current oven simply doesn't get hot enough to make decent naans) and any suggestions you may have would be much appreciated 8)
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Domi the bread maker is worth its weight in gold it again took some trial and error, we've had everything from house bricks to door stops ::) but it makes excellent traditional bread, pizza dough and even better naans just persist and it soon comes right.
Cheers for that, Rob ;D I reckon I'll be going for the breadmaker...there's nothing like homemade bread but since we've remodelled the house I just can't get decent proving anymore. I might bother you for tips when I've gotten one though lol
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No problem Domi just ask when you're ready and i'll try to help if i can.
All noted on the traditional bread making comments, humidity while proving can make or break your efforts for sure and that's why the bread maker took a lot of the guess work out of it, plus the taste of a fresh baked crusty loaf waiting for you in the morning and smothered in butter makes it all worthwhile :)
CA i'll pop over to that thread and see if there's anything i can add (you never know) lol
Cheers Rob.
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P.S @Willyeckerslike, sorry although i posted the link for Amazon as an example i didn't buy it from there, have a look on here its the makers home page CLICK HERE (http://www.thepizzamaker.co.uk/)
It would be a bit rude to say my naans were BIR but damn it they definitely are, fluffy light with a slight crunch in places when eaten straight away and nice the following morning when the leftovers get eaten for breakfast.
thanks Rob I fancy getting myself one
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Rob,
Thanks for putting the Naan recipe up, they certainly look better than anythign I have managed so far.
As was mentioned, we discussed Naans very recently and it is something of an enigma for most of us. I have had some tasty breads but nothing that truly resembles a Naan. On the upside, I have a perfect keema for a Keema Naan now.
Can I ask, if you were to be self critical, how would you compare your Naan to a BIR/TA Naan in terms of taste and texture?
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On the upside, I have a perfect keema for a Keema Naan now.
Is that the one you've already posted Axe?
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Is that the one you've already posted Axe?
It is the same recipe I posted for my Shami Kebab, but I need to update it a little as I have replaced the gram flour with ground chickpeas and now leave out the mint.
Purists may want to add red food colouring but that's all. The taste is spot on to what I am used too. Of course, you can adjust the amount of chilli to suit.
Rob, have you tried making a Keema Naan in your Pizza Maker?
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Domi/canicant,
we had breadmaker for long time (seal went on the tin) - actual baked bread was rubbish (too dense). we ended up using it only for making pizza dough - it did pretty good. i did find the volume of the tin limited me on how much dough i could make though. the kneading for me is not good enough u need manual to get top notch result (for bread & pizza).
anyhow the short of it - i've never replaced it and reverted back to manual. i'd go for the ice cream maker.
ps we prove using the fan oven - by switching the heat on now and again aiming for around 20deg (just feels warm to the hand).
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First off i'd like to say, when i posted my photos it was because i have, like all of you had LOTS of failures and i'm the sort of person who likes everyone to succeed, i would get no pleasure in posting my efforts if i was just saying look at what i can do (that's not me) i was trying to say thank you to those who have helped me to achieve some of my goals.
I also struggle to recommend any particular method that costs money as i would hate it if you blamed me for it not working for you.
The breadmaker is the second one that i have owned, the first one was when they became popular a few years ago and i have to say it was an unmitigated disaster. The new one i bought with naan and pizza dough in mind, has a larger 2lb capacity which when i double up on the recipe fills just over a third of the bread pan, when proving it will push up into the lid of the machine and has to be monitored to stop it going over the top.
When the naan dough has finished it looks very aerated, sticky, slightly wet and pliable, i don't push my hands in to remove the dough or knock it back as in traditional bread making, i just turn it out and give it a light dusting of flour and allow it to rest for 10/15 mins while the pizza maker warms up.
I will when i have a bit more time post pictures of the process.
Axe, you asked me to be critical, wow that's so hard as my curry quest started in the mid 80's and i have eaten a lot of bought BIR/TA's in that time, my two local restaurants take different approaches, one is expensive and serves top notch gas tandoor oven baked naans and the other is cheap and serves the biggest naans i've ever seen (they are like a table cloth) they are cooked similar to how Dipuraja's does them in a large oven but are not blistered and scorched, both taste good.
Now mine taste and have the texture of the first BIR that i described and if you eat them in the restaurant they are blistered, crisp and light and not hard but if you have them TA from the same place then the moisture in the silver lined naan bread bag makes them soggy and more chewy, if i bring home a naan from the cheap and cheerful place their naan goes hard if you leave it to go cold.
