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 recipe is divided into several steps: making the sugar dough as the pastry crust, then the lemon curd, and lastly the meringue.
Meet the miodowik. Vastly popular in Russia and Poland, the cake is traditionally a delight of honey and nuts, stacked in layers and finished with a nutty crunch up-top. Because its main ingredients is honey, less additional sweeteners are required.
This recipe pays homage the simplicity of our nation’s staple meal: rice. Long-grain basmati is infused with orange juice and zest, providing a citrus tang that helps with the heavy perception rice is generally associated with. Delicious on its own, or with curry of your choice.
A salad that’s loaded with fiber and protein, with flavourful sesame ginger dressing. Sprouting the beans not only aid digestibility, sprouting increases the mineral and vitamin contents.
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?
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.
Easy & moist gluten free banana bread with walnuts and warming chai spice.
Pumpkin soup need some cooking efforts while brussels sprouts require a short time. A few simple techniques are all you need to get the best out of these vegetables.
The Brussels sprout maintains its reputation as one of the most highly feared vegetables on earth. They trigger as many shudders as they do adoration. When prepared wrongly, it can be nasty. The reality is, people who hate them most probably ate them overcooked. Overcooking this tiny spherical vegetable is like pulling the pin out of a hand grenade. It releases the glucosinolate sinigrin, a sulphurous odor that can knock the lights out of a heavyweight boxer. It is true that on too much heat, no pun intended, Brussels sprouts can turn into the Pepe Le Pew of vegetables. Cook it right, it will be the most delicious greens to set foot in your mouth; flavourful bite-sized balls of slightly sweet crunch that gives in to a delightfully dense texture.
People have been making bread for thousand of years, its exact origin is unknown. Back in the Stone Age, nomadic tribes made thick gruel from stone crushed wild grains of barley and wheat and then baked them into flat cakes on hot stones over open fire. About 10,000 years ago, nomadic tribes settled and began cultivating grains. Later, Swiss lake dwellers improved on the wild grain-gruel recipe by crushing grains to make flat bread. Archeological evidence proved that the Egyptians produced the first risen loaves using yeast as far back as 5,000 years ago. The Egyptians were also believed to be the first to grind wheat flour in a process similar to modern milling.
For the past two decades, the big three players, saccharin, aspartame and sucralose have fought to a kind of stalemate. But now a new player, with years of repression, comes in full-force, hoping to shift the balance of power in the world of sweeteners.