Clown Fish
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Showing posts from April, 2023
Uncombable Hair Syndrome: Causes, Treatment, and What It Is?
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15 Products to Help You Prevent Hair Loss During Summer
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Natural Shampoos for Hair Loss // 20 Natural Shampoos for Hair Loss
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Get Natural Looking Hair through Hair Transplant by Dubai Cosmetic Surgery
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Low Level Laser Treatment (Therapy) for Hair Loss in Delhi (South Delhi)
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Graft Extraction Manual v/s mechanical graft extraction
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Healthy Environment for koi fish needs koi pond filters
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Just two ingredients, 15 minutes and this simple tip to clean casserole dishes - here's how
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Stosie Madi’s vegan recipe for crisp asparagus wraps with za’atar dip | The new vegan
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Seasonal asparagus wrapped in pastry, baked and dunked in a za’atar-spiked dip When I was growing up in West Africa, my school lunch boxes were mostly prepared by my Lebanese teta (grandmother), whose love for meat-free, plant-based cooking was reflected in our daily meals. It is therefore only natural that I look to her for inspiration during my stint as a stand-in for Meera Sodha’s weekly column . Thin flatbreads stuffed with crunchy greens, gussied up with delicious, smooth, whipped labneh and dressed in homemade za’atar were a lunchtime staple in my schooldays, and asparagus, that glorious UK springtime green, makes an elegant, seasonal twist on that childhood favourite. Continue reading... from Recipes | The Guardian https://ift.tt/70JRHzU via IFTTT
5 of the best coronation hampers that I'd actually buy (and I've tried 100s)
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Pork belly, ceviche and spicy sausage: Ferdinand ‘Budgie’ Montoya’s Filipino recipes
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April is Filipino food month, so here’s a characteristically porky trio: sinuglaw , a combo of crisp pork belly and citrussy ceviche; sisig , a rubble of onion and pork in a tangy sauce; and longganisa – DIY spicy Filipino sausages Pork is so integral to the Filipino diet, it features in some shape or form at most meals. Pinoys eat pork all year round, be that a whole celebratory lechon (suckling pig) at Christmas, in snacks, at breakfast, and with fish in sinuglaw . Here are my twists on some classic Filipino dishes that you can make at home. The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK ; Australia ; US . Ferdinand “Budgie” Montoya is chef/owner of Sarap , London W1. Continue reading... from Recipes | The Guardian https://ift.tt/GL4MIjF via IFTTT
Ravneet Gill’s recipe for mini courgette and olive oil cakes with lime frosting | The sweet spot
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Grated courgettes give these dainty little cakes lots of extra moisture Don’t be perturbed by the savoury ingredient in these cakes, because it is truly magical: the courgettes release all of their water, leaving a very moist, spongy cupcake. I recommend baking them in heavily buttered muffin tins or silicone moulds; baker Julia Aden recently recommended putting a round piece of greaseproof paper in the base of each mould to help remove small cakes, and it works a treat. Continue reading... from Recipes | The Guardian https://ift.tt/0Vy9IM8 via IFTTT
The sweet inspiration behind I'm A Celebrity star Jordan Banjo's newborn son's unusual name
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Kate Middleton and Prince William’s ‘extremely rare public display of affection’ revealed by body language expert
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Healthiest diets in the world: 6 of the countries with the healthiest diets
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This Martin Lewis council tax tip could save you £100s (and even bag you a payout worth £1,000s)
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The one simple wet wipe hack every parent should know - thanks to TOWIE star Lauren Pope
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King Colin the Caterpillar! M&S give their signature cake a coronation makeover
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Kate Middleton appears to rule out baby number 4 with her latest admission
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How to make carrot halwa – recipe | Felicity Cloake's Masterclass
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The rich and fudgy south Asian pudding in easy-to-follow steps Spring greens may already be old hat, but homegrown berries and imported peaches are still some way off: with the best citrus now behind us, we’re still in the so-called hungry gap for fruit. So here come root veg to the rescue in this fudgy, south Asian classic – to quote Meera Sodha , “If eating carrots as a pudding strikes you as odd, remember how good a spiced carrot cake is.” Prep 10 min Cook 45 min Serves 4 Continue reading... from Recipes | The Guardian https://ift.tt/VjMftZF via IFTTT
Dani Dyer opens up on maternal mental health and anxiety in new E4 documentary
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Rumer Willis gives birth to first child with Derek Thomas as she shares her unique name and beautiful snap
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Malpractice ending explained: What happened in the finale of the ITV medical drama?
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Freeze sliced bread and fry banana skins: Max La Manna’s quick guide to reducing food waste
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Step away from that bin and consider new ways of using up old bread, leafy greens, fruit and milk What would you do with an extra £730? That’s the amount the average UK household wastes each year, by throwing away untouched or unopened food, according to the waste and sustainability charity Wrap . That’s a staggering 2m tonnes and the equivalent of roughly one in every three bags of groceries we bring into our homes. Food waste is not only bad for our pockets, it’s bad for the environment, too: 36m tonnes of greenhouse gas emissions could be saved if we stopped throwing it into landfill. Storing ingredients properly to keep them fresher for longer, planning mealtimes and getting creative with leftovers are three simple ways with which we can reduce our food-waste footprint. Let’s start with the UK’s five most-wasted ingredients. Bread We chuck out about 20m slices of bread every day. I always store half my fresh loaves in the freezer, sliced and wrapped tightly. Revive a stale loaf
Pepper shortage 2023: Why are supermarkets running out of peppers in the UK?
