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Heading into May, you will find (Part 2)
Will give you high protein and lots of lovely zinc to protect the immune system. Mussels are great value and easy to cook - just sweat off onions and garlic, and add the de-bearded mussels with a large glass of white wine.
Heading into May, you will find (Part 1)
You will see this lovely pink rhubarb throughout February. Check out our recipes. Cook very lightly, delicious as a compote with roast pork, in a crumble, or roasted with ginger syrup and orange.
Desserts & Baking (Part 2) : Berry brûlée
Scatter the berries into the dish, pour the custard through a sieve over the berries. Tap the dish lightly on the worktop to remove any air pockets, and place in a roasting tin.
Desserts & Baking (Part 1) : Vanilla cupcakes with crystallised violas, Almond meringue cake with kiwi and raspberries
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Beat the butter and sugar together until pale and fluffy; gradually beat in the eggs.
Growing pains: The health and safety
The health and safety of our children comes first. We make sure that our homes are safe and secure. We kiddie-proof the stairs and the electrical sockets. We make sure they are buckled up when in the car.
Air: Baking’s Key Variable - Gluten (part 3) - Mill Your Own Flour
Milling flour is a lot easier than you might imagine: snag some wheat berries—which are just hulled wheat kernels, with bran, germ, and endosperm still intact—from your local health food store or co-op, run them through a mill, and you’ve got fresh flour.
Air: Baking’s Key Variable - Gluten (part 2) - Simple Pie Dough
Measure and combine all the ingredients for either the Joy of Cooking or the Martha Stewart recipe into a mixing bowl or the bowl of a food processor, cutting the butter into small cubes (½″ / 1 cm).
Air: Baking’s Key Variable - Gluten (part 1)
Light, fluffy foods need two things: air and something to trap that air. This might seem obvious, but without some way of holding on to air while cooking, baked goods would be flat. This is where gluten comes in.
Key Temperatures in Cooking (part 11) - Caramelized White Chocolate
The extent to which the white chocolate is “roasted” will determine the color and flavor of the finished cream. Also, depending on the final application, the amount of gelatin needed will vary.
Key Temperatures in Cooking (part 10) - Sugar Begins to Caramelize Visibly - Caramel Sauce
Unlike the Maillard reaction, which requires the presence of both amino acids and sugars and has a number of interdependent variables influencing the particular temperature of reaction, caramelization is relatively simple, at least by comparison.
Key Temperatures in Cooking (part 9) - Seared Scallops & Sautéed Carrots
Scallops are one of those surprisingly easy but often-overlooked items. Sure, fresh scallops can be expensive, but you only need a few for a quick appetizer or part of a meal.
Go with the grain
With differently subtle as well as diversified components and flavors, grain becomes an ideal food for you to enjoy and cook.
Lobster, new potato and pea salad, Herb-roasted aubergines with pecorino, Hot bacon and avocado salad
These potatoes are packed with mouthwatering flavors that complement any roast, and would be good for a barbecue.
Excellent For an Indulgent Weekend : Salmon-filled croissants, Bacon and maple pancakes, Baked eggs with mushrooms
Make the most of lazy weekends by serving a lovely brunch - much quicker to make than a whole roast, and just as relaxed
Hugh Fearnley-whittingstall's (part 6) - Pesto fusilli with courgettes
Aromatic basil (used to make the pesto) is believed to calm the nervous system.
Hugh Fearnley-whittingstall's (part 5) - Sweet potato and Peppadew tortilla
Place a layer of sweet potatoes on the bottom of the pan, scatter with Peppadew slices, some of the onion mix and a little seasoning, and pour over a layer of beaten egg.
Hugh Fearnley-whittingstall's (part 4) - Spring vegetable stew, Lentil, beetroot and onion salad, Fig, roasted beetroot and goats' cheese salad
Pour the vinegar into a saucepan of lightly salted water and bring to the boil. Add the unpeeled beetroots and simmer until they are still firm but can be easily pierced with a sharp knife - around 15 to 20 minutes .
Hugh Fearnley-whittingstall's (part 3) - Cauliflower and leek soup with gremolata, Green salad with pecorino
Heat the butter in a large saucepan and add the onion, leek and garlic. Cook over a gentle heat for 5 minutes, until softened. Add the cauliflower florets and the vegetable stock and cook for a further 15 minutes until the cauliflower is tender, then blend to a smooth soup.
