Tastes and flavors
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How to make the perfect cheese scones

How to make the perfect cheese scones | Tastes and flavors | Scoop.it
The reputation of a scone rises and falls on its height – here’s how to make sure your savoury treat reaches for the stars
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The best bundt cake recipes

The best bundt cake recipes | Tastes and flavors | Scoop.it
These ring-shaped cakes, baked in a Bundt pan to form their distinctive domed and sculptured walls, are inspired by traditional European recipes, but there are many variations in sponge flavour, decoration and embellishment.
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chile-lime melon salad

chile-lime melon salad | Tastes and flavors | Scoop.it
If you go to Mexico City and leave without a pressing, relentless craving for melon, or really just about any fruit, sprinkled with tajín (salsa en polva), a branded seasoning powder comprised of c…
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5 Nigel Slater recipes for early summer

5 Nigel Slater recipes for early summer | Tastes and flavors | Scoop.it
The best of early-season fruits and herbs, from a mango and ginger salad with roast chicken to pistachio and lemon thyme biscuits
The summer brings with it a change of step in the kitchen. Suddenly our cooking is heady with the scent of mint and basil, of ripe melons and warm, sweet cherries. The mood is lighter and there is a vibrancy and freshness to the food on our plates. Green is the predominant colour. Herbs come into the kitchen in generous bunches, and many meals are eaten outdoors. This month’s recipes are the very essence of the early summer kitchen. Continue reading...
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Readers’ recipe swap: Cardamom

Readers’ recipe swap: Cardamom | Tastes and flavors | Scoop.it
This spice’s gentle aroma brightens up a multitude of cakes, biscuits and intriguing drinks ...
Next week we would love to see your recipes for maple syrup. Upload them to theguardian.com/witness; email them to recipes@theguardian.com; or post them on Instagram @guardian_cook #RRSmaplesyrup, by 12pm on 15 June.
Cardamom is the sweet spice that surprises you every time. To paraphrase singer-songwriter Bill Callahan, it’s the one that’s hardest to get to know, and near impossible to forget. Make masala chai or a batch of kanelbullar without it and you’re setting yourself up for the kind of epic disappointment that wreaks havoc with a toddler’s composure.
There are two different kinds of cardamom – green or “true” cardamom (Elettaria cardamomum), and black cardamom (Amomum costatum and Amomum subulatum), both genera of the ginger family. The white cardamom you sometimes find is simply the green variety blanched for cosmetic reasons, although the flavour follows suit. Continue reading...
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Sesame Soba Noodle Bowl with Edamame

Sesame Soba Noodle Bowl with Edamame | Tastes and flavors | Scoop.it
Post sponsored by Cascadian Farm. See below for more details. No matter how well I plan for a week of meals, I always seem to cut it close before I head back to the market/store.
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Blueberry Crisp with Almond Oatmeal Topping

Blueberry Crisp with Almond Oatmeal Topping | Tastes and flavors | Scoop.it
Healthy blueberry crisp with oatmeal, lemon, and lavender. Vegan and gluten free blueberry crisp.
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Nigel Slater’s rhubarb recipes

Nigel Slater’s rhubarb recipes | Tastes and flavors | Scoop.it
Rhubarb brings a splash of colour to our gardens – and our cooking. Try these recipes, both sweet and savoury There was always a rhubarb patch. Every garden in our street had one, usually at the end of the garden path, down by the compost heap. I never heard of anyone buying a new plant – the crowns with their tangle of roots were passed from house to house. A neighbourly gift of crumble to be, or chutney in waiting. Rhubarb has never worked in my London garden, despite its sweet, rich soil. I tried several varieties and numerous locations: the sunny side, the shaded border, even the damp patch (no one wants the damp patch). But I never managed more than enough for a single tart. Continue reading...
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20 best spring recipes: part 2

20 best spring recipes: part 2 | Tastes and flavors | Scoop.it
More delicious spring recipes including asparagus with morels, poached chicken, and vegetables ‘a la Grecque’ 20 best spring recipes part 3 The breasts of smaller birds, such as pigeons, are perfect for grilling, as they are small enough to cook fairly quickly – ideal for barbecues, in fact. It is important also to make the distinction between wild wood pigeons and the more expensive reared, squab variety. There is no official shooting season for wood pigeons, although they are probably at their most plentiful towards the end of the feathered-game season straight after Christmas. However, they make particularly good eating in the spring and early summer, as their feed changes from the slightly bitter acorns and berries and so on, to the sweeter feed naturally provided by warmer months. Squab pigeons are reared purely for eating and as they do not fly and scrap in the wild, the meat will usually be slightly more tender. Whatever you do, do not overcook any pigeon, as the naturally lean meat is not forgiving if exposed to too much or too prolonged a period of heat. Continue reading...
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Spicy Snow Peas and Quinoa | Naturally Ella

Spicy Snow Peas and Quinoa | Naturally Ella | Tastes and flavors | Scoop.it
These spicy snow peas are fast cooking and make for the perfect lunch companion with quinoa. Gluten-free and vegan with options for different grains!
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Rachel Roddy’s Italian hunter’s chicken recipe | A Kitchen in Rome

