My reward for helping mum with some computing tasks on the weekend was a plate of her caprese salad, accompanied by some crusty bread, olives and a few slices of Istra prosciutto. Since buffalo mozzarella is like smack to my fellow Nomists at the moment, I've put together some tips for the perfect caprese. »
By Virginia Murdoch | File under salad vegetarian | 0 responses so far
An emergency chicken dinner I prepared at short notice for my Mum during the Summer holidays. Based on a Maggie Beer recipe, it's now a weekly staple as the reward far outweighs the effort. »
By Matt Willis | | 0 responses so far
Its a big claim, but these are better than any spring roll you've had before. You can make them more decadent by replacing the pork with more crab, or the pork & prawns with crab. The crabbier, the better - 100% crab is just fine. »
By Ingrid Richardson | | 0 responses so far
This is a really hearty Jamie Oliver recipe - I've made it a few times, and although it's got a fair few ingredients, most of them are cupboard staples. It's worth making just for the amazing smells when you chuck in the curry leaves. »
By Virginia Murdoch | File under soup | 4 responses so far
These chicken sandwiches have been a staple for race days, wedding, birthdays, several funerals, and hot nights when the idea of turning on an appliance is more than you can handle. They really are the best. »
By Ciannon Cazaly | File under lunchbox | 1 response so far
Non-Americans are usually disturbed by the idea of pumpkin pie. But I assure you, the first bite will taste weird, and all subsequent ones will taste perfect. I usually roast my own pumpkin and puree it; you can also buy canned pumpkin puree. I also often use butternut squash which, technically, is not a pumpkin, but works really well. I recommend eating this pie with cream or vanilla ice-cream. It makes a great breakfast. »
By Carolyn Fraser | File under dessert | 0 responses so far
I inherited this marinade from my Malaysian friend Hock. I don't think it's especially Malaysian, but it sure is the tasty business. Works best with chicken breast on the BBQ, but whatevs. »
By Tom Stringer | File under marinade bbq | 2 responses so far
I make this at work for lunch during winter every so often. It has excellent warming qualities, and can be varied in all sorts of exciting ways according to what you have available. »
By Virginia Murdoch | File under soup | 0 responses so far
Gourmet Traveller had a recipe for banana splits in the February '09, the crowning glory of which was peanut brittle. »
By Virginia Murdoch | File under dessert | 0 responses so far
I have made this Jamie Oliver recipe so many times I might as well have invented it myself. »
By Ciannon Cazaly | File under dessert | 0 responses so far
The late Leslie Harpold's foolproof? Thanksgiving instruction manual. Interesting in an anthropological sense, and also Christmas is a BIT like Thanksgiving I guess.
How to Shuck an Oyster is writer Charlotte Wood's blog about food. I made the labneh recipe not so long ago and it's terrific. I'm going to make her spring cous-cous recipe this weekend.
These good folks in Brooklyn built their own pizza oven. I want one.
As cooked by Christopher Walken, of course. Keep watching to see the nice kitty at the end.
Some lovely vegetarian recipes in here, by Yotam Ottolenghi. I'm drooling right now over this one.
Cultivating a long-term relationship with heirloom yoghurt bacteria.
Great article in the Times about the growing trend towards eating goat.
Nom nom nom nom nom nom nom (thanks Max).
I was lucky enough to get to try a few different single-malt whiskies the other night, one of which was this Lagavulin; another was Aberlour, which was sweeter and stickier (and probably more of a 'junior' whiskey, particularly if you have a sweet tooth).
Straightforward recipe, from the always excellent Chocolate and Zucchini.