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Telegraph
10 hours ago
- General
- Telegraph
Easy yogurt flatbreads
These flatbreads are such a useful recipe to have up your sleeve, and you can use whatever flour you have to hand. Each type of yogurt and flour has different hydration levels, so this recipe is just a guide – if you find the dough is too dry, add splashes of water until it comes together; if you find it's too wet, simply add more flour. Once you've got the hang of the basic recipe, feel free to experiment by adding some of the optional extras to the dough. The flatbreads are also delicious brushed with a little melted butter as they come out of the pan. Fiber: 3.1g Protein: 13g Plant points: 1.25 Overview Prep time 10 mins Cook time 10 mins Serves 6 Ingredients 400g (3 cups/14oz) white spelt or wholemeal flour, plus extra to dust 1 tbsp baking powder 1 tsp sea salt 1 tsp olive oil, plus extra for frying if needed 200g (1 cup/7oz) skyr, Greek yogurt or coconut yogurt Optional extras Freshly ground black pepper Grated garlic Nigella seeds Cumin seeds Chopped coriander (cilantro) leaves Sliced spring onion (scallion) Desiccated (dried shredded) coconut Method Step Combine 400g (3 cups/14oz) flour, 1 tbsp baking powder, and 1 tsp salt in a bowl, then stir in 1 tsp olive oil and 200g (1 cup/7oz) skyr, Greek yogurt or coconut yogurt (add any additional extras now too). Mix with your hands until the dough comes together, then tip onto a flour-dusted surface and knead for a couple of minutes until you have a smooth dough. Divide the dough into 6 equal balls, cover with a clean tea (dish) towel, and allow to rest for at least 10 minutes. Step Meanwhile, set a griddle pan or non-stick frying pan (skillet) over a high heat. Step Roll each dough ball into a flatbread shape about 20cm (8 inches) long and 2mm (1⁄8 inch) thick. If your pan isn't non-stick or you want a slightly crisp finish to your flatbreads, brush both sides of the flatbreads with a little olive oil. Step When the pan is searingly hot, add a flatbread to the pan and cook for 60–90 seconds until char marks appear, then flip it over and cook the other side until nicely charred too. Wrap the flatbread in a tea (dish) towel while you cook the rest.
Yahoo
2 days ago
- General
- Yahoo
I Made The Pioneer Woman's "Delicious" No-Bake Peanut Butter Pie (It Tastes Just Like a Reese's Cup!)
I keep an entire Pinterest board packed with chilled dessert ideas — especially for the summer months. There's nothing better than cooling off with a sweet treat straight from the fridge. So when my editor reached out with a pie recipe from The Pioneer Woman that checked every box for me, I jumped at the chance to make it. I've followed Ree Drummond's recipes for years and love how quickly and easily they come together. And her chocolate peanut butter pie didn't seem any different. First off, you only need seven ingredients (and at least half of them fall into the pantry or fridge staple category, so you probably already have them on hand). Plus, when I scanned the reviews I found hundreds of fans gushing in the comment section about how much they 'love' this dessert. So really, I couldn't pass up the chance to try it. No spoilers, but after one bite I was definitely glad I did. Get the recipe: Pioneer Woman's Chocolate Peanut Butter Pie Preheat the oven to 350°F. Use a food processor to pulverize chocolate sandwich cookies until they resemble a fine crumb. (If you don't have a food processor, you can crush them by hand or use a blender instead.) Pour melted butter into the cookie crumbs and use a fork to combine. Press the cookie crumb mixture into a pie pan and bake until the crust is set. Remove it from the oven and allow it to cool completely. While the crust cools, beat peanut butter and softened cream cheese until smooth. Add powdered sugar, and continue beating until fully combined. Then fold in thawed whipped topping, and beat until the mixture is smooth. Scrape the sides of the bowl as needed. Pour the filling into the cooled crust and use a knife or spatula to smooth the top. Chill the chocolate peanut butter pie for at least an hour before serving. Drummond recommends serving small slivers, as this dessert is 'ultra, ultra-rich.' My grandfather was the first person to teach me how to make a cookie crumb-butter crust when I was a kid, so this technique felt very familiar. Drummond's version turned out just like my grandpa's: tender, crumbly, buttery, and rich with chocolaty flavors. Plus, I appreciated that it only took about 10 minutes to prepare. While the chocolate cookie crust baked in the oven, I used that time to whip up my peanut butter filling. I couldn't get over how delicious this mousse-like center tasted. The cream cheese adds a slight tang, while the whipped topping lightens the hearty peanut butter mixed