Latest news with #comfortfood
ABC News
a day ago
- Entertainment
- ABC News
Golden lemon chicken, tangy olives and one glorious pot
Alice is joined in the kitchen by Anisa Nanaula, and this time they're turning up the flavour with a golden, one-pan braise that's all about comfort and citrus. Braised chicken with lemon and green olives brings together tender chicken thighs, creamy potatoes and briny olives in a gently-simmered white wine sauce, all finished with a hit of fresh marjoram. It's a dish that feels both hearty and bright — perfect for sharing, spooning straight from the pan, and soaking up every last drop with crusty bread. This recipe's perfect for those lazy Sundays, but easy enough for any night of the week. Here's the full list of recipes from Season 2 of A Bite To Eat With Alice. This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 5pm on ABC TV.
BBC News
4 days ago
- Science
- BBC News
Bovril: A meaty staple's strange link to cult science fiction
Alamy Invented to make beef last long journeys to market, Bovril became a famous British kitchen staple. Less well-known is its link to an odd, pioneering science fiction novel. A stout black jar of Bovril with a cheery red top lurks in many a British kitchen, next to tins of treacle and boxes of tea. The gooey substance, made of rendered-down beef, salt and other ingredients, can be spread on toast or made into a hot drink, but what many people don't realise is that this old-fashioned comfort food has a surprising link to science fiction. The "Bov" part of the name is easy enough to decipher – from "bovine", meaning associated with cattle. But the "vril" bit? That's a different story, literally. In 1871, an anonymous novel was published about a race of super-humans living underground. The narrator of The Coming Race, who has fallen into their realm during a disastrous descent into a mine shaft, is shocked to learn that they are telepathic, thanks to the channeling of a mysterious energy called vril. "Through vril conductors, they can exercise influence over minds, and bodies animal and vegetable, to an extent not surpassed in the romances of our mystics," the narrator realises. Vril gives them strength, as well, rendering them capable of incredible feats. The people call themselves the Vril-Ya, and their society seems in many ways superior to that of the surface dwellers. (Read more from the BBC about the weird aliens of early science fiction.) Alamy The Coming Race was a runaway bestseller. It eventually became clear that the anonymous author was Edward Bulwer-Lytton, the prominent politician and writer (and, to give you a sense of his prose, the first person to start a novel: " It was a dark and stormy night…"). It became such a cultural touchstone that 20 years later, the Royal Albert Hall in London played host to the Vril-Ya Bazaar and Fete, to raise money for a school of massage "and electricity". In 1895, a writer for The Guardian newspaper started a review of a new novel with this statement: "The influence of the author of The Coming Race is still powerful, and no year passes without the appearance of stories which describe the manners and customs of peoples in imaginary worlds, sometimes in the stars above, sometimes in the heart of unknown continents in Australia or at the Pole, and sometimes below the waters under the earth." The work under review? The Time Machine, by H G Wells. And so you can see how, in the 1870s, when John Johnston, Scottish meat entrepreneur, was coming up with a name for his bottled beef extract,"vril" was a tip-of-the-tongue reference. Beef extract was not, on its own, a terribly compelling product. Johnston and other makers of the substance were responding to a demand for beef products in Europe, where raising cattle was prohibitively expensive, and the growth of cattle ranches in South America, Australia and Canada. How do you make a salty meat paste sound nourishing? By linking it to a fantastical substance with great powers There was no way to get fresh meat from these far-flung places to Europe. But rendering the meat down into a paste and sealing it in jars yielded a shelf-stable product that could make the long journeys involved. (Johnston was not the only player in the meat extract game – Justus von Liebig, one of the founders of organic chemistry, founded Leibig's Extract of Meat Company to commercialise his process. The company later went on to produce Oxo bouillon cubes and Fray Bentos pies.) How do you make a salty meat paste sound nourishing? By linking it to a fantastical substance with great powers. An excitable advert for Bovril in the program from the Vril-Ya Bazaar reads, "Bo-VRIL is the materialised ideal of the gifted author of 'The Coming Race'… it