RECIPE(S) OF THE MONTH
At THE DOUGH HOUSE, everything we create is designed to bring people together. That’s why we’re sharing some of our special recipes with you! We use fresh, seasonal ingredients infused with a whole lot of love—and we recommend you do the same. ❤️
Hi Everyone! Chef Mike here, bringing you a delicious recipe straight from my kitchen to yours! This month, we’re making Traditional Pad Thai—Thailand’s iconic street food that’s all about bold flavours and quick cooking.
The Story Behind the Dish:
In my family, noodles are a way of life. Growing up, our dinner table was never complete without a steaming bowl of something slurpable. Whether it was homemade Chinese ho fun, fiery Indonesian mee goreng, or the Japanese yaki udon, noodles haven't been just food—they have been our fast food, our comfort food, and our way of bringing everyone together. Pad Thai holds a special place in my heart. Now, I’m excited to share this dish with you, so you can bring a taste of Thai tradition into your own home!
STAY TUNED for CHEF SOPHIA'S RECIPE IN MARCH!
Traditional Pad Thai Recipe
Serves: 1 generous portion
Ingredients:
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150g dried thick rice noodles, rehydrated per packet instructions
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250g large raw prawns
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1 tbsp dried shrimp (optional)
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4 tbsp tamarind
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3 tbsp fish sauce
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2 tbsp palm sugar (coconut or brown sugar works too)
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2 cloves garlic, chopped
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1 small onion, chopped
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Handful of bean sprouts
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1 small shredded carrot
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2 spring onions, chopped (whites and greens separated)
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1 egg
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Lime wedge
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Garnish: chopped coriander, sliced red chilli, toasted crushed peanuts or our chilli oil
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Vegetable oil
How to Make It:
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Prepare the sauce: In a small saucepan, heat oil and fry garlic and onions until golden. Stir in sugar, tamarind, and fish sauce. Let it cook down until rich, slightly thick, and aromatic. Add a splash of water if needed. Set aside.
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Cook the egg: Heat a wok with oil, scramble the egg into small pieces, and remove from the pan.
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Stir-fry: In the same wok, add more oil and cook the prawns until almost done. Toss in dried shrimp (if using), carrots, bean sprouts, and the white parts of the spring onions. Add the rehydrated noodles and pour in your sauce, stir-frying everything together.
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Final touch: Mix in the scrambled egg and the green parts of the spring onions. Cook for another minute.
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Serve: Plate up and sprinkle with coriander, red chilli or TDH CHILLI OIL, and crushed peanuts. Add a lime wedge on the side for that final zing!
Pro Tip: Traditionally, garlic chives are used instead of coriander, you can buy them online from riverford.co.uk in the UK. Feel free to get creative—add chicken, tofu, or extra veggies, but keep the sauce as the heart of the dish!
Sourdough Discard Pancakes with Za'atar and Herbs
These savoury sourdough discard pancakes are quick, flavourful, and packed with herbs and spices. Perfect as a light breakfast or side dish! Fulden recently created this recipe using our own amazing Za'atar spices, and it has quickly become her favourite! For a delicious twist, try making it with our pizza/pasta spice mix—it's equally delightful and adds its own unique flavour.
Ingredients
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175g sourdough starter (unfed/discard)
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2 tbsp water
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1 egg
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1 tbsp za'atar spices (or your favourite spice mix)
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1 tsp baking powder
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1/4 tsp pink Himalayan salt
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2 spring onions, chopped
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2 tbs fresh herbs (parsley, chives, dill), finely chopped
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Olive oil, for frying
Instructions
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Prepare the Batter
In a medium mixing bowl, combine the sourdough discard, water, and egg. Whisk until smooth.
Add the za'atar spices, baking powder, salt, chopped spring onions, and fresh herbs. Mix well until everything is evenly incorporated. -
Preheat the Cooking Surface
Heat a cooking stone or cast iron skillet over medium heat. Lightly coat the surface with olive oil, ensuring even coverage. -
Cook the Pancakes
Once the skillet is hot, spoon a small amount of batter onto the surface to form pancakes about 10 cm (4 inches) in diameter. Use the back of the spoon to spread them slightly if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip the pancakes carefully and cook for an additional 1-2 minutes, until golden brown on both sides. -
Serve
Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more oil as needed.
Serve hot, garnished with a sprinkle of za'atar or more fresh herbs if desired.
Enjoy these pancakes with a dollop of Greek yogurt or cream cheese, a drizzle of olive oil, or alongside a fresh salad!
Revani/Ravani (Turkish & Greek Semolina Cake) with Blood Orange and Early Harvest Pistachios
Fulden's Mum's Revani Recipe: A Turkish and Greek Classic with a Family Twist
In Turkey, this deliciously moist cake is called Revani, while in Greece, it's known as Ravani. Fulden’s mum had a knack for bringing the family together with her legendary Revani. Every month, the entire family would gather at her house to enjoy this baklava-like cake, always served with a warm smile.
When Fulden asked her mum for the recipe, she received a hilariously old-school response: “Use sugar like you have 4 eggs in a bowl!” No measurements, just instinct and love. Fulden took her mum’s wisdom and added a little precision to create this version with her own tweaks.
Here’s the recipe that’s sure to bring your loved ones together, just as it did for Fulden’s family:
Ingredients
For the Syrup:
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400ml water
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300g sugar
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Zest and juice of 1 blood orange
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2 cardamom pods, lightly crushed
For the Cake:
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4 medium eggs
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200g spelt or plain flour
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200g coarse semolina
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200g Greek yogurt
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100g caster sugar
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50ml olive oil
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2 tsp baking powder
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1/2 tsp baking soda
For Decoration:
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Ground early harvest pistachios
Instructions
1. Make the Syrup:
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In a saucepan, combine water, sugar, blood orange zest, juice, and cardamom pods.
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Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes until slightly thickened.
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Remove from heat and let it cool completely.
2. Prepare the Cake Batter:
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Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish or line it with parchment paper.
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In a mixing bowl, whisk the eggs and sugar together until pale and fluffy.
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Add the yogurt and olive oil, and whisk until smooth.
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In a separate bowl, mix the flour, semolina, baking powder, and baking soda. Gradually fold this dry mixture into the wet ingredients until combined.
3. Bake the Cake:
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Pour the batter into the prepared baking dish and spread it evenly.
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Bake in the preheated oven for 30–35 minutes, or until golden brown and a skewer inserted into the center comes out clean.
4. Add the Syrup:
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As soon as the cake comes out of the oven, slowly pour the cooled syrup evenly over the hot cake. Let it soak in for at least 1 hour.
5. Serve and Decorate:
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Once fully cooled, cut the cake into diamond or square shapes.
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Sprinkle generously with ground pistachios for a nutty, vibrant finish.
Enjoy the Legacy
This Revani isn’t just a dessert; it’s a piece of Fulden’s family history. A slice of this cake is like sitting at her mum’s table, surrounded by laughter, love, and the aromas of cherished tradition. Whether you call it Revani or Ravani, share it with your loved ones and create sweet memories of your own! 😊
