Tag: ingredients
-
Bish Grows Spring Onions The Thrifty Way
I’ll readily admit I heard about this from PK directly, and have been super happy with how it’s gone – I’ve not bought spring onions for over a year as a result. The trick is to buy (your last!) bunch of spring onions from the supermarket, and make sure a few of the ends have…
Written by
·
-
Cheese: Moliterno
Moliterno is a hard sheep and goats milk cheese that hails from southern Italy. It is full of flavour with a distinct but pleasant bight. It is medium on the salt scale and has a hard gritty texture. As such it is the perfect table cheese and can also be used in salads, sandwiches and…
Written by
·
-
How To Thicken Gravy, Sauce, Stew And More With Cornflour
When you are making stews, casseroles, sauces and the like, it is sometimes hard to get the balance between flavour and thickness. Your dish might have the right taste but be too watery. Continue to cook it and you might ruin the flavours by over cooking it. So what do you do? Well you can…
Written by
·
-
Cheese: Massdam
Massdam is a moreish Gouda cheese from Holland. It is a light well rounded all purpose cheese. Milk Cow Origin Holland Aged Briefly 4 – 12 weeks Aroma It almost reminds me a bit of dried fruit but then the milky smell takes over. It is tantalising. Taste I get a strong nutty flavour with…
Written by
·
-
Cheese: Asiago
Asiago is an semi-firm cow cheese from northern Italy. It has a mild but addictive taste. It is great for salads, sandwiches and pastas where you don’t need a cheese with bite. I love munching on it by itself and find myself going to the fridge for a slice more often than I should. Milk…
Written by
·
-
Pancetta
Pancetta is a cured meat product made from the pork belly cut. It is produced in two forms, rolled or flat. Bacon can also be made from this cut so what is the difference between pancetta and bacon? Bacon is salt cured (by brining) and then smoked to preserve it. Pancetta is cured using salt,…
Written by
·
-
Pasta: Farfalle
Farfalle is an amazing versitile pasta shape. It is perfect for cream, light tomato sauces and even soup. I like to make my own by rolling out freshly made pasta sheets and cutting them into small rectangles. Then I roughen the sides with a knife and pinch them in the middle to get that classic…
Written by
·
-
Crème Fraîche
Crème fraîche is made from a high fat content cream that has be soured using friendly bacterial cultures. It is smoother than sour cream and much less tangy. It holds up well when heated due to its fat content, making it perfect for cooking. It is also perfect for serving cold alongside cakes and pastries.…
Written by
·
-
Ginger: Grow And Eat
Ginger root (originally from Southeast Asia) is one of the most common spices used in cooked dishes, baking, drinks and confectionery. It pops up in European, Indian and Asian cuisines having been traded and planted around the world. It is easy to grow in warm climates. I simply buried a few roots about 10cm down…
Written by
·
-
What Are Rillettes?
Rillettes are a preserved meat product, traditionally using pork meat that has been salted, cooked and stored in its own fat. As such it is a type of confit. Wow it is a show stopper! It tastes a bit like rough textured pate and despite appearances, is not fatty or greasy. Try serving it on…
Written by
·