Onion. Pasta. Ice. Cakes. Eggs. How to cook. Fish. Flesh. Drinks. Supper flatbread recipes | Dan Lepard. Both dough recipes make enough for four 20cm-long oval flatbreads. Light wholewheat and honey-crust flatbread 175ml warm water7g sachet fast-action yeast25g honey or agave nectar50g sunflower seeds (optional)175g plain flour, plus extra for kneading and shaping75g wholemeal flour, such as spelt, rye or wheat1 tsp fine salt Pour the water into a small bowl and stir in the yeast and honey to dissolve. Add the seeds, flours and salt, mix to a soft, sticky dough, cover and leave for 10 minutes.
Lightly flour a patch of worktop, lightly knead the dough for a bare 10 seconds, then return to the bowl and cover. Leave for 30 minutes, and it's ready to use. Cornmeal crust flatbread 50g coarse cornmeal (or uncooked polenta)100ml boiling water150ml cold water7g sachet fast-action yeast300g plain flour, plus extra for kneading and shaping1 tsp salt25ml sunflower oil Put the cornmeal in a bowl, pour on the boiling water and stir. Shaping and baking your flatbreads Bacon, courgette and cheddar filling. How to make perfect rhubarb fool. Fool. The very name is joyful – a childish whimsy of a pudding, all fruit and froth, which brings back memories of long days idling in the garden with an E Nesbit novel and the warm rubbery smell of a sun-bleached orange space-hopper.
There's innocence in its glorious simplicity – Elizabeth David sums up its charms perfectly when she writes that, "soft, pale, creamy, untroubled, the English fruit fool is the most frail and insubstantial of English summer dishes". Indeed, although the name (somewhat disappointingly) almost certainly comes from the French foulé, to press, the fool is one of the most British of desserts and, appropriately, works best with the sweet-sour fruits that our climate excels in: gooseberries, currants, damsons and, of course, rhubarb, a sadly underrated vegetable-that-thinks-it's-a-fruit, whose attractions the French have never really understood.
(The first edition of Larousse Gastronomique advised cooking the plant's poisonous leaves like spinach.) Extras Serves 4. Tonno saltato in padella.
U mojoj kuhinji. Nemam običaj radite kolače koji se sastoje od «puno» različitih slojeva – jer u mojoj kuhinji vlada kronični nedostatak posuda za miksanje . Ozbiljno, imam malo posuda u kojima mogu nešto miksati . Imam ja po kuhinji svakakvih zdjela , ali su male i plitke – nisu pogodne za miksanje. . - nemam u planu povećavati kuhinjski inventar . (nemam perilicu ) . – a između skoro svakog pojedinog koraka slijedi pranje suđa… Nisam se držala originalnog recepta s Coolinarike jer nisam imala dosta jaja (treba ih 15, ja sam imala 10 komada). Biskvit 1 5 bjelanjaka 5 žlica šećera 5 žlica brašna + oko 100 ml mlijeka pola paketića vanilin šećera Biskvit 2 5 bjelanjaka 5 žlica šećera 5 žlica brašna + oko 100 ml mlijeka pola paketića vanilin šećera Vanilin puding-krema 400 ml vode 3 praška za puding od vanilije 5 žumanjaka 9 žlica šećera 2 žlice kiselog vrhnja 125 g mekanog margarina/maslaca Dodatak kremama 200 ml biljnog šlaga ili 2 vrećice praška za šlag (tzv. šlag pjena iz vrećice) 1.
Krumpir. Das Einstunden-Steak - Gruß aus der Küche - derStandard.at › Lifestyle. Ein Steak gehört heißest gebraten ist meist das erste, was jeder kleine Bub über das Kochen lernt. Eine glühende Platte wäre überhaupt das Beste. Die alteingesessenen Steakhäuser New Yorks, etwa das Keens oder das Peter Luger, haben oft eigene Öfen für ihre Fleischbrocken, die Temperaturen erreichen, die zu Hause einfach nicht zu schaffen sind. Das ist aber alles nur halb so wild.
