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Daily Mirror
20-05-2025
- General
- Daily Mirror
Golden rule to follow to keep plums fresh and ripe for days and days
Plums are a favourite fruit for many, but knowing how to store them properly can be the difference between them lasting for a few days and a few weeks - here's how to do it There's a golden rule for keeping plums fresher for longer, and it's one you should adhere to if you have this fruit in your home. Plums, with their delightfully sweet and soft texture, are a favourite among many Brits. They can be enjoyed solo on a sunny day or incorporated into a variety of desserts and even salads. To maintain their freshness, there's a unique trick that sets them apart from other fruits typically found in your kitchen. One key aspect of storing supermarket-bought plums is knowing when to leave them out of the fridge and when to refrigerate them to maximise their lifespan. Plums need to ripen outside of the fridge. Only once they've fully ripened should they be placed inside the fridge. While plums remain fresh and edible at room temperature, refrigerating them post-ripening is the optimal strategy for prolonging their freshness. "Once ripe, plums will keep at room temperature for around three to four days," according to BBC Good Food. "Or, store them in the fridge in a perforated bag for up to five days." You can stash your plums in a bag in your fridge or in the crisper drawer alongside other fruits and vegetables. If you're keen to extend their shelf life even further, freezing plums is a viable option. However, you'll need to halve them and remove the stone from the middle. They can be stored in the freezer for approximately six months, allowing you to reserve them for future recipes that require plums. To ripen your plums before refrigerating them, simply place them in a paper bag to hasten the process. You'll know they're ripe when they feel slightly soft to the touch. Refrigerating plums too soon can hinder their ripening process. If you prefer to let them ripen naturally and aren't pressed for time, you can store them in a bowl instead of a paper bag before refrigerating them. Ripe plums can be identified by their aromatic scent and slightly softened texture, reports the Express. Additionally, as the plum ripens, its skin starts to take on a slightly dusty appearance, signalling that it might be ready for refrigeration.
Yahoo
20-05-2025
- Yahoo
North Norfolk coast named one of UK's best-kept secrets
The north Norfolk coastline has been named one of the UK's most underrated spots to visit in 2025. Compiled by the BBC Good Food Guide, the list says that the stretch of coastline from The Wash in the west to Sea Palling in the east is the country's best-kept secret for nature lovers. The area is rich in conservation sites, nature reserves and expansive sandy beaches, making it the top spot for those looking to enjoy the outdoors. The marshes at Cley are a top spot for birdwatching (Image: Mike Johnson/iwitness) The article reads: "The open marshland and expansive beaches of Cley and Salthouse Marshes make it one of the county's most popular birdwatching sites." READ MORE: North Norfolk village named among England's best seaside spots Readers are then directed to Cromer "for the must-try local speciality, Cromer crab" and for some fish and chips at the award-winning No. 1 Cromer. Meadowsweet in Holt is recommended as a spot for some food (Image: Alice Surridge) Other recommendations from BBC Good Food include a meal at the Michelin-starred Morston Hall and Meadowsweet in Holt. Holt Sunday Market is a must, where visitors are encouraged to try wine from Cobble Hill Wine and Sri Lankan dishes from Amma's Kitchen. Fife in Scotland and Lewes in East Sussex also made the list.
Daily Record
05-05-2025
- General
- Daily Record
Mary Berry issues warning to bakers over type of butter to avoid for perfect cakes
Mary Berry has shared some essential baking advice for all bakers out there - and it centres around the type of butter you should be using when it comes to making cakes Mary Berry, a true icon in the world of baking and possibly its most renowned name, has shared some essential advice for bakers of all levels. Whether you're just starting out, or you bake professionally, the 90 year old culinary master has flagged the importance of choosing the right type of butter for cake making. With vast experience stretching from her training at Le Cordon Bleu to having authored over 70 cookbooks, the former Great British Bake Off judge knows that the choice of butter can significantly affect your baking outcomes. When aiming for perfection in a homemade birthday cake or her signature Victoria sponge, it could make all the difference. While you may think any choice of butter or spread will do the job, Mary said that's not the case. It's all about the right fat content. Writing for BBC Good Food, Mary emphasised checking the label for one critical detail while at the grocery store rather than during baking at home. She advises: "I always aim at over 75%. The problem with lower fat spreads and butters is they have a higher water content. When it evaporates it causes layers bind together in your mix. "In the UK we tend to always have high fat content so it's not usually a problem, but it's always worth checking your ingredients." The use of high-fat butter is crucial for Mary as it ensures cakes are light, moist, and tender. Butter boasting a fat content above 75 per cent naturally possesses less water, which means it's better at maintaining those precious air pockets for the ideal texture, reports the Mirror. Moreover, she reminds bakers not to overlook allowing the butter to soften. In the world of baking, it's not uncommon to overlook taking out an ingredient or two from the fridge. Butter, for instance, needs a bit of time to soften and become workable. A handy trick for softening butter is to chop it into cubes right out of the fridge and let it sit in a bowl of lukewarm water. Give it about 10 minutes while you get on with prepping other ingredients until it's nice and soft. However, it's crucial to measure your butter beforehand rather than cutting up the entire block. This is because "melting" the butter and then returning any unused portion to the fridge can alter its flavour for later use. Heeding this straightforward tip from Mary Berry will help ensure that your next sponge cake (or whichever cake you opt for) is as creamy and tender as possible. The more fat there is, the richer, moister, and fluffier your bake will turn out - and if this is your first attempt, it's unlikely to be your last.
