“There is not a great deal of fruit around at this time of year, but what little there is, is truly beautiful in both appearance and flavour ? and pomegranates are among my favourites. Spectacular in colour, like ruby jewels, their fleshy seeds pop in the mouth once chewed, imparting their delicious juice, and can be used in all sorts of things, from salads to ice-creams.”
Recipes
The jewel of the aisle: Skye Gyngell cooks with pomegranates
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Tagged The Independent On Sunday
Year Of The Rabbit Wonton Soup
“This year 2011 is the year of the Golden Rabbit. It is a placid year, very much welcomed and needed after the ferocious year of the Tiger. We should go off to some quiet spot to lick our wounds and get some rest after all the battles of the previous year!!!! According to Chinese tradition, the Rabbit brings a year in which you can catch your breath and calm your nerves. The Rabbit symbolizes graciousness, good manners, sound counsel kindness and sensitivity to beauty. His soft speech and graceful and nimble ways embody all the desirable traits.”
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Tagged More Than Burnt Toast
Wholemeal and granary boule
“Back in November, thick slices of this bread were used to mop up the juices from a bowl of exquisite moules marinière in a family friend?s kitchen. I pleaded for the recipe and here it is. A food processor makes life much easier here but I don?t see why you couldn?t mix everything by hand. Although, if you?re lacking machinery, the soda bread below might be an easier option.”
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Tagged Salad Club
Around Britain with a Paunch
“The weather in Sweden right now is about as grizzly as a vagabond bear. The snow has temporarily melted leaving behind a palimpsest of grit, dark ice and illicit glimpses of pavement. In many ways I prefer Gothenburg when it?s properly cold rather than just in this manky in-between phase. Bleak conditions whip up cravings for warm memories.”
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Tagged Pollock Yassa ? A Blast of West African Sunshine in Icy Gothenburg
How to make marmalade
“Making marmalade at home is a cool thing to do, up there with baking as a skill that gives you a certain pride in conversations. Unlike our grannies, we don’t have to aim to supply the neighbourhood with dozens of jars or pad out the oranges with pectin-rich carrot or turnip as they did in the war years. We can use good ingredients, make just enough for ourselves and friends, and feel rightly pleased that this little act of self-sufficiency showcases our kitchen abilities rather well.”
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Tagged BBC Food blog
Baobab’s Vegan Muffins
“You don’t have to be a vegan to enjoy (or make) these hearty muffins. In fact, you might be just someone who wants to make some muffins for Saturday morning breakfast and realises they don’t have any eggs. Rachel, the chef at Baobab, makes these in six muffin tins but I find them too hard to get out of the tin that way and divide the mixture into eight. I also use spelt flour and add some orange zest. They’re pretty irresistable straight out of the oven (“Mummy, muffins!”) but they also freeze well for weekday lunches.”
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Tagged Muffins, The KitchenMaid, Vegan
Mexican Pork Shoulder
“Having been to Borough Market on Friday and replenished our supply of dried chillies, it seemed only right to cook something Mexican this weekend. While I was there, I visited the Ginger Pig and picked up a pork shoulder. Initially, we planned to roast it simply and eat it with some roast potatoes and vegetables but, craving something spicy, we decided to roast it Mexican-style instead. On looking up the recipe, we noticed the red onion accompaniment and since we have a surfeit of those, they made their way onto the table too. We followed this recipe but I think ours look prettier.”
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Tagged Dinnerdiary.org
My Favourite Food: Gizzi Erskine
Eat your way to Gizzy’s dress size with this easy mid-week dinner
“ This is an interpretation of one of my best friend Abbey’s dishes, and I love it! It holds fond memories of me, Abbey and Julie munching away at it over a glass of wine while having a good old girly catch-up. It is a really tasty dish that you can throw together very quickly: the heady wasabi and creamy mayonnaise make a terrific dressing for the aromatic and bitey soba noodles and the crunchy veggies add texture. Abbey and I had a catering company for a few years and we used to serve this dish on Chinese soup spoons as canapes. ”
Recipe Redux: Rib Roast of Beef, 1966
Mmmmm, beef!
“Cooking beef to the right doneness, especially a wildly expensive cut like rib roast, while also tending to guests, ranks with kitchen anxieties like unmolding a tarte Tatin or killing a lobster. But Ann Seranne, a food consultant and the author of more than a dozen cookbooks, solved this problem back in the 1960s. Craig Claiborne wrote that her technique “is so basic, so easily applied and so eminently satisfactory in its results, the astonishing thing is it is not universally known.” As it still isn’t, I will reprint it here once more. Please tell all your friends the news, so that rib roast can finally have its no-knead-bread moment.”
Nice!
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Tagged beef, New York Times
How to cook perfect fish pie
“Who says beige is boring? A dish in which mashed potato counts as a splash of colour is not likely to win any prizes for style, but by God fish pie knows how to play to its strengths. It’s the warm, fuzzy equivalent of settling down for the Sunday afternoon film with a mug of tea ? and the perfect vehicle for all the sustainable seafood championed by Hugh Fearnley-Whittingstall’s latest campaign. Who could fail to feel a flutter for flounder, or be passionate about pollack when it comes wrapped in a creamy, savoury sauce underneath a crowd-pleasing crust of fluffy mash?”
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