will exert a marvellous influence on the system, exhilarating without subsequent depression, and increasing the mental and physical vitality without taxing the digestive organs. It is a tonic as well as a food, and forms the most Perfect Nourishment known to Science." More like this: • Can your body become intolerant to meat? • An odd-tasting oil that packed a healthy punch • The rise and fall and possible rise of the oyster The Coming Race has had a somewhat ominous afterlife. Members of the theosophy movement, including the spiritualist medium Madame Blavatsky, claimed that vril was real. Willy Ley, a German rocket enthusiast writing about conspiracy theories in Germany during the rise of the Nazis in the magazine Astounding Science Fiction, said there was a society in Berlin that believed in vril: "They knew that the book was fiction, Bulwer-Lytton had used that device in order to be able to tell the truth about this 'power'. "The subterranean humanity was nonsense, Vril was not. Possibly it had enabled the British, who kept it as a State secret, to amass their colonial empire." Odd bedfellows, for a cup of meat tea. -- If you liked this story, sign up for The Essential List newsletter – a handpicked selection of features, videos and can't-miss news, delivered to your inbox twice a week. For more science, technology, environment and health stories from the BBC, follow us on Facebook, X and Instagram.
News24
6 days ago
- Health
- News24
Eight soul-warming winter pasta bowls to try this season
Supplied The winter season calls for cosy, comforting bowls, and pasta fits perfectly offering versatile warmth to your dinner table. These are eight recipes, with creative twists on classic pasta dishes. From fishy meatballs to spicy vegetarian arrabbiata, each dish promises home-style comfort. Winter means soft jerseys and comforting bowls of something warm, thick, and hearty that practically hugs you from the inside out. When it comes to comforting dishes, pasta is the undisputed champion. The versatile starch is a year-round sensation, showcasing its incredible ability to adapt to cooler weather, conquer weeknight dinner dilemmas, and even inspire a little culinary flair. From slow-simmered ragus bubbling for hours to the vibrant zest of garlic and olive oil, these are eight pasta dishes that will keep you well-fed and cosy. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Pilchard meatball pasta Often forgotten in the corners of the pantry, canned tomatoey pilchards get the star treatment in this recipe. They're transformed into tender, omega-rich meatballs simmered in a bright tomato sauce and tossed with spaghetti. Penne puttanesca Puttanesca is a dish born from rebellion and pantry raids. This punchy classic doesn't ask for much but delivers in spades. Anchovies, garlic, olives, and capers create a bold, briny base mellowed by sweet tomato. Pork neck carbonara This recipe is traditional Italian Carbonara but made in Mzansi. This proudly South African twist swaps guanciale for a smoky, braaied pork chop —because sometimes breaking the rules makes the dish. Velvety egg sauce meets fire-charred pork on fresh pasta, resulting in an indulgent, soulful, bowl. Tomato meatballs with risoni Busy? Feeding four in under 30 minutes? This one-pot wonder's got you. Juicy beef meatballs cooked in a tomato-rich broth, with tiny risoni (aka orzo) soaking up every drop. Toss in Parmesan and basil, and watch everyone act like you cooked all day. Technically a soup, but emotionally a blanket. This gnocchi soup bowl delivers soft potato pillows in a herb-rich chicken broth that practically hums with comfort. It's perfect for sniffly days, long nights, or when you need to feel like someone's cooking just for you. Garam masala, prawn, pea and Gruberg risotto It's technically not pasta, but risotto deserves a seat at the table. This recipe is an east-meets-west hug in a bowl where plump prawns, sweet peas, and the earthy warmth of garam masala are all stirred into creamy arborio rice and finished with nutty Gruberg. Supplied/Kamini Pather Lasagne potjie Layered, lazy, and lit by firelight. This dish turns the Italian Sunday staple into a proudly South African gathering moment. Cooked low and slow in a potjie over open flames, with a cheeky hit of Six Gun seasoning, it's lasagne reimagined as a social event. TRY | Braaiving the elements: 6 hot braai tips to beat the winter chills Rich, spicy linguine arrabbiata Simple, spicy, and impossible to forget, Arrabbiata may mean 'angry,' but this dish is pure joy. Just tomatoes, garlic, chilli, and olive oil are four ingredients that can change your evening. Add Parmesan and adjust the heat to taste (but don't be shy — winter wants fire).