Weil das mit der Hitze gar nicht stimmt. Ein ordentliches Steak gehöre bei mittleren Temperaturen gebraten, schrieb Alain Ducasse schon vor Jahren in der New York Times. Weil: Die enorme Hitze würde das Fleisch nur verbrennen, anstatt es karamellisieren zu lassen. Ich habe das mit den mittleren Temperaturen anfangs nicht für möglich gehalten. Ribeye, dreieinhalb Wochen dryaged, knapp ein Kilo schwer, etwa 33 Euro Außer dem passenden Stück Fleisch braucht man eine Gusseisenpfanne und Butter. Es sollen Brutzelgeräusche zu hören sein und sich kleine Bläschen bilden, es soll aber nicht spritzen oder laut zischen. Maillard-Reaktion. Durch die Maillard-Reaktion gebräuntes Schweinefleisch Bei der Herstellung von Pommes frites kann durch die Maillard-Reaktion Acrylamid in möglicherweise gesundheitsgefährdenden Mengen gebildet werden. Die Maillard-Reaktion (benannt nach dem französischen Naturwissenschaftler Louis Camille Maillard; Aussprache: [majaʁ]) ist eine nichtenzymatische Bräunungsreaktion.
Hierbei werden Aminverbindungen (wie Aminosäuren, Peptide und Proteine) mit reduzierenden Verbindungen unter Hitzeeinwirkung zu neuen Verbindungen umgewandelt.[1] Sie ist nicht zu verwechseln mit dem Karamellisieren, jedoch können beide Reaktionen gemeinsam auftreten. Chemische Grundlagen[Bearbeiten] Entstehung von Acrylamid[Bearbeiten] Maillard-Reaktion von Glucose und Asparagin zu Acrylamid Beispiel einer unerwünschten Maillard-Reaktion ist die bei Temperaturen ab 170–190 °C verstärkt stattfindende Bildung des Karzinogens Acrylamid aus den Aminosäuren Asparagin und Glutamin[4] (etwa in Kartoffel- und Getreideprodukten).
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Barbecue recipes | Hugh Fearnley-Whittingstall | Food. As I write, three solid weeks of outstanding barbecue weather have just been broken by a night-long downpour. Has that put me off writing about barbecues? Not at all. I'm sure there's a load more sunshine on the way. And you know what, even if there isn't, it really doesn't matter. Here's the thing about barbecuing – a liberating secret I'd like to share, and one that keen barbecuers should never forget – it doesn't have to be a scorching, sunny day to cook outside over smouldering charcoal or wood. It just has to be not pouring with rain. The rest of the summer may be rubbish, but we're not actually expecting a biblical 40 days and nights of ceaseless rain? It surprises me that we often save barbecues for special occasions or parties when, frankly, it can be quite stressful catering for such numbers over fire.
Here are a few pointers for making it all go swimmingly (but not in the Noah's flood sense). You need to get the bars really hot to stop food from sticking to them. Bbc_food_infographic_v5-01.jpg (3516×3516) Recipe search. What Could I Cook ~ Recipes, Foodies, Articles & Even More Recipes. Internet recipe search: seasons' eatings. The response to last week's post on the best and worst recipe websites and blogs was a reminder of this corner of the internet's astounding diversity. This week we're looking at people's search habits, starting with the graphic above conceived by Duncan Bloor and designed by Adam Hinks. It's called the Wheel of Hunger, and it shows the 20 most common food searches that Brits make across the internet, month by month. If you want to look at it properly, you might be best downloading it so you can zoom in. The title isn't great: the name seems to imply more serious forms of hunger than are in fact intended.