I haven't tried keema naan yet but i have tried peshwari which worked out well to make, unfortunately the filling wasn't quite right, a work in progress ;)
Sorry for the ramble i find explaining so hard, Rob.
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Domi/canicant,
we had breadmaker for long time (seal went on the tin) - actual baked bread was rubbish (too dense). we ended up using it only for making pizza dough - it did pretty good. i did find the volume of the tin limited me on how much dough i could make though. the kneading for me is not good enough u need manual to get top notch result (for bread & pizza).
anyhow the short of it - i've never replaced it and reverted back to manual. i'd go for the ice cream maker.
ps we prove using the fan oven - by switching the heat on now and again aiming for around 20deg (just feels warm to the hand).
Thanks Jerry :)
This is the thing that's stopped me buying one TBH, there's so many conflicting opinions on the quality of the finished product, some swear by them, others don't lol. I saw one on the gadget show a while back that got very good reviews though it was one of the most expensive models but I'm wary of forking out so much money on something that could well end up sitting on a shelf somewhere making it a very expensive ornament. I'll think it over some more lol I do like the idea of the ice-cream maker since summer is almost upon us.....aaarrgghhh!!! decisions decisions ;D
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You see that's where people differ i have an ice cream maker and although it makes great ice cream, its annoying to clean up and is not cheap to make, subsequently mines stuck in the cupboard plus i can buy luxury ice cream from the supermarket, unfortunately they don't sell BIR quality naans yet ;D
BTW i'm as tight as they come and when the wife decided she wanted to challenge Warburtons i persuaded her to buy a second hand one off Ebay ;)
Rob.
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aahhh now I wouldn't be using the bread maker to make naans as I'm not a big fan of the yeast-based recipes so I'd be using it to make other breads/donuts etc. I've had an ice-cream maker before and I really do mis good home-made ice-cream (not keen on the custard-based icr-creams either) so I don't mind spending a fair bit on vanilla pods etc and without one we spend alot of money on Hagen daaz as a result lol
You and Jerry are clouding my judgment now (http://img.photobucket.com/albums/v119/xx_dominatrix_xx/whothere.gif) lol I'll have to ask the fam (AGAIN!)(http://img.photobucket.com/albums/v119/xx_dominatrix_xx/joke.gif) whichever one I get I'll be buying on Tuesday...I'll let you know how I get on lol
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Hey Domi, whichever you choose i hope you enjoy using it and it gives you good service. Please don't base your judgement on my ramblings :-X
Rob.
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canicant,
please be assured i'm not knocking u and what u say sit's well with my experience. i'm sure it's simply a question of personal preference and how much convenience u want.
i started out using a folding over kneading method which i found was very ineffective once i'd bought the bread machine. after the machine had broken i had the luck of coming across Rosemary Shragers method of kneading which gave me the knowledge i lacked.
back on post - loved u're picks - going to have to try Dippies rice myself
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Rob, thanks for the reply. It's always good to get an honest description of the finished recipe. It certainly helps to create a better perception of the dish, in this case, you Naan.
As for bread machines, Kenwood Chef, Dough Hook, 'nuff' said! ;)
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...the other is cheap and serves the biggest naans i've ever seen (they are like a table cloth) they are cooked similar to how Dipuraja's does them in a large oven...
You know I'd always wondered how those huge table naans or family naans could be cooked in a tandoor, I just couldn't imagine how they would get them in and out. So you reckon they use pizza type ovens...interesting!
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I had a breadmaker a few years ago, got it for a tenner from Tesco. I had the same problem of the loaves turning out too dense but I found through experimentation that by adding cornflour and powdered milk it made a great deal of difference. Still not as light as the factory loaves perhaps but much much better.
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i had the luck of coming across Rosemary Shragers method of kneading which gave me the knowledge i lacked.
Well don't keep us in suspense Jerry! :)
How's it done?
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I tend to push the dough out with the ball of my hand then roll it back in with my my knuckles, turn the dough and carry on. If you get what I mean. It can be quite therapeutic.
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Jerry, I didn't think for one moment that you were, its very tricky to convey emotions for me even with the little chef smilies but i have quite a thick skin in any case so don't worry :P
Its hard not to sound like a curry fanboy but without everyone's input on here i would still be in the dark ages struggling to emulate my local BIR
Bread, naan or otherwise is a bit of an art form IMO much like pastry making, you either can or you can't (hence my forum name) lol
I love it when i log on and someone has posted the latest break through, no matter how wacky i just have to try it out ;D
Axe, (Kenwood Chef, Dough Hook) funny you should say that cos i have tried using one for naan dough but that was before the breadmaker and pizza machine, so in the interest of science i might give it another go and see what happens :o
Thanks for all the nice comments folks, but i only assembled it you lot worked it all out ;D
Rob.
