Peach, cinnamon and ginger puddings Recipe Photo: William Meppem Ingredients 200g unsalted butter 115g caster sugar 4 eggs 1 tsp baking powder25g ground almonds 1 tsp ground cinnamon60g self-raising flour 125g crystallised ginger, roughly slicedwhipped crème fraîche, to serve Topping100g brown sugar 4 firm peaches, cut in half, stones removed and sliced into wedges Method In autumn or winter, use apples or pears cooked until tender, then added to the syrup. Line a baking tray with greaseproof paper. To make the topping, dissolve the brown sugar in 60ml water and bring to the boil. Preheat the oven to 190°C. To make the pudding batter, cream the butter and sugar together. Place peach slices in the base of each mould. Run a small knife gently around the inside of each mould and upturn onto a plate. Course - Dessert Occasion - Father's Day
Homemade Corn Tortilla Recipe - Easy To Make And Delicious Why buy tortillas from the store when you can make my delicious corn tortilla recipe right at home? Sure the store bought ones are fast. But homemade ones have a flavor and aroma you can't buy at the grocery store. And this corn tortilla recipe is amazingly quick. My last batch took less than 35 minutes from start to finish. When someone mentions the word tortilla. most people think of flour tortillas. Just in case you were wondering, here is some dietary information for our corn tortilla recipe. There are about 60 calories in a 6 1/2 inch tortilla, 12 grams of carbohydrates, 1 gram of protein, 44 milligrams of calcium, and 1 gram of fat. Just wait till you taste them. The Popular Tortilla Did you know there is an association called the Tortilla Industry Association (TIA)? So are you ready to give these a try? Homemade Corn Tortilla RecipeMakes 10 to 12 tortillas (6 to 7 inch) Ingredients: 2 cups Maseca Corn Masa Mix1 tsp. sea salt1 1/4 cup hot water plus 2 to 3 tablespoons1 tsp. shortening
Readers' recipe swap: gluten-free recipes | Eve O'Sullivan This week you proved there are no limits to free-from food., and the stories behind your recipes this week were as intriguing as the dishes themselves. Jenny Barret tells us how, as a child, she discovered crisp, doughy bhajis after gluten-rich cakes had suddenly become off-limits. On the savoury side, Fadime's cornbread with fragrant dill and salty halloumi recalls a childhood among Kurdish pastures and the smell of fresh bread. It makes for a hearty breakfast with sliced tomatoes, and is just as good packed up for lunch. Meanwhile, Rachel Kelly's devotion to her friends knows no bounds, and you can discover how she baked them a perfect gluten-free pizza base below. The gluten-free theme also seems to have attracted the sweet-toothed among you, as Sophie James' rich and moreish bitter chocolate and olive oil cake attests. Gluten free thousand layer apple cake Serves 8For the apples2 tbsp icing sugarCold water, to cover the sliced applesJuice from ½ lemonA pinch of salt6 apples
Dry Cured Bacon - Recipe, Tutorial and Calculator Dry Cured Bacon - Tutorial This is a copy of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum Let's Make Bacon! Cure suppliers Details of cures and suppliers can be found on this page. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Choice, Size and Source of Meat Your meat can be from the supermarket, local butcher, or direct from the farm-shop or farm. You'll need: For Streaky Bacon a boned joint of belly pork For Back Bacon a boned joint of loin of pork In the supermarket both of these are likely to be rolled and tied with string. The Dry Cure For this guide we will pretend we are dry curing a piece of meat weighing 1930gm (1.93kg/4.24lb). For each 1kg of meat we need: 18.5gm Salt 10gm Sugar 2.5gm Cure #1 0.5gm Sodium ascorbate (optional) The sugar can be one of your choosing white, brown, Demerara or even honey or maple syrup. Weigh your piece of meat and calculate the amount of cure you need... If you have accurate scales:
12 of the Best Kale Salad Recipes We see you; stop rolling your eyes. Kale salads?! So 2011. But then lunch comes around, and we know you're thinking: a kale salad would be pretty good right now. It's Winter 2014, and guess what? Northern Spy's Kale Salad by Genius Recipes Kale, Cabbage, and Brussels Sprout Chopped Salad by Kenzi Wilbur Caesar-Style Kale Salad with Roasted Onions and Ricotta Salata by cookinginvictoria Kale and Anchovy Salad by Amanda Hesser Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette by Gena Hamshaw Kale Salad with Apples and Hazelnuts by Amanda Hesser Roasted Grape and Butternut Squash Salad with Kale and Parmesan by Elizabeth Stark Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds by Ann S Shaved Brussels Sprout Salad with Bacon, Meyer Lemon, and Tart Dried Cherries by Elizabeth Stark Kale Tabbouleh by lisina Triple Surprise Kale Salad by QueenSashy Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts by Gena Hamshaw
The Food Lab: More Tips For Perfect Steaks [Photographs: J. Kenji Lopez-Alt] This week we're getting back to the basics, exploring a few of the simplest, yet most persistent points of contention amongst steak-fryers and grillers. If you've been a longtime reader of the Food Lab, you've already got your head around a few of the basics, like why you should cut against the grain (it makes for more tender bites), or why you need to rest your steak after cooking it (keeps it nice and juicy). If you're really clever, you'll figure out how to apply some of the principals outlined in our Perfect Prime Rib recipe and tests on how often you should flip a burger to ensuring that your steak is cooked perfectly evenly from edge to center (hint: warm it up first, flip it over and over as it cooks). Want the ultimate in even cooking and tenderness? Yeah, I like beef, I guess. But, if being married has taught me anything, no matter how much of an expert you are in a given subject, there's always more to learn. Salting Salted beef. The results? Yum.
