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  • September 30, 2014
  • Last updated: 8:04pm
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  1. Magazines - Post Magazine - Food & drink

    Spice market: mint

    Posted Aug 09th 2014, 11:10pm by Susan Jung

    ... you'll have to grow your own, which (so I've read) is fairly easy, requiring only a sunny spot and lots of water. Mint is an excellent flavouring for summer dishes because it's bright, ... water before seasoning it with salt, lemon juice and lemon zest. I then mix in a large quantity of chopped parsley and a smaller quantity of shredded fresh mint leaves- there should be more ...

  2. Magazines - Post Magazine - Food & drink

    Truc: choux me the money

    Posted Aug 09th 2014, 11:10pm by Susan Jung

    ... chouquettes and gougeres, it can be fried to make light, fluffy fritters or churros. All recipes start basically the same way: you put butter into a pan of water, heat it until it comes to a boil, add ... important to bake it correctly, so the puffs are as light as possible. An initial baking at a very high heat means the dough will puff up lighter, but if you continue to cook them ...

  3. Magazines - Post Magazine - Food & drink

    Claws célèbre: crab recipes

    Posted Aug 09th 2014, 11:10pm by Susan Jung

    ... half of a tiered steamer or put a shallow rack in the base of a wok and add water so it reaches the height of the rack. Heat the water until boiling, then put the plate holding the back shells ... on males and bell-shaped on females). Scrub the crabs under running water. Put a crab on its belly. Use a dish cloth to hold the claws down with one hand and, grasping the side of the back shell, ...

  4. Magazines - Post Magazine - Food & drink

    Truc: fat finding

    Posted May 17th 2014, 11:06pm

    ... in a pan (enamelled cast-iron is ideal for this) and add water to a depth of about 5mm or less – the exact amount doesn’t matter; you need water to start the cooking process. Put the pan over a medium flame and as soon as the water starts to boil, lower the flame. Cook very slowly for several hours, stirring occasionally. The fat will slowly render out of the connective tissue, which ...

  5. Magazines - Post Magazine - Food & drink

    Spice market: catch them young

    Posted May 17th 2014, 11:06pm by Susan Jung

    ... the flavoured type used for sushi) with sugar and a little water, then pour it over the ginger- there should be enough liquid to submerge it entirely. Leave it to mature in the fridge for at least ... then thinly slice it. Cut the spring onions into 5cm pieces. Rinse a dozen fresh oysters and drain them in a colander. Sprinkle with salt then dredge them in cornstarch and shake off the excess. Heat ...

  6. Magazines - Post Magazine - Food & drink

    Nice catch: Rich, oily-fish recipes

    Posted Jun 29th 2014, 12:47am by Susan Jung

    ... for about 15 minutes. Rinse the strands with cool, running water, squeezing and massaging to remove excess salt. Try a few of the strands, they shouldn't taste salty. Put them in a clean dish ... minutes. Heat a well-seasoned grill pan and brush it with oil. Brush the fish skin with oil then lay it skin-side down in the very hot pan. Carefully press on the fish so it comes in contact ...

  7. Magazines - Post Magazine - Food & drink

    Heart warming: artichoke recipes

    Posted May 17th 2014, 11:06pm

    ... ingredients. Bring a pot of salted water to the boil, add the artichoke hearts and simmer them for five minutes. Drain them then thoroughly dry them with paper towels. Put about 100 grams of flour in a bowl, season it with salt and pepper and mix thoroughly. In another bowl, lightly whisk the eggs. Put some bread crumbs in a third bowl. Heat oil to the depth of about 2.5cm in a wide pot. When ...

  8. Magazines - Post Magazine - Food & drink

    Licence to fill

    Posted Apr 05th 2014, 10:45pm by Susan Jung

    ... sliced About 25 grams freshly grated parmesan 30 grams pine nuts, toasted Fine sea salt and freshly ground black pepper Bring a large pot of salted water to the boil, add the ears of corn, cover ... as a garnish. Put 600 grams of corn kernels in a pan and add just enough water to cover. Bring to the boil and simmer until the corn is tender. Drain, but reserve the water. Put the corn in a food ...

  9. Magazines - Post Magazine - Food & drink

    Spice market: thyme

    Posted Jun 29th 2014, 12:47am by Susan Jung

    ... (seriously, it needs a lot of water) but, despite my black thumb, the thyme plant hasn't died yet. In fact, it gives me far more of the herb than I can use. Thyme has a beautiful fragrance, ... juice to use with chicken, lamb and pork. If I cook these meats on the barbecue, I'll toss fresh thyme sprigs (soaked in water for about 30 minutes) onto the fire, to perfume the meat. ...

  10. Magazines - Post Magazine - Food & drink

    Truc: ice to see you

    Posted Jun 29th 2014, 12:47am by Susan Jung

    ... a large amount of water, which expands as it freezes, forming ice crystals that burst the fruit’s cellular structure. When the fruit thaws, the ruptured cells collapse, resulting in mush. ... the cut-up fruit into a water and ascorbic acid solution (which works best), or water mixed with citric acid or fresh lemon juice. Fruit frozen like this can be used for cooked dishes, although ...




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