Back Food & Drink Tuesday, June 18, 2019
Search Sections 18 Jun
Close
Advertisement
Garlic peeling: four techniques put to the test after Twitter melts down over viral video5h Garlic peeling: four techniques put to the test after Twitter melts down over viral video
A video of an innovative way to peel a whole head of garlic has spread across social media, making many question whether they have been doing it wrong their entire culinary lives. The Twitter video made it look simple enough so Guardian Australia decided to put this new technique plus three of the most common garlic-peeling techniques to the test
 Like Reply
Currencies in USD
GBP 1,26 -0,397%
EUR 1,12 -0,356%
CHF 1,00 -0,299%
INSANE garlic hack reveals how you can peel the cloves in SECONDS7h Updated INSANE garlic hack reveals how you can peel the cloves in SECONDS
A Twitter user shared on Sunday a trick to getting cloves of garlic out of the peel. The hack entails sticking a paring into cloves to remove them from the head.
 Like Reply
Rachel Roddy’s Sicilian soft almond biscuits – recipe | A Kitchen in Rome28h Rachel Roddy’s Sicilian soft almond biscuits – recipe | A Kitchen in Rome
Soft and chewy, marzipan-flavoured almond biscuits – or
 Like Reply
Thomasina Miers’ Californian apricot salad – recipe | The Simple Fix28h Thomasina Miers’ Californian apricot salad – recipe | The Simple Fix
A dish that reflects a land of sunshine: apricot, buffalo cheese, kale and crunchy seeds, all doused in a tangy dressing Californian food is sunshine food: fresh, crisp and golden. Like Mexico, the state grows bountiful fruit and vegetables, and it is this fresh produce that seems to define its cuisine. Vegan food is all the rage on the West Coast, and you could adapt this salad by swapping the burrata for an equally creamy and delicious avocado. Serve as a starter or as part of a beautiful alfresco feast.
 Like Reply
Nigel Slater’s fuss-free summer recipes32h Nigel Slater’s fuss-free summer recipes
When the sun’s out, keep lunch simple with dishes you can prepare in advance, from chicken and couscous to panna cotta A summer lunch should feel carefree and effortless. An assortment of dishes served cold or at room temperature, probably made earlier in the day. Perhaps the day before, brought to the table with very little fuss. (There is little worse than a cook arriving at the table hot and hassled.) I vote for one, and only one, dish that needs last-minute work. A plate of battered courgettes brought rustling from the kitchen or a dish of prawns tossed with butter, peas and dill. Even the dessert can be made first thing in the morning, or the previous night.
 Like Reply
On the top

Date settings

Today is Tuesday, June 18, 2019

+ 1 -
+ 1 -
+ 2016 -

Close

By using our website, you agree to the use of cookies as described in our cookie policy.

Accept