Watch this video with TV host Anton Du Beke to learn all about bacon from cuts to cooking and get some delicious recipes. It’s hard to imagine the Traditional breakfast without bacon; whether it’s part of a full English, or piled between two slices of bread for a butty, it is undeniably delicious. However bacon is much more versatile than you may think. With a range of different cuts and cures available, it can liven up an assortment of meals. This year’s Bacon Connoisseurs’ Week, … [Read more...]
Good food on a budget
February 8, 2010 By Leave a Comment
I think a great many of us have had to live on a very small food budget for at least some part of our lives. I know I have, and not too long ago either (a few weeks at most). Luckily I have an entire family history´s of recipes which are cheap and cheerful whilst not sacrificing any flavour or nutritional value! This is why I have decided to highlight ckmhome.co.uk - currently offering two free book downloads of meals which help you live well on a very tight food budget. Go check out … [Read more...]
Egg Substitutes, not just for vegans!
November 21, 2009 By Leave a Comment
Eggs are used to bind a dish and, when whipped incorporate air, making a cake or pudding very light Vegan egg replacement powders are available from health food shops. These can be useful, especially for foods like meringues. Many recipes can be adapted using one of the suggestions below. Just remember to bear in mind what the final dish is, ie is it sweet or savoury and add an appropriate substitute Replacement for one egg: • 1 tbsp soya flour and 1 tbsp water • 1 tbsp arrowroot, … [Read more...]
Thai Recipes: Authentic and easy to cook
February 3, 2009 By Leave a Comment
Are you interested in Thai Food? Then check out Thai Recipes, one of our most recent discoveries. From Satay Chicken to Tom Yum, the first has a whole collection of recipes which are are both tasty and easy to create. For the sweet toothed amongst you check our there selection of delicious sweet things at the bottom of the page. … [Read more...]
How to thicken sauces
June 12, 2007 By Leave a Comment
Flour - this can be used in three ways to make a roux, a beurre manié or simply mixed with water or milk. Roux - this is made by melting the butter and mixing in the flour then cooking over a medium heat for 5 minutes. The “classic†recipes tend to call for equal quantities of fat to flour but many prefer more fat than flour which not only gives a richer flavour but also allows the roux to be combined with the liquid far easier. I prefer a lighter sauce and on average use 37 … [Read more...]
Rules for Pastry Making
June 10, 2007 By Leave a Comment
Making your own pastry at home is relatively simple provided you follow a few key rules Keep the pastry cool Handle the pastry lightly Bake the pastry at the correct oven temperature Cool hands - a cool pastry board or worktop and water as cold as possible help to produce the best results. Use the fingertips, as they are the coolest part of the hands. Lift the flour well out of the bowl to incorporate as much air as possible when rubbing in the fat. Always mix with a round bladed … [Read more...]
How to make Homemade Butter
January 3, 2007 By Leave a Comment
I was so intrigued to be asked this question via email that I just had to answer. I have only made butter once or twice in my lifetime, but both times it was so easy and the results so effective that I was sure I would never go back to bought butter again. Butter, as you are probably aware, is produced by churning cream until the fats separate from the liquid (buttermilk) and the butter is in a semi-solid state. Now the butter you buy in the supermarket is more often than not made by … [Read more...]
How to cook Swede
December 31, 2006 By Leave a Comment
I have received so many hits for this I thought I would address it with a few handy tips for cooking this under-rated vegetable [besides utilising it in my cottage pie recipe of course] Preparing Swede Always handy to have a potato peeler to hand for this. Peel it the same way as a potato, slicing off the root end first with a knife. Then just cut the swede into suitably sized chunks. Mashed Swede Cut it into 1 inch dice and steam for about 10 minutes, or until tender, then whiz to a … [Read more...]
Can I substitute evaporated milk for whole milk?
December 20, 2006 By Leave a Comment
An interesting question which I found in my webstats this morning, and I thought I would attempt an answer. Basically, it all depends on the recipe. Evaporated milk is whole milk that has been cooked to remove some of the water and make it thicker. Basically it is thicker and subsequently sweeter than whole milk, and contributes a great deal more to a dish. While there is no law that says you cannot replace the evaporated milk in my family's rice pudding with whole milk, it would be less rich … [Read more...]
Tip of the Week
November 17, 2006 By Leave a Comment
Next time you have a barbecue try soaking wood [the sweetest smelling the better] in water and placing them on the coals. The soaking of the water slows down the burning, and allows the wood to work its magic on your food. Place some peaches or any fruit you fancy on the griddle and cook as normal. You will find your fruit has a wonderful vanilla flavour when done. Why? The molecular and chemical structure which gives Vanilla its flavour also exists in wood. By soaking your wood … [Read more...]