nourish! Magazine

nourish! Magazine

Advancing food science, culinary & agrotechnology | MY • SG

Wendy shows us how to fully utilize pumpkins, from blossoms to seeds.

This recipe is divided into several steps: making the sugar dough as the pastry crust, then the lemon curd, and lastly the meringue.

Age old wisdom and common sense tells us that there is a place and time for everything. And while it may appear, particularly for purists, that butter has the best of it where baking is concerned, it is a point well-noted that margarine has its roots in the business, equally deep and long-running.

This is a classic recipe that is made in the kitchen of many fine-dining restaurants. It bears much complexity in terms of flavors, all of which are heavenly in meat-based dished. The word demi-glace is used to refer to a rich, concentrated brown sauce; its French equivalent, glace is used in reference to icing or glaze. Due to the considerable effort involved in the making of traditional demi-glace, one is often required to prepare the stock and demi-glace a day or two ahead of time.

This richly-flavoured recipe, yields spectacular results, and is yet easy to prepare for even the beginner home cook. Red snapper fillets prove to be just the right meat for the recipe, bringing with it the delicious sweetness of fresh seafood. The sweet-sour juice of lime adds just the right touch of zest, providing additional flavour to tickle all tastebuds.

Cooking oil is an international requirement – but as far as healthy oils go, Carotino, rich in anti-oxidants and beta-carotene is about as good as it gets. Its mild flavour is perfect for any style of cuisine, as evidenced by these recipes: international flavours, and an oil that is good for you.

Duck L‘Orange

Who says jam is only meant for bread? St. Dalfour’s range of delectable jams are perfect for gourmet cooking and pastries, too – what better to showcase the superbly orange flavours of St. Dalfour’s marmalade than an authentic French recipe, Duck L’Orange?

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