in. It's definitely rich but not cloying; instead, it's airy in texture with nutty and creamy flavors. If you don't want to have to turn on your oven, you can always use a store-bought crust. The only tweak I'd suggest to this recipe is to butter or spray your pie pan before baking. Some parts of my crust stuck to the pan, so this simple step can help preserve the look of your dessert. I can't wait to riff off of Drummond's chocolate peanut butter pie this summer. It's definitely going to be my go-to dessert when hosting. This is the kind of sweet you make for friends who appreciate pure decadence. Upgrade the crust. This pie relies on a base made from just two ingredients: Oreos and butter. But you can certainly replace those sandwich cookies with Biscoff, shortbread, or gingerbread cookies. Swap the peanut butter. Any kind of nut butter or spread will work in this recipe. You can fold in almond or cashew butter, or, for an even more decadent approach, toss in some hazelnut or pistachio spread. Top with whipped cream. A topping of whipped cream is a must whenever I'm enjoying a cream pie, and this one is no different. (Check out this quick homemade whipped cream recipe, and try it on top of this chocolate peanut butter pie! Get the recipe: Pioneer Woman's Chocolate Peanut Butter Pie
The Guardian
3 days ago
- General
- The Guardian
‘The closest I tried to homemade': the best supermarket mayonnaise, tasted and rated
I've spent my whole adult life making mayonnaise from scratch, turning my nose up at store-bought versions with chef-like snobbery, but after this tasting, I'm ready to accept that jarred mayonnaise is a valid addition to the store-cupboard. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. I wanted to consider in more depth what it is we want from a mayonnaise. According to Harold McGee in On Food and Cooking, mayonnaise is an emulsion of two liquids that don't normally combine – oil and water – stabilised by egg yolk's lecithin, which allows the oil to form tiny droplets dispersed in the water and creates that wonderful, unctuous, fatty texture we so love. I think texture is the No 1 priority but, of course, flavour and the quality of the ingredients are also important factors. Mayonnaise lubricates and adds umami savouriness to our food, making otherwise bland ingredients desirable. I prefer a gently flavoured mayonnaise with a subtle tang of lemon juice or white-wine vinegar, but most shop-bought options, including 'premium products', use spirit vinegar, which gives them the aroma of a chip-shop pickled egg. Mayonnaise isn't meant to be eaten straight from the jar, but tasting these that way was invaluable, because it let me see how each brand might have a more distinctive or pronounced sweetness or sourness or salt content. I also sampled each mayo with salad leaves and chips to see how it behaved in real-life conditions. For me, the best vehicle for mayo is a crunchy lettuce leaf or a chicken sandwich; for my wife, it's tuna. Either way, a good mayo should enhance our food. I'm normally firmly of the opinion that you get what you pay for, but surprisingly, while I'm sure the more expensive mayonnaises use higher-quality, ethically sourced ingredients, my taste buds couldn't always tell the difference; some of the humble, lower-priced options delivered just as much satisfaction as their premium counterparts. While I've discovered that there are some worthy shop-bought options that deserve a place in my pantry for convenience, there's still a special magic to homemade mayonnaise that can't be replicated in a factory. £4.50 for 500g at Waitrose (90p/100g)£4.55 for 500g at Ocado (91p/100g)★★★☆☆ This really packs a punch, but it's one of the more processed options. Naturally sweet from sake lees (the grain mash left over from making sake), which brings a unique depth, this is sweet, sour, salty and has an umami-rich profile that's enhanced by MSG and vegetable oils (soya and rapeseed), while mustard adds complexity. With a high egg yolk content of 17%, this is rich and satisfying, making it a good choice if you want full-on flavour. It's also well priced compared with its main competitor, Kewpie (see below). £3.25 for 250g at Ocado (£1.30/100g)£3.30 for 250g at Waitrose (£1.32/100g)★★★★★ A pale mustard yellow colour with a distinct scent of white-wine vinegar, egg and dijon mustard. Well emulsified but loose, this has a natural sweetness with no added sugar – a refreshing change. The vinegar acidity is clear but not overpowering, while the dijon really stands out, landing a satisfying punch. The closest I tried to homemade, with classic ingredients, and lemon juice instead of concentrate. It also uses sunflower oil rather than rapeseed oil, which I prefer for environmental reasons due to the lower pesticide levels and the natural weed-suppressing benefits of sunflowers. 