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...the other is cheap and serves the biggest naans i've ever seen (they are like a table cloth) they are cooked similar to how Dipuraja's does them in a large oven...
You know I'd always wondered how those huge table naans or family naans could be cooked in a tandoor, I just couldn't imagine how they would get them in and out. So you reckon they use pizza type ovens...interesting!
SS,
This is what I have seen, note the two types of tandoor, the one on the right is gas powered and generally found in Balti house type restaurants, these are the type used for the big naans, this restaurant uses this tandoor for all it's bread cooking, it is steel lined.
The one on the left is charcoal powered and is used in this particular restaurant just for tikka/tandoori meats etc,
This naan was a family naan and the pad used was the size of a bed pillow,
Cheers,
Mick
(http://www.curry-recipes.co.uk/imagehost/pics/f9a0790e40d926401297d6bc8e80e034.JPG) (http://www.curry-recipes.co.uk/imagehost/#f9a0790e40d926401297d6bc8e80e034.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/e7d82854c0b32afab1cafebd57f0b592.jpg) (http://www.curry-recipes.co.uk/imagehost/#e7d82854c0b32afab1cafebd57f0b592.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/bfdbe4a6bba8589ff7f8e32d95cc4ff5.jpg) (http://www.curry-recipes.co.uk/imagehost/#bfdbe4a6bba8589ff7f8e32d95cc4ff5.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/1e40cfb695ffb33b132c9bf2deefe086.jpg) (http://www.curry-recipes.co.uk/imagehost/#1e40cfb695ffb33b132c9bf2deefe086.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/88f0a629ab57cfb690e9ebec9023b15b.jpg) (http://www.curry-recipes.co.uk/imagehost/#88f0a629ab57cfb690e9ebec9023b15b.jpg)
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That reminds me,
Elephant man tonight, on sky movies gold, must record ;D
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Mick, those are fantastic shots ;D
I'm gob smacked how they manage to manipulate that naan cushion without losing it in the charcoal, brilliant!
Ray, you owe me a laptop cos i just spat tea all over mine lol
Rob.
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Secret Santa,
link to the Rosemary method - sounds very much like Axe described (http://www.curry-recipes.co.uk/curry/index.php?topic=4461.msg40975#msg40975 (http://www.curry-recipes.co.uk/curry/index.php?topic=4461.msg40975#msg40975))
the real thing that struck me (and it should have hit me - having seen commercial mixers) how brutal u need to be to develop the gluten which is critical to the structure of the bread (stop it being dense).
Achmal,
those naan remind me of home
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More pictures of my naan making process, it just might help somebody i hope :-\
(http://www.curry-recipes.co.uk/imagehost/pics/77c6fcbb7d4043bd5589937c5024e8d7.JPG) (http://www.curry-recipes.co.uk/imagehost/#77c6fcbb7d4043bd5589937c5024e8d7.JPG)
^^^ Ingredients in the bread pan ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/617dbac1a0bbdfc3b06fe269b5a947fa.JPG) (http://www.curry-recipes.co.uk/imagehost/#617dbac1a0bbdfc3b06fe269b5a947fa.JPG)
^^^ Dough after completed cycle (1 1/2 hours) and left to rise (1/2 hour) ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/5179a095bd58c069e2e6dec3d2a16bdb.JPG) (http://www.curry-recipes.co.uk/imagehost/#5179a095bd58c069e2e6dec3d2a16bdb.JPG)
^^^ Turning out - well aerated and sticky ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/5a727838095bd07c29b3b6ea5b63cb8a.JPG) (http://www.curry-recipes.co.uk/imagehost/#5a727838095bd07c29b3b6ea5b63cb8a.JPG)
^^^ A bit like chewing gum that's got warm ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/0e4ec84f0a3ab97c0856fc8466ba0784.JPG) (http://www.curry-recipes.co.uk/imagehost/#0e4ec84f0a3ab97c0856fc8466ba0784.JPG)
^^^ On floured silicon sheet ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/1c29ad71028ac9d2f2e30a9f97dcb153.JPG) (http://www.curry-recipes.co.uk/imagehost/#1c29ad71028ac9d2f2e30a9f97dcb153.JPG)
^^^ Floured and rested for 15 mins ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/e1d07be80c49e4ce3c72fdda36d38abd.JPG) (http://www.curry-recipes.co.uk/imagehost/#e1d07be80c49e4ce3c72fdda36d38abd.JPG)
^^^ Rolled out thin - similar to Micks table naan on the pillow ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/5e5542f42f4bcd23f09939538a2ae78a.JPG) (http://www.curry-recipes.co.uk/imagehost/#5e5542f42f4bcd23f09939538a2ae78a.JPG)
^^^ Part cooked on the pizza maker ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/f1c92740864f4e09804f7bb8e68774d9.JPG) (http://www.curry-recipes.co.uk/imagehost/#f1c92740864f4e09804f7bb8e68774d9.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/99681d3d537e76fada158490e9af4709.JPG) (http://www.curry-recipes.co.uk/imagehost/#99681d3d537e76fada158490e9af4709.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/0085d17abc85046145d3d05d4b20d6db.JPG) (http://www.curry-recipes.co.uk/imagehost/#0085d17abc85046145d3d05d4b20d6db.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/b3806215e2bbd55a4f97e7777c4f8791.JPG) (http://www.curry-recipes.co.uk/imagehost/#b3806215e2bbd55a4f97e7777c4f8791.JPG)
