Back Food & Drink Friday, September 22, 2017
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Carrots carrots carrots! Amid the biggest glut in 25 years, we ask chefs for their best recipes3h Carrots carrots carrots! Amid the biggest glut in 25 years, we ask chefs for their best recipes
From the humble carrot cake to restaurant-quality spiced carrots with wattle crumb and yoghurt, here’s how to use up some of those extra vegies Blame it on the Russians. Australian carrot growers are reporting a glut of the
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 Giorgios family feasts: Paradise cake  3h Giorgios family feasts: Paradise cake 
Big Family Cooking Showdown judge Giorgio Locatelli shares the delicious Italian dishes he cooks at home in his new book, Made At Home: The Food I Cook For The People I Love.
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 Giorgios family feasts:  Erbazzone 3h Giorgios family feasts:  Erbazzone
Big Family Cooking Showdown judge Giorgio Locatelli shares the delicious Italian dishes he cooks at home in his new book, Made At Home: The Food I Cook For The People I Love.
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 Giorgios family feasts: Honey and vanilla roulade 3h Giorgios family feasts: Honey and vanilla roulade
Big Family Cooking Showdown judge Giorgio Locatelli shares the delicious Italian dishes he cooks at home in his new book, Made At Home: The Food I Cook For The People I Love.
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 Giorgios family feasts: Leg of lamb with peppers and mint 3h Giorgios family feasts: Leg of lamb with peppers and mint
Big Family Cooking Showdown judge Giorgio Locatelli shares the delicious Italian dishes he cooks at home in his new book, Made At Home: The Food I Cook For The People I Love.
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 Monkfish stew with tomatoes, garlic, chilli & black olives 3h Monkfish stew with tomatoes, garlic, chilli & black olives
Big Family Cooking Showdown judge Giorgio Locatelli shares the delicious Italian dishes he cooks at home in his new book, Made At Home: The Food I Cook For The People I Love.
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 Giorgios family feasts: Baci di dama 3h Giorgios family feasts: Baci di dama
Big Family Cooking Showdown judge Giorgio Locatelli shares the delicious Italian dishes he cooks at home in his new book, Made At Home: The Food I Cook For The People I Love.
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 Giorgios family feasts: Pappa pomodoro 3h Giorgios family feasts: Pappa pomodoro
Big Family Cooking Showdown judge Giorgio Locatelli shares the delicious Italian dishes he cooks at home in his new book, Made At Home: The Food I Cook For The People I Love.
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Yorkshire pudding wrap draws crowds, becomes a social media sensation8h Yorkshire pudding wrap draws crowds, becomes a social media sensation
Crowds queue up to try surprise new hit of flattened yorkshire pudding wrapped around meat, stuffing, veg and gravy It’s 1pm on Friday afternoon and scores of people are queueing patiently outside a small cafe in the shadow of York Minster. The York Roast Co usually specialises in pork sandwiches and roast dinners, but today the crowds are here to sample the business’s surprise new hit – the Yorkshire pudding wrap. The delicacy consists of a large flattened yorkshire pudding, wrapped around a mound of carved meat, stuffing and some token veg, smothered in a thick gravy. It is, as one customer describes it, “the ultimate comfort food”.
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Activity pubs promise hope for ailing industry8h Updated Activity pubs promise hope for ailing industry
Games from table tennis to axe-throwing are filling up venues struggling to counter declining trade It’s Thursday night and London office workers are letting off steam down the pub knowing the weekend is in sight. But instead of chatting over a drink they are smashing ping pong balls over a net. The venue is Bounce, a ping pong bar on the fringes of the financial district, and the number of stray balls in the air gives the impression that somewhere in the room a lottery draw machine is misfiring. The bar even employs runners to dash among the rows of tables scooping up balls with oversized fishing nets.
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Cocktail of the week: Spurious Barrel – recipe9h Cocktail of the week: Spurious Barrel – recipe
It’s clever, original and cool – just like you Inspired by
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Thomasina Miers’ quick and easy recipe for Indian lamb chops with dal-style sweetcorn10h Thomasina Miers’ quick and easy recipe for Indian lamb chops with dal-style sweetcorn
Give British sweetcorn and lamb a north Indian makeover in this heady, spicy late-summer winner A decade ago, pulses and grains didn’t get much attention from foodies: while most agreed they were healthy, few would have argued for their gourmet credentials and, curiously, their good value seemed almost to work against them in loftier circles. How times have changed! Now that street food is all the rage, we are embracing ingredients from around the world, and the coolest restaurants are pairing Camargue red rice with beautiful Indonesian-spiced crab, aromatic Middle Eastern couscous with exotically seasoned chargrilled fowl, and British-grown quinoa with local cheeses, seasonal leaves and flowers. As our thirst for good food continues, so does our knowledge of the regional cuisines from around the world. This north Indian-inspired quick dish takes the idea of dal, but uses corn in place of lentils, not least because it was growing everywhere I looked on my late-summer tour of British food festivals. The sweetness of the corn goes beautifully with the seasoned chops, to create a treat of pure comfort food.
