A simple dish of roast carrots is given extra sparkle by a sprinkling of store-cupboard spice and a dollop of flavoured yoghurt
My spice rack holds an eclectic host of jars and containers, all jammed with berries, seeds and barks from around the world. It has pride of place in my kitchen: a pinch of this or that, ground down with my pestle and mortar, adds flavour, aroma and even a bit of glamour to everyday ingredients. It seems nothing short of magic. Now I must make use of all this time at home and label them all properly!
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#VegetarianFoodAndDrink #SideDishes #Food #Vegetables #MainCoursehttps://www.theguardian.com/food/2020/may/11/thomasina-miers-recipe-for-roasted-carrots-with-tahini-yoghurt
Tinned vegetables are a lot more versatile than you might think Do you have a culinary dilemma? Email feast@theguardian.com How do I make tinned veg more interesting? Brian, Brussels We’re all in the same boat as you now, Brian, staring in bewilderment at our kitchen cupboards and wondering how to cheer up whatever’s in there – anyone else got some use-by-2017 kidney beans? No, just me then. Your best friend right now, as in many a savoury culinary challenge, is the spice rack, no matter how dusty (a copy of Jack Monroe’s wonderful Tin Can Cook wouldn’t go amiss, either). It doesn’t matter which herb or spice you use, says chef and food writer Claire Thomson: “They’ll all add an...
Awesome steamed paus with Loh Han Vegetable Filling. This is a vegetarian pau recipe. The pau skin is awesome, pliable dough and easy to handle and pleat when well kneaded. The skin is soft, smooth and fluffy light. The sweetness of it blends well with the savoury taste of the mixed vegetable filling. For this paus, I have tried to steam them from cold water after shaping with leaving to rest using my multi-purpose cooker/steamer. The result is so satisfactory. For this portion, I was able to steam all of it in one go. Ingredients for Pau Skin [makes 8 medium size paus] 200 gm pau flour 1 tsp yeast 30 gm icing sugar 120-130 ml water [this depends...