The results are revealing, amusing and rather lovely. It may be a symptom of Americanisation that, at this time of year, the three food terms the British are searching for most are pumpkin soup, pumpkin pie and "Halloween recipes". Even better are the little clues the wheel offers about the workings of people's minds: what their searching says about them. Hot food for cold days recipes | Hugh Fearnley-Whittingstall. At the beginning of the month, for a few brief and steamy days, we enjoyed a hot burst of sunny weather that confused plants and people everywhere. We discarded sweaters and scarves, and dragged barbecues out of sheds and garages for one last hurrah. After a less than stellar summer, we greeted the Indian kind with gleeful, cheerful enthusiasm, and a sudden burst of salads. But now it's back to autumn business as usual – crisp mornings, blustery days and the creeping chill of short afternoons.
We're losing the light – but gaining cosy toes by the fire. After a bone-chilling day in the garden, tucking into a rib-sticking dish of something hot is quite the consolation prize. While it's easy to admire the artistry of a plate smeared with a reduction of some complex and refined sauce or sprinkled with impossibly pretty microleaves, those are rarely the dishes we long for, the ones that call us home and, when we see them spooned on to less than perfect plates, let us know we've arrived. Angela Hartnett's chicken with lemon, and chilli broccoli recipes.
Chicken is my favourite meat and I would happily eat it roasted any day of the week. And it's our last chance to snap up the seasonal broccoli before winter finally sets in. The chicken can be served hot or cold, but you want the cooking juices to soak into the broccoli. It's spicy, so tone down the chili if you want. Serves four 1 chicken, jointed, so you'll have eight pieces – but halve each breast to make 10 (see our illustrated 'how to' guide here)2 tsp sweet paprika5 tbsp olive oil50g butter1 small onion, chopped finely2 cloves garlic, chopped2 sprigs of thyme1 sprig of rosemary1 lemon cut into quarters300ml white wine200ml water (chicken stock if you have it)1 tsp sliced fresh chilli500g broccoliFreshly milled salt and pepper Season the chicken with salt and pepper and a sprinkle of some of the paprika powder.
Heat a pan, add 1 tbsp of olive oil and the butter and brown the chicken all over. Remove from the pan, add the onion, garlic, thyme and rosemary and sauté for two minutes. Nigel Slater's aubergine and figs recipes. In a moment of teary-eyed frustration I ripped out every last tomato plant, aubergine and even the usually indestructible squash. Browning leaves, blight-infected tomatoes and sodden dumpling squashes all went (and not on the compost either, which would just send the spores round in circles). The wetness of the late summer and early autumn has done no favours for other late-ripening fruits and vegetables, such as figs and aubergines.Only rainbow chard, pots of cheery red chillies and a few (delicious) pot-grown potatoes and carrots currently survive in my veg plot. Aubergines work in our climate when they are against a hot wall or kept prisoner behind glass.
Last summer mine did well; this summer they just sat there sulking. I like growing aubergines at home for the beauty of their lilac flowers, the downy softness of their leaves and the fact that I can grow the slim finger varieties I can't always find in the shops. Warm aubergine tarts Set the oven at 200C/gas mark 6. Nigel Slater's mozzarella and berries recipes. Last hurrah: end-of-season tomatoes make a delicious salad. Photograph: Jonathan Lovekin for the Observer In early summer, when the price had fallen to a reasonable level, I made the most of the asparagus, knowing that the season would end more abruptly than it had started. It was the same with the forced rhubarb in January, broad beans and gooseberries in midsummer and anything else whose availability is measured in weeks rather than months.
I never feel overwhelmed by gluts of berries and fruits so ripe as to appear at melting point, I just feel grateful. Mostly a glut is more pleasure than penance; I am happy to indulge till the season is shot. There are still some late-ripening plum varieties around. When the season was in full flow, I ate them almost every day.
