Ditch the boiled egg and choose a coddled egg instead! The Scandinavian Äggcøddler makes coddling eggs so easy with its porcelain heatproof base and lid and a rubber band to secure it in place. A coddled egg makes a comforting meal for breakfast or a light lunch – we call it a hygge in an egg cup!
Browsing: FOOD FEATURES
We spoke to Jemmy McCann of Ard Mhacha Mushrooms who is growing the first shiitake mushrooms in Northern Ireland. Shiitake mushrooms are prized in Asia for their flavour and health properties (their flavour profile becomes more pronounced as they age in or out of your fridge). They are temperamental to grow and you need both experience and patience, qualities that Jemmy and his father Kevin, who has been growing mushrooms for decades, have in droves.
Gruyère is a semi-hard to hard pressed cooked Alpine cheese made from cow’s milk, named after the Swiss Village of Gruyères (see our image above). The original cheese is made in Switzerland (though versions are made in parts of Germany, France and the US). An ancient cheese, early records show that it was made in 1115. It can be eaten on its own or used in cooking where it melts beautifully.
Garlic that is ‘old’ – that’s the garlic you find in supermarkets where garlic is sold as a year-round crop – often has a green germ or sprout in the middle. Some people find it bitter and claim it affects their digestion. So should you remove it or leave it in?
A set of heavy baking sheet pans with good heat conduction qualities are a must in the kitchen. Use them for reheating foods, crisping baked goods, roasting vegetables, baking biscuits and pastry and even serving canapés. They will last a lifetime if you invest well, take care of them and as they age, they’ll develop a patina that will increase their ‘non-stickiness’.
We’ve discovered how to make the best toasted bread, the kind that you make on an Aga but without having to invest in one. Our method transforms bruschetta where toasted bread is the star of the show and makes that artisan loaf go further as you can toast it when it’s stale.
We all have disasters when we are baking cakes – that’s how we learn to bake. There are a few tips and tricks to reduce the number of times that things go wrong from reading the recipe first (obvious but critical) to not combining metric and Imperial and cup measures. Here’s our hard-won advice.
Sautéing mushrooms can be a bit ‘hit and miss’. You need to cook them first to give up their juices, then turn up the heat to concentrate their flavour. Here are a few tips so you can get the best out of wild and farmed mushrooms. Including recipes for garlic mushroom, a mushroom spread you can keep in the fridge and creamed bacon and mushrooms that you can toss through cooked pasta.