December 05, 2019 - 11:58 GMT hellomagazine.com How to make Raymon Blanc's boeuf bourguignon recipe. The perfect beef stew recipe to keep you warm this autumn! Looking for a hearty meal to help you keep warm through the colder autumn months? Well, then look no further! Raymond Blanc's boeuf bourguignon recipe is the perfect dish that will fill you up whilst also comforting you during the cold weather - it's basically a hug on a plate and it tastes pretty delicious too!MORE: Celebrate British Game Week with this low-fat & lean pie recipe Serves: 4-6, Marinating time: 12 hours, Cooking time: 35 mins, Pressure cooker setting: 2, Preparation time: 20 mins INGREDIENTS: For the marinade 900g ox cheek, shin or blade, cut into even 4cm pieces 750ml full-bodied red wine, ie. Shiraz or Cabernet Sauvignon, reduced by one third to 500ml, cooled to room temp 200ml water or brown chicken stock 2 medium carrots, cut … [Read more...] about Raymond Blanc’s boeuf bourguignon recipe is a hug in a bowl
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What is the future of Indian food? Can we comprehensively record recipes, methods of cooking and culinary histories of different regions and communities and make “Indian” cooking accessible to younger generations and foreigners who struggle to grasp its complex art? On a cool October day by the sea in Mumbai, a bunch of us — chefs, writers and scientists — gathered to debate and discuss the perplexing issues that face a clearer understanding of Indian food as part of Food Forward India – a knowledge symposium initiated by Garima Arora, who helms the Michelin-starred restaurant Gaa in Bangkok. Contrary to popular perception, it isn’t as if Indian cuisine is underrepresented when it comes to writing about it. There has been a profusion of regional cookbooks and food writing in the last 25 years aside ever since KT Achaya’s landmark work, 'Indian Food: A Historical Companion' was published in 1994. There is also a clear history of codifying … [Read more...] about Is Indian food a collation of regional styles of cooking or is there a thread of commonality?
July 23, 2013 - 15:52 BST hellomagazine.com Royal baby cupcakes recipe IngredientsFor the cakes 6oz butter, softened 6oz Tate & Lyle Fairtrade Caster cane sugar 3 eggs 6oz self-raising flour 1 tsp vanilla extractFor icing, batch 1 500g Tate & Lyle Fairtrade Royal Icing cane sugar 8tbsp water Black food colour paste Red food colour pasteFor the icing, batch 2 125g butter, softened 125g cream cheese 500g icing sugar Yellow food colour paste Blue food colour paste Pink food colour pasteFor decoration A selection of ‘mimosa balls’ You will also need 5 disposable piping bags and the following nozzles: Ateco 844 & Ateco 842Method 1. Preheat the oven to 170 degrees. Fill a 12 hole muffin tin with paper muffin cases. Cream the butter and sugar together until pale. Add the eggs, one at a time. Stir in the flour (no need to sift). Add the vanilla and mix. Put mixture into cake tin and smooth over the top. Bake for … [Read more...] about Royal baby cupcakes recipe
August 21, 2013 - 15:57 BST hellomagazine.com Chocolate cake recipes: Dr Oetker butterfly chocolate layer cake These layers of heavenly moist chocolate cake are sandwiched together using pink vanilla buttercream and delicately finished with pretty Wafer Butterflies.Serves 6 Ingredients 115g (4oz) baking margarine, softened 115g (4oz) caster sugar 2 medium eggs, beaten 2.5ml (½ tsp) Dr. Oetker Natural Vanilla Extract 125g (4 ½ oz) plain flour 15g (½ oz) cocoa powder 2 sachets (2tsp) Dr. Oetker Baking Powder (Gluten Free)To decorate 100g (3 ½ oz) unsalted butter, softened 2.5ml (½ tsp) Dr. Oetker Natural Vanilla Extract 175g (6oz) icing sugar