OK not the healthiest cooking method but I enjoy eating home fried fish and chips and a few other things that need deep frying. Last night when I put in a few chips (certainly didn't overload the basket) the oil "foamed" up and the chips were soggy (I had par boiled them and left them in the...
Makes about 15 biscuits | Preparation time: 15 mins | Cooking time 25-30 mins
Plain flour: 500 g
Sugar: 180 g
Red wine: 125 ml
Extra virgin olive oil (EVOO): 125 ml
Baking soda: ½ tsp
A pinch of salt
Pre-heat the oven at 250°C.
Sift the flour and set it aside.
Mix the oil with the...
A traditional Italian delicious recipe with spaghetti, so simple and tasty to prepare with a few basic ingredients . Simplicity in a dish full of flavour and satisfaction. It’s also the dish that saves you when there is a lunar landscape in the fridge, or when you organize a last-minute dinner...
Can anyone suggest or recommend a bottle or dispenser for olive oil please?
Perhaps a nozzle or spout that will fit into an existing bottle?
I thought I might be able to find a decent combination of a bottle of olive oil plus a spout, then refill it when necessary
I have a deep-fryer which sits on my kitchen counter top. I used to use it quite a lot but now there are only two of us here and I eat very little fried food so its not getting much use. I keep thinking I should use it (or put it away somewhere - in which case it will probably never come out...
There are lots of ways you can use this pretty green oil. Its essential to blanch the parsley and plunge into iced water to preserve he vibrant green colour. I used the oil in 'fish en papillote' dish and a Salade Niçoise (see below).
1 bunch parsley including stems (I used...
The New York City Publisher, Time, Inc. had published what they entitled: The Mini Guide in one of their monthly magazine publications and to be quite frank, I found some grave errors regarding some of the Mediterranean countries, and have corrected them and sent them an email of their...
Purple carrots, in Italy also well-known as carrots of Polignano a mare (Puglia region – South of Italy).
In addition to Polignano, there is also the purple carrots of Viterbo (Lazio region – Central Italy) dating back to the ancient Etruscan tradition.
Serves 2, Preparation time 5 minutes...
Here's an excellent article that examines that very question. And, here's a summary of what that article has to say on the topic:
There is a significant health difference between partially hydrogenated coconut oil and virgin coconut oil, which has not been chemically treated. The partially...
Another interesting article in today's news http://www.bbc.co.uk/news/business-39254804.
Although the research concluded that "social globalisation" - changes in the way we work and live - was what was making us fat, how much oil do you use?
When cooking food I use very little oil and often...
Another of my time old recipes, undated but back to the last centaury... :whistle:
I love this one because it uses nettles, but if you don't have any nettles around, then spinach and sorrel leaves will also work, as would any other fresh greens. But Spring is the time of year to pick nettles...
It's not new news but it's new to me.
There are traditionally considered to be 5 tastes: sweet, sour, salty, bitter and umami.
Sweet, salty and umami are all appetite related and indicate that the food contains essential nutrients. Whilst excessively sour and bitter signal an aversion to...
Virgin, extra virgin, etc., I'm not sure which one is the best to use? I presume that these descriptions have more to do with the flavor of the oil. Which one tastes the best, if you have a preference? Which one is the healthiest? Is there a difference, health wise?
So it's time I got off the ground with my first parsnip recipe. While I don't have any parsnips as yet, it sounds like something which is too easy to mess up.
4 medium parsnips, peeled
2 tbsp extra virgin olive oil
Salt and freshly ground pepper
2 tsp truffle oil
2 tbsp parsley...