I love elderberry wine but my favourite must be its sister, blackberry wine. It is not to everyone’s taste though some find it a little too much like blackberry cordial. The bramble on which blackberries grow is a species-complex with over three hundred micro-species in Britain alone. This means that the blackberries they produce vary as much from plant to plant as they do from year to year. Like all foragers, I have developed a mental map telling me where the best blackberries are to be found, and also when is the best time to pick them. To be honest…
Author: Chef M
If you ate this as a kid, you’ll recognize the flavor immediately. There’s hardly a child anywhere who doesn’t go wild with excitement over a bowl of ice cream made out of snow. You might want to supervise the snow collecting to make sure it’s clean and white, but once you’re all back inside, let your child stir in the sugar and vanilla and pour the creamy milk over his or her own bowl of snow. The mixing is half the fun!
The flavor of a long, slow simmer is achieved with soup mix.
Channa masala powder should be available in most Indian grocery stores .
This recipe is loosely inspired by the broad bean burger served by Burgermeester in Amsterdam, a regular meat burger restaurant that also serves veggie burgers that are truly delicious! The restaurant version of this burger is favored by Middle Eastern spices and herbs. But I like to mix my broad beans with Nordic leek and dill an interesting combination with cilantro and a good match with Lemon Mayonnaise.
I’ve been eating Polish mixed vegetable salad for as long as I can remember, as it’s one of my mum’s favourite salads. It has always graced Mama’s ‘buffet table’, something she is well known for whenever she hosts a party at her house. The origins of this salad are Russian: it was created in Moscow in the 1860s by a Belgian chef called Lucien Olivier – hence it is also known as ‘Salad Olivier’. Many Balkan and Eastern European countries have their own versions of this salad, and there are Spanish, Italian, Portuguese and French versions, too. This was one…
Pork chops are notoriously difficult to get right, but that’s often because the meat isn’t that great to start with. My advice? Have these as a treat; ditch the supermarket in favour of a butcher and buy the best meat you can afford. There will be plenty of fat very important for the tastiest flavour, and you can cut it off on your plate if you want and the meat will be sweet.
The pastry shells for these summery, citrusy tarts are so versatile. Use them with different fillings and amaze your friends and family with your pastry skills every time. Replace the yogurt topping with a little whipped cream, if you like, but have only one small tart per sitting to stay within safe FODMAP limits.
The duo at Booze Époque, a bartending catering company in Somerville, Massachusetts, created this Bloody Mary using kale and tomatillos, with a bit of heat from fresh horseradish and serrano peppers. A delicious addition to your brunch menu.