Irish brown soda bread is a hearty, wholesome loaf that tastes as good with a helping of scrambled eggs as it does with a smear of salted butter or tangy marmalade. And not only is this humble bread versatile, it’s also simple to prepare.
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Take your ham and cheese sandwich to the next level by turning it into a slider. Fluffy potato dinner rolls are just the right size for a few bites. Heating these small sandwiches in the oven makes the rolls nice and crisp and the cheese melty and gooey. You can also make these sliders in a toaster oven if you have one.
Old-fashioned recipes for hermits often produce rock-hard cookies peppered with bland, tough raisins. We wanted a moist, chewy cookie, gently redolent of molasses and warm spices.
Making pizza at home is gratifying, and it almost always tastes better than what you can get from delivery. But achieving a pizza with a crisp crust in the home oven can also be a real challenge.
You need to stretch the dough carefully, preheat a heavy baking stone, and then swiftly slide the topped dough round into a hot oven, making sure the pizza maintains its shape.
You can make a decent corned beef dinner by buying a corned beef brisket, simmering it in a pot of water for a few hours, and adding vegetables at the end of cooking. But you can make superb New England-style corned beef if you skip the commercially made stuff and “corn” the meat yourself.
There are countless ways to make a meatless chili, and for a diabetic-friendly version we turned to tempeh as our starting point.
When considering uses for sturdy greens like kale and Swiss chard, a smooth pureed soup may not immediately come to mind. But we had high hopes for a silky-smooth soup that delivered a big dose of healthy greens packed with essential nutrients.
Roasting might just be the best way to cook vegetables. Roasting is a fancy term for cooking food in a hot oven. The intense heat causes excess moisture to evaporate, leaving a crispy, browned exterior. And all that browning makes food taste better.
Kale is among the most nutrient-dense of all vegetables, but it can be difficult to turn the hearty green tender enough to enjoy. We wanted a simple approach to producing an abundance of tender kale without overcooking the greens or leaving them awash in liquid.
There is something magical about this recipe, which coaxes the ultimate flavour out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds.