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  • August 22, 2014
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Results 1 - 10 of 368 for young post

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  1. Magazines - Post Magazine - FOOD

    A melting pot: quick and easy stews

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... with apricots (pictured) This dish takes less than 90 minutes to cook because lamb shoulder is tender. To make the dish lighter and more summery, add vegetables, such as young carrots (add them about 15 ...

    http://www.scmp.com/magazines/post-magazine/article/1572268/melting-pot-quick-and-easy-stews
  2. Magazines - Post Magazine - FOOD

    Snack attack: break ranks

    Posted Aug 02nd 2014, 11:31pm by Susan Jung

    ... with ingredients that are unique to Japan: Shinshu apples, Hokkaido red bean and regional varieties of green tea, for instance. Other flavours we tasted included Amaou strawberry, edamame (young ...

    http://www.scmp.com/magazines/post-magazine/article/1562547/snack-attack-break-ranks
  3. Magazines - Post Magazine - FOOD

    Signature dish: a feast for the eyes

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... Susan Jung Susan Jung I recently conducted a photo shoot during which I acquired a number of cuts and burns. That sounds bad, but it's par for the course- at least I didn't have to go to a hospital emergency room (that has happened). Photo shoots- during which we snap dishes for the recipe section of Post Magazine- take place at least once a month. While they offer ...

    http://www.scmp.com/magazines/post-magazine/article/1572741/signature-dish-feast-eyes
  4. Magazines - Post Magazine - FOOD

    Spice market: anise seed

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... Susan Jung Susan Jung I love the intense, licorice-y flavour of aniseed, although it's not a spice everyone appreciates. To me, it seems a little old-fashioned, perhaps because of the vintage-looking packaging of Flavigny violet or rose pastilles. At ...

    http://www.scmp.com/magazines/post-magazine/article/1572742/spice-market-anise-seed
  5. Magazines - Post Magazine - FOOD

    Book: Culinary Highflyers- The Hangar-7 Cookbook 2010

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... Susan Jung Susan Jung   Culinary Highflyers- The Hangar-7 Cookbook 2010 Ikarus is one of those Michelin-starred restaurants you probably haven't heard of. Housed in Hangar-7- a building in Salzburg, Austria, that is also home to historic aircraft and ...

    http://www.scmp.com/magazines/post-magazine/article/1572743/book-culinary-highflyers-hangar-7-cookbook-2010
  6. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... Susan Jung Susan Jung I'm an avid jam-maker. The only time I buy a pot is when it's made from fruit I can't get in Hong Kong. Unfortunately (because it's one of my favourites), sour-cherry jam falls into that category. Stonewall Kitche ...

    http://www.scmp.com/magazines/post-magazine/article/1572744/shelf
  7. Magazines - Post Magazine - FOOD

    Q&A: Tom Aikens

    Posted Aug 02nd 2014, 11:31pm by Charley Lanyon

    ... er, intense in the kitchen. Is that still the case? "I guess when you're young, you're just trying to prove a point and you're a little selfish and untoward to other people ...

    http://www.scmp.com/magazines/post-magazine/article/1562545/qa-tom-aikens
  8. News - World - FOOD

    The In Vitro Meat Cookbook offers menus produced in the laboratory

    Posted Aug 06th 2014, 08:21pm by AFP

    ... parts. "Let the dinosaur rest for 15 minutes before carving and serving," it suggests. Last year Professor Mark Post, of Maastricht University, in the southern Netherlands, unveiled ...

    http://www.scmp.com/news/world/article/1567758/vitro-meat-cookbook-offers-menus-produced-laboratory
  9. Magazines - Post Magazine - FOOD

    Preserve & protect: pickle recipes

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... and spices to cover them. Cap the jars tightly with the lids then put them in a fridge and leave for a week (or longer) before eating them. Pickled ginger Young ginger- the tender, green-tipped pale pink or pale tan rhizomes also known as spring ginger- is still in season, and this is a good way of preserving it for the rest of the year. 600 grams young ginger 50 grams kosher salt or sea ...

    http://www.scmp.com/magazines/post-magazine/article/1557237/recipe-pickles
  10. Magazines - Post Magazine - FOOD

    You had me at aloo

    Posted Aug 02nd 2014, 11:31pm by Susan Jung

    ... Text Nellie Ming Lee Indian dishes are not the easiest to make but, once perfected, they can be among the most rewarding You had me at aloo Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee   I'm teaching myself to cook Indian foo ...

    http://www.scmp.com/magazines/post-magazine/article/1562538/you-had-me-aloo

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