Measure the pasta dough ingredients as you would normally and… • For black pasta, add a sachet of squid ink to 400g flour then mix with the rest of the ingredients. Take care not to spill as the ink stains, and remember to rinse your hands after use. Squid ink is available from your local fishmonger. • For red pasta, add 100ml concentrated tomato paste to the ingredients. • For green pasta, wash and cook 300g spinach and drain well. Chop finely and add to the remaining ingredients. • For something completely different, which is guaranteed to bring compliments, once…
To achieve the correct results when boiling sugar, it’s essential to use a sugar thermometer. Check the accuracy of your thermometer by placing it in water that has…
• If your cake has risen unevenly, it could be due to the oven temperature being too high or because the flour wasn’t sufficiently blended into the mixture. • For cakes that sink in the centre, the oven temperature might be too low, the tin might be too small, you might have added too much sugar or the batter could be too dry. • Cakes that rise and sink in the oven might have too much liquid or too much baking powder in them. • For cakes that are very heavy in texture, the ingredients might not have been beaten…
Traditionally, Yorkshire pudding was served with roast beef in the county of Yorkshire, England. The batter was placed under the meat to catch the meat drippings, but if…
• Add peas to bean, pasta or rice salads. • Mix peas with cottage cheese for a tasty spread. • Sprinkle blanched peas, crispy bacon and fresh ricotta over a baked potato. Drizzle with olive oil and season. • Make a guacamole dip using mashed peas instead of avocado and mix through a little plain yoghurt. • Add peas to a cauliflower and red onion bake with white sauce. • Purée peas into a “mash” or add them to mashed potatoes. COOK’S TIP Peas should be cooked in rapidly boiling water or sautéed with a little butter.
With the exotic scents of jasmine, gardenias and orchids filling the air, and food that has to be tasted to be believed, Bangkok is a vibrant, colourful sensory…
With 25 percent of the world’s cranes operating in Dubai, the city is the fastest growing on the planet, home to surreal skyscrapers and sheer excess. But the playground of the United Arab Emirates is also a fascinating foodie mecca where tradition and trend meet in a melting pot of international flavours LEIGH HERRINGER Dubai is a mind-boggling city of contrasts. It is the most cosmopolitan emirate dominated by massive construction sites and yet it’s surrounded by the haunting silence of the desert and the pristine waters of the Arabian Gulf. It is a dream holiday destination where you can…
KIM HOEPFL visits Marataba Safari Company in Limpopo and finds that it fits securely into a new generation of hotels – in trend with the vanguard of modern…
VERUSKA DE VITA La Grande Epicerie and Fauchon in Paris, The Organic Café in Dubai, Harrods Food Hall and Fortnum & Mason in London, Dean & DeLuca in New York. Besides having the commonality of world-class cities, these food emporiums have another common element – they’re all geared for the executive eater who is conscious of organic produce, variety and daily freshness. In these stores vegetables sparkle, uniformed staff are friendly and knowledgeable, hot meals are made from delectable recipes and shopping becomes a bucolic experience of one-stop gourmet browsing, even for those who hate trudging up and down food…
A personal chef. Gwyneth Paltrow has two – one for sweet and one for savoury; Toni Collette has one to cook macrobiotically; and hip-hop star Jay-Z has added…