Recipes, tips and reviews
Tips, tricks and tidbits of kitchen wisdom to help make time spent in the kitchen even more enjoyable.
“White” foods – pasta, rice and potatoes – get a bad rap. And, with so many people choosing to eat gluten-free, flour itself is another enemy. So, what is a pasta lover to do?
Read MoreFarro and freekeh are ancient grains, which means that they predate domesticated wheat. They are considered “super grains” and have tons of nutritional benefits.
Read MoreHot water can very easily over-extract flavours in coffee. The difference between ‘sweet and balanced’ and ‘bitter and unpleasant’ is sometimes only a matter of seconds. In contrast, sous vide is more forgiving.
Read MoreHoney has the same properties as sugar, but it is more suitable in some recipes since it is a liquid. Judiciously using honey in savoury dishes produces a sweet burst of energy, smooths out edges and heightens flavours.
Read MoreFirst and foremost, know your fishmonger. If you trust the store where you purchase fish, you should never have to worry about freshness.
Read MoreEggplant is one of the most versatile vegetables around. Its mild taste and texture allow it to absorb the flavour of the herbs and spices cooked along with it.
Read MoreGrass-fed beef is considered healthier, tastier and is arguably better for the environment.
Read MoreYou’ll find it’s surprisingly easy to reduce sugar with minimal impact on the end product.
Read MoreYogurt, packed with protein, probiotics and calcium, is a nutritious food, and there is some evidence that it may boost the immune system and help digestion. However, at the supermarket, I see a dizzying array of products: low-fat, no-fat, Greek, Skyr, labneh. What to buy?
Read MoreHow do we change our spice cupboards to keep up with our evolving tastes?
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© 2018, Lucy Waverman.
