A Thermomix cooks the fluffiest rice. Let it steam in the basket covered with paper towel for a few minutes once it’s cooked.
Browsing: HOW TO COOK
Stewed apple is the star dessert of an Irish childhood, well along with Irish Bread Pudding! Apples were one ingredient that were easy to get hold of – and because they were naturally sweet you could cook them for dessert or to eat with roast pork without having to add any other ingredient. Apple Butter is effectively the same, except that the apples are cooked long and slow until they turn a burnished gold. It is thicker than stewed apple, tighter in texture and whereas stewed apple is soft and luscious and almost runny, ideal to stir into yogurt or custard, apple butter is more like a preserve to spread on a slice of toast. We show you how to make both.
Rack of lamb is one of the easiest cuts of meat to roast correctly. Ask your butcher to french-trim the racks for you. The method to cook one rack of lamb is the same as it is to roast, 2, 3 or 4.
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’.
From Jane Lovett’s cookbook The Get-Ahead Cook published by Apicius. ‘Rustic and free-form, this is an easy and quick-to-make seasonal tart” according…
Here’s a useful tip: instead of leaving oranges to deteriorate in the bowl in the kitchen, peel and segment them…
Côte de Boeuf is a prized cut, a thick bone-in rib eye steak – it can be cooked in a frying pan or in the oven. A one-bone côte de boeuf will serve two people with leftovers and can be cooked in a pan whereas a two-bone côte de boeuf that serves four people should be cooked in the oven (it is too large to fit in a frying pan).
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.
How to make shortcrust pastry by hand, rolling the pastry, lining a tin or ring and blind-baking the pastry case.
Learn how to make mayonnaise in four different ways with this easy guide from Leith’s Cookery School.