Sweeten it up if you dare!
Category: Cook’s notes
Fresh sweet corn tastes great, and it’s good for us.
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
What’s a tangelo all about?
Of all the citrus tangelos are the juiciest, the most bracing, offering fresh acidity tempered with gorgeous sweetness. Did you know they are a cross between …
Thai basil has definite sweet liquorice notes – try it with spicy pork patties and Asian slaw.
There are plenty of reasons to eat this leafy vegetable
Thyme’s a warming sort of herb and is often associated with slow-cooked autumnal or wintery dishes or comfort food, but it shouldn’t be typecast.
A handy sauce to make ahead and keep in the freezer for those nights when you want to pull something together with title effort – thaw in a microwave for speed.
The temperature of meat will increase for up to 5 minutes after it is removed from the oven or heat source.
Whoo-hoo. Yellow gold. An antiseptic, a gargle, a digestive aid, clears sinuses, too, and it’s a much-loved preservative in pickles and chutneys. Add some to your vege shakes for a health kick.
Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.
It’s either that, or open the windows!
Sort out the riddle: witloof, endive, chicory …
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!). Goat’s cheese seasoned with lemon and herbs or with anchovies, a spicy almondy chilli paste, and a fresh pea puree lightened with mascarpone are three ways we like, but the possibilities are endless. Just keep the filling light and don’t over-fill the flowers.