• chevron_right

      The planetary health diet: ‘People mustn’t feel meat is being taken from them’

      news.movim.eu / TheGuardian · 09:54

    A group of hospitals in Germany serve up a menu rich in plants and light in animals – and say they have had few complaints

    Patrick Burrichter did not think about saving lives or protecting the planet when he trained as a chef in a hotel kitchen. But 25 years later he has focused his culinary skills on doing exactly that.

    From an industrial park on the outskirts of Berlin, Burrichter and his team cook for a dozen hospitals that offer patients a “planetary health” diet – one that is rich in plants and light in animals. Compared with the typical diet in Germany, where the cuisine is best known for bratwurst sausage and doner kebab, the 13,000 meals they rustle up each day are better for the health of people and the planet.

    Continue reading...
    • chevron_right

      How to make the perfect Greek avgolemono soup – recipe | Felicity Cloake's How to make the perfect ...

      news.movim.eu / TheGuardian · Yesterday - 12:00 · 1 minute

    Both tantalising and restorative, zesty and creamy, this Greek take on chicken soup hits all the right notes and is perfect for Easter

    Chicken soup for the soul is more than just an American self-help trope: as Carolina Doriti points out in her book Salt of the Earth , “every culture around the world has a restorative chicken soup”, from Romanian ciorba radauteana to Filipino tinolang manok . Creamy, tangy kotosoupa avgolemono is Greece’s version, and it’s “greatly healing and medicinal, and the most delicious, comforting, warming meal you will have”, according to food writer Georgina Hayden, whose Greek Cypriot family prescribes it for anyone feeling under the weather or simply run down.

    Based on avgolemono, Greek cuisine’s famous egg and lemon sauce, which is a rich, bracingly sour mixture that’s often added to stews and other dishes (such as stuffed cabbage ), in the words of Rena Salaman , “its welcoming aroma always adds a bright note to a cold day, and it makes a very substantial meal by itself”. So if you’re craving sunshine but still feel in need of a little winter comfort, this is the dish for you. It also makes a lovely splash of colour at the Easter table, particularly if you’re serving chicken for the main course.

    Continue reading...
    • chevron_right

      Yotam Ottolenghi’s recipes for spiced Easter lamb with marmalade glaze, and fennel and pepper gratin

      news.movim.eu / TheGuardian · 5 days ago - 08:00

    A wide spread of lots of different dishes is my usual go-to, but at Easter I’m more than happy to let one (semi-)traditional main steal the show

    Easter is perhaps the only traditional meal for which I’m happy to let one dish dominate. Normally, I’m all about the spread: a table full of food where all sorts – meat and veg, salad and fish – sit side by side as equals. There is something about a shoulder of lamb, though, packed full of flavour and cooked slowly until it’s more or less falling apart, that’s so symbolically tied up with both the season and the occasion that it turns me into a meat-and-two-veg sort of cook. Well, maybe a few more than two, but still, there’s a lot of space on the table reserved for the centrepiece.

    Continue reading...
    • chevron_right

      One pot, one pan: Yasmin Fahr’s easy suppers – recipes

      news.movim.eu / TheGuardian · Wednesday, 20 March - 08:00

    A hearty barley and vegetable soup with a cheesy topping and a quick miso- and ginger-coated chicken traybake on a bed of chard

    Like any cook, I love it when people enjoy my food, and I get even greater pleasure when it’s also easy for me to make (and with minimal washing-up). I often turn to these one-pot recipes, which empty the pantry and make something comforting – a hearty, vegetable-filled soup and a speedy, miso- and ginger-coated chicken.

