Back Food & Drink Tuesday, July 10, 2018
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 Vegan Society booklet on how to be vegan even in prison 10 Jul 3:37pm Vegan Society booklet on how to be vegan even in prison
The Vegan Society has released a booklet aimed at vegan prisoners, staff and caterers, which includes advice on supplying cruelty-free clothes and toiletries and a nutritious meal plan.
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Australia on a plate: recognising Indigenous rights to bush food 10 Jul 2:00pm Australia on a plate: recognising Indigenous rights to bush food
As interest in native food grows, its connection with Indigenous Australians must be protected It’s been dubbed the
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What’s the ultimate food for an indecisive age? Say hello to the Chindian takeaway 10 Jul 1:12pm What’s the ultimate food for an indecisive age? Say hello to the Chindian takeaway
The food fusion is a combination of Chinese and Indian dishes. Not two takeaways, but one chimeric melting pot
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 Vegan Society releases booklet with perfect plant-based meal plan for prison inmates 10 Jul 11:17am Vegan Society releases booklet with perfect plant-based meal plan for prison inmates
The Vegan Society has released a booklet aimed at vegan prisoners, staff and caterers, which includes advice on supplying cruelty-free clothes and toiletries and a nutritious meal plan.
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 7 sneaky things things to avoid when dining out on a diet 10 Jul 8:12am Updated 7 sneaky things things to avoid when dining out on a diet
FEMAIL rounds up signs that a dish has a lot of calories. Diners shouldn't assume salads are the healthiest option, since toppings and dressing can make them more calorie than burgers.
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Rachel Roddy’s recipe for beef with tomatoes, capers and oregano 10 Jul 7:00am Rachel Roddy’s recipe for beef with tomatoes, capers and oregano
Capers bring a deliciously sharp kick all sorts of savoury dishes, and this classic beef in tomato sauce is no exception While not quite goats in trees, the caper plants that grow on the steep concrete embankments on either side of the Tiber river in Rome are quite remarkable. “How do they hold on?” asked my young son when we stopped to look at a great bushy cluster, before he was distracted by the apocalyptic pile of twisted yellow rental bikes that had clearly been hurled from the Roman pavement 10 metres above. The distraction of bike hooliganism meant I didn’t have to admit to having no idea how capers cling to sheer embankments, or that, until the age of 32, I thought capers were a variety of seaweed.
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Nigel Slater’s mackerel with sumac and orange recipe | Nigel Slater’s midweek dinner 10 Jul 6:00am Nigel Slater’s mackerel with sumac and orange recipe | Nigel Slater’s midweek dinner
Grilled whole mackerel with tangy sumac and a summery orange and mint dressing Set an overhead oven grill to hot. Take a couple of whole mackerel, gutted and cleaned, but otherwise intact, and score through the skin and almost down to the bone. Make four or five slashes, depending on the size of your fish, 2 or 3cm apart. Lay the fish on a foil-lined grill pan. Leave plenty of space between them.
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 Nadiya Hussain reveals how she was mistaken for a SALES assistant 10 Jul 4:46am Nadiya Hussain reveals how she was mistaken for a SALES assistant
The mother-of-three, 33, from Milton Keynes, avoids supermarkets because fans ask her for selfies. When she does go out, she often wears a white headscarf as it 'confuses' people.
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 Nadiya Hussain reveals how she was mistaken for a SALES assistant while shopping with her daughter 10 Jul 4:32am Nadiya Hussain reveals how she was mistaken for a SALES assistant while shopping with her daughter
The mother-of-three, 33, from Milton Keynes, avoids supermarkets because fans ask her for selfies. When she does go out, she often wears a white headscarf as it 'confuses' people.
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Tamal Ray’s recipe for raspberry and lime bars 10 Jul 1:00am Tamal Ray’s recipe for raspberry and lime bars
This tangy fruit curd on an oat biscuit base is a twist on the classic American lemon bar These are a variation on an American classic: lemon bars. If you’ve never tried them before, picture a layer of zingy, fruit curd on a buttery, shortbread base. I’ve used raspberries and lime here, but feel free to experiment with other citrus fruits; red grapefruit makes a particularly delicious alternative.
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