Tag: recipe

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How to make rye bread – recipe

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Until recently, rye bread fell into the category of foods I loved but preferred to leave to the experts (see also croissants, yoghurt and proper chips). I’d written recipes in the past, but, in an effort to make them ...

Nigel Slater’s salmon with beetroot and ginger recipe

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Peel and roughly chop 50g of ginger, then put it into the bowl of a food processor. Peel 1 large beetroot and add to the ginger, then process to a coarse paste, pouring in 120ml of groundnut oil as you go. Season with...

How to make the perfect pad kra pao, or Thai stir-fry – recipe

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This gloriously aromatic stir-fry is the Thai equivalent “of a sandwich or a burger”, says chef and YouTube star Pailin Chongchitnant. “Something quick, easy and ubiquitous that lots of people have for lunch.” The Tha...

How to make lemon posset tart using stale biscuits – recipe

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Once open, a packet of biscuits quickly absorbs moisture, stales and softens, but that doesn’t mean they’ve gone off. Unless contaminated or way out of date, they’ll be perfectly fine to eat – best-before dates are ab...

Cocktail of the week: Doña’s zamna – recipe

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I first tried xtabentún, a Mayan liqueur made with fermented honey and rum, in La Riviera Maya on the Yucatán peninsula, and loved it immediately – the best way I can describe it is that it’s a bit like a Mexican take...

How to make the perfect Korean fried chicken – recipe

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“Koreans,” according to Vice magazine, “are the undisputed Asian masters of chicken.” I suspect there may be some dispute over this, but even a few Filipinos, themselves no slouches when it comes to chicken, concede S...

Nigel Slater’s roast chicken pilau recipe

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Wash 200g of white basmati rice in a bowl of warm water, drain, then transfer to a medium-sized saucepan. Add 2 bay leaves, 4 cloves, 8 peppercorns and half a stick of cinnamon. Crack 6 green cardamom pods with a heav...

Cocktail of the week: Ronnie Scott’s apple ‘Greene’ martini – recipe

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This is Ronnie Scott’s owner Sally Greene’s favourite cocktail, and what she kicks back with while the Late Late show is keeping the house entertained. 50ml apple juice20ml Zubrówka vodka15ml Briottet Manzana Verde l...

Green shakshuka by Sami Tamimi and Tara Wigley – recipe

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The base can be prepared a day or two in advance if you want to get ahead. If you do this, just hold back on adding the lemon juice (as well as the eggs) until you are ready to eat. Adding the lemon juice too early to...

How to make tiramisu – recipe

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Jonathan Coe was once “politely” reprimanded by an Italian journalist for sending a character in his novel Expo 58 to a Soho trattoria for lasagne and tiramisu, a year before (depending on who you believe) the boozy d...

Tell us: what is your favourite spaghetti recipe?

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As the nights draw in and the temperature drops, many of us will be turning to our favourite comfort foods – including spaghetti. With this in mind, we want to hear about your favourite spaghetti recipes. Do you have ...

How to make panzanella – recipe

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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...

Nigel Slater’s puffed rice with courgette and tomatoes recipe

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Cut 300g of courgettes in half lengthways, then into small cubes, each about 2cm square. In a shallow-sided pan, warm 1 tsp each of coriander and cumin seeds over a moderate heat for 3 or 4 minutes until they are fra...

How to make the most of past-their-best grapes – recipe

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If your grapes are looking tired and a little wrinkly, don’t chuck them – they can be saved! If I haven’t got through my weekend bunch of grapes by the end of the week, I’ll usually incorporate them into a meal: they’...

Cocktail of the week: Cafe Biltmore’s gin blanc – recipe

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The fresh, fruity notes of the sauvignon blanc complement the botanicals in the gin beautifully in this last of the summer wine cocktail. Serves 1 20ml London dry gin – we use No. 320ml sauvignon blanc50ml grapefruit...

The classic recipe I can never get right

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All cooks, however competent, have a kitchen skill that defeats them. Some cannot make mayonnaise. Others have a blind spot with pastry. Me? I cannot make bechamel. The first time I tried, it split. It turned into a c...

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