Ponytail Journal

I'm on lockdown with my family in Thailand where the humidity and temperature is HIGH. Here I'm testing out Jim Lahey's 'No-Knead Bread' that was featured in the New York Times. This is a tricky climate for bread making, so wish me luck !

In this three part series of Goodness in The Everyday, Lauren breaks down the humble lasagne into three easy steps. This instalment focuses on making a really killer Ragu alla Bolognese, a very versatile beef and tomato sauce that is perfect for pastas, sloppy Joes, and even shepherd\'s pie.

Travelling always does wonders for the soul and for the kitchen, bringing new techniques and flavours to the chopping board through unfamiliar experiences. Anne Berry found herself in a traditional stilt house grilling a Vietnamese favourite: chả lá lốt or minced pork in grilled betel leaf.

On this week’s instalment of ’Goodness in the Everyday’, we’re throwing a jam sesh and Lauren’s got you covered.

Welcome to the first episode of my brand new series, ’Goodness in the Everyday’, a collection of Ponytail favourite go-to recipes that Lauren happily serves regularly at home. This unassuming Potato and Rosemary tart is a sure crowd pleaser and is everything snug experience.

Best giddy up and try this dish as the temperature continues to climb!

We’re highlighting a super tropical soup this week called ’Tom Kha Gai’ from the PTJ recipe box. Typical to Thai cooking, this soup is all about speedy cooking. Thai cuisine is a very energy efficient form of cooking. Ingredients are cut super fine to increase their surface area and cooked on short but super hot bursts of energy. So let that be a little thought to keep in mind when you are preparing - what a good excuse to sharpen up your knife skills!

The dining table is a wonderful mediator for connection, and the kitchen is a great place to start building the happiness. Join us in cooking this elegant slow cooked rabbit dish, drowned in silky braised onions and classic French herbs.

This weekend we are so excited to present a spicy little mini-series, "Tastiest Life India" to you from the Ponytail Foodtube channel! For this first instalment, Lauren is in Mumbai to learn how to make the utmost staple dish for Indians, yellow dahl, guided by Jaswin Dias of the Taj Wellington Mews.

Yum Kai Thom, or Thai duck egg salad is your newest hat trick to bring to the party.

We all have to start somewhere right? The best excuse for practicing your butchery skills is during the holiday season, somewhere between Thanksgiving and Christmas where you can watch it done once and practice for your turn in December. Like anything, practice makes perfect, and the more chance you get to butcher meat the better.

’Miang Kham’, a tastey snack shared between Laos and Thailand, is one of the brightest explosions of flavour you’ve ever put into your mouth. It’s also the most impressive things you can serve with drinks (heres how to do it)