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Nigel Slater’s recipe for butter beans with clams
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A meal of hearty beans and clams, lifted with the fresh flavours of herbs, chilli and a squeeze of lemon Peel and finely dice a medium-sized shallot , one of the banana variety. Warm 2 tbsp of olive oil in a large, deep pan over a moderate heat. Stir in the chopped shallot and let it cook for 7 minutes or so until it is soft, but not coloured – keep stirring it so that it doesn’t brown. Squash 1 large clove of garlic flat with a pestle or the side of a heavy knife, then stir into the shallot with ½ a tsp of dried, hot chilli flakes and the finely grated zest of 1 medium-sized lemon . Continue reading... from Recipes | The Guardian https://ift.tt/xPK6TMh via IFTTT
Kate Middleton reveals Princess Charlotte is a ‘huge fan’ of this Disney movie and admits bittersweet reality during baby bank visit
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£1 meals: Tom Kerridge’s budget recipes for chicken pie and spring stew
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Two easy, economical dishes of chicken and spring greens pie and chicken and vegetable stew both make great use of a tin of soup These dishes are designed to make life easy; they can be batch-cooked and frozen, are packed full of flavour and areguaranteed crowdpleasers. The stew can include any seasonal vegetables you like, such as crisp asparagus, sweet peas or baby spinach. Follow @FullTimeMeals for more filling and budget-friendly recipes from Tom Kerridge. Continue reading... from Recipes | The Guardian https://ift.tt/5DQGRE8 via IFTTT
Top brassica: Alice Zaslavsky’s recipes for broccolini, cavolo nero and cauliflower
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A salad, a soup and a cheesy pasta are the satisfying vehicles for these autumnal vegetables Get Guardian Australia’s weekend culture and lifestyle email Broccolini’s naturally bitter notes when raw belie the sweetness within. A char on the barbecue, a blast under the grill or – like this salad – a quick blanch will have the kids (big and small) retracting every broccoli-based retort. Continue reading... from Recipes | The Guardian https://ift.tt/KvPhUYT via IFTTT
Jordan Banjo’s wife gives birth to their third child as they share newborn son's unique name
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How to make fairy cakes | Felicity Cloake's Masterclass
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Before there were cupcakes, there was the fairy cake – a smaller, less showy species, and easier to make, too Cupcakes, with their sculpted swirls of gaudy buttercream, tend to be easier on the eye than the appetite, which is why I prefer their more delicate, fairy-sized cousins. They’re also deliciously simple to make, and even more fun to decorate; an ideal Easter holiday activity, because everyone gets to enjoy the results (plus, you can lick the bowl afterwards). Prep 15 min Cook 20 min Makes 12 Continue reading... from Recipes | The Guardian https://ift.tt/srU9bmQ via IFTTT
Pork belly, ceviche and spicy sausage: Ferdinand ‘Budgie’ Montoya’s Filipino recipes
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April is Filipino food month, so here’s a characteristically porky trio: sinuglaw , a combo of crisp pork belly and citrussy ceviche; sisig , a rubble of onion and pork in a tangy sauce; and longganisa – DIY spicy Filipino sausages Pork is so integral to the Filipino diet, it features in some shape or form at most meals. Pinoys eat pork all year round, be that a whole celebratory lechon (suckling pig) at Christmas, in snacks, at breakfast, and with fish in sinuglaw . Here are my twists on some classic Filipino dishes that you can make at home. The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK ; Australia ; US . Ferdinand “Budgie” Montoya is chef/owner of Sarap , London W1. Continue reading... from Recipes | The Guardian https://ift.tt/hVjbOZI via IFTTT
Nigel Slater’s recipe for chicken, haricot beans and tarragon
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A light, easy meal for a chilly spring day Any dish that features chicken and tarragon feels spring-like to me, but this one – light, yet substantial enough for a chilly day – feels especially so. Cut 2 large bone-in chicken breasts in half and season them with salt and black pepper. Warm a little olive oil in a sauté pan, add the chicken and let it brown lightly on both sides. Add 150g of small mushrooms , such as shimeji or little button mushrooms, and let them cook for 5 minutes in the chicken’s cooking juices. Continue reading... from Recipes | The Guardian https://ift.tt/jVpa5MN via IFTTT
5 important reasons ALL parents should get life insurance
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‘More like spinach pie’: Felicity Cloake tests King Charles and Camilla’s coronation quiche
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What does Guardian cookery queen Felicity Cloake think of the king and queen consort’s celebration quiche recipe? Let’s be honest, coronation chicken was always going to be a tough act to follow. Indeed, until I saw a tweet from fellow food writer Sejal Sukhadwala expressing surprise that the “‘official’ coronation recipes” were so “random”, I’d assumed the palace wouldn’t even bother trying to compete with Constance Spry’s 1953 triumph. And then, just before noon, the royal family’s Twitter account casually dropped the coronation quiche into the mix. Described as having been “chosen personally by their majesties the king and the queen consort”, on first glance it ticks more boxes than Gregg Wallace’s (official) prawn and pineapple tacos, not least because during the pandemic, Clarence House sought to comfort the nation with a recipe for cheesy baked eggs described as one of the then prince’s favourites. Read Felicity’s quiche lorraine masterclass and more of her How to cook the
Don’t bin radish tops – put them in a bean-based ‘risotto’ instead | Waste not
