If you’ve been tempted by those sculptural mushrooms at your local market, this is your sign to take them home. Blue oyster and lion’s mane may both fall under the “exotic” umbrella, but in the kitchen they behave very differently. Once you know how each cooks, you’ll reach for them with confidence. Here’s what sets them apart – and how to make them shine. Flavour and texture Blue oyster mushrooms are soft and elegant, with rippled caps in shades of blue-grey. Their flavour is gently savoury with a subtle umami depth. Cooked quickly, the edges turn crisp while the centres…
Beef empanadas are favourites throughout Spain and Latin America. Their delicious flavours and flaky pastry shells have led them to become beloved worldwide. These make delicious appetisers or…
“An apple a day keeps the doctor away” – 19th Century Proverb Apples aren’t only nutritious on their own – packed with fibre, vitamin C, and antioxidants – but also create the tastiest pies, crumbles, cakes, and chutneys. However, they do come with a slight warning: their seeds can be toxic. Begging the question, “Do apples have to be cored and de-pitted before consuming them?”. Are apple seeds safe to eat? The short answer is no. But this depends on a few factors. Apple seeds contain low amounts of a compound called amygdalin. When seeds are chewed or crushed and ingested, amygdalin reacts…
If there’s one dessert that truly tastes like home, it’s milk tart. So it’s only fitting that on 27 February, we celebrate National Milk Tart Day. Often dubbed…
Ever found a forgotten slab of chocolate, excited at the recipe prospects, only to see that it’s developed a strange sci-fi-like white film? Yeah, me too. Not only is it a bummer, but it also makes you wonder whether it’s safe to eat at all. Here’s how it impacts the taste and safety of that slab. What is it? Although those streaks and patches might look suspicious, they aren’t – and you should not panic, or chuck it. That white patch is what’s called, in the world of chocolatiering, “bloom”. It does not mean the chocolate has gone bad,…
Bright, rustic and elegantly simple, this seasonal pasta celebrates summer’s juiciest tomatoes and creamy goat’s cheese. “Paglia e fieno,” meaning straw and hay, refers to the contrasting green…
Ever wondered why your pots and pans feel sticky, even after a vigorous clean? Well, it’s more common than people think – fats and oils used for cooking break down at high temperatures, turning into a tacky film. To successfully clean your cookware, you’ll need a little more than elbow grease. Fortunately, you’ll find out more below. The culprits Many of us use fats, oils and cooking sprays while we cook and bake. These break down at high temperatures and start turning into a sticky residue. Paired with steam, splatters, starchy foods, and detergents that aren’t fully rinsed away,…
Sometimes eating well isn’t about cutting things out or following strict rules. It can be as simple as putting the right foods together on your plate. Certain ingredients…
Bananas are a commonplace item on many a grocery list, working well as a quick snack, or in many breakfasts and baked goods. But one thing that drives most banana fans crazy is the speed at which they ripen and over-ripen. For most, it feels like they have one good day of bright yellow fruit on their counter, and as soon as they blink, the bright yellow fades, and brown, freckled skin takes its place – leaving you with overly ripe, mushy fruit and another banana loaf to make. This begs the question: what’s the best way to store bananas?…
Sweet, smoky, crisp and fresh – this grilled plum salad with golden “popcorn” chicken is the kind of dish that makes weeknight cooking feel a little special. Juicy…