    Yasmin Fahr is a US food and travel writer and the author of three cookbooks . Keeping it Simple, by Yasmin Fahr, is published by Hardie Grant Books (UK) at £16.99. To order a copy for £15.46, go to guardian.bookshop.com

    Continue reading...
    • chevron_right

      José Pizarro’s recipe for hake with clams, chorizo and manzanilla

      news.movim.eu / TheGuardian · Tuesday, 19 March - 08:00

    Crisp hake fillets with clams basted in a power-packed sauce of chorizo and dry sherry – let everyone dig in straight from the pan

    Today’s recipe epitomises the vibrant spirit and rustic charm of so much Spanish cooking. I’ve always cherished the incredible power that food has to unite people, and to infuse gatherings with warmth and joy. This dish, a big favourite of my mother’s, uses succulent hake fillets and hearty clams, all bathed in a flavourful chorizo and sherry sauce. It’s essentially a tribute to Spain’s rich coastal traditions, but it also blends the earthiness of the land with the freshness of the sea, creating a glorious chorus of flavours. Perfect for sharing, it captures Spanish conviviality and the simple pleasures of a meal cooked with love.

    Continue reading...
    • chevron_right

      Not a sausage: how latest post-Brexit checks have hit UK delis

      news.movim.eu / TheGuardian · Saturday, 9 March - 07:00

    One company selling German products has not had a single delivery of wurst since January

    German Deli in east London is known for its wide variety of traditional sausages, but the post-Brexit border changes brought in last month means stocks are running worryingly low.

    Offering 22 types of fresh sausage, from the classic Bavarian leberwurst to the Oktoberfest currywurst, the online retailer has become popular with expats and lovers of German cuisine since it launched in 2004.

    Continue reading...
    • chevron_right

      How to make the perfect Japanese curry rice – recipe | Felicity Cloake's How to make the perfect …

      news.movim.eu / TheGuardian · Wednesday, 6 March - 12:00 · 1 minute

    There are as many different recipes for kare raisu as there are cooks who make it, so can our in-house perfectionist discover the winning formula?

    In the early years of this century, not long after I ate my first “sushi” (M&S vegetarian selection, since you ask), I tried my first katsu curry at a cool London noodle bar, with my cool new university friends, one of whom had been banging on about this Wagamama place since freshers’ week. You could have knocked me down with a feather when I found that the thick, brown gravy dolloped over neat slices of breaded chicken reminded me of nothing more than good old chip shop curry sauce .

    Of course, I didn’t mention this at the time, for fear of ridicule – it wasn’t until many years later that I found out this was no mere coincidence. As Japanese chef and author Hiroko Shimbo explains , “Indian curry came to Japan from England”, via the Royal Navy, when the country first opened up to foreign trade in the second half of the 19th century. After adoption by the Japanese armed forces, it became more widely popular as an example of yōshoku , or western food.

    Continue reading...
    • chevron_right

      Two spicy curries: Keralan and Bengali recipes by Maunika Gowardhan

      news.movim.eu / TheGuardian · Wednesday, 6 March - 08:00

    A Bengali kumro chenchki – stir-fried pumpkin with dried chillies, panch phoran, ginger and cumin – and a Keralan spicy chicken and cashew curry with turmeric, ginger and curry leaves

    Today’s recipes are classics from two different regions of India. You’d typically find the kozhi kari at weddings and celebrations in Kerala, and the recipe here is a riff on my friend Ravi’s grandmother’s, who made the best version I have ever had. The kumro chenchki , meanwhile, is essentially a simply spiced stir-fry, that’s usually served with dal, ghee and flatbread for the ultimate comfort food.

    Continue reading...
    • chevron_right

      Koftas, keemas and rice paper rolls: Ravinder Bhogal’s recipes for cooking with mince

      news.movim.eu / TheGuardian · Wednesday, 28 February - 08:00

    A trio packed with flavour: chicken and cardamom meatballs in yoghurt sauce, a brioche bun stuffed with spicy, sour keema, and mini rice-paper wraps stuffed with a laab-like pork filling

    Mince has a reputation for being cheap, uninspiring and bland, but there’s so much more to it than just spag bol and burgers. If you buy the best quality you can afford, and season it imaginatively, mince is versatile, quick to cook and nourishing. From ragu to laab, every culture has a favourite mince dish; these dishes use ground chicken, lamb and pork, and are boldly seasoned with Asian spices and condiments to warm you up on chilly nights.

    Continue reading...