Daily Mirror
05-05-2025
- General
- Daily Mirror
Mary Berry warns cake bakers to avoid certain type of butter for crucial reason
Former Great British Bake Off judge Mary Berry urges all bakers to look at the ingredients in a block of butter before applying it to your mix - or risk a spoilt recipe Mary Berry is one of the biggest names, if not the biggest, in the baking world. Chances are that you've followed one of her recipes - and now the national treasure has some crucial baking advice. Whether you're a novice, a semi-pro or bake for a living, the 90-year-old cooking genius has warned about using a certain type of butter when it comes to baking cakes. The former judge of The Great British Bake Off has many years of culinary experiences, starting up from her training at Le Cordon Bleu to writing 70 cookbooks. Whether you're preparing a birthday cake from scratch, or recreating her famous Victoria sponge cake, the butter you use can change the quality of your recipe, she says. Mary said the key is in the butter's ingredients, something that must be checked in the supermarket as opposed to mid-way through your kitchen escapades. She wrote for BBC Good Food: 'I always aim at over 75%. The problem with lower fat spreads and butters is they have a higher water content. When it evaporates it causes layers bind together in your mix. In the UK we tend to always have high fat content so it's not usually a problem, but it's always worth checking your ingredients.' The importance of high-quality butter reflects how light, moist and tender the cake will come out. Butter with higher fat content (over 75%) contains less water, and therefore, it helps retain any air pockets. And don't forget to let it soften When it comes to baking, it's normal to forget to remove one or two ingredients from the fridge. Butter is one of the products that requires some extra time to become soft and ready to use. A useful tip when it comes to butter is to cut it up into cubes straight from the fridge and keep it in a bowl of lukewarm water. Leave it for 10 minutes as you prepare the rest of the ingredients until it becomes soft. Nonetheless, it's important to measure the amount of butter before, instead of cutting the whole butter. This is because 'melting' the butter and putting the leftovers back in the fridge can affect its taste for future uses. By following this simple advice from Mary Berry, you can ensure that your next sponge cake (or any cake you decide to make) tastes as creamy and soft as ever before. The more fat, the richer, moister and fluffier the results will be - and it's your first time doing this, it surely won't be the last one.
New York Post
03-05-2025
- Health
- New York Post
This 60-calorie snack may help turn back time — especially for Gen X and millennial women
Forget pricey creams and supplements, a powerful anti-aging tool is probably sitting in a jar in your pantry. The simple 60-calorie snack, rich in antioxidants, healthy fats, fiber and minerals, has been a health and beauty staple since the time of the ancient Greeks. And for Gen X and millennial women, there's an extra perk: it could help alleviate symptoms linked to the menopause transition. Advertisement 3 The bite-sized snack can be enjoyed on its own or tossed into other dishes to boost flavor. nenetus – Tiny but mighty They might be small, but olives are nutritional powerhouses. Grown on trees native to the Mediterranean, Asia, and Africa, the color of these tiny stone fruits changes depending on when they are picked. Green olives are usually harvested before they're fully ripe, while black olives are left to fully mature on the tree, according to BBC Good Food. That extended ripening time is what gives black olives the edge in the nutrient department. Advertisement The anti-aging power of black olives Think black olives are just a tasty topping? Nope. These bite-sized flavor bombs are loaded with age-fighting nutrients that do more than just spice up your charcuterie board. Loaded with antioxidants like polyphenols, black olives help neutralize harmful free radicals in the body. When these unstable molecules run rampant, they cause oxidative stress, a process that damages cells, accelerates aging, and increases the risk of serious health problems like heart disease and stroke. 3 Black olives are left to ripen longer on the tree before being harvested. Pixel-Shot – Advertisement Black olives also deliver a hefty dose of vitamin E, which helps support cell function and protects the skin from sun damage — a major contributor to premature aging. Your skin gets an extra boost from oleuropein, a compound found in black olives that can stimulate cell regeneration and promote collagen production. This helps reduce the appearance of fine lines and wrinkles, giving your skin a youthful glow. But olives don't just protect your skin from the effects of aging. Advertisement Those same polyphenols help combat oxidative stress in the brain — a factor linked to cognitive decline and neurodegenerative diseases. Black olives also contain oleic acid, a healthy fat that may support memory and brain function. Some studies suggest it could help slow signs of Alzheimer's and keep your thinking sharp. Olives also lend a hand when it comes to bone health. Animal and test-tube studies have shown that some of the plant compounds in the tiny fruits may help prevent bone loss — a big deal as we age and face a greater risk of osteoporosis, according to Healthline. That's just the start. Research suggests that black olives may also support heart and eye health, lower high blood pressure, reduce bad cholesterol, improve gut health and even help protect against certain cancers. A bite of menopause relief From hot flashes to mood swings and night sweats, navigating the menopause transition can feel like your body is fighting against you. 3 Black olives may help alleviate perimenopause symptoms triggered by oxidative stress and inflammation. Monkey Business – During perimenopause — the years-long journey leading up to menopause — the body experiences an uptick in oxidative stress and inflammation, Yaraseth del Castillo Ortega, nutritionist at the Antiaging Medical Institute in Madrid, told Vogue. Advertisement That's where black olives come in. Castillo Ortega explained that a diet rich in polyphenols, the plant compound found in black olives, has been shown to help reduce inflammation and oxidative stress, both of which can fuel uncomfortable perimenopause symptoms. 'In our personalized approach to women's health, their value goes far beyond taste—they are a small, therapeutic tool that we use with precision within our package of nutritional strategies focused against inflammation and in favor of metabolism and hormonal health,' she said. How many olives should you eat? While olives are a nutritional powerhouse, there's one catch: they're high in salt, according to GoodRx. Advertisement That means portion control is essential — especially if you have conditions like high blood pressure or kidney disease that require keeping your sodium intake in check. Experts recommend sticking to about a quarter cup, or roughly 10 olives, which adds up to around 60 calories. That's the perfect balance to enjoy all the health benefits without overdoing it on the salt.