News.com.au
6 days ago
- Health
- News.com.au
Don't skip the 'hated' ingredient for the best chicken soup
Chicken soup: the best winter soup of all time? While I could very easily devour a bowl of any soup at any time in the colder months – leek and potato and minestrone are current favourites – a nourishing chicken soup always makes me feel instantly soothed in the winter months. Because it's cold and flu season, I always lean more towards broth-like chicken soups, but when a friend recommended me this old-school creamy chicken soup recipe I was hesitant to try it. Why? Celery. Celery: a divisive soup ingredient I've never been a celery fan. Hate's a strong word, but where celery's concerned, I think it's appropriate. Even as a kid I despised it, and now as an adult I'm quick to replace it or omit it from recipes altogether. Something about the grassy flavour, the bitter taste and the smell makes me want to run for the hills. What Australia thinks of celery in soup I know I'm not the only one who thinks this way. We asked our Facebook community whether they're fans of celery and we were met with decidedly mixed reviews. While some loved the taste, there were many who were very vocal about their opinions. Here's what they said: 'That's a no from me.' – Keryn 'Ohhh no no no… yuck.' – Lesley 'No, not a fan. It tastes horrible.' – Melanie In defence of celery in chicken soup Despite my celery concerns, the chicken soup recipe looked so hearty and delicious that I still thought it was worth a try – and I definitely trust this particular friend's food recommendations. Plus, the 4.8 star rating across over 70 reviews was pretty convincing: 'This one is a WINNER! Chicken dinner …. so nice. It's going to become a regular monthly meal.' – Vittoriasecrets 'Beautiful soup! Hubby is a soup fanatic and looooves this.'- doodooyang 'Really delicious recipe. First time making chicken soup and it turned out really well.' – GinaB Why you should put celery in your soup It was Amira, our Digital Food Director, who reassured me that not only will celery mellow when cooked in this recipe, but it's the celery that actually helps make the recipe taste as good as it does. She says: 'Celery is often used to make stocks and broths as it adds a mellow herbaceousness and helps balance flavours.' 'It's also always used in mirepoix (a mixture of onion, carrot and celery) as a flavour base for stews, sauces and soups.' Celery in chicken soup: the verdict I put my celery fears aside, listened to Amira, and made the recipe exactly. And you know what? She was right! Once the celery has done its job of adding flavour, all the lumps of used celery get discarded, and all you're left with is smooth, velvety, creamy chicken soup. Instant comfort! The recipe basically comes together in two steps: the flavouring of the stock and combining the cream. Step 1 Begin by creating the stock with chicken maryland pieces, liquid stock, onion, celery and leek. Simmer for about an hour to allow the flavours to develop and the chicken to cook. Once it's ready, remove the chicken to shred the meat and strain out any solids. Step 2 The next and final step is creating the cream base with butter, flour and pure cream. The two components are combined and the shredded chicken is returned to the pot to create a luscious creamy, rich and hearty soup. So step aside, minestrone, leek and potato and chicken broth. This is without question my new go-to winter soup recipe.
ABC News
24-05-2025
- Entertainment
- ABC News
Gluten-free gnudi: A light and fresh Italian classic
Australian swimming champion Ariarne Titmus has embraced a gluten-free diet, and Alice is here to show her that cutting out gluten doesn't mean giving up on comfort food. While not technically pasta, ricotta gnudi are a delicious alternative — soft, pillowy dumplings made with ricotta and just a touch of flour. Paired with vibrant peas, broad beans and fresh mint in a buttery sauce, this dish is light, satisfying and perfect for an easy midweek meal. Here's the full list of recipes from Season 2 of A Bite To Eat With Alice. This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 5pm on ABC TV.
