Making an omelette
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.
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.
Panko are dry Japanese wheat flakes, similar to coarse bread crumbs. They turn gorgeously crisp and crunchy when fried or browned.
The sins that have been committed under the name frittata. Stop! No more please. Call what you bake in the oven in a cake tin a vegetable bake. Got it? Yaaaah!
Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.
Sweet pineapple sage – it truly does taste of pineapple!
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.
The temperature of meat will increase for up to 5 minutes after it is removed from the oven or heat source.
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