99p for 500ml at Tesco (20p/100ml)★★☆☆☆ Pale ivory in colour and glossy. The aroma is eggy and acidic, probably due to the spirit vinegar, and it's thick, with a slight jelly-like consistency from the corn starch. On tasting, it's quite sweet but still enjoyable, with a clear vinegar acidity that's not overpowering. There's also a hint of lemon. Worryingly cheap (how do supermarkets make such cheap food and at what cost?), but pretty good for the bottom of the price range. £6.50 for 175g at Ocado (£3.71/100g)★★★☆☆ Dairy cream in colour, with a gentle egg aroma. This was the only mayonnaise tested that didn't have a strong acidic smell. It has a light texture, partially thickened with xanthan gum, which is perhaps used to play it safe and avoid separation. Sweet but enjoyable, with a balanced acidity and a pleasing complexity from the mustard and olive oil. It's a nice choice, but a bit disappointing given the extremely high price, especially because I usually find organic mayonnaise to be leagues ahead of conventional options. £2.50 for 170g at Ocado (£1.47/100g)★★★☆☆ Nice, golden-yolk colour with specks of mustard seed. The aroma is sour, with complex notes of egg and mustard, and it's thick-textured, with a slight jelly-like consistency. A subtle, natural sweet taste with a sour kick, though sadly the apple vinegar doesn't come through clearly, possibly due to the addition of concentrated lemon juice and white vinegar. Overall, a good all-rounder, with balanced flavours and a loose texture that maintains good emulsification. A nice option, though not a heavy hitter. B-Corp certified, meaning it meets high social and environmental performance standards. Sign up to The Filter Get the best shopping advice from the Filter team straight to your inbox. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. after newsletter promotion £4.95 for 470g (500ml) at Sainsbury's (99p/100ml) £5.90 for 355ml at Amazon (£1.66/100ml)★★★☆☆ Creamy in colour, with a faint pink hue from the red-wine vinegar. The aroma is dominated by egg, with a sharp acidity. Firm and thick, with a well-emulsified consistency, and sweet with a noticeable sour tang. Mustard and a blend of vinegars (spirit, apple and red wine) add depth and complexity. The high 14% egg yolk content gives it a rich, satisfying texture and its umami-rich flavour is boosted by MSG and the preservative calcium disodium EDTA. Despite its industrial production using caged hens' eggs, Kewpie's popularity could stem as much from its brand recognition as its distinctive flavour. £2.28 for 400g at Asda (57p/100g)£2.80 for 400g at Tesco (70p/100g)★★☆☆☆ Pale cream-white, with an acidic aroma and subtle eggy notes. It has a thick texture and a jelly-like wobble. It's quite sweet but otherwise bland, with a balanced sourness and a hint of mustard in the background. Although it contains calcium disodium EDTA, there's nothing especially alarming about the ingredients list. Overall, a classic and inoffensive option. £2.90 for 540g at Tesco (54p/100g)£3.40 for 540g at Sainsbury's (63p/100g)★★☆☆☆ Snow-white in colour (an indication that little yolk is used in the recipe), with a pungent aroma of vinegar and egg. Light texture, yet stiff from the added starches. Mildly sweet, with a balanced acidity and subtle egginess, it's less salty than others. While it's neutral and inoffensive, the overall flavour is fairly bland and uninspiring. Like Hellmann's and Kewpie, it contains calcium disodium EDTA. If you're looking for a mayo without strong character, this one will fit the bill, but it falls short if you want depth and richness. £3.25 for 165g at Ocado (£1.97/100g)★★☆☆☆ A lovely pale-mustard yellow with a strong vinegar aroma. The texture is loose but well emulsified, and there's a subtle sweetness, but the acidity dominates, with a little complexity from mustard and olive oil. Disappointingly, the olive oil didn't add the depth I was hoping for, and the dominant flavour was vinegar. A nice enough mayo, but it falls way short of expectations for the price. £4 for 345g at Waitrose (£1.16/100g)£15.95 for 3 x 345g at Amazon (£1.54/100g)★★☆☆☆ A pale ivory colour and a glossy sheen. The aroma is pungent with acetic acid, and the texture is thick and slightly jelly-like. Very sweet and a touch too sour, though the mustard and olive oil bring some complexity. Made with British free-range whole eggs, it has a slightly looser texture than the others, but is still well emulsified, although there was some oil separation – a big faux-pas. £2.75 for 500ml at Waitrose (55p/100ml)★☆☆☆☆ Pale custard-yellow (coloured with paprika), with an aroma that's quite acidic from the spirit vinegar. The texture is thick and slightly jellified, and it's fairly sweet, though with a touch of sourness. The mustard flavour adds a subtle complexity. The addition of 5% olive oil adds nothing and doesn't justify the price, making it underwhelming overall.
