Nights are getting longer and temperatures start dropping. We’re not yet at the freezing cold of Winter, but the exhausting heat of Summer is also gone.
Personally, Autumn is my favourite season of the year, especially the time just following the Autumn Equinox when the sun is still shining but the days become crispy and fresh.
Blink and they’re gone. Cherry season is short, very short, so make sure to make the most of them while they’re around.
And if it’s not those 2 blessed weeks of summer when you can pick your cherries ripe off the tree, you can always buy frozen or tinned.
Holidays, sun, beach. Summer is a favourite of kids worldwide, and usually a fun time for everyone (except those who have to commute in crowded trains and work in hot places!).
Summer usually revitalises the kitchen by bringing in a variety of colours and flavours that are very much needed after the Winter months and the hungry gap of Spring.
Tofu is a staple of Asian cuisines, and it’s used in all sorts of vegetarian and vegan dishes. But most see it as bland and boring.
Tofu is so much more than that. It is incredibly versatile, can be used in savoury or sweet dishes, it comes in a variety of textures and flavours. And it can even be made at home in a few minutes.
If you think brining is only for your Christmas turkey, think again!
Brining is a very easy way to make the most out of cheaper cuts of meat and even make fish and vegetables taste better. And cheese? You might be surprised to hear that cheese can also be brined!
With this guide you can learn how to become a brining master step-by-step.
Flowers, cool breeze, butterflies, more flowers, and for the unlucky: seasonal allergies! Spring is here and that means food is changing. Gone are the heavy stews that kept us warm through winter and fresh salads start to slowly creep in.
Even though the thought of Spring usually brings to mind fields of flowers and green shoots, the amount of fruit and vegetables available is not a lot. Flowers haven’t yet turned to fruit and most of those green shoots are not yet ready to be picked, but there are some interesting things around.
I don’t think I need a big introduction for this one: biscuits, cookies, call them whatever you want. They’re made with flour, usually butter, and they’re always moreish.
And don’t forget crackers! Not exactly biscuits, but similar enough.
Making bread can either be extremely complicated or very easy, it all depends on what kind of bread you want to make and the choices you make along the way.
I’m all about easy and simple, so I always try to figure out what comprises the basics of a recipe. Once you have that down, you can customise to your heart’s content. And this is exactly the approach I took with bread when I first started baking it.
Oats seem to come in and out of fashion and we are now living one of the ‘in’ periods.
The great benefit of this is that ingredients usually become more easily available and more varieties pop-up. The negative side is that prices tend to go up. Luckily oats seem to have mostly avoided the price hike and only benefited from the larger variety.
Join me as we delve deep into everything oaty! From healthy protein balls to corn spirits.