Bananas are meant to be eaten fresh, but they are also meant to be forgotten in the fruit bowl where they become overripe. Then they are meant to be baked into delicious, golden topped banana muffins. It is their destiny! I am sure all you bakers out there will agree with me when I say that you probably buy double the amount of bananas you need, because deep down you know that half of them are going to end …
I came across these little gems in a free supplementary cookbook. These little pieces of advice not only stir your culinary imagination, they also promote a healthier eating habit. Choose extra-lean cuts of meat and trim off any visible fat [ahh .. we all know how yummy the crispy skin on those chicken legs can be, indulging once in a while is no crime, but make trimming skin and fat off the meat a regular habit] If using ingredients such …
I was browsing through The Australian Women’s Weekly "Cupcakes" book and was really enticed by this recipe. It looked simple enough to try and I had all the ingredients at hand. So I made these Orange Blossom Cupcakes and they turned out very nice. The almond meal added a gorgeous, crumbly texture and the cranberries were little surprise pockets bursting with delicious, sweet flavour. I baked them for 5-10 minutes less than what the recipe suggested. I am glad …
This recipe is one of those cleansing, healthy fares that is perfect for a light meal. A thinner consistency would make a nice, light soup whereas as thicker consistency would serve as a side with any noodle or rice based main course. It whips up in a jiffy and is best eaten fresh, straight off the heat.
Orange and Lemon zest not only add flavour to dishes, they also serve as pretty decorations. A little list of handy things you can do with your citrus fruits.
The origin of vinegar is closely related to the history of wine. Shortly after the discovery that undisturbed grape juice turns into a pleasantly intoxicating liquid [wine], came the realisation that exposing wine to air for a period of time will turn it sour. The sourness comes from bacteria, which turns the alcohol into acetic acid. The word vinegar comes from the French term vin aigre which means sour wine. While there are many different types of vinegar, including those …
Miso is a Japanese condiment made from slowly fermented soy beans. To make miso, cooked soy beans are mixed with salt, water and a starter culture known as koji, which is cultivated in barley, rice or soy beans. Before being ground into a paste, the mixture is aged for between six months and three years. The length of fermentation affects the flavour and colour of the miso, which can range from white [pale yellow] to red and almost black. Darker …
I was hit by "3-30itis" as they say it in the Campbell soup ads on telly. Severe hunger pangs I tell you! I picked up this little book called "The Muffin Bible" and started flipping pages. I have in the past experimented with a few recipes from this book and I have always had to make major modifications. The recipes have obviously been printed without testing first or have simply been scaled up or down, again without testing. …