News.com.au
6 days ago
- Business
- News.com.au
Food blogger slams trendy new cafe for ‘annoying' problem
An Aussie food reviewer has lashed out at a newly opened sandwich shop in Sydney for running out of food before he could try it. Food blogger John-Ray Boukarim said that he visited the newly opened cafe, Bertas, in the Inner West suburb of Marrickville – not once, but twice – and on both occasions the eatery had run out of bread for sandwiches. Taking to TikTok to express his frustration, he explained to his 14k followers that he had planned his 'whole day' around reviewing the food for 'no gain other than boosting their business'. However, when he arrived for the second time, he was disappointed to learn that he and at least 10 other customers had missed out on trying one of their coveted sandwiches. 'Listen, tell me how the f*** you open up a business,' he began. 'You think you would have your operation under control, knowing what stock levels you would need in order to keep up with the demand, yet you still finish and run out of food an hour or two before you shut.' 'F*** off, and stop wasting my time,' the expletive-filled rant continued. 'Don't open up a business unless you know how to run it. Like seriously'. Speaking to Mr Boukarim said that the cafe should increase their bread quantities to avoid this issue in the future, and if they don't sell out by the end of the day, they should donate the rest to charity or use it the next day if possible. 'As a consumer, when a business advertises a time frame of operation, I expect those to be reasonably available throughout that period,' he said. 'For example, a sandwich shop running out of bread an hour before closing raises questions about meeting customer expectations set by their own advertised hours. Why have a business open and closing time? Rather have 'Until sold out'.' He noted that this issue is particularly frustrating when it happens repeatedly, especially on weekends. 'Customers often work Monday to Friday, so their weekends are precious,' he said. 'Imagine planning a nice Saturday lunch with the family, waiting in line, only to be told you've sold out. 'That's incredibly annoying, especially for families with kids. It's a huge waste of their limited family time.' The video quickly went viral, accumulating over 60,000 views as Aussies shared their thoughts on this issue in cafe culture. A spokesperson for Bertas told that they've been amazed by the response they've received from the community after just five weeks of opening — and they're still figuring things out. 'We work out of a compact 36 sqm space with a small tight-knit team, and have up to eight people on deck during busy times,' they said. 'Each one giving their all to serve as many sandwiches as possible, always with quality and consistency at the heart of everything we do. 'Every sandwich we serve is made fresh to order, and we make as much in-house as possible — often starting in the early hours and finishing late at night.' They explained that while demand has exceeded expectations and continues to grow week on week, they're actively working to scale quickly and sustainably. 'This means sourcing more staff, refining operations, and doing our best to ensure we can serve everyone who comes through our doors,' they said. 'We hate having to turn people away, especially as we started this place to offer a high-quality product at an accessible price. This is what starting something from scratch looks like, and we're all in.' Commenters on the video mostly sided with the cafe on this one — saying it's common for businesses in their early days to suffer teething issues. 'You should give them more grace if they're new. They're still learning,' said one customer. 'They have only been open for a few weeks and you think they should have it down pat exactly how much stock they need?' questioned another. 'Even a business that is 15 years old might have weeks they weren't expecting and can be sold out'. Others claimed he made a mistake by going so close to closing time. 'If you want good fresh food, rule of thumb never show up two hours before closing,' another noted. 'You have the right to be upset but maybe go earlier next time,' advised another. Mr Boukarim told this publication that his intention with the video was not to tarnish the reputation of the business but to provide some constructive feedback. Currently, in Australia, 60 per cent of businesses will fail within their first three years of operation, with 20 per cent failing in their first year. He believes that this sort of 'tough love' he provided in his video can help businesses adapt quickly and critically assess their offerings — leading to more success in the future and, hopefully, preventing them from shutting down.
