Of all the trendy/healthy/unusual ingredients I use regularly in my cooking, the one I get questions about most is nutritional yeast (which tastes way better than it sounds).
You are here
Once upon a time (like, yesterday) I had a hefty hunk of pork, no time and no specific thing I wanted to make.
This toothsome chicken dish makes its way into the world via a slow cooker, a kitchen device I’ve grown to love.
Prairie Girl Bakery owner Jean Blacklock is adamant her confections be baked from scratch using fresh eggs, good-quality chocolate and salted butter, not shortening.
“Shortening is very much cheaper, but it has a really different texture and cheaper baked goods use it, but I think it’s a real trade-away. It gives you an odd mouth feel and not the same flavour as butter,” she says.
There’s a real joy in slowing down in the kitchen. Gone is the frantic stress of trying to get dinner on the table in an instant and in its place comes a different type of gentle cooking. It allows beautiful smells to waft through the house and ingredients to mingle and develop over time into something deep, rich and flavourful.
If you’re still using teriyaki sauce from a bottle, you’re doing it all wrong. And you’re depriving yourself of the awesomeness that is homemade teriyaki.
There are two kinds of people ‚Äî fans of slow-cookers and those who haven’t tried them. I’m definitely the former.
This is one of those recipes that makes you feel like a bit of a genius, because it’s so easy, requires so little active time, and tastes like you worked your little fingers to the bone.
I love lamb in all its guises: lamb chops, lamb stew, rack of lamb, ground lamb, souvlaki... You name it, I dig it. But my favourite is a big old leg of lamb, seasoned and roasted, with each succulent slice landing on the plate like a steak unto itself.
Recently, I went to France to test drive some porcelain cookware. I wanted to see how it handled my favourite cooking method ....... grilling!