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Beans are an economical and low-impact crop, and adaptable, too, as in this super-savoury risotto-style dish finished with leftover radish tops (or any other greens) Beans are having bit of a moment right now, having been identified as a globally accessible, climate-friendly and economical crop. That’s one reason the Beans Is How campaign was created, aiming to help double global bean consumption by 2028, a shift towards a sustainable protein source that might have a positive impact on our environment. Beanotto is a creamy, risotto-inspired dish made using similar ingredients and techniques, but with beans instead of rice. It’s a speedy alternative that doesn’t involve all that stirring, and there’s no stock required, either, which saves even more time. Boost the flavours by stirring a glass of dry vermouth or white wine into the soffritto and add aquafaba to give the beans the required texture while also saving waste. Continue reading... from Recipes | The Guardian https://ift.t
Nigel Slater’s recipes for lamb with apricots and asparagus hollandaise | Nigel Slater
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Spring meals that balance hearty fare with new season joy The froth of cherry blossom, fat bunches of asparagus and spring sunshine are here to lift our spirits, but these first spring days often end with a certain chill and the need for what I call “a proper dinner”. A glowing pot of lamb perhaps, left to putter away in the oven, the meat slowly nudged towards tenderness by a couple of hours in a mildly spiced tomato sauce. I did just that this week, stirring in a deep, fragrant warmth with a spoonful of rose harissa. I introduced tart little dried apricots and the fizz of lemon, partly to put a spring in its step and partly because I like the marriage of lamb and apricots. Everyone wiped their plates clean with leaves of pink-tipped chicory – perky, like rabbits’ ears – and slices of what is probably the last of the year’s blood oranges. The week had already had something of a celebratory ring to it. I had found a couple of bunches of early asparagus and brought them home, cradled
Who is doing Strictly Come Dancing 2023? Line-up and judges confirmed
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4 things we need to stop saying to kids about money (and what to say instead)
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Global rice shortage: Here's why rice could disappear from store shelves
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Should I swaddle my baby? - I'm a baby sleep expert and here's all you need to know to decide
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Take That movie: First-look at the Greatest Days official trailer after the film release date was confirmed
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Single parents warned of these easy passport mistakes when travelling with kids and how to avoid costly delays
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Are trains running on coronation day? Travel plans for the bank holiday weekend
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Heather Mills now: Is she married, and how old is her daughter?
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Here's what the Mum Ribbon Movement is and reasons why I won’t be doing it
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Air fryer Turkish-style stuffed aubergine with saffron and yogurt dip
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You HAVE to try this nan's 'brilliant' Yorkshire Pudding air fryer hack that's going viral on TikTok
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Melissa Thompson’s recipe for lemongrass meatballs in a tamarind and coconut sauce
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Flavourful meatballs in an abundant, tangy sauce Flavoured with lemongrass, ginger and garlic, then lightly fried and poached in a coconut sauce spiked with tangy tamarind, these meatballs are delicious yet light. The sauce is thin and abundant for a reason – eat this dish from a bowl with a spoon to scoop up mouthfuls of rice drenched in the sauce. Continue reading... from Recipes | The Guardian https://ift.tt/Z7KX4w2 via IFTTT
X Factor star Cher Lloyd is pregnant with her and husband Craig Monk's second child as she reveals sweet bump snap
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Poached eggs in an air fryer? Fans are calling this Eggs Benedict hack a "game changer"
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Beyond basic vinaigrette: alternative salad dressings | Kitchen aide
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There are nearly as many types of dressing as there are salads, and our panel of cooks say you just have to be willing to experiment I always make a classic vinaigrette, but what other dressings should I have in my arsenal? Sarah, York This sounds like a job for Emily Nunn , the American food writer behind cult newsletter The Department of Salad : “I’m going to sound as if I work for the International Salad Federation,” she says, “but the advice I would give Sarah is not to fence herself in. There are a million different kinds of salads, and just as many vinaigrette out there.” That’s to say, don’t dismiss vinaigrette out of hand just because you’ve mastered the classic. “A light lemon vinaigrette is perfect for spring, but if you want something stronger, chop up shallots, add them to the jar, shake and leave to sit in the fridge overnight.” The simplest adjustments will keep things interesting – Nunn’s suggestions include anchovies, capers, sherry vinegar. “I would then get Sarah
Made In Chelsea star Binky Felstead gives birth to 3rd child in plush £5.9k-a-night maternity wing
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Nigel Slater’s recipe for chicken, haricot beans and tarragon
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A light, easy meal for a chilly spring day Any dish that features chicken and tarragon feels spring-like to me, but this one – light, yet substantial enough for a chilly day – feels especially so. Cut 2 large bone-in chicken breasts in half and season them with salt and black pepper. Warm a little olive oil in a sauté pan, add the chicken and let it brown lightly on both sides. Add 150g of small mushrooms , such as shimeji or little button mushrooms, and let them cook for 5 minutes in the chicken’s cooking juices. Continue reading... from Recipes | The Guardian https://ift.tt/GSbwmBx via IFTTT
