This is your chance to learn how to make genuine Danish pastry at home from one of the greatest chefs in the world. You can fold and twist this pastry into any shape you like. This recipe comes from The Nordic Baking Book by Magnus Nilsson whose 12-seater restaurant Fäviken in Sweden has been listed in the top restaurants in the world for the last 6 years.
Who knew that the Black Forest Cake originally came from Baden-Württemberg? Here’s the recipe for an authentic version of a café favourite from The German Cookbook, a comprehensive collection of German food researched and compiled by Michelin-starred chef Alfons Schuhbeck published by Phaidon.
This Bavarian beef stew will keep the winter chill away! From The German Cookbook, a collection of German food by Michelin-starred chef Alfons Schuhbeck. Published by Phaidon.
‘Once you have mastered this classic white loaf, the bread-making world is your oyster!’ says Neven Maguire in his cookbook ‘Neven Maguire’s Home Economics for Life’. This loaf will stay fresh in an airtight container or wrapped tightly in tin foil for up to three days or can be frozen for up to one month.
Instructions to cook a foolproof Roast Sirloin of Beef from Irish chef Neven Maguire from his cookbook ‘Neven Maguire’s Home Economics for Life’.
‘This is a super-indulgent chocolate cake that is a perfect family treat and a real crowd pleaser, particularly for a birthday celebration’, says chef Neven Maguire whose new cookbook ‘Neven Maguire’s Home Economics for Life’, a primer covering how to cook a set of recipes that will stand you in good stead for life.
‘Fatteh is served around Lebanon where I grew up in various guises but the most classic and recognized version is this one with shredded chicken and crispy pieces of pita bread, layered with spices and yogurt sauce’, explains Salma Hage in her new cookbook The Mezze Cookbook. ‘This chicken fatteh is best assembled at the last minute, as people are gathering at the table, so get everything ready beforehand. If the fatteh sits for too long, the bread will turn from crispy to soggy and one of the best things about this dish is the delightful textures and flavors when it’s enjoyed as soon as it’s ready.’
Roasting beetroot with balsamic vinegar marinates the beetroots as they cook, mellowing the intense, earthy flavor. From The Mezze Cookbook by Salma Hage published by Phaidon.
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.
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?