It's time for the last of the home-grown tomatoes, too, getting as many in as possible before the inevitable blight has the last laugh. End-of-season fruit is often sweeter than when it is at its height. How to eat yourself happy. "Foods to be avoided: beefe, venison, hare, heavy wines, cabbage, fresh-water fish. " With these words the 17th-century Oxford don Robert Burton outlined – in The Anatomy of Melancholy – his recipe for avoiding depression and achieving mental wellbeing. What you ate determined your happiness and soundness. Hare was to be shunned with particular vigour, he argued.
It is "hard of digestion, breedes incubus… and causeth feerful Dreames. So doth all Venison". By contrast, lean meats are best, as are "all manner of brothes, pottage, with borage, lettuce and such wholsome herbs are excellent good". Burton's book is a comprehensive analysis of the state of knowledge in the 17th century of the condition we now call depression and it assumes that diet is crucial to mental health. Medicine has since made remarkable progress in revealing the origins of illness – with the possible exception of understanding how food might influence mood. Nevertheless, many scientists remain convinced of a link. Lemon and goat's cheese ravioli | Yotam Ottolenghi. Use a mild cheese so the flavours of the pink peppercorn and lemon can shine.
Serves four as a starter. For the pasta 3 tbsp olive oil3 medium eggs330g '00' flour, plus more for rolling½ tsp turmericGrated zest of 3 lemonsSemolina For the filling 300g creamy, mild goat's cheese½ tsp Maldon sea salt1 pinch chilli flakesFreshly ground black pepper1 egg white, beaten To serve 2 tsp pink peppercorns, crushed1 tsp roughly chopped tarragonGrated zest of 1 lemonLemon juice (optional)Rapeseed oil Mix the oil and eggs. Dust a work surface with flour. Use a fork to crush all the filling ingredients together, apart from the egg white. To serve, bring a large pan of salted water to the boil. . · Yotam Ottolenghi is chef-patron of Ottolenghi in London. Hugh Fearnley-Whittingstall's cooking with milk recipes.
If it was good enough for Cleo, it's good enough for me – or at least for my meat and fish. Asses' milk is a bit hard to come by, so cow's or goat's will have to do. This week, I'm marinating, poaching and simmering meat and fish in the white stuff, using milk – and buttermilk – to keep the flesh moist and to carry, round out and deepen flavour. Incidentally, rumours of my vegetarianism have been somewhat exaggerated. Part of my treatise on the matter is that the more veg we eat, the more we'll enjoy our fewer and more precious outings with meat.
Today's recipes reflect that notion nicely, I think. Milk as a cooking medium for meat and fish is a well-worn tradition across many continents. But one word of caution: when using milk, if the dish contains acidic ingredients, you run the risk of sauces curdling if cooked at high temperatures. Pork in milk This is River Cottage head chef Gill Meller's take on the Italian classic, arrosto di maiale al latte, or pork in milk.
Buttermilk chicken. Insects: the future of food? Back in 1885, the same year that the first issue of Good Housekeeping appeared and the Statue of Liberty arrived in New York, British entomologist Vincent M Holt published a pamphlet entitled Why Not Eat Insects? Alongside a recipe for wood-lice sauce (excellent with fish, apparently) and some example menus (curried cockchafers, anyone?) , Holt spends much time agonising over the Western abhorrence for meals made from our scuttling insect cousins. "Is it not a wonder", he asked, "that people do not look around them for the many gastronomic treasures lying neglected at their feet? Prejudice, prejudice, thy strength is enormous!
" The UN appears to think so. With the planet's population heading ever more rapidly towards the seven billion mark (we'll get there in October) and an ever-less-economical reliance on meat, farmed insects might just provide an answer. What's more, they produce a fraction of the greenhouse gasses pumped out by cattle and are rich in minerals, vitamins and proteins. Tomato catch-up: Lindsey Bareham's tomato recipes. Pennette con crema di zucca aromatizzata ai pistacchi. Orecchiette alla crema di zucca, pomodori freschi e rughetta. 100 ricette con la zucca.