Prince Archie set to miss out on his own rare coronation day honor as King Charles makes changes to speech
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Prince Archie’s "intimate" star-studded 4th birthday plans revealed
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£1 meals: Henry Dimbleby’s recipes for edamame falafel and buruk
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A vibrant, bright green edamame falafel and a delicious, golden buruk This is the last of a series of recipes based on the themes of my new book, Ravenous. In the book, I argue that our current epidemic of diet-related disease is not caused by a mass failure of willpower, but by the dysfunctional machinery of the modern food system. Each of us is an unwitting cog in that system, but that doesn’t mean we are entirely powerless. The cogs can also move the machine. Reform of the food system has to come from both directions: top-down in the form of government intervention, but also bottom-up, with individuals who care enough to do better. Every delicious and nourishing plate of food that has ever been set before a hungry person tasted good because of the skill and effort of the person who made it. Continue reading... from Recipes | The Guardian https://ift.tt/xsRLaiC via IFTTT
Where is Scared of The Dark filmed? Bunker location of the Channel 4 reality show
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Rachel Roddy’s recipe for double cheese and potato croquettes | A kitchen in Rome
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Cheesy potato dipped in crumbs, wrapped around stretchy cheese then fried … would you share them? The dining room had more windows than walls, and through most of them you could see the temple on the top of the hill, as well as the beach meeting the sea. The waiters wore white jackets and cummerbunds, although in an old-fashioned rather than formal way. At night, the bar had a choice of set menus, but in the morning, after asking if you wanted coffee (Greek, filter or instant), tea (various), hot chocolate or eggs, the waiters would bring dishes with things on them: slices of cake, bread, breakfast rusks, honey biscuits, thick yoghurt, butter, honey, cream cheese and apricot jam. Pretty standard, and perfect for three children aged 11, nine and six, because not only was there cake for breakfast (in what we thought was the best hotel in the world), but most of the rest came in individual tubs, pots, triangles and packets: the magic of the single portion – and my brother, sister and I
Pregnant Britain's Got Talent star Amy Lou Smith gives birth hours before show audition airs
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Chrissy Teigen talks post-baby boobs in sweet Insta snap with baby Esti - and we totally get it
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Gluten-free but actually good: lemon drizzle cake, cheesy buns and chocolate cookies – recipes
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From the founder of Sydney’s Wholegreen Bakery comes a trio of oven-fresh baked goods for the gluten allergic, intolerant or avoidant – and those who just want a treat Get our weekend culture and lifestyle email A few years ago, my youngest daughter Lucia and I were diagnosed with coeliac disease (mine not full-blown, only latent). We now eat a strict gluten-free diet, as this is the only treatment for coeliac disease. On receiving Lucia’s diagnosis, I wanted to ensure that she still had access to healthy and delicious food: good bread and pastries, the occasional sweet treat. This was, in part, due to my background as a trained nutritionist, but also a result of my upbringing. Continue reading... from Recipes | The Guardian https://ift.tt/v2oIxFV via IFTTT
How to make Lancashire hotpot – recipe | Felicity Cloake's Masterclass
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A hearty meal you can leave to bubble away in the oven, plus a bonus recipe for pickled red cabbage as the perfect accompaniment The comfortingly named hotpot is a very useful recipe to have in your repertoire. Easy, and relatively cheap to make, it will bubble away happily in the oven while you get on with something else, and needs nothing more to accompany it than some steamed greens or a dollop of pickled red cabbage. A simple but profound pleasure. Prep 15 min Cook 2 hr Pickle 2 days+ (optional) Serves 4 Continue reading... from Recipes | The Guardian https://ift.tt/1NCZ42V via IFTTT
Other than tagines, what else are preserved lemons good for? | Kitchen aide
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These versatile fruity preserves keep for months, so you’ve got plenty of time to make up your mind whether to add them to curries, sauces, dressings or dips, says our panel of cooks Got a culinary dilemma? Email feast@theguardian.com I buy a jar of preserved lemons to make chicken and chorizo stew, but I only ever use a couple of them. Any suggestions for what to do with the rest of the jar? Joseph, Glasgow “There are so many things,” says chef and writer Sami Tamimi , who is currently running a series of online Palestinian cookery classes. “I could write a book about this very question.” But, until that day comes, know that the fragrant, slightly tart fruit will brighten and add depth to all sorts, from dressings and dips to salads, stews and Sunday roasts. The first lesson in these lemons, however, is one of storage. “You don’t have to keep them in the fridge,” Tamimi says. “The salt content means they’ll last happily in the cupboard for a few months.” But when life gives y
Georgina Hayden’s vegan recipe for rhubarb, cardamom and pistachio cake | The new vegan
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This dairy-free cake with a macaroon-like texture combines some favourite flavour profiles with seasonal rhubarb for a touch of sharpness The combination of pistachio, rose and cardamom has to be one of my favourite flavour profiles in sweets, desserts and drinks. I can’t get enough of it, not least because it reminds me of my achilles heels: Indian burfi and ice-cream-filled falooda . This dairy-free cake is a love letter to those treats, with the addition of seasonal vibrant rhubarb adding a welcome sharpness. I’ve used the liquid from a tin of chickpeas to help bring the sponge together, which gives it an almost macaroon-style texture. Just be sure to leave the cake to cool completely, otherwise the sponge will be damp when you cut into it. Continue reading... from Recipes | The Guardian https://ift.tt/Ze4lHuR via IFTTT
