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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 または 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’...

今週のカクテル: 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. サーブ 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. 私? 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. 悲しいことに, しかしながら, 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...

今週のカクテル: 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. はい, you do need to be a bit organised and infuse the tequila ahead of time, だが, 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...

今週のカクテル: 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. サーブ 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...

今週のカクテル: 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. 作る 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, ほ...

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...

今週のカクテル: 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. サーブ 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...

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