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      Devilled eggs, lamb skewers and hot cross bun pudding: Ravinder Bhogal’s Easter recipes

      news.movim.eu / TheGuardian · Yesterday - 08:00

    A fresh take on seasonal favourites adds Middle Eastern spice and cleverly accommodates leftover hot cross buns for afters

    The daffodils are out, parading their annual magnificence, and I can’t help but be enchanted by the beauty of spring. While I’m not religious, I also can’t help but revel in the festivities of Easter. Eggs, lamb and hot cross buns are all traditional, but these fuss-free recipes give them a new lease of life. Buy in some flatbreads and pickles to serve alongside the meat, so you aren’t stuck in the kitchen for the whole day. After all, there are more important things to do – such as hunting for chocolate eggs!

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      Nigel Slater’s recipe for rhubarb and custard sundae

      news.movim.eu / TheGuardian · 2 days ago - 12:00

    A creamy twist on a childhood favourite

    Preheat the oven to 200C/gas mark 6. Trim 500g rhubarb , removing the pale ends of the stalks and any dry edges. Cut the stems into short lengths, roughly 5cm, then put them into a baking dish and sprinkle with 3 tbsp of sugar . Slice an orange in half, squeeze the juice of both halves over the rhubarb and sugar and bake for about 15-20 minutes until the rhubarb is soft and deep pink. There should be plenty of juice around the edges of the dish. Remove from the oven and set aside.

    In a chilled bowl, whip 250g of double cream till almost thick. It should be stiff enough to sit in soft mounds but not stiff enough to hold a peak.

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      Nigel Slater’s recipes for salmon and spinach gratin, and dark chocolate muffins

      news.movim.eu / TheGuardian · 4 days ago - 10:30

    The singular delights of one-person dishes

    Sometimes, it is good to have something all to yourself. An individual dish of something delicious that is all your own. I broke the habit of a lifetime this week, bringing dinner to the table in small pots or dishes, one per person, rather than putting a large pot on the table for everyone to tuck in. It felt strangely special, as if it was everyone’s birthday.

    An individual dish of smoked fish and cream threaded with emerald green spinach, its surface bronzed and bubbling, was a recipe so simple it was barely called cooking and yet delighted everyone. I put hot brown toast on the table, too, with which to mop up the sauce, and a crisp salad to balance the creamy notes of the fish. Rather than making a classic cream sauce, the smoked fish was mixed with cream, parsley and a little smooth, mild mustard then spooned into the individual dishes. I used hot-smoked salmon for their thick fillets and deep, smoky notes, but could have just as easily used smoked haddock or even kipper fillets.

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      Hats off! It’s Tom Kerridge’s Easter recipes: shoulder of lamb, onion tart and a hot cross bun bread and butter pudding

      news.movim.eu / TheGuardian · Sunday, 17 March - 14:00 · 1 minute

    The chef explains why cooks are like musicians and presents a special Easter menu with a lamb centrepiece and an indulgent dessert

    The watery reaches of Buckinghamshire, beloved of bankers and 1980s celebrities, have been subject to so much flooding in recent winters that posh new houses are built to float. Though the future of this countryside is uncertain, the desire for pubs in a town like Marlow remains and Tom Kerridge owns three on the high street: the Hand & Flowers (two Michelin stars, Cornish “tin mine” tart on the menu); the Coach (one Michelin star, turbot scotch egg); and the Butcher’s Tap and Grill, with a sister pub in London’s Chelsea, which is “basically lumps of meat”, as Kerridge puts it. The Butcher has a real butcher’s in the bar area complete with tangy aromas. Men in woollen coats pop in to buy grass-fed bavette steaks and Blur’s The End plays over the sound system. Kerridge is striding down Marlow High Street on a mobile phone, deep in business – then he swings in.

    His sweatshirt is covered in mock heavy-metal insignia, running up and down the sleeves like tattoos: a snake on a crucifix, a skeleton-like Iron Maiden’s Eddie. In another life the nation’s most down-to-earth chef would have been in a band. He and his wife, the sculptor Beth Cullen, lived in Camden at the height of the Britpop era: their eight-year-old son Acey (Anglo Saxon for first born) was originally going to be called Jarvis until they realised it didn’t sound great in Cullen’s Stoke-on-Trent accent. Before Britpop, he was a West Country raver. At school he hung out with the bad boys but kept his nose clean: “I was attracted by the naughty boy but I wasn’t a troublemaker. I like hanging around chaos.” Mainstream education didn’t agree with him, and when he won Celebrity Mastermind in 2015 with his specialist subject Oasis, it was the most revision he’d done in his life.

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      How to make creme brulee – recipe | Felicity Cloake's Masterclass

      news.movim.eu / TheGuardian · Wednesday, 13 March - 12:00

    Only four ingredients are involved in this step-by-step guide to the custardy classic with the crusty top

    From gelato to quiche, I’ve never met a custard I didn’t like – and you can’t get much more custardy than a crunchy, creamy creme brulee, which, despite its name, is probably as English as Bird’s custard powder and arguably even more delicious. Fancy enough to impress, yet surprisingly simple to execute in advance, it’s an excellent choice for a special occasion.

    Prep 5 min
    Cook 50 min
    Makes 2

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      Nigel Slater’s recipe for apricot and coconut fool

      news.movim.eu / TheGuardian · Tuesday, 5 March - 12:00


    A luxurious vegan dessert with a spicy, nutty twist

    Put 300g of dried apricots and a litre of water into a deep saucepan and bring to the boil. Lower the heat so the fruit simmers, letting it cook for about 15 minutes till swollen and very soft. Leave the fruit and its liquid to cool.

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      Love at first bite: how Britain fell for a little Portuguese custard tart

      news.movim.eu / TheGuardian · Saturday, 2 March - 09:00


    Now available at supermarket chains as well cafes and bakeries, the pastel de nata has become a UK staple

    Francisco Oliveira was working in finance in Lisbon when he decided to move to London to sell custard tarts.

    The son of two bakers, he could see Britons were developing a taste for the traditional Portuguese pastel de nata , but his plans for the new business were nonetheless bold – to sell tarts and not much else.

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      Lemon drizzle cake and date cookies: Yotam Ottolenghi’s Mother’s Day bakes – recipes

      news.movim.eu / TheGuardian · Saturday, 2 March - 08:00

    Make Mum’s day with a lemon drizzle cake with poppy seed brittle, and a batch of irresistible sesame, pecan and date cookies

    Lemon drizzle is a nostalgic cake for many of us, and reminds us of our childhood. And who made all those cakes, and all those memories? I used to think that cakes somehow just “appeared” almost out of thin air but, of course, there’s no such thing. A child’s day is made sweet by a whole lot of planning and stirring and baking. Why not turn the tables this year and make your mother a lemon drizzle cake? And, after all these years, it’s her turn to lick the bowl, OK?

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      Ravneet Gill’s recipe for coffee madeleines | The sweet spot

      news.movim.eu / TheGuardian · Friday, 1 March - 12:00

    Devour these caffeine-laced morsels warm, especially if they’re dipped in chocolate spread or jersey cream

    Freshly baked madeleines are magic. Always a crowdpleaser, they take minutes to bake once the batter is made. I used to think that the only way to enjoy a madeleine was warm, but have since grown to appreciate how soft and buttery they remain once cool. They can easily be embellished, too. I’ve had citrussy madeleines served with lemon icing for dipping, while at Maison François in London they feature on the dessert trolley, piped with a pistachio ganache centre and dipped in a delicate white-chocolate shell. Here, I’ve put coffee grounds in the batter and recommend serving them with bowls of chocolate spread and jersey cream.

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