Rachel Roddy’s Italian hunter’s chicken recipe | A Kitchen in Rome | Tastes and flavors | Scoop.it
A Kitchen in Rome: This week our favourite kitchen is filled with the warm aroma of wild rosemary, in a tender traditional hunter’s chicken casserole simmered in white wine, garlic and chilli, and polished with a surprise dash of vinegar
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Rachel Roddy’s spaghetti with lemon recipe | Kitchen sink tales

Rachel Roddy’s spaghetti with lemon recipe | Kitchen sink tales | Tastes and flavors | Scoop.it
Kitchen sink tales: Like salt, lemon is a seasoning, a quiet volunteer working away in the background to make other ingredients taste more like themselves. Here they give a classic Roman pasta dish a Sicilian lift with an invigorating citric punch
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Perfect Roasted Potatoes Recipe | Chocolate & Zucchini

Perfect Roasted Potatoes Recipe | Chocolate & Zucchini | Tastes and flavors | Scoop.it
A simple but magical trick to achieve fabulous, perfect roasted potatoes, crusty on the outside and tender on the inside. Video included!
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How to cook the perfect courgette fritters

How to cook the perfect courgette fritters | Tastes and flavors | Scoop.it
Got a glut of gourds on your hands? Get grating! But should you salt them, do you need baking powder and is it worth adding herbs, spices and cheese?
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Slam dunk: Yotam Ottolenghi’s recipes for dips, pastes and spreads

Slam dunk: Yotam Ottolenghi’s recipes for dips, pastes and spreads | Tastes and flavors | Scoop.it
What’s the difference between a dip, a spread and a paste? It really doesn’t matter when they’re this tasty…
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The best barbecue accessories

The best barbecue accessories | Tastes and flavors | Scoop.it
As barbecue season approaches, we round up eight accessories to help you cook over flames with ease.
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Yotam Ottolenghi: three big weekend breakfast recipes

Yotam Ottolenghi: three big weekend breakfast recipes | Tastes and flavors | Scoop.it
There’s nothing wrong with pushing the boat out for breakfast, just as we sometimes do for lunch or dinner
There’s nothing less relaxing than being told to relax.
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Braised Potato Salad with White Beans

Braised Potato Salad with White Beans | Tastes and flavors | Scoop.it
After being a vegetarian eater at numerous family picnics (that were not vegetarian friendly), I came to really care about side dishes. As in, if I had to eat a side dish, I kind of wanted it to feel like it could potentially be a meal.
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Look on the bright side: Yotam Ottolenghi’s turmeric recipes

Look on the bright side: Yotam Ottolenghi’s turmeric recipes | Tastes and flavors | Scoop.it
Ground turmeric is a fixture on just about every home spice rack, but the fresh, knobbly root packs even more of a punch Turmeric is a rather unsung hero of the spice rack. Its distinctive colour (and alarming ability to stain anything with which it comes into contact) and leading role in the ingredients of curry powder tend to overshadow quite how interesting its taste is. It’s not as complex a flavour as, say, saffron, another yellow spice for which turmeric is often, and not always appropriately, used as a cheap substitute, but it does add an earthy, slightly citrus, bitter note to curries, pickles and all sorts of other dishes. Ground turmeric is made by boiling, drying and grinding turmeric root, which, like ginger, is the horizontal stem of a plant that grows underground. I use ground turmeric a lot, but it’s the fresh stuff, those little, finger-shaped appendages, that bring real delight. It’s long been available in Indian and south-east Asian food stores, and is now an increasingly common sight in larger supermarkets; you can also buy it online. Once peeled, that fragrant, shocking orange flesh is really quite something, and though it turns yellow when cooked, it still goes a long way to brighten any dish in both colour and flavour. Fresh turmeric keeps well in the fridge or freezer, so don’t worry about any knobbly roots left over: there’s still plenty of time to let them sing. Continue reading...
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20 best spring recipes: part 1

20 best spring recipes: part 1 | Tastes and flavors | Scoop.it
The first instalment of Observer Food Monthly’s selection of brilliant spring recipes, including dishes from Nigel Slater, Yotam Ottolenghi and Angela Hartnett
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Crumbs of comfort: the secret to great meatballs and fishcakes – Yotam Ottolenghi recipes

Crumbs of comfort: the secret to great meatballs and fishcakes – Yotam Ottolenghi recipes | Tastes and flavors | Scoop.it
From breadcrumbs to bulgur, pasta to couscous, the addition of some grain to your meatball or fishcake mix will make a world of difference I went to stay with my parents over Easter. The predictability of my mother cooking meatballs when we get together is, for me, one of life’s great comforts. I now make them for my own kids, and they always remind me of home. The secret to both meatballs and fishcakes is, I think, to cook them with grain, in the mix itself (as with the cod cakes’ breadcrumbs or the lamb’s bulgur) or in the pan (the fregola). Either way, it’s the grain that allows the flavour and moisture from the sauce or stock to be fully absorbed. This is what makes meatballs so full of flavour and big on moistness, and also allows them to taste as good – if not better – the next day. Related: Popeye’s potion: Yotam Ottolenghi’s spinach recipes Continue reading...
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Nigel Slater’s chicken recipes

Nigel Slater’s chicken recipes | Tastes and flavors | Scoop.it
Poaching a chicken gives you the softest and juiciest flesh, and a week’s worth of tasty soups and risottos. By Nigel Slater
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everyday meatballs | smitten kitchen

everyday meatballs | smitten kitchen | Tastes and flavors | Scoop.it
A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.
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