Balsamic Vinegar Uses

Balsamic Vinegar Uses

Balsamic Vinegar – Alison McKee Balsamic vinegar is the aristocrat of vinegars. Unlike other vinegars made from sour wine balsamic vinegar is produced from must, freshly pressed grape juice, which is boiled and reduced concentrating the sugars before aging in … Read more »

Cooking Leeks

Cooking Leeks

Leeks – Alison McKee Leeks have a great affinity with potatoes and many traditional dishes such as Scottish Cockie Leekie soup and the Welsh Cawl Cennin are based on broths containing leek and potato. The secret to making a tasty … Read more »

Hainanese Chicken Rice

Hainanese Chicken Rice

Hainanese Chicken Rice with thanks to Keanu Reeves Virgil Evetts   So it’s not exactly high-art, but The Matrix isn’t a bad film as far as disposable fluff goes. At the very least its a fun couple of hours, crammed … Read more »

Slow Cooking Meat

Slow Cooking Meat

Braising or Stewing?  Alison McKee It can be a little confusing defining the culinary terms Braising, Stewing, Casseroling, Pot Roasting and Hot Pot. However, what they all have in common is long slow cooking in liquid making them perfect rich … Read more »

Indian Curry Cooking

Indian Curry Cooking

  Indian Food – Lynley Ruck Describing “Indian” food is like describing “Italian” food, you don’t. Indian cuisine reflects the many diverse geographical regions, cultural and religious beliefs with each offering various tastes, textures and aromas. The combination of fresh … Read more »

Unbaked Slices

Unbaked Slices

Unbaked Slices – Tammy McLeod  Unbaked slices are one of the easiest things to make but can look the fanciest depending on how you present them. They can be made anywhere, anytime and with the most rudimentary of cooking equipment – all … Read more »

Winter Vegetables

Winter Vegetables

Of cabbages and other things…   Alison McKee Winter is a feast for those who like to eat their greens – especially leafy greens melted into hearty soups such as Minestrone. Curly Kale belongs to the Brassica family and is sometimes … Read more »

A Sweet Loaf

A Sweet Loaf

Sweet Loaves – Tammy McLeod In my view, loaves are an under-estimated baked item. Loaves are quick and easy to make, very versatile and the mixture is forgiving – you don’t have to be too gentle when mixing up a … Read more »

Cooking Veal

Cooking Veal

 Alison McKee Veal was not included in my mother’s repertoire of dishes. It must have been widely available, despite it being unheard of in our house, as many early community cookbooks from the first half of the twentieth century and … Read more »

Boiled Eggs with Soldiers

Boiled Eggs with Soldiers

Boiled Eggs with Soldiers – Alison Mckee Be it fish pie or bread and butter pudding ‘comfort’ or ‘nursery’ food is constantly being reinvented and always fashionable. Soft-boiled or runny ‘Egg and Soldiers’ is just one of those dishes that, … Read more »

Winter Pudding Recipes

Winter Pudding Recipes

Puddings Back in Style – Tammy McLeodWhen it comes to something sweet to eat after a meal in winter, the word pudding conjures up delicious, hot, tummy filling food. As children we had pudding with dinner most nights – more … Read more »

Verjuice

Verjuice

Verjuice – Alison McKee Verjuice, the juice of unripe grapes, was first produced in New Zealand in 1997 and is now produced in most winemaking regions prior to the annual harvest. Unlike wine Verjuice is not fermented and therefore contains … Read more »