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NewsletterFor the base, line a one-litre pudding basin with two layers of cling film, leaving enough hanging over the edges to cover the sides of the basin. Place the ice cream in the basin and press down with the back of a spoon to get a smooth surface. Tap the basin sharply against the counter […]
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The ultimate guide to becoming a BBQ pitmaster!
Guest editor Rich Harris gave us his top tips for becoming a pitmaster. Direct versus indirect grilling You’ll see that these recipes are either cooked over direct or indirect heat, or occasionally a combination of both. Read on to learn the difference. Direct grilling Direct grilling is exactly what it says on the tin: the […]
Garlic chickpea chips
In a heavy medium saucepan, combine the chickpea flour with the parsley, garlic, salt and pepper. Whisk in the water gradually until a smooth paste forms. Place the mixture over a medium-high heat and boil for 5-6 minutes, whisking constantly, until very thick. Beat with a wooden spoon until smooth. Scrape the dough into a […]
Basic quiche Lorraine
For the pastry, place the flour in a large mixing bowl. Add the cubes of butter and rub in gently with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water bit by bit until the pastry comes together in a ball. Roll out the dough on a lightly floured surface and use […]
Cook it perfectly: pasta
It may seem like a very basic cooking skill, but there are a few vital steps to take in order to ensure you get perfect pasta, every time. Give it space. Pasta needs plenty of room to expand, so use a large pot and plenty of water. Salt the water. Be generous. Any Italian nonna […]
Spring into action – cleaning time!
Julie Sweeney of Davis College, Mallow, Co. Cork shows us how to tackle that annual spring clean It’s that time of year and your kitchen may be overdue its spring clean. Take advantage of the fine weather and blow out the cobwebs. Getting started Best practice when cleaning any room is to start at the […]
Cook it perfectly: pasta
It may seem like a very basic cooking skill, but there are a few vital steps to take in order to ensure you get perfect pasta, every time. Give it space. Pasta needs plenty of room to expand, so use a large pot and plenty of water. Salt the water. Be generous. Any Italian nonna […]
How to: Make unsweetened apple sauce
Peel 500g apples. Remove the core and chop the apples into cubes. Add to a saucepan with 60ml water, 3 cloves and 1 cinnamon stick and simmer on low for 15-20 minutes. Add more water if it starts to dry out, or cook uncovered if there is too much water: you are aiming for softened […]
Egg salad sandwiches
Put the eggs in a saucepan and add enough cold water to cover them by about 2cm. Add a splash of vinegar. Put the pan over a medium-high heat and start timing as soon as the water reaches a brisk simmer. Let the eggs cook for eight minutes, then remove from the heat. When the […]
Under pressure
What is a pressure cooker? A pressure cooker works on the principle of steam pressure. A sealed pot with water inside builds up intense pressure as the water is converted to steam, helping food to cook faster. A Frenchman named Denis Papin invented the pressure cooker in the 1600s, but it took many years before advancements in […]