Latest news with #foodies
Daily Mail
a day ago
- Entertainment
- Daily Mail
Our wine expert reveals the best white wines for summer, from £7
Unconventional though it may sound, I often crave white wines that remind me of a margarita cocktail – vibrant and bracingly fresh, with a stony salinity and citrus zing that conjure the sea. These are the ones I reach for in summer: brilliant as thirst-quenching apéritifs, spot-on with sun, salads, seafood and sunshine, and light enough to enjoy all afternoon. My fresh picks will whisk you from your garden to the ocean.
Irish Times
a day ago
- Health
- Irish Times
Crispy duck breast with cherry compote
Serves : 2 Course : Dinner Cooking Time : 40 mins Prep Time : 10 mins Ingredients 2 duck breasts Sea salt 200g fresh cherries, stones removed Syrup from 1 tin of cherries 25g brown sugar 2tbs sherry vinegar 2 star anise 1tbs cherry jam Mint leaves, to garnish Place the duck breasts on a small tray and pat dry with kitchen paper. Place in the fridge and leave overnight, uncovered, so the skin dries out. Preheat the oven to 180 degrees. Place a nonstick frying pan on a low heat. Season the duck breasts with salt, then place the duck breasts in the pan skin-side down. Cook skin-side down on a low heat for 30 minutes, then increase the heat to high and cook for one minute to crisp up the skin. Flip the duck breast over and cook on the other side for 30 seconds just to seal it. Place the duck breasts on a small preheated tray and place in the oven at 180 degrees for four minutes to finish cooking. Then, remove and allow to rest for 10 minutes. While the duck breasts are resting, make the cherry compote. Place the pitted cherries, cherry syrup, brown sugar, vinegar, star anise and cherry jam in a saucepan and place on a medium heat. Stir lightly to combine then allow the mix to come to the boil. Reduce the heat to low and cook for six to seven minutes, stirring occasionally, until the mix becomes jammy but the cherries still hold their shape slightly. Remove from the heat. Slice the rested duck breast and place on a serving plate. Spoon on some of the warm cherry compote and garnish with mint leaves.
Telegraph
2 days ago
- Health
- Telegraph
Chiffon cake with lemon and blueberries
Chiffon cake is American, a relation of angel food cake. Both are light but chiffon is slightly richer because it contains egg yolks. It's usually made in a tube pan so there's a column in the middle. You can either fill the central space with fruit that spills out over the top of the cake, or decorate the top with blueberries and blackberries or purple edible flowers. Requires cooling time. Overview Prep time 40 mins Cook time 1 hr Serves 12 Ingredients For the cake 8 large eggs, separated 160g caster sugar 1 tsp vanilla bean paste 120ml full-fat milk 80ml vegetable oil 135g plain flour ½ tsp cream of tartar For the cream 400ml double cream 125g caster sugar 1 tsp vanilla extract finely grated zest and juice of 1 lemon To decorate blueberries, blackberries, pared lemon zest, and/or edible flowers Method Step Preheat the oven to 170C/160C fan/gas mark 3 ½. Step Put 8 egg yolks, 70g caster sugar and a pinch of salt into the bowl of a free-standing mixer (or into a large bowl if using an electric hand whisk). Beat on a high speed for about 5 minutes, or until the mixture is pale and thick. Step Add 1 tsp vanilla bean paste. Start whisking again, this time on a low speed while you pour in 120ml full-fat milk and 80ml vegetable oil. Sift in 135g plain flour in 4 batches, folding it in using a large metal spoon. Carefully transfer this to a large bowl. Step Clean the mixer bowl and whisk. They must be clean, or the egg whites won't whip up properly. Add 8 egg whites and ½ tsp cream of tartar to the clean bowl. Whisk on a medium/high speed until the mixture looks like airy foam – about 5 minutes. Step With the mixer still running, slowly pour in 90g caster sugar, a little at a time. Once all the sugar has been added, continue whisking until the meringue holds medium peaks and is glossy but not dry. If it's too dry, you'll have problems incorporating it into the yolk mixture without losing lots of volume. Step Mix the meringue into the egg yolk batter in 4 batches, using a balloon whisk to incorporate it. Step Once all the meringue has been added and there are no streaks in the mixture, pour the batter into a 10in, 2-piece tube pan. It's important that the pan is made of 2 parts – it should have a removable base. Don't use any fat or paper to line the tin – the sponge needs to grip on to the walls of the tin as it's climbing. Give the pan a few sharp taps on the counter to knock out any large air pockets. Step Bake for 1 hour, or until a skewer inserted into the cake comes out clean. Remove the tin from the oven and invert it. Don't worry, the cake won't fall out. Most tube pans have little feet around the edge to elevate them when the cake is cooling. If yours doesn't have feet, put the pan on to a wine bottle (the bottle should go into the tube). Step After an hour the cake should be completely cool. Run a thin, flat knife around the outside of the cake to separate the sponge from the pan. Push the base, with the cake attached to it, out of the pan. Use the knife to carefully remove the base from the cake. Put the cake on to a serving platter. Step If you are going to serve it that day – it's best eaten within 2 days – make the cream. Beat 400ml double cream with 125g caster sugar and 1 tsp vanilla extract, then add the finely grated zest of 1 lemon. Add lemon juice gradually (I usually end up using the juice of ½ lemon). It makes the cream thicken, so judge how much you need by both the flavour and the thickness. Step Using a palette knife, spread the cream all over the cake. You shouldn't see any of the sponge but don't spread it too thickly. You will have cream left over (it's delicious with berries). Step There are many ways you can decorate this. Fill the funnel with berries and let them tumble out over the surface of the cake, or arrange berries, zest and, if you like, flowers on top. Blueberries and blackberries work well colour-wise (even though the latter aren't in season).
South China Morning Post
2 days ago
- Health
- South China Morning Post
All about chilli, how cooks use it, and a recipe that makes the most of the hot spice
Chilli is a spicy spice, but how hot it is depends on the cultivar – some types are mild, while others can burn on contact with the skin. They also differ in spiciness according to the conditions in which the plant has been grown, how ripe the chilli fruit is when it is harvested and whether the hottest parts of the chilli are used. Dried chilli is much hotter than fresh because the flavour is concentrated. Chilli is used in sauces and pastes , where it is almost always mixed with other ingredients to help balance the spice level and give them a fuller, more complex flavour. How hot chilli spice is depends on various factors, including how ripe the fruit is when harvested. Photo: Shutterstock Some cultivars are so hot that you do not even need to come into contact with the chilli – just smelling it can burn, as the capsaicin aromas irritate the mucous membranes.
CTV News
2 days ago
- Entertainment
- CTV News
iHeartRadio Weekenders: May 29, 2025
Events in Ottawa this weekend: Ottawa Chinatown Night Market, Le Grand Poutinefest, and Ottawa Ribfest on Sparks Street.
