Albania is an untapped travel destination with a lot to offer including clear water beaches, mountainous landscapes, and farm to table food.
Dopo l'occupazione sovietica e statunitense del Paese conseguente alla seconda guerra mondiale, la Corea venne divisa in Corea del Nord (sotto l'influenza sovietica) e Corea del Sud (sotto quella s...
I have an unhealthy weakness for suet puddings. The classic, of course, is steak and kidney but my favourite has to be this one - bacon and onion. For the filling I use a pack of 'cooking' bacon from Morrisons. These are the offcuts left over when they slice up their rashers, all the little odds and ends. The quality is the same as the ordinary bacon and while we aren't talking artisan dry cured it is definitely good enough for this pudding. Do have a sort through them first as they can be irregular sizes - it is best to have them in fairly uniform 1cm-ish bits. Unlike a steak and kidney pudding this one doesn't generate its own gravy so a separate one has to be made. When I was growing up it was made with half a packet of dried chicken and leek soup, a method I still use today. However, I had run out of soup so I had to make one from scratch - I use a chicken Oxo cube instead of proper stock simply because I think it works. Pastry 200g plain flour 100g shredded suet 2 tsp baking powder Pinch of salt 1 tsp dried sage Cold water Filling 500g cooking bacon, in small pieces 1 medium onion finely chopped 1 tsp dried sage Gravy Finely chopped shallot Chicken Oxo 1 tbsp flour 250ml water 2 tbsp cream Grease a 1 litre pudding basin. In a roomy bowl mix together the flour, suet, baking powder, salt and sage. Add enough water to make a pastry that is softer than shortcrust pastry but still capable of being rolled out. Divide the dough into a third and two thirds. Dust your board and roll the larger piece out until it is big enough to line your pudding basin, then transfer to the basin and press carefully into the bottom. Combine the bacon, onion and sage and tip into the lined basin. Roll out the remaining pastry into a top to fit the basin, brush the edge of the pudding with water then press on the top. Trim the edges. Take a sheet of greaseproof paper and a sheet of tin foil. Put the tin foil on top of the greaseproof paper then fold an inch pleat in both. Place this over the pudding and tie with string tightly (useful to have a friend near at this point!). Steam the pudding for 2 and a half hours. To make the gravy slowly fry the shallot in a knob of butter until it starts to disintegrate. Stir in the flour and then the water until it thickens. Crumble in the Oxo cube and stir until a nice thick gravy has formed - a little more water might be needed. Just before serving add the cream and bubble up. Once the pudding has cooked turn it out onto a plate. Serve with a little bit of mashed potato, a green vegetable (kale is lovely with this) and a generous glug of the gravy. Perfect for winter nights.
This succulent & tender dhansak recipe is a classic Indian curry that combines juicy lamb & soft lentils to make a mouth-watering dish full of spice
Lady Macdonald, owner of foodie paradise Kinloch Lodge, shares more of her family's favourite recipes
This sandwich will elevate your lunch time, with thick layers of fragrant tandoori chicken, soft naan bread, fresh cabbage slaw, and crunchy poppadoms.
Traditionally-cured salmon is a classic smörgåsbord all over the Nordic region and this dish is picked up with a pokey mustard and dill sauce. This starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London.
Croatian Cheese Strukli Recipe - Traditional Croatian cuisine at its finest! Homemade dough, cheese, and cream, baked together in a comforting dish!
24th January 2011, is National Welsh Rarebit Day, so here is the recipe
Griddle cakes, or Scotch pancakes are easy to make and are a wonderful addition to any teatime table or for something different for breakfast. I make mine on a traditional griddle, but any heavy based frying pan would be suitable. Serve these little pancake treats with butter and a drizzle of heather honey. Makes 12.
A delicious starter or snack, make Nadiya Hussain's easy twist on a meat samosa, featuring a clever tortilla 'pastry'.
I never feel the need to apologize for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.
Yeah, yeah I know….. fried dough doesn’t sound all that inviting…it’s not as pleasant-sounding as doughnut or as exotic as beignet but trust me, Petulla are fried pieces of …
Succulent, creamy and with the perfect amount of acidity, this warming and substantial chicken stew with grapefruit by Nadiya Hussain is a brilliant dinner all year round.
This vegan hollandaise sauce is so easy and delicious to make! It is nut-free and tofu-free which makes it easy and accessible to all. This vegan hollandaise will impress all of your friends and is perfect to top a Vegan Eggs Benedict with!
Carbs wrapped in carbs, like my name was Lil Gluten. Zha liang is a typical dish found at Cantonese dim sum made with you tiao (fried dough) and cheung fun (rice noodle sheets)--- you see why you can't go wrong with this recipe. It's everything you could ever want in carb h
Stovies is a traditional Scottish dish of beef and potatoes. It depends on what and where you read, as to the meaning of the word; “scrapings from the stove” “to stew” an…
Soup dumplings with all the flavors of classic and comforting Chicken Noodle Soup!
Thank us in the morning.
Anyone who knows me, knows that ice cream...is for me. I LOVE ice cream. I eat it almost every day! Every single time I have logged onto TikTok lately, posts are popping up about ice
Albania is an untapped travel destination with a lot to offer including clear water beaches, mountainous landscapes, and farm to table food.
