Never mind that you have to face an uncooperative dragon at a Triwizard Tournament or that your best friends are quarreling, do as Harry does: enjoy a slice of treacle tart and forget your troubles till not a crumb is left.
Author: Chef M
The Battenberg, sometimes called the ‘church window cake’, is such a pretty thing to create. Although it may look difficult, it’s easy and fun to make and quite heavenly to eat. It’s simply a cake of two flavours, stuck together with raspberry jam and wrapped up in soft, sweet almond marzipan. Using fresh raspberries to colour the pink bit means an escape from bottled food colouring, and also gives a fabulous fresh fruit flavour. Once you’ve mastered this raspberry and vanilla combination, you’ll dream up lots of other scrummy alternatives. You could even add a third flavour – chocolate works…
The words “salted caramel” make a lot of people start to drool. For anyone who ever loved potato chips and chocolate together, the salted caramel craze takes that flavor obsession of salty and sweet to the ultimate heights. Long may this particular food fad live on! Unlike store-bought caramel sauces, which tend to have a one-note flavor—very sweet—this one has mellow depth, sweetness, and complexity from the homemade caramel, the salty butter, and the hint of vanilla. Don’t be tempted to increase the vanilla. You want a delicate hint, not an overwhelming top note. Kids don’t love alcohol in their…
Green chile adds kick to this elegant pasta dish.
In Indian cooking fenugreek is used either as the dry seeds or the fresh leaves and is used as a cooling agent for the body. The cooling effect works very fast and the slightly bitter taste goes well with potatoes.
Raw, or no-bake, cakes are all the rage these days and this vegan treat is both delicious and safe to eat for gluten- and dairy-sensitive eaters. This dessert is inspired by ice cream s’mores and raw Oreo cakes. It is incredibly easy to make: blend, knead, cut out, chill, and assemble! Vary the filling flavors by substituting other berries or fruit for the raspberries.
I became a convert to venison when I ate it in a restaurant in Warsaw recently. There is plenty of wild game in Poland, and the chef, Marek, had been hunting; he prepared a beautiful fillet served with puréed pumpkin, kale and braised lentils. This is the way I recreate the dish at home; it makes a wonderful autumn or winter dinner party dish, served with leafy greens, such as kale or rainbow chard. Venison has less fat than a skinned chicken breast, is high in iron and has plenty of healthy omega-3 fats. Choose free-range or wild venison, not…
I tend to make a small bucket of this at a time. There is a bit of chopping involved, so make it worth your while. If I’ve got some in the fridge, I put it with anything and everything – on the kids’ sandwiches, on oatcakes, with my favourite veggie burger, on my eyes to get rid of the bags… you get the picture.
When you’re eating sushi at a restaurant, you need to be careful of which fillings you select. You also need to pay attention to how the rice is cooked because it may contain high-fructose corn syrup. If you make your own sushi at home, you can be sure it’s safe. This recipe takes a little time and skill, but the result is a nutritious meal that covers all the food groups.
Crispy oven-baked potatoes are topped with cooked kale and flavored with a layer of melted feta or blue cheese. Try this with a grilled steak or hamburgers.