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Recipe Stash |
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Crispy Bean Cakes with Chilli Lime Yoghurt Sauce These bean cakes are sensational and meat-eaters and vegetarians alike wolf them down. |
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Cooking Tips |
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Tricky Words: Polenta The Venetians first bought corn (maize) from its native Mexico to Italy several centuries ago. It's usually a rich golden color, but in the Veneto region they are rather proud of another variety, white in color with a less strong corn flavor, and a very smooth texture. [...] Read the fill bit |
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The Magic of Meatballs Meat with some fat makes better mince for meatballs than 95% fat free mince - the fat helps keep the meatballs tender. If you want to cut out as much animal fat as possible, and you prefer fat-free mince, add some extra virgin olive oil to the meatball mixture to ensure the meatballs aren't dry and like sawdust (extra virgin olive oil lowers cholesterol and is a monounsaturated fat)[...] Read the fill bit |
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Garlic I use garlic in generous quantities twelve months of the year, but it's after Christmas that I really go to town - that's when the new season's garlic is on sale. What will become the papery wrapping around each clove is still supple and a little moist, and the fat white cloves are juicy and mild in flavour. There is no sign of the sprouting centre which is an indication of maturing garlic, and no hint of acridity. You could, if the fresh hot bite of garlic appeals, literally chomp your way through a whole raw clove. Read the Full Bit |
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Q & A |
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Q: Julie, how does one thicken yogurt? - R. Ward, Monterey, California A: How to Thicken Yoghurt To make yoghurt thick and velvety, like Greek yoghurt, it is necessary to drain off some of the whey. Line a small sieve with a piece of absorbent kitchen paper or, if straining it for longer than 4 hours, line the bowl with clean muslin. Set the sieve over a bowl.[...] Read the fill bit |
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Books |
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Best Barbecue Book - Gourmand Awards "Julie Biuso already won a Best in the World Award for culinary food writing in 2001, in Sorges, Capital of the Truffles of Perigord. Sizzle is already a best seller thanks to her deep understanding of the cookbook reader needs and hopes". - Edouard Cointreau | |
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