^^^ Dipuraja's chicken tikka balti made with Ashoka base ^^^
(http://www.curry-recipes.co.uk/imagehost/pics/42078ab6e06832713546bd6e3c921873.JPG) (http://www.curry-recipes.co.uk/imagehost/#42078ab6e06832713546bd6e3c921873.JPG)
^^^ Completed meal ready to go ^^^
Rob.
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That's great, you can really get a feel for how loose the dough is. I'm not sure you'd be able to do keema naan with it though.
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I'll stick keema naan on my to do list for next week Axe, as i quite like the odd stuffed naan or three :D
Rob.
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I'm gob smacked how they manage to manipulate that naan cushion without losing it in the charcoal, brilliant!
Easy - there's no charcoal anywhere near!
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Hi George, why do you say that, do you mean the tandoor is a lot deeper than it looks and nowhere near the coals?
Scrub that George, the dumb/thick balance has just been restored, its a bloody gas oven, doh!!!
That naan is big but not as big as the ones served up at one of my local BIR's theirs are a huge circle and are folded into four to bring them to the table, i will try and get a photo next time i'm in there.
They are also not bubbled up like a normal naan, they are exactly the consistency as the Dipuraja's video.
Rob.
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canicant,
the dough is real good stuff - u're mixer is definitely on the money.
the naans are real impressive too.
ps i'll post pics of the manual method as soon as i get chance
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That would be great Jerry, i'd like to get my dough right without using the breadmaker as it would make it a far more affordable method and thats got to be a good thing :)
Rob.
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Got my proving probbie sorted...I put my dough bowl on a baking sheet over a pan of boiled water...worked like a charm for me and much quicker than the airing cupboard route :P looks like I won't be needing the bread maker after all :) Like Jerry, I use the Rosemary Shrager method of kneading too ;)
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Domi, I often use the oven to prove. I simply heat it enough so you can just feel the warmth on the back of your hand, turn it off. with the dough in a bowl I place cling film over the top of the bowl and place it in the oven for it to prove. It speeds the process of proving up as well.
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Hi Axe ;)
I used to use the oven for proving but after forgetting I had the dough in there a couple of times and turning the heat up to cook other things I kinda gave up on it lol. I have baking days so the stove-top proving works better as I can have other things cooking in the oven whilst I wait on the dough to prove. I'm getting forgetful in me old age lol ;D so I'm going to stick to the boiled water method purely for practicality reasons. :P
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Lol, I can see the method in your madness. ;)
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Hi Axe ;)
I used to use the oven for proving but after forgetting I had the dough in there a couple of times and turning the heat up to cook other things I kinda gave up on it lol.
Domi,
i did this once - thankfully i remembered before it went pear shape. i now keep my mitts on the control until i've switch the oven back off. i switch it on for only say 30 secs every 0.5 hr or so (and only turn it up to 50deg whilst it's on as a further precaution) - with the fan running for this small time enough heat seems to drift around to gently keep the dough proving.
i'm amazed that u're pan method works - another one of those u learn something everyday.
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I was surprised it worked too, Jerry but it really does work a treat! the dough was ready in the time it took me to make a lemon drizzle cake (45 mins -1 hour). I got the tip here: http://www.hovisflour.co.uk/basics/breadmaking.htm (http://www.hovisflour.co.uk/basics/breadmaking.htm)
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Domi,
real good concise info in the hovis link. only thing we find is the bread needs to be eaten same day but as u must already know hot fresh bread goes pretty quickly.
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Too true Jerry! I always have to do 2 loaves as one gets eaten almost immediately. Nowt beats home-made ;D