Daily Mail
02-06-2025
- Entertainment
- Daily Mail
RecipeTin Eats founder Nagi Maehashi in tears over a stranger's handwritten note: 'Something weird happened'
Australia's beloved food blogger Nagi Maehashi was left stunned by a stranger's random act of kindness at a restaurant - a surprise gesture that brought her to tears. The RecipeTin Eats founder was dining at the acclaimed seafood restaurant Saint Peter in Sydney with a friend when a nearby patron quietly footed the bill for their meals on Thursday night. Maehashi only discovered her bill had been taken care of when she went to pay, and was surprised when staff gave her a handwritten note from the kind stranger. 'So something really weird, incredible and amazing just happened. Someone actually picked up the bill for us,' she said in a video posted on her Instagram. 'Nothing like this has ever happened to me before. I don't even know who it was because it's anonymous. Kind donors paid for our dinner. 'Whoever my dinner fairy was... thank you.' The note read: 'Nagi, we acknowledge you're not taking donations for RecipeTin Meals. Keep up the great work.' The act of kindness has struck a chord with fans of Maehashi, many of whom have followed her recipes for years - and more recently, admired her for her commitment to charity. Through her not-for-profit food bank RecipeTin Meals, Maehashi funds and prepares over 500 meals every day for vulnerable individuals and families across Sydney. She does not accept public donations and instead funds the initiative herself, using profits from her popular website and best-selling cookbooks. 'I have tears in my eyes because Nagi is generous with her time and money with her food bank and yet when someone can do a small gesture like this for her to acknowledge all she does it brings tears to her eyes,' one fan said. 'Why am I crying?! How beautiful,' another shared. 'Absolutely love this random act of kindness for you Nagi. So many people see the incredible work you do. You're a national treasure,' one shared. 'So many people see the incredible work you do, Nagi. You're a national treasure,' another added. Even culinary royalty had their say, with Nigella Lawson calling the stranger's gesture as 'so lovely, and so deserved.' The heartwarming moment comes just weeks after Maehashi made global headlines by accusing TikTok star and fellow cookbook author Brooke Bellamy of plagiarism. In a post shared on her website and social media, Maehashi claimed Bellamy's debut cookbook Bake With Brooki featured two recipes that closely resembled her own: caramel slice and baklava. The heartwarming moment comes just weeks after Maehashi made global headlines by accusing TikTok star and fellow cookbook author Brooke Bellamy (right) of plagiarism Maehashi alleged Penguin Australia, the publisher of Bellamy's cookbook, had 'exploited' her work without permission. 'To me, the similarities are so specific and detailed that calling these a coincidence feels disingenuous,' Maehashi claimed. 'There are also recipes from other authors… where the similarities are so extensive, dismissing it as coincidence would be absurd (in my opinion).' Maehashi said she felt compelled to speak out against the publishing giant. 'Staying silent protects this kind of behaviour,' she said. Bellamy has since responded on Instagram to vehemently deny the accusations. Despite the stress of the ongoing controversy, the unexpected kindness from a pair of anonymous diners served as a moment of gratitude - and a reminder of how much Maehashi's work means to everyday Australians. 'That's so classy and thoughtful,' one fan wrote. 'You deserve all the kindness that comes your way,' another shared. 'Good things always come around to good people,' one added.
