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Friday, October 12, 2018
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Tortilla town sides with underdog no-onionists in recipe rivalry 12 Oct 10:37am Tortilla town sides with underdog no-onionists in recipe rivalry
Organisers of annual contest in Betanzos decree Spanish omelettes should be onion-free One of Spain’s bitterest battles, a long-festering confrontation that predates the ugly
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Cocktail of the week: Bramble 12 Oct 10:00am Cocktail of the week: Bramble
Inspired by the British pastime of brambling, this is a legacy of that legend of the bar scene, Dick Bradsell A truly British cocktail and, unusually, one with an undisputed inventor: Dick Bradsell, who died in 2016, was a legend of the British bar scene. It was inspired by the British pastime of brambling, when the blackberry bushes that grow in hedgerows and wasteland come into fruit, before the season ends with the first hard frost.
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Drink young and beautiful: wines that needn’t wait 12 Oct 9:00am Drink young and beautiful: wines that needn’t wait
Received wisdom says good wines improve with age, yet some are so delicious right now, there’s little point in waiting A conventional wisdom that is imparted when you begin to learn about wine is that serious wines benefit from age. But I reckon that’s a tenet that needs re-examining. The other week, for example, I went to a vertical tasting of wines by
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Anna Jones’ savoury grape recipes 12 Oct 7:00am Anna Jones’ savoury grape recipes
Unexpected ways with vine fruit include serving them with tarragon or roasting them with goat’s cheese There is a vine growing outside our front window, and by now it is heavy with dusky little wine grapes. We have spent a morning snipping two big baskets of small, tart bunches from it, some of which I have used to make a sort of grape paste to eat with cheese. The rest we’ve eaten roasted with fennel seeds to top soft cheese on toast, or in this salad inspired by one I ate at a dinner cooked in celebration of my friend Anja Dunk’s new book. Both reminded me of how pleasurable grapes can be when they are eaten in a savoury context.
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‘Joyce Molyneux grabbed macho chef culture by the scruff of the neck’ – Rosemary Shrager | The cook’s cook 12 Oct 7:00am ‘Joyce Molyneux grabbed macho chef culture by the scruff of the neck’ – Rosemary Shrager | The cook’s cook
Of the many influences on celebrity chef Rosemary Shrager’s cooking – Julia Child, a long list of French masters – Joyce Molyneux stands out as the leading figure A passion for cooking is in my genes, which has been passed on to my children, too. My grandmother was a wonderful cook, as was my mother, but my first great cookbook influence came in the form of Julia Child.
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