COOKING RECIPES, FOOD, COOKERY, COOKING VACATIONS . . .
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Last Christmas my wife's Christmas list, among other things,
included Biscotti. So as a stocking filler I thought I would
get her some. Easier said than done.
Biscotti (which means twice cooked) are Italian almond biscuits
which originally came from the city of Prato, in Tuscany.
These days Cantuccini is the more commonly used name for the
biscuits, although I think Biscotti is easier to remember.
I eventually tracked some down in Marks & Spencer where
they are called Cantuccini. They seemed quite pricey to me.
So that started me thinking that perhaps I should put my
baking hat on. I looked at various recipes but none produced
what I wanted, but with a bit of experimenting, and my wife
as the guinea pig, I came up with my version of the recipe
for Biscotti or Cantuccini Biscuits .
. . see recipe
Sharing a photo with you
admire people who can take great photographs.
what rubbish my photos are in comparison just increases
my admiration. It is not just the quality of photo but
having an eye for the angle and setting.
take a look at this photo from Ridley Macdonald (click
on the image to see full size)
Favourite soup recipes
you cook with Shallots?
are such a versatile vegetable and are great to cook with.
Here are a few ways in which to enjoy them with some quick
to prepare recipes:
Always something new to make or learn
What I love about cooking is there is so much variety and
so much to try your hand, from the simple to the exotic. Only
a couple of weeks ago I cam across a mention about Banana
Bread and realsied I did not know what it was, nor had I ever
made it. as you would I assumed it was some sort of breda
falvoured with banana. Wrong! Have a look at the Banana
Gardening - Grow your own Veg
is cheaper than therapy and you get tomatoes
This is a new section for
Hub-UK and seems a natural part of a site about food
. . . growing your own vegetables.
Articles and guides will appear here as and when they are
received from a contributor or as I have time to write them.
They will not necessarily be published at the time of year
they relate to but hopefully in due course they will build
into a complete guide on how to grow your own vegetables.
The latest article is about growing your own Asparagus. Have
a look at How
to grow Asparagus.
Eating Together by Chef Jonathan Arthur
We have all been told how important it is to eat together,
how nobody does it any more, that we all just graze the fridge
or snack on unhealthy junk food. It is implied, or stated
that the absence of required communal feeding times will lead
to the breakdown of the family, atomization of society and
the resultant fall of western civilisation. Rapacious heathen
hoards, now massed at our gates, are about to invade our depraved
and decadent cities, no doubt strengthened by a proper breakfast
where they all talk to one another in a civilized manner and
finish their porridge .
. . read more
What the . . . ? Freekeh?
Have you heard about freekeh? Freekeh is the new super grain
hitting the UK. Healthy, versatile and cooked in just twenty
minutes, freekeh has a lot to offer. It can be added to soups,
used in a pilaf, provide a base for a warm salad, served as
a simple side dish and plenty more. Unlike other grains freekeh
has . . . read more
Do you enjoy Indian cooking?
If you do you might enjoy the article entitled Indian
Cooking . . . how did it become so popular? and
at the bottom you will find links to the most popular Indian
dishes so that you can have a go at cooking them for yourself
. . . Chicken
Tikka Masala, Butter
Josh, Malai Kofta,
Kaali Daal, Chaat,
Great Homemade Soups by Paul Gayler
When I think back I often think I was raised on soup.
Of course I wasn't but we did seem to eat a lot of soup during
the winter months . . . and it was always the same soup! We
still liked the soup but a bit of variety would have been
. . read the review,try a recipe
When is a shallot not a shallot? When its a banana
Echalions - also known as banana shallots - are
taking Britains kitchens by storm. This versatile vegetable,
which is a cross between an onion and a shallot, has seen
35% growth year on year.
The British grown vegetable has become the darling of professional
kitchens all over the country because it is so easy to prepare.
And now the secret is out and echalions have found their way
onto our supermarket shelves.
The versatile Echalion can add a subtle hint of
flavour or be the main ingredient for any recipe calling for
shallots. They are perfect for braising with meats, roasting
with vegetables or with soups. Finely chop and add to broths
and sauces, or sauté with mushrooms, says
Chef Tom Aikens.
British grown echalions are available from September to mid-May.
They are grown in the Eastern counties of Britain (Bedfordshire,
Cambridgeshire, Suffolk and Norfolk) where the sandy soil
and warmer temperatures provide the ideal growing conditions.
Here are some recipes to try using the more familiar round
on Knife Maintenance - a few knife sharpening hints.
All straight edge knives need to be sharpened regularly. It
is easy, just learn the procedure of washing the knife, drying
it, and then steeling it before putting the knife away in
a protected sleeve or knife holder . . . read
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