꼬리표: garlic

종류: 데이트 | 표제 | 견해 | | 랜덤 오름차순 정렬
전망:

Thomasina Miers’ recipe for roast chicken with crisp potatoes and black olive garlic butter

65 견해0 코멘트

We recently drove to Cornwall, stopping off at a friend’s house overnight to break up the journey. With piles of people to feed, she roasted a couple of chickens and filled the table with a colourful and mouthwatering...

Meera Sodha’s vegan recipe for 10-clove garlic focaccia

47 견해0 코멘트

I’ve always loved garlic bread, and it still has a hold over me like no other bread does. But what has always bugged me is, why baguette? It has such a dense crumb that often the garlic flavour cannot soak through. At...

Spare bulbs? Try a recipe for confit garlic

49 견해0 코멘트

While chatting to Sophie Perkins at Perwin Garlic recently, I was intrigued to learn just how much of the plant is edible. “We even plant those little cloves that are too difficult to peel," 그녀가 말했다. “They come up li...

Yotam Ottolenghi’s secret ingredient: black garlic

81 견해0 코멘트

Black garlic has a really lovely deep umami flavour that reminds me of liquorice and balsamic vinegar. It’s quite sweet and savoury at the same time, with some hint of garlic in the background. Essentially, it’s just ...

Nik Sharma’s recipes for lentil-stuffed onions and cauliflower with black garlic yoghurt

43 견해0 코멘트

The idea of stuffing vegetables isn’t new, but it’s a practice I cherish. Defined by the size and dynamics of vegetable architecture, you could potentially stuff anything: aubergines, 토마토, peppers, chillies, okra...

What can I do with wild garlic?

60 견해0 코멘트

Apart from pesto, what else can I make with wild garlic? Christine, Winchester “Any serious cooking turns wild garlic into green slurry,” warns writer and gardener Mark Diacono. “Pesto suits it well, because it’s only...

Thomasina Miers’ recipe for new-season garlic, fennel and thyme cassoulet

61 견해0 코멘트

Several years ago, at my aunt Penny’s house, we had a memorable lunch for which she made Yotam Ottolenghi’s fennel gratin to go with a mouthwatering spring lamb. Never before had I tasted such a silky mass of tumbled,...

Wild garlic, nettles and berries … how foraging went mainstream

78 견해0 코멘트

Liz Knight once stopped short of sending her daughter to primary school with nettle omelette in her lunchbox, for fear of the reaction of the other children. Her husband told her: “Don’t you dare.” But Knight, who has...