How to Tie a Butcher's Knot Tying a butcher's knot is a useful skill for even basic kitchen tasks. [Photographs: J. Kenji Lopez-Alt] Tying a roast or a joint is a useful technique that helps it retain a nice shape as it cooks, which leads to both better presentation and more even cooking. I used to use regular old square knots to tie up roasts. I like to use 100% cotton twine because it grips the meat nicely as you're tightening and won't melt or burn in the oven. Here's how to do it, both in video form, and as a step-by-step photo series. And now step-by-step. Step 1: Slide Twine Underneath Roast Place the roast parallel to the edge of your work surface and set the roll of butcher's twine on the work surface near you. Step 2: Bring the Far End of Twine Towards You When you have the twine in the appropriate position (roasts are generally tied at about one-inch intervals), lift the far end of twine over the roast and towards you so the twine is wrapped around it. Step 3: Arrange Cut End on the Left Step 4: Pinch and Lift
Movida Bar de Tapas Everywhere I went in Basque Country chefs were telling me of the incredible beef grown there. That it was rare, expensive and came from animals that were up to 12 years old and had been fed on grass all their lives. In a grill house on a hill I had the most wonderful chargrilled sirloin, but the chef there said the animal was no more than four years old. Somewhere in the Basque country someone once ate a steak from an old ox, but I can’t say I have ever tried it. This recipe makes a lovely slow-cooked dark beef-cheek braise. Don’t be afraid of cooking the bejesus out of the vegetables. This is from our cookbook MoVida Rustica Serves 6 1.5 kg (3 lb 5 oz) beef cheeks125 ml (4 fl oz/½ cup) olive oil3 carrots, roughly chopped1 garlic bulb, halved1 brown onion, sliced500 ml (17 fl oz/2 cups) Pedro Ximenez sherry500 ml (17 fl oz/2 cups) red wine3 bay leaves3 tablespoons thyme leaves1 teaspoon fine sea salt1 head of cauliflower, broken into florets185 ml (6 fl oz/¾ cup) cream40g (1 ½ oz) butter
Movida Bar de Tapas 06 AUG 2014 School whiting are the most delicious little fishes but you hardly ever see them in the fish shop. We love them at MoVida Next Door. There Chef Sunny Gilbert simply tidies up the fins with a pair of kitchen scissors after they are cleaned. If you ever find them at the fish mongers or catch them yourself then the secret is not to wash the outside or pat it down before you dust them in flour. The secret to eating them is to do as they do in the bars of Spain. The reason why we don’t see a lot of these delicious little fishes is that most are processed and sent to Asia. MoVida Next Door – 164 Flinders St (corner Hosier lane), Melbourne Tue – Thurs: 5pm – late Fri – Sat: 12pm – Midnight Sun: 1pm – 9pm
Five must-read food blogs - Good enough to blog | Need to Know Five delicious must-read food blogs Rhubarb tart with lemon verbena. Kohlrabi salad. “With food blogging, we get an intimate view of people’s eating lives every day of their lives,” said Dana Cowin, editor-in-chief of Food & Wine magazine. Indeed, the quick, easy and informal blog format has taken hold on the websites for national publications like The New York Times, Bon Appétit and GQ. “We’re all food bloggers now,” said Pete Wells, dining editor of The New York Times. The Times blogroll casts an unofficial seal of approval on independent bloggers such as Clotilde Dusoulier, the Parisian gourmand behind Chocolate and Zucchini, and Luisa Weiss, mastermind of The Wednesday Chef. Although the majority of bloggers write in relative anonymity, independent bloggers can develop huge followings leading to guest columns (like Molly Wizenberg’s “The Cooking Life” for Bon Appétit) and even publishing contracts for a lucky few. Ed Levine What was the transition from print to online like for you?
The Wednesday Chef Italian Food Forever