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 Quintessentially British foods that are actually foreign 10h Updated Quintessentially British foods that are actually foreign
Some 'British' foods and drinks don't actually hail from the United Kingdom. For example, fish and chips was brought over to Britain by Jewish immigrants from Portugal and Spain.
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 Planet Organic founder shares her top 10 super ingredients 10h Updated Planet Organic founder shares her top 10 super ingredients
EXCLUSIVE: Planet Organic founder Renée Elliott shares her top ingredients with FEMAIL from her latest book: What To Eat And How To Eat It. They include nori and plain and simple apples.
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Marks & Spencer launches online food delivery service11h Marks & Spencer launches online food delivery service
M&S to offer dinner and groceries at the front door within two hours in London and Reading trial Marks & Spencer has launched an online grocery service that will enable shoppers to have their dinner delivered to their front door within an hour. In April the Guardian
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The Wigmore, London W1: ‘Silly? A bit. Delicious? Oh yes’ – restaurant review | Marina O’Loughlin12h The Wigmore, London W1: ‘Silly? A bit. Delicious? Oh yes’ – restaurant review | Marina O’Loughlin
‘It says it’s a pub, but it’s as far removed from Wetherspoons as it’s possible to be’ What even is a pub, anyway? I recently wrote elsewhere about
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 How you can make your own Prosecco at home 13h Updated How you can make your own Prosecco at home
A £19.99 kit shows you how to make a sparkling wine in just 14 days at home. All you need to make the wine is warm water, yeast, sugar syrup and 'fizz tablets'.
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Meet your new workplace role model: the chef giving up his Michelin stars | Stefan Stern14h Meet your new workplace role model: the chef giving up his Michelin stars | Stefan Stern
A celebrated French chef wants to cook food without constant scrutiny and performance review. Managers and workers, take noteMaybe life is too short to stuff a mushroom after all. That is one conclusion to draw from the news that Sébastien Bras, a three-star Michelin chef, has
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Jeremy Lee’s glorious custard tarts recipe | King of puddings14h Jeremy Lee’s glorious custard tarts recipe | King of puddings
Custard tarts, those irresistible little morsels, are trickier than you might imagine to make yourself. The sublime Portuguese
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 The 10 super ingredients that people should eat more of 16h The 10 super ingredients that people should eat more of
EXCLUSIVE: Planet Organic founder Renée Elliott shares her top ingredients with FEMAIL from her latest book: What To Eat And How To Eat It. They include nori and plain and simple apples.
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Listen up, Australians: it’s time to turn down the volume | Johanna Leggatt24h Listen up, Australians: it’s time to turn down the volume | Johanna Leggatt
Australians are often referred to as a laconic bunch. But let’s add another descriptor to our suite of national characteristics: loud as hell I was in a Paris restaurant a few years back, one of those quaint little brasseries that make you weak at the knees, when it occurred to me that something was off.
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Brigham Young ends 60-year ban on sale of caffeinated drinks on campus30h Brigham Young ends 60-year ban on sale of caffeinated drinks on campus
The Mormon church-owned university has scrapped a rule established in the mid-1950s that no caffeinated beverages would be sold on campus Brigham Young University ended a six-decade ban Thursday on the sale of caffeinated soft drinks on campus, surprising students by posting a picture of a can of Coca-Cola on Twitter and just two words: “It’s happening.”
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Organic wines that won’t upset your wallet or your tastebuds33h Organic wines that won’t upset your wallet or your tastebuds
The problem with a lot of organic wines, especially at the cheaper end of the market, is that they’re so underwhelming it can be hard to find a decent one I seem to have spent most of this month dithering over whether or not to devote another article to organic wines. It’s been dubbed
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 The healthy swaps you can make at fast food chains 33h Updated The healthy swaps you can make at fast food chains
Nutritionist Abigail Montgomery has revealed calorie-saving like-for-like swaps, including a very easy KFC meal swap that still contains chicken and fries that can save as many as 660 calories.
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How to make the perfect no-bake cheesecake41h How to make the perfect no-bake cheesecake
The perfect combination of rich-but-not-overly-so topping and crunchy base is very hard to get right. So what is the secret to this cheater’s cheesecake? When I was growing up in the 80s, cheesecake came in two varieties: half defrosted from a Sara Lee packet – for special occasions – or served (not quite often enough) in enormous refrigerated slabs at school. Both were topped with a vividly gloopy fruits-of-the-forest mix, but, where Sara’s was dense and painfully sweet, even to my eight-year-old palate, the redoubtable school meals supervisors, with their customary deft hands in the pudding department, always nailed the dish. I have no idea what they put in it (although the biscuit base may have been cobbled together from staffroom scraps), but, to this day, I have a fatal weakness for the set cheesecake over the
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