Etichetta: recipe
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. Servi 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...
How to make the perfect gluten-free chocolate chip cookies – recipe
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Everyone loves chocolate chip cookies. Sadly, tuttavia, 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...
Nigel Slater’s plum and marzipan crumble recipe
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The last of the plums – garnet red Victorias – baked under a marzipan and almond crumble crust. This deserves a pot of cream to spoon over at the table or perhaps a jug of homemade vanilla custard. Set the oven at 18...
Cocktail of the week: Daffodil Mulligan’s kiwi and burnt jalapeño margarita – recipe
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This margarita with a smoky, spicy twist will put a spring in your step at the end of a long day. sì, you do need to be a bit organised and infuse the tequila ahead of time, ma, once that’s done, you’ve got all the ...
Mexican-Sicilian fusion food: Thomasina Miers’ recipe for crab fideos
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Fideos are wafer-thin string noodles that, along with capers, were brought over to Mexico by the Spanish from Sicily, an island they also occupied for a few hundred years. The result was sopa seca (literally meaning d...
Cocktail of the week: Cin Cin’s lively australiano – recipe
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This Antipodean twist on the classic americano makes a refreshing long drink for the last of the warm, late-summer afternoons. Servi 1 25ml white vermouth – we use Regal Rogue Lively White 25ml limoncello – we use T...
How to make aubergine parmigiana – recipe
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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 turn old bell peppers into muhummara – recipe
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Muhammara is a spicy Levantine dip made with bell peppers, stale bread, walnuts and olive oil, and one of my go-to “waste not” recipes whenever I have an old capsicum that needs using up. It’s often spiced with one of...
Cocktail of the week: Three Sheets’ blackcurrant americano – recipe
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This is one to make in advance and store in the fridge, where it will keep happily for at least two months. If you like, replace the vermouth and Campari with 300ml Vergano Americano. Fa 10 servings For the vodka ...
How to make the perfect lamingtons – recipe
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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...
How to use up veg in a punchy, Thai-style salad – recipe
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I first came across khao yum, or Thai rainbow rice salad, at Noma’s food festival, the MAD symposium in Copenhagen, when one morning the Sydney-based Thai restaurateur and organic farmer Palisa Anderson cooked this vi...
Cocktail of the week: maverick – recipe
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This is our vibrant and tropical homage to the celebrated spritz. It’s a great alfresco refresher for a warm, late summer’s day. Servi 1 15ml vodka – we use Finlandia 10ml peach liqueur – we use Merlet crème de pêch...
How to make cherry clafoutis – recipe
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Cherries, like asparagus or the 99 Flake, are one of those foods I can’t get enough of during their brief but glorious season. My favourite way to eat them is straight from the bag, but I occasionally manage to hold o...
How to eat the whole courgette – recipe
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Courgettes are an abundant summer vegetable that are very easy to grow (if you’re short on space, you can even grow them in garden pots). One big advantage to growing your own is that you will be able to pick and eat ...