Hugh Fearnley-whittingstall's (part 2) - Warm puy lentil, butternut and beetroot salad, One-pan creamy mushrooms
In a large frying pan, melt around a quarter of the butter and fry a third of the mushrooms until golden brown. Transfer to a plate and repeat until all the mushrooms are cooked.
Hugh Fearnley-whittingstall's (part 1) - Spelt salad with squash and fennel, Baked ricotta with sun-blushed tomatoes and olives
This substantial grainy salad makes a lovely autumn/winter lunch or supper. By all means replace the fennel with chunks of leek, or red onion wedges or halved shallots. Indeed you can improvise a spelt salad along these lines for all seasons, and the first baby veg of summer are a great opportunity to play with this idea.
Fab roasts (part 2) - Spatchcock chicken with gremolata, Spicy lamb and aubergine filo pie
Put the couscous in a large bowl, season with salt and pepper and mix in the lemon zest Pour over the hot stock, cover with clingfilm and leave for 5 to 6 minutes.
Fab roasts (part 1) - Lemon-and-herb crusted rack of lamb, Pork belly with cider gravy, Anchovy lamb with lentils
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Whizz the herbs, lemon zest and juice, garlic, pine nuts and oil in a food processor until coarse. Spread half over the lamb meat, and mix the rest with the breadcrumbs.
All things eggy - from chocolates to decorations (Part 3) - Simnel cake & Chocolate cherry pavlova
Lighter meringue replaces the gateau in this Black Forest-inspired creation.
All things eggy - from chocolates to decorations (Part 2) - Spring meadow biscuits & Chocolate fudge cake
Even double chocolate can be enjoyed occasionally if you keep the slice small.
All things eggy - from chocolates to decorations (Part 1) - Easter passion cake & Malted hot cross buns
Set your table to match the occasion with spring flowers, pastel-hued crockery and all things eggy - from chocolates to decorations.
Why Don't Grown-Ups GROW UP Any More?
Do you wear the same clothes as your 17-year-old niece? Listen to the same music (using the same technology)? Lust after the same movie stars and obsess over the same TV series?
Dining In Your Spring Recipe Collection (Part 5)
The whole pears will keep for 2 weeks in their poaching liquid in the fridge. Why not make a double batch and serve the remaining ones sliced with blue cheese?
Dining In Your Spring Recipe Collection (Part 4) - Easy Caesar salad, Beetroot, quinoa and chickpea salad, Slow-roasted tomato, bacon and spinach salad
Pomegranate molasses is a reduced syrup of pomegranate juice – lovely with strawberries or drizzled over salads or steak.
Dining In Your Spring Recipe Collection (Part 3) - Cajun chicken with giant couscous & King prawn and Peppadew linguine
Slash the chicken breasts 3 times across the top, place in a non-metallic bowl with 3tbsp of the oil, seasoning and garlic, and mix. Marinate for at least 15 minutes, or overnight if you can.
Dining In Your Spring Recipe Collection (Part 2) - Chicken and mustard gratin, Beef rending, Ginger and lemongrass salmon
Salmon’s rich taste works so well with South-East Asian spices, and buying a whole side is an excellent way to cater for a bigger group – you can marinate the dish the day before cooking.
Dining In Your Spring Recipe Collection (Part 1) - Stuffed turkey breast with wild mushrooms and Madeira
Stuffing a whole breast is a great option for feeding a crowd – it cooks beautifully and is so easy to carve, plus any leftovers make a great sandwich.
Key Temperatures in Cooking (part 8) - Butterflied Chicken, Broiled and Roasted
A butterflied chicken is easy to cook, and the crispy brown skin of a well-cooked chicken has a very satisfying flavor from the Maillard reactions. It’s economical, too, yielding four to six meals for not much money and a few minutes of surgery.
Key Temperatures in Cooking (part 7) - Rosemary Mashed Potatoes
This simple mashed potato recipe uses the microwave for cooking the potatoes. If you’re in the anti-microwave category, consider this: cooking a potato—or any other starchy root vegetable—requires gelatinizing the starches in the vegetable.
Solve your cravings
Salt is vital for every cell in your body. It’s an electrolyte that helps transport nutrients in and out of your cells. Together, water and salt regulate the metabolic functions of your body, but they must be in balance.
Nutrition expert: Boots your health
According to TCM spring is the time of year for energy and regrowth. We see this in nature; the countryside literally comes alive with flowers and crops, the hedgerows are filled with new buds and lambs cavort in the fields.
