Fresh kaffir lime leaves smell somewhat sweeter than lime zest – sharp, citrusy and clean.
Category: Cook’s notes
Ditch the vitamin supplements – one golden kiwifruit contains more than double the recommended daily intake of Vitamin C, and is rich in Vitamin E.
A blunt knife is way more dangerous than a sharp one. True or false? Absolutely true!
Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
The word ‘meringue’ indicates that egg whites and sugar in some proportion are beaten together until a thick foam forms. There are four main types of meringues, two of which are used in the recipe Pavlova Paradise.
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me, but not to the Welsh who claim the leek as their national symbol – all to do with a bunch of …
A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
Whoa – limes are a riddle. Persian limes are not grown in Persia. Mexican limes originated in Malaysia. South Indian limes are sweet, not sour!
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
Learn the all-important steps to making bread
Making your own preserved lemons is a snitch – all you need is lemons, salt, oh, and time. Yep, they take a few months to squish down and preserve.
Want to use less sugar in baking? Substitute maple syrup for sugar … just make sure you use the real thing.
Marjoram has much to offer with musky, spicy notes and a sweet herbal taste.
The most important point with minced (ground) meat is to use it fresh. The extra handling and exposure to air makes it more vulnerable than fresh joints.
Fresh and clean, mint lifts any dish you add it to.
How to make the most of cultivated mushrooms.
Sweet corn is at its sweetest when just picked.
A few grates of nutmeg gives a spicy whiff to carrots, beans, stuffings, any dish with ham, and to pork, veal and chicken dishes.
A sprinkle of chopped toasted nuts adds more than crunch…
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Panko are dry Japanese wheat flakes, similar to coarse bread crumbs. They turn gorgeously crisp and crunchy when fried or browned.
Smoked Spanish paprika has a distinctive aroma – like a hide of leather stretched out in the sun to dry, mingled with charred chillies and cigar box.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
Like your favourite handbag, parsley can go anywhere. Welcomed for its overt mown grass aroma and breath-freshening taste, parsley is at home in practically any savoury dish.
There are some people who won’t make pastry because they hate getting dough under their fingernails. If that’s you, I’ve got just the tool!
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.