Simple spinach recipes - part 3 🌿✨This time: comforting Saag Aloo made with spinach, tomato, garlic, ginger and warming spices. Full recipe below👇 Sign up for our online certification courses on world’s leading teaching platform on communetable.thinkific.com (clickable link in our profile) 🌿

Sadaf’s spinach and kidney bean stew is exactly the kind of dish we hope for every time she cooks and for good reason 👀🌿 Soft silky spinach, warm spices, creamy beans and that sizzling garlic oil poured over the top just before serving ✨ Simple food. Big comfort. 🌿 Spiced Spinach with Kidn

Hungry to learn the techniques behind great cooking? ✨Join a certified online course by The Commune Table Singapore and learn at your own pace through comprehensive, pre-recorded lessons designed to help you truly understand the “why” behind cooking. With Mother’s Day around the corner, skip the

Our Chinese Culinary Course, award-winning Kombucha course, Sourdough course, and now Gluten-Free Dumplings are all now online at https://communetable.thinkific.com These comprehensive pre-recorded courses are split into clear, easy-to-follow chapters so you can learn at your own pace. We don’t

The wait is finally over. Sign up today on communetable.thinkific.com (clickable link in profile) This isn’t just a recipe - it’s a step-by-step course where you’ll learn how to make gluten-free dumplings that actually hold, fold and taste right. Inside, you’ll learn: • A reliable gluten-fre

One day, they’ll leave home. And suddenly, the kitchen that was always full… will be quiet. Cooking is more than just a life skill. It’s the last piece of home you can pack into their hands before they go. It teaches them how to care for themselves on the days no one is there. How to slow do

This hummus hits different. Warm. Silky. Spoonable. Not the thick, fridge-cold version most of us know - this is how it’s done in Tarsus. Freshly cooked chickpeas mashed while still warm, loosened with their own cooking liquid, and finished with a hot oil drizzle that brings everything toget

Death by chocolate… and we’re not even exaggerating 🍫 Crisp edges, soft centres, and pools of melted chocolate in every bite. These are rich, indulgent and very hard to stop at one 🙃 The secret? Good chocolate + chilling the dough = thick, fudgy cookies every single time. Death-by-Chocolat

Find our course details here: https://communetable.thinkific.com Chinese cooking isn’t about memorising recipes — it’s about understanding technique. Why does restaurant chicken stay so tender? What actually creates wok hei? How do a few pantry ingredients transform completely different di

Recipe for Rice Flour Bhakri (Gluten-Free Wraps) Makes 12 wraps Ingredients 2 cups water 2 cups finest rice flour (NOT glutinous) ½ teaspoon salt 1 tablespoon ghee or coconut oil (for greasing hands) ⸻ Recipe 1. Pour water into a medium saucepan and bring to a hard boil. Add salt

Here’s some tips for your coffee and milk for latte art ☕️ • Use fresh espresso with good crema • Stick to 1–2 shots max • Don’t over-aerate - no doubling in volume • Aim for slight expansion (20–30%) only • Texture should be silky, like wet paint • Keep milk fully integrated (no foam l

☕ Don’t stir it, shake it! Most iced coffees taste like cold milk with a hint of coffee 😅That’s because they’re just poured… not built properly. A shaker changes everything 👇 💥 What happens when you shake it: – Micro-foam forms (yes, even with cold milk) – Coffee and milk emulsify → smoo

Cardamom in coffee isn’t new - it’s been part of coffee culture for centuries ☕️ From Turkish coffee to Arabic brews, cardamom is often added straight into the grounds, giving the coffee a warm, slightly citrusy aroma that softens the bitterness beautifully. And here’s something most people d

Your espresso might look simple… but there’s a lot happening in that tiny cup ☕️ It’s not just pressing a button - it’s control, consistency, and a bit of feel. About 8–9g of ground coffee for a single shot. Tamp with roughly 20kg of pressure (yes, it’s more than you think). Then watch

Braiding a 6-strand challah looks complicated, but once you understand the rhythm, it becomes almost meditative. Lay your strands out 1–6 from left to right: 1 – 2 – 3 – 4 – 5 – 6 Then repeat this sequence until the loaf is finished: 1️⃣ 6 over 1 2️⃣ 2 over 6 3️⃣ 1 over 3 4️⃣ 5 over

With high hydration baguette doughs, some bakers use a floured couche during the shaping stage, not just for proofing. The linen provides just enough grip and support, allowing the dough to be elongated smoothly without sticking to the bench or needing too much additional flour. Because high-hyd

Hong Kong Wonton Soup 🥟 Like, save and share this if you love comforting bowls of soup. Follow for more recipes and cooking tips. Serves 4 (as a light meal with noodles or a side dish) Ingredients 400g medium fresh whole shrimp, peeled and deveined (reserve the heads for broth) 1 tbsp

🍕 RECIPE BELOW – BIGA PIZZA DOUGH (Makes 4 pizzas) Before the recipe, let’s understand something. What is biga? Biga is a firm Italian pre-ferment. It’s mixed with low hydration, fermented first, then added into the final dough. Why use it? • Builds deeper flavour • Improves gluten

Our Bagel Recipe 🥯 Like, save & share this post and remember these quick tips for better bagels: • Keep the dough firm (bagels shouldn’t feel like soft sandwich bread). • If they puff too much in the water, they were likely overproofed. • Longer poach = thicker crust + more chew. POOLISH (