Grade-Schoolers Their Lives Expand : Screen Time How much is too much? (part 2) - The internet Advantages and disadvantages
Almost all children ages eight to 17 use the internet. Now is your opportunity to influence your child’s online behavior while he is young and likely to comply. This gives you an opportunity to get things right in preparation for years of internet use, so that you can maximize the benefits and reduce and manage the risks.
Grade-Schoolers Their Lives Expand : Screen Time How much is too much? (part 1) - Benefits of gaming
There is evidence of improvements in decision-making and attention in six-year-olds who have had some training on a computer screen. However, caution must be taken when drawing comfort from this research—although changes may be demonstrated immediately following the training, we do not know if this continues in the long term, nor whether it transfers from the gaming situation to real life.
Passionate About Food
After the long winter months, spring is finally upon us and we’re beginning to see more variety in home-grown produce. The British watercress season kicks off this month, perfect in salads, soups and for adding to pasta or risotto.
Going green (Part 2): Thai green
You don’t have to rely on cheese for protein. Quinoa is a complete protein – serve hot in place of rice or cold in salads. Almonds, pine nuts, beans (dry or fresh), chick peas and lentils are also good protein options.
Going green (Part 1): meat-free diet
Beetroot is a wonderfully versatile, delicious vegetable, available all year. Use during winter for soups and roasted veg, or in summer for salads and chutneys.
Tasty Living food views
If the fruit or veg can be peeled or skinned before being eaten, then do so. Otherwise, rinse them with clean, cold water while scrubbing gently with a natural bristle vegetable brush. This can often help to remove some of the pesticide residues.
Food focus: Walnuts - 3 ways with…Walnuts
These good fats also support your cardiovascular system as they help reduce LDL, the ‘bad’ cholesterol, and help to keep your arteries elastic. They also contain the amino acid arginine, which helps your blood vessels relax, helping to protect you against high blood pressure.
Exposed: The demon in your diet
We tend to point the finger at fat and sugar when it comes to diet demons. But there’s another, sneakier ingredient that’s often ignored. It has no calories, and it’s packed with important minerals we all need. We’re taught to add it at every meal and it’s often found lurking in everyday foods.
As I Turn 40, My Motto Is Look Fabulous Every Day!
I was born when she was 17 and she brought me up her own. I never knew my father. My mother worked long hours in office jobs, but never complained and kept her worries to herself. Like any mother, she wanted me to do well at school, but she never pushed me.
My Mother My Inspiration (Part 2)
Three years ago I suffered a seizure and was rushed to hospital where I was diagnosed with Ménière’s disease, which affects the inner ear. Emilia turned up with cushions and glorious bed linen to make my hospital room more like home.
My Mother My Inspiration (Part 1)
She’d been a couture model, but she is also a natural lover and would take my elder sister Kate and me for long country walks, pointing out plants and flowers. Her own mum died when she was 16, and I can’t imagine how hard that must have been. She and her sisters moved into a flat in London and started working.
My Life in Flowers
Gardening was a brilliant balance to my hospital work. I only had a very tiny garden, so I started growing salad leaves, herbs and radishes in window boxes, teaching myself with gardening books. I progressed to artichokes and cardoons (flowers), a type of ornamental thistle, which were a real success – I’m told they’re still growing there.
Heard About “Generation Y Not?” It’s All About You! (Part 2)
I never intended to work in retail, but I was a hard-up young mum, so I went and got a Saturday job. I had been studying law, but didn’t complete my training. My then-husband and my parents would look after the boys while I worked in the Bhs homes department.
Heard About “Generation Y Not?” It’s All About You! (Part 1)
You might be married, single, divorced or remarried. Perhaps you’re the breadwinner, on a board, working part-time or running a business and have no kids, a new baby or teenagers. There’s not just one type of woman, but, together, the way we’re reworking life after 40 adds up to a fascinatingly different way of living.
Key Temperatures in Cooking (part 6) - Sautéed Greens, Poached Pears in Red Wine & Grilled Vegetables
Grilling is as American as apple pie, which is to say that while it’s part of our culture, its roots can be traced back to somewhere on the other side of the Atlantic Ocean. Grilling became an American tradition after World War II, when one of the owners of Weber Brothers Metal Works came up with the Weber Grill and ignited a backyard pastime.
 
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