Despite their spikes, chestnuts are deliciously sweet inside. These seasonal treats are currently in peak season and are extremely versatile; they can be used in savoury and sweet dishes. Chestnuts can unfortunately not be consumed raw as certain varieties contain … Continue reading Tn2’s December Recipe: Chestnut Brownies Amanda Cliffe shares her best chestnut season recipes
Fish in a curl Use Dublin Bay prawns. Not the ones flown in from the Pacific. That would be treason. Buying them frozen is fine — when fresh they go smelly very quickly. Decide how many you can afford, and … Continue reading Fish: Four Forms Fish is fast. We all live very fast. Here are four flash formulas for fleeting eating.
There’s something about Halloween that awakens the inner child. Fancy dress, imaginations running rampant, mass sugar consumption — it’s so good to be 12 again. No one can deny the childish, giddy feelings that the lead-up to the scariest day … Continue reading Recipe – Halloween Themed Cupcakes Trick and Treat
When I started college, yelling Gordon Ramsey insults was all the culinary experience I had. One piece of advice I can offer in these trying times is to cook for yourself — you’ll save an enormous amount of money. Asian-style … Continue reading Coconut Rice and KwaZulu-Natal Curry It’s more filling and creamy than any rice you’ve ever tasted, and delicious enough to be eaten by itself.
Having lived abroad, where juicy, sun-ripened fruit falls off trees on every corner, for most my life, one thing I can concede is that nothing can match the strawberries here. They’re small, sweet and flavourful; and unlike most other fruit … Continue reading Summer Cooking: Cheesecake Strawberries
PROPORTIONS Proportions are everything, as Derek Zoolander could tell you. With cooking, especially Modular Cooking™, proportions are mostly about elements of flavour and seasoning, and can be quite flexible. Too much liquid and you’ll have a loose sauce, but it’ll … Continue reading Student Cooking Vol. 3: Proportions, Baking, Brownies