Where is Reunion Hotel filmed? Filming locations of the BBC show
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When will food prices go down? Plus what you can do until they do
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How to turn past-their-best soft herbs into chermoula – recipe | Waste not
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Revive tired soft herbs by grinding them with spices into a lively salsa that doubles up as a stuffing or dressing – freeze it in ice-cube trays, and it’ll keep for weeks Chermoula transforms past-their-best herbs, including any straggly stalks, into an awesome flavour bomb to elevate any meal. It’s normally made with mostly coriander and perhaps some parsley, but it also works with any combination of soft herbs, so use whatever you’ve got lurking in the fridge or growing in the garden. To revive old herbs and reduce waste, remove and compost any mulchy leaves or stalks, and put the rest, still in a bunch, ideally, in a bowl of iced water for three minutes, to refresh. Remove, shake, then pat dry in a clean tea towel. Finely chop from the stalk end up all the way to the leaves, and cutting the stalks no more than 5mm long to maintain a decent texture. Continue reading... from Recipes | The Guardian https://ift.tt/jKweyQu via IFTTT
Benjamina Ebuehi’s recipe for butterscotch pots and almond shortbread | The sweet spot
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A deceptively simple crowdpleaser that can be made well ahead of time When you’re in need of an easy, crowd-pleasing dessert, something chilled and custard-based is usually a good shout. And who doesn’t love butterscotch? You can always serve these pots with shop-bought biscuits for a fully no-bake dessert, but the nutty toastiness from the almonds in this shortbread recipe works so well with the buttery caramel notes of butterscotch. This article was edited on 13 April 2023. An earlier version omitted the temperature at which the shortbread should be baked. Continue reading... from Recipes | The Guardian https://ift.tt/WTcfqEZ via IFTTT
Waitrose pays tribute to the King's dogs with cute Coronation food range
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José Pizarro’s recipe for lamb albondigas with oloroso and piquillo peppers
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Lamb meatballs simmered in a thick and rich tomato sauce enlivened with a big splash of sherry Minced lamb is surprisingly good value, and making meatballs with it is a brilliant way to make it go further. Tinned tomatoes are also great value and a wonderful staple for any time of year, especially for the in-between months of early spring, before all the amazing seasonal produce emerges. Albondigas are a firm favourite in Spain, and in my restaurants, too: they’re perfect for sharing, or turn them into a main meal by adding some cooked white beans to the sauce. Continue reading... from Recipes | The Guardian https://ift.tt/CWyvxO0 via IFTTT
Paul O'Grady funeral - Latest details including the late star's wishes
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Love Island's Molly-Mae Hague is mum-shamed over Bambi's breastfeeding routine
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Queer Eye’s Tan France expecting second baby with husband Rob as they tell fans they're 'over the moon'
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Money Diaries: What I spent this week on my kids’ lunches
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Hoda Kotb recalls fear over being shamed for becoming a mom at 52 as she details 'scary' letter from troll
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Where is John and Lisa's Weekend Kitchen filmed? Details of the ITV show
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Who is replacing Ryan Seacrest on Live! with Kelly and Ryan?
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Pros and cons of pocket money – is giving an allowance a good idea?
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Gluten-free but actually good: lemon drizzle cake, cheesy buns and chocolate cookies – recipes
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From the founder of Sydney’s Wholegreen Bakery comes a trio of oven-fresh baked goods for the gluten allergic, intolerant or avoidant – and those who just want a treat A few years ago, my youngest daughter Lucia and I were diagnosed with coeliac disease (mine not full-blown, only latent). We now eat a strict gluten-free diet, as this is the only treatment for coeliac disease. On receiving Lucia’s diagnosis, I wanted to ensure that she still had access to healthy and delicious food: good bread and pastries, the occasional sweet treat. This was, in part, due to my background as a trained nutritionist, but also a result of my upbringing. Continue reading... from Recipes | The Guardian https://ift.tt/CD1umUs via IFTTT
Are Evelyn and Rupert still together? MAFS Australia season 10 update
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How to make lamb hotpot – recipe | Felicity Cloake's Masterclass
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A hearty meal you can leave to bubble away in the oven, plus a bonus recipe for pickled red cabbage as the perfect accompaniment The comfortingly named hotpot is a very useful recipe to have in your repertoire. Easy, and relatively cheap to make, it will bubble away happily in the oven while you get on with something else, and needs nothing more to accompany it than some steamed greens or a dollop of pickled red cabbage. A simple but profound pleasure. Prep 15 min Cook 2 hr Pickle 2 days+ (optional) Serves 4 Continue reading... from Recipes | The Guardian https://ift.tt/dNFDCMV via IFTTT
Parents could face £500 fine if children don't wear their seatbelts
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I shop at John Lewis for my kid’s entire wardrobe and here are my 9 reasons why…
