Changing with the seasons
Posted on | September 12, 2011 | No Comments
Eggs are pretty nice, but sometimes they need something to really bring them out of their shells. (Sorry). You may have heard people talk about some elusive quality known as ‘seasoning’ in your search for recipes. Well, now it is time to learn what seasoning is and how to use it.
If something is seasoned, it isn’t old or well-schooled (like a seasoned professional, for instance), it actually means it has salt and pepper on it. Eggs are particularly good with salt and pepper on them. All you need to do to refine your recipe for a lovely egg, whether it is boiled, scrambled, poached or fried, is stick a bit of salt and pepper on it.
Moreover, when a recipe suggests that you season something to taste, that doesn’t mean that without seasoning you won’t be able to taste it, so don’t fret if there’s no salt in the cupboard.
Add a bowl of cereal to your culinary repertoire
Posted on | July 21, 2011 | No Comments
A bowl of cereal is generally regarded as a delicacy in Britain because it’s so tricky to prepare, but if you persevere then it is definitely worth it because this dish is a true great.
You need to start by identifying a cereal of choice. Frosties, Corn Flakes, All Bran, Special K and Weetabix are all considered very haute cuisine and they’ll go down a treat at dinner parties.
Next, you need to transfer the cereal to a bowl. This is a difficult skill. Position the box of cereal over the bowl and gently shake to tease it in to the desired quantity before retracting the box and mopping your brow.
Take some fresh milk and add this to the cereal being careful not to deflect any onto the work surfaces in the surrounding area. If you’re feeling especially saucy, you could add some raisins or other fruit as a final flourish.
Tackling a demanding jam sandwich recipe
Posted on | July 8, 2011 | No Comments
One of Britain’s favourite dishes is the so-called jam sandwich, but very few people actually have the skill to pull this off under pressure.
The key is all in the timing. Assuming you are going for a traditional sandwich, you’ll need to line up your ingredients of jam (usually in a jar) and bread (usually sliced).
The execution is pretty tricky, so make sure you get familiar with the feel of the knife in your palm before scooping up some jam directly from the jar and applying it generously to the bread. Pitfalls at this stage include missing the bread entirely and applying the jam too liberally leaving no bread available for you to hold onto as you raise it mouthwards.
If you still don’t feel confident of your execution, try dipping the bread into the jam jar as a more rustic alternative.
Fast and fresh warm pasta salad is great for summer days
Posted on | July 6, 2011 | No Comments
It’s amazing just how little you need to knock up a tasty meal. If you’re low on funds and all you seem to have in the cupboard is a bit of pasta, then you can create a very simple but fresh and tasty dish with one or two very cheap purchases.
Get hold of some garlic, a little spring onion and some cherry tomatoes. Slice the tomatoes in half, crush the garlic and chop the spring onion finely before mixing them together in a bowl with a healthy splash of olive oil.
If you leave the mixture for fifteen to twenty minute, the flavours will infuse into the oil and you can cook the pasta in the meantime. When the pasta is done, simply toss it into the bowl with the now room temperature mixture and enjoy the fresh flavours straight away. This is a real summertime dish and is great if you want something fast and cheap.
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