꼬리표: Cloakes

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How to make panzanella – recipe

19 견해0 코멘트

Every bread-eating culture around the world has as many recipes for using up stale loaves as for bread itself: pain perdu, fattoush, roti curry … Panzanella is one of Italy’s A-team, making a virtue of the bread’s spo...

How to make the perfect gluten-free chocolate chip cookies – recipe

33 견해0 코멘트

Everyone loves chocolate chip cookies. 슬프게도, 하나, if you can’t tolerate gluten, chocolate chip cookies do not usually love you back – while squidgy brownies and many other deliciously squidgy cakes don’t really s...

How to make the perfect creamed corn – recipe

14 견해0 코멘트

Corn in this country has two distinct seasons: tuna-and-sweetcorn sandwich season, which runs from October to July, and the current barbecued corn on the cob season, in which we choose to floss our gums on something t...

How to make aubergine parmigiana – recipe

14 견해0 코멘트

Melanzane alla parmigiana is one of those deliciously warming dishes that, molten from the oven, can feel more suited to a British winter than a Neapolitan August, despite the distinctly summery ingredients list. Left...

How to make the perfect lamingtons – recipe

18 견해0 코멘트

Lamingtons are one of those things, like Tim Tams and toad racing, that are big in Australia but, despite the best efforts of the residents of Ramsay Street, almost unknown elsewhere. Antipodeans of my acquaintance, h ...

체리 클라푸티 만드는 법 – 레시피

14 견해0 코멘트

버찌, 아스파라거스나 99 플레이크, 짧지만 찬란한 계절에 배불리 먹을 수 없는 음식 중 하나. 제가 제일 좋아하는 방법은 봉지에서 바로 꺼내 먹는 것입니다, 그러나 나는 때때로 o를 유지할 수 있습니다..

애호박 만드는 방법 (그리고 다른 여름 채소) 튀김 - 레시피

17 견해0 코멘트

봄에 애호박을 심어본 적이 있는 모든 정원사처럼, 두어 개의 숯불에 구운 오톨렝기 샐러드를 만들 것이라고 즐겁게 상상하며, 증언할 것이다, 그들은 다산 작은 것들입니다. 행복한 애호박 식물이 낳을 것입니다...

How to make apricot tart – recipe

22 견해0 코멘트

Apricots are one of those fruits that, in Britain at least, promise so much, yet often deliver minor disappointment: dreams of velvety, perfumed flesh are dashed in a single, stringy bite or, worse, an entire mouthful...

How to make the perfect vegan coconut ice-cream – recipe

47 견해0 코멘트

Plant-based ice-cream, like so much else in the vegan world, has come on leaps and bounds in both range and quality in recent years as the market for it has grown, but many commercial varieties still replace dairy and...

How to make ajo blanco – recipe

52 견해0 코멘트

Gutsy, garlicky gazpacho may be more famous internationally, but quieter, creamier ajo blanco is my soup of choice when the temperature soars past the point where solid food appeals. Almonds have been a staple in sunn...

How to make American tomato pie – recipe

64 견해0 코멘트

Tomato pie is a classic of the American south, a region blessed with the kind of long, hot summers that make a glut of ripe produce an annual certainty – North Carolina chef Vivian Howard describes the dish as “someth...

How to make scotch eggs – recipe

26 견해0 코멘트

Is there a more perfect picnic food than a scotch egg? Easy to prepare the night before, robustly portable, best eaten with your hands and substantial enough to fuel a walk home, the small but satisfying theatrics of ...

How to make churros – recipe

59 견해0 코멘트

I’ve always quietly assumed I didn’t like churros. Quietly, because to deny the attraction of these hot, crisp, sugar-dusted sticks of deep-fried dough is surely to reveal oneself as the worst kind of joyless grinch. ...

How to make summer minestrone – recipe

41 견해0 코멘트

Minestrone is, in the grand tradition of many of the best soups, almost infinitely adaptable, and reliably capable of stretching a little to feel like a feast. There is no definitive way to make it – it’s more of a co...

How to make fruit fool – recipe

48 견해0 코멘트

You’d have to be a fool yourself not to make fool your go-to pudding at this time of year – not only is it delicious, it’s also stupidly quick and easy to knock up, which means it’s just the thing to make with young c...

How to make paté de campagne – recipe

48 견해0 코멘트

If brussels paté, so smooth and silky, is entry-level charcuterie, paté de campagne, with its satisfyingly rustic (for which read: interesting) texture is surely the connoisseur’s choice. Surprisingly simple to make, ...

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