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Other than tagines, what else are preserved lemons good for? | Kitchen aide
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These versatile fruity preserves keep for months, so you’ve got plenty of time to make up your mind whether to add them to curries, sauces, dressings or dips, says our panel of cooks Got a culinary dilemma? Email feast@theguardian.com I buy a jar of preserved lemons to make chicken and chorizo stew, but I only ever use a couple of them. Any suggestions for what to do with the rest of the jar? Joseph, Glasgow “There are so many things,” says chef and writer Sami Tamimi , who is currently running a series of online Palestinian cookery classes. “I could write a book about this very question.” But, until that day comes, know that the fragrant, slightly tart fruit will brighten and add depth to all sorts, from dressings and dips to salads, stews and Sunday roasts. The first lesson in these lemons, however, is one of storage. “You don’t have to keep them in the fridge,” Tamimi says. “The salt content means they’ll last happily in the cupboard for a few months.” But when life gives y
Where does Ryan Reynolds live? Details of his new Wrexham home
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Nigel Slater’s recipe for leek and mussel chowder
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A classic, hearty, warming, wholesome seafood broth Thinly slice medium 3 leeks and wash them very thoroughly. Cut 150g of smoked bacon into short strips and place in a deep pan with 40g of butter . Place over a moderate heat and let the bacon cook for a few minutes until the fat turns golden. Turn down the heat and add the leeks, then cover with a lid. Leave to cook for 20 minutes or so, until the leeks are soft and sweet. Check occasionally, so they don’t colour. Have 750g of mussels ready, washed and checked, discarding any cracked or broken shells or any that don’t close instantly when tapped on the side of the sink. Put them in a large pot, pour in 100ml of white vermouth or white wine , then cover tightly with a lid and bring to the boil. Cook for a minute or two, then check their progress. If the mussels have opened, remove from the heat. If not, give them a minute or so longer. Continue reading... from Recipes | The Guardian https://ift.tt/PV3AW6m via IFTTT
Leaky and sensitive boobs? I'm a maternal health expert - try my top tips for a fulfilling sex life while breastfeeding
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Amy Childs has given birth to twins as she shares sweet clips of her babies after ‘exhausting’ labour
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Ravneet Gill’s recipe for flourless sour cherry and chocolate cake | The sweet spot
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A light, flour-free cake that lets the cherries and chocolate shine I love a good chocolate cake, and this one is nice and rich with a gooey middle and pockets of sourness from the cherries. Also, because this cake doesn’t contain any flour, it has a beautiful lightness and you’re really able to taste the chocolate. Continue reading... from Recipes | The Guardian https://ift.tt/OohV2Ic via IFTTT
Rachel Roddy’s recipe for pasta with peas, ham, egg and cheese | A kitchen in Rome
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The key to getting pasta alla papalina just right is the five-second wait before you add the cheese and egg … For a while, I thought there was a recipe called fettuccine alla pappardelle . It was the result of me skimming through a book looking for something else. But like a dozing passenger on a high-speed train passing through a station and trying to read its name, I caught a glimpse of fettuccine alla pap … And decided it was fettuccine alla pappardelle before racing on. The glimpse stuck because it was weird. Alla means “in the style of”, so pasta in the style of pasta! That is, fettuccine (narrow ribbons typical of Lazio) in the style of pappardelle (thick ribbons typical of Tuscany, Umbria etc), which could mean wild boar, or porcini, or duck. All delicious, and such a musical name: fettuccine alla pappardelle! I would make it, one day. The Italian food historian Massimo Montanari begins his book A Short History of Spaghetti with Tomato Sauce by talking about the origins o
Nigel Slater’s recipes for chocolate mascarpone cake, and chocolate praline wafers
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Nutty chocolate and crisp praline sweet treats for Easter I like smashing an Easter egg – that crisp snap as the wafer-thin chocolate shatters into pointed shards when you break it. Chocolate so crisp you can hear it crack. I have made chocolate eggs in a previous life and a right fuss it was to get them out of their moulds without breaking them. At Easter, I now prefer to melt the chocolate, pour it over baking parchment and let it set into the thinnest possible sheets. Before it does, I scatter the surface with a dust of glistening praline, crumbled crystallised roses or violets and candied yuzu or orange peel, which works so well with darker chocolate. Roasted almonds or hazelnuts are on my list, too. Continue reading... from Recipes | The Guardian https://ift.tt/xKUnlrJ via IFTTT
Sandwich, salad, brownies: three simple, slam-dunk picnic recipes for Easter long weekend
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When it comes to dining alfresco, keep the menu low on fuss but high on taste Get our weekend culture and lifestyle email A rainy Easter long weekend can sometimes feel inevitable in Australia. But for those lucky enough to get time off, the rain only makes the sunny patches sweeter for picnics and alfresco dining (just make sure to pack a tarp as well as a blanket). While there are no hard and fast rules about what qualifies as picnic food, the best dishes are unfussy to prepare, easy to transport and can be eaten at room (or ambient) temperature. They should also require minimal cutlery (at most, a fork and plate). As far as picnic menus go, a muffuletta is a no-brainer (I like to think of it as a savoury sandwich cake), an autumnal cauliflower salad keeps it wholesome, while a dense chocolate brownie is not. A sandwich, a salad and a brownie – it’s a three-part package that just works, whatever the weather. Continue reading... from Recipes | The Guardian https://ift.tt/vbJ0
Make or bake: I need a great dessert for Easter I can make in advance
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There’s no shortage of suggestions for sweet treats you can make ahead of time, from trifle and mousse to spruced-up carrot cake and macaroons Got a culinary dilemma? Email feast@theguardian.com What’s a good, make-ahead dessert for entertaining over Easter? Chris, Bristol “A classic chocolate mousse is unbeatable,” says Gurdeep Loyal, author of the recently published Mother Tongue . “There’s a restaurant in Paris called Chez Janou that’s famous for making a gigantic bowl of chocolate mousse every day, which you basically help yourself to.” What makes this 1960s dinner party favourite such a good tactic, however, is that it can be done well ahead of time and left in the fridge. “Then turn it into chocolate mousse sundaes,” Loyal suggests. “Give everyone loads of bits to adorn it with – crushed amaretti, meringue, almond praline … It’s fun and interactive.” The immaculate chocolatiness of a torte also hits the make-ahead sweet spot. Chocolatier Paul A Young , author of The Joy o
School dinners versus packed lunches - which is cheaper? Plus pros and cons
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Nigel Slater’s recipe for gnocchi with leeks, cream and mustard
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Tasty little dumplings in a rich creamy sauce A recipe for one of those spring evenings that prove chillier than expected. Serves 3 Bring 500ml of milk to the boil in a saucepan, add 2 bay leaves and 6 lightly crushed black peppercorns . Flatten, but don’t peel, 3 cloves of garlic . Add to the milk, then remove from the heat, cover with a lid and set aside to infuse. Continue reading... from Recipes | The Guardian https://ift.tt/OeH0UrW via IFTTT
Bean stew, clam casserole and a creamy dip: Yotam Ottolenghi’s recipes for cannellini beans
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Jarred cannellini beans are best with grilled tomatoes and crisp oregano, tinned work wonders in a creamy dip and zippy sauce, and dried beans complete a gorgeous shellfish stew with spiced tomato Tinned beans, jarred beans and dried beans: happily, there is use for them all. For convenience, it’s tinned all the way. Jarred, meanwhile, have the benefit of being big, buttery and instantly ready, so they are most definitely your friend. Last, for when you have some time, and want the beans to absorb the flavours of whatever they are cooked with, it’s dried for the win (but get them soaking and cooking sooner rather than later, because they need time to reach their full potential). Regardless of which type you go for, however, there are myriad ways to incorporate the humble bean into your day-to-day. Continue reading... from Recipes | The Guardian https://ift.tt/aNxzXty via IFTTT
A template for soup made with old vegetables – recipe | Waste not
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Eating a zero-waste diet just requires a bit of invention – coming up with delicious dishes made with whatever you have to hand, such as this colourful soup, which is less a recipe than a guide Légumes oubliés , or forgotten vegetables, is a term coined by French chefs and gardeners to champion those vegetables left behind by the modern world that are often ugly or hard to grow: think gnarly root vegetables and the likes of jerusalem artichokes, salsify and cardoons . But the term forgotten veg also covers those not-at-their-best specimens at the back of the fridge, such as limp lettuce and borderline beets, all of which can be turned into delicious soup. Continue reading... from Recipes | The Guardian https://ift.tt/K1MmZRv via IFTTT
Benjamina Ebuehi’s chocolate, buttermilk and hazelnut cake – recipe
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Perfect for Easter, this fluffy cake covered in chocolatey buttercream could be your favourite afternoon treat It’s always a good time for a slice of chocolate cake, and there are numerous styles to choose from, depending on your mood. For an after-dinner dessert, I’d go for a dense, barely sweet, flourless number, but for something more suited to an afternoon treat, this fluffier cake covered in chocolatey buttercream is my go-to. Chocolate and hazelnuts have been friends since the beginning of time, and I love the extra crunch you get from the chopped nuts scattered in the middle. I’ve used a shop-bought chocolate hazelnut spread for ease – there are plenty of good-quality options out there to choose from. Continue reading... from Recipes | The Guardian https://ift.tt/QtoIpEO via IFTTT
Ravneet Gill’s recipe for flourless sour cherry and chocolate cake | The sweet spot
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A light, flour-free cake that lets the cherries and chocolate shine I love a good chocolate cake, and this one is nice and rich with a gooey middle and pockets of sourness from the cherries. Also, because this cake doesn’t contain any flour, it has a beautiful lightness and you’re really able to taste the chocolate. Continue reading... from Recipes | The Guardian https://ift.tt/5sOiWUA via IFTTT
Does everyone get 15 hours free childcare? How the scheme works
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26 of the best toys for 2023 - as recommended by industry experts
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Why do we celebrate Easter and why does the date change every year?
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The Queen's strict family rule that King Charles is set to relax for Prince Louis
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Grey’s Anatomy star Caterina Scorsone opens up on saving her 3 kids from house fire in which their 4 pets died
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If you're a golfer we want to hear from you - take part in our new survey
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Will there be a season 2 of The Night Agent? Future of the Netflix thriller confirmed
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American Idol judges 2023: Who are they and how much do they get paid?
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Wet wipes ban: Everything you need to know including which wet wipes are plastic free
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Make or bake: I need a great dessert for Easter I can make in advance
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There’s no shortage of suggestions for sweet treats you can make ahead of time, from trifle and mousse to spruced-up carrot cake and macaroons Got a culinary dilemma? Email feast@theguardian.com What’s a good, make-ahead dessert for entertaining over Easter? Chris, Bristol “A classic chocolate mousse is unbeatable,” says Gurdeep Loyal, author of the recently published Mother Tongue . “There’s a restaurant in Paris called Chez Janou that’s famous for making a gigantic bowl of chocolate mousse every day, which you basically help yourself to.” What makes this 1960s dinner party favourite such a good tactic, however, is that it can be done well ahead of time and left in the fridge. “Then turn it into chocolate mousse sundaes,” Loyal suggests. “Give everyone loads of bits to adorn it with – crushed amaretti, meringue, almond praline … It’s fun and interactive.” The immaculate chocolatiness of a torte also hits the make-ahead sweet spot. Chocolatier Paul A Young , author of The Joy o
Nigel Slater’s recipe for gnocchi with leeks, cream and mustard
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Tasty little dumplings in a rich creamy sauce A recipe for one of those spring evenings that prove chillier than expected. Serves 3 Bring 500ml of milk to the boil in a saucepan, add 2 bay leaves and 6 lightly crushed black peppercorns . Flatten, but don’t peel, 3 cloves of garlic . Add to the milk, then remove from the heat, cover with a lid and set aside to infuse. Continue reading... from Recipes | The Guardian https://ift.tt/9OatZIb via IFTTT
Moana remake: Everything we know so far about the Disney live action movie
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King Charles and Camilla are set for a bittersweet 18th wedding anniversary for this sad reason
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Murder Mystery 2 ending explained: Who is the perpetrator in the Netflix mystery comedy?
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Ravneet Gill’s no-bake lemon meringue pie recipe | The Sweet Spot
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No oven required for this classic lemon tart What I really like about this lemon meringue pie is that it doesn’t involve making a pastry base. Instead, it uses the biscuit crust of a cheesecake to form something quick, easy, crumbly, slightly salty and fun to house the zingy curd and soothing meringue. (You could use Italian meringue here instead of Swiss, just change the technique.) Continue reading... from Recipes | The Guardian https://ift.tt/OpYMBIH via IFTTT
Kaley Cuoco welcomes 'miracle' baby with Tom Pelphrey as she shares sweet snap and movie-inspired baby name
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6 price hikes coming in April – and what you can do about it
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Rachel Roddy’s recipe for braised goat with rosemary and potatoes | A kitchen in Rome
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Of the many Italian recipes for goat, this stew is perhaps the most Roman in approach, braised with chillies, wine, and waxy potatoes Tracking ingredients through the Newton & Compton regional recipe series makes me feel like Julia Donaldson’s detective dog Nell . Although, rather than investigating who stole the library books, the scent is cooking patterns and the differences between the 20 regions of Italy. The word this week was capra (goat). All 20 regions have recipes. Abruzzo is the most generous, providing seven in total. Three braises – with herbs, tomatoes and sweet-and-sour onions – two roasts, and two brodettati; that is, braised and then given a silky finish with egg yolks and lemon. Among Sicily’s six recipes, there is one for young goat cooked with tomato, potatoes and olives, and finished with cheese; another for a stew with ground and sliced almonds. The Sardinian edition also has six recipes. One for goat roasted with a breadcrumb and herb crust, another (for
Strictly Come Dancing star Neil jones expecting first child with Chyna Mills as they reveal surprise engagement
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Nigel Slater’s recipes for pork and kimchi stew, and sweet buns with labne and passion fruit
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Pork stew with kimchi and sweet yeasted buns for exotic and unusual Easter treats I could do with more fridge space. The shelf with yoghurt, skyr and kefir is now cluttered with ferments from kombucha to kimchi. Right now, there are two jars of the latter, a milder “wimp’s” version and a deep rust-red batch so hot your eyes water when you remove the lid. Both get my vote. There are two pots of different sauerkrauts, one fine and very juicy (good for sausages) and another coarse and spotted with juniper berries. There is a bottle of Willy’s drinking vinegar that I dilute with warm water. Refreshing and curiously uplifting, it’s like being woken from a deep slumber by a swift kick in the ribs and I love it. I find some of the books on fermented foods too complex for my needs. Which is why I leapt upon Of Cabbages and Kimchi by James Read (Particular Books, £22), one of the most user-friendly books out there. I have made his kimchi stew twice now and will again for Easter. Imagine boned
Nigel Slater’s recipe for almond and lemon shortcakes
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Exquisitely scented little biscuity treats Little almond-scented treats. Lightly crisp outside, soft and fudgy within, these will keep for several days in an airtight container. In a deep bowl, mix together 225g of ground almonds , ¼ tsp of baking powder and 125g of sifted icing sugar . Stir in the finely grated zest of a lemon . Line a baking sheet with a piece of baking parchment. Continue reading... from Recipes | The Guardian https://ift.tt/8e5bZmc via IFTTT
The £1 store cupboard: Becky Excell’s cheap meals with pork mince
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Two easy, thrifty (and gluten-free) recipes: meatloaf in a quick tomato sauce, and honey-garlic meatballs Pork mince is a bit of an unsung hero when you’re cooking on a budget. It’s cheaper than beef mince, but very few recipes ever call for it. In reality, however, pork mince can easily be the centrepiece of any meal where you’d ordinarily use beef, chicken or turkey mince. Becky Excell is the author of Quick + Easy Gluten-Free (Quadrille, £20). To order a copy for £17.60, go to guardianbookshop.com Continue reading... from Recipes | The Guardian https://ift.tt/XogvZJy via IFTTT