Tag: cook

Treacle tart

I mean, what the fucking fuck do you call this??!

I have for a long time thought that treacle tart is a thing I ought to be able to make, but I have always been scared off by this “baking blind” instruction.

That’s that thing, that I’m sure you’re all terribly familiar with and do it all the time, (in the evenings and weekends just for a laugh), where you roll out your pastry into a tin and then cover it with ceramic beads or beans and cook it before the filling goes in and then cook it again with the filling in it. A more pointless, time-wasty and stupid instruction I’ve rarely seen and so have always avoided it.

But tonight we’ve got some nice people coming round for dinner so I thought I’d break my baking blind, treacle tart duck and do it because the alternative is to cower in darkness – and that’s only hilarious for so long.

So off I went to Waitrose brmm brmm in my little car, and got some sweet pastry and a tin of golden syrup and some creme fraiche to go with it and came back and blithely stumbled into the worst and most useless recipe for anything I’ve ever cooked, ever. Except for that gumbo, remember that?

GARY RHODES I HATE YOU.

Just bad. Bad and wrong and unhelpful and stupid and ill and presumptuous and irresponsible. While the tart was doing its final cook in the oven I sat down for a bit with Waitrose Kitchen and had a flick through and alighted on a Fergus Henderson recipe for treacle tart that was far more detailed, complex and basically entirely different from the Rhodes recipe.

I experienced a terrible bumrush, of the sort you get when you turn over an exam paper and realise that you have spent the last week revising for a different, wrong module, or that the person you have just been massively bitching up is within earshot, or that your period is three weeks late.

I knew then. I knew in that moment that my tart was a bummer. And so it was. I can’t be bothered to start listing the catclysmic death roll-call of things wrong with it, but let’s just say that the BEST thing about it is that sides are burnt to shit.

FUCK! What a waste of my time! I could have been doing loads of other things! I could have been asleep.

I have nothing else to add. There is no nice ending to this story.

Snow peas: 30 recipes to cook them with taste – Italian cuisine reinvented by Gordon Ramsay

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Today we discover the snow peas and many recipes to enjoy them. Also known as “everything” peasare legumes of which, unlike most legumes, in addition to the seeds the pod is also eaten which is green, wide and flat. They appear in spring and can be enjoyed throughoutsummer.

Snow peas: what they are and how to cook them

They should not be confused with green beans or even with peas still in their pods, and they are not the same thing as green peas. From the point of view nutritional snow peas are halfway between legumes and vegetables: the protein content is medium, the energy intake is moderate, while they are rich in fibre, vitamin and mineral salts. To cook them, just wash them, clean them and remove the ends cook them in boiling water for about ten minutes. After cooking, the snow peas can be enjoyed simply season with salt and oil or you can use them to compose side dishes and more elaborate dishes. Here are some ideas.

Recipes with snow peas: appetizers

If you want to enjoy snow peas in an appetizer we give you three options: a vegetarian one with Clafoutis of asparagus, snow peas and peas; one with meat, that is Snow peas, green beans, courgette flowers and diced chicken; finally, one with fish: Shrimps, asparagus, snow peas and mayonnaise.

Recipes with snow peas: first courses

We can also use snow peas to create a seasoning for first courses: for pasta as in the recipe for Linguine, snow peas, spring onions and calamaribut also for couscous as in the recipe of Couscous with onion, snow peas and cherry tomatoeswithout forgetting the Dumplings with snow peas.

Vegetarian side dishes and main courses with snow peas

Mixed with other vegetables with unusual seasonings, snow peas become salads and vegetarian main courses. Take inspiration from these recipes: Balsamic mix of snow peas and snow peas, Salad of snow peas and baked onions, Saor of green beans, snow peas and sage with aïoli sauce, Courgettes, snow peas and spring onions with pistachio and basil crumbs, Snow peas and spring onion salad with tahini cream, Snow peas and carrots with aromatic bread, Potato cakes with a heart of snow peas and agretti, Baked onions, snow peas and dill sauce, Endive and snow peas with red onion, Glazed carrots, peas and snow peas.

Snow peas with meat

Here’s how we accompanied second courses of meat with snow peas: Rosé roast with snow peas and curried cashews, Rabbit burger with snow peas, Warm rabbit and snow peas salad, Meatball skewers with snow peas and beans, Briquette of snow peas with ham, Sautéed snow peas with shallots and bacon, Chicken, snow peas and avocado salad.

Snow peas with fish

Snow peas are also excellent paired with fish. Try these recipes: Scampi with potatoes and snow peas, Pan of octopus, snow peas and green beans, Sea bass on broad bean biscuits and snow peas with turmeric sauce, Mackerel, caramelized onions and snow peas, Salad of snow peas, buffalo mozzarella and anchovies, Snow peas, spring onions and mozzarella.

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How to cook quinoa | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

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Quinoa is a lot similar to cereals, but it actually belongs at the spinach and beetroot family. Particularly loved by those who must avoid glutenmuch appreciated by vegans and vegetarians, quinoa is rich in vegetable proteins. To better appreciate the basic food of the Andean populations, here** **are the tricks and secrets on how cook quinoa to perfection.

How to cook quinoa: mistakes not to make

Anyone who has tasted quinoa and didn’t like it probably cooked it incorrectly. Is critical always rinse the beans thoroughly under plenty of running water: protecting this fake cereal is **saponin, **a bitter substance with an unpleasant taste that is not good to find on the plate (even if it is absolutely harmless to humans). Then forget about cooking quinoa like any boiled cereal: for each glass of well-rinsed quinoa that you put in the pan, add two glasses of water (or broth), add salt, turn on the heat and cook the grains for about 10-12 minutes, after which the liquid should have been absorbed. There will be no need to drain and risk destroying the small seeds.

Quinoa: which one to choose?

Before thinking about how to cook quinoa, you need to choose the right variety. It is available on the market white, red and black. The white one is the one with the most neutral flavour, suitable for beginners or for preparing desserts. The red and black versions, however, have a more distinct and nutty taste.

How to cook quinoa: tricks to make it tastier

You want enhance the hazelnut scent of this pseudocereal? Toast the seeds a few minutes (exactly as is done for risotto), before adding the cooking liquid. You can use any type of broth or cow’s or vegetable milk for your sweet or savory quinoa-based recipe.

Quinoa in the kitchen: how to use it

There are no limits to using quinoa in cooking: it can replace pasta or rice in recipes soups,** **is very inviting sautéed with vegetables, but also in the oven for some flans details or to thicken meatballs without eggs or breadcrumbs. Perfect for savory recipes, quinoa also finds space in many desserts: cooked with cow’s or vegetable milk it can replace oats in porridge; you can blend it for puddings; use for cereal bars to be cooked in the oven and also to flavor cakes and biscuits.

How to eat quinoa: the right ingredients

The delicate flavor of quinoa pairs particularly well with **legumes and vegetables, **especially mushrooms and pumpkin, raw or cooked. Ginger, cumin or cardamom they are the spices that go best with this food, while from the point of view of animal proteins you won’t go wrong with white meats, fish or prawns. For a sweet version, go ahead to vanilla, chocolate, raisins and hazelnuts.

by Alessia Calzolari

Everything you need to prepare quinoa

*All products are selected in full editorial autonomy.If you purchase one of these products we may receive a commission.

Amazon’s Happy Belly Select organic quinoa is very good because it has a delicate nutty aroma and a pleasant texture. You can find it online at a super price: 4 packs of 500g and just over 12 euros. Try it in couscous, in salads and also in the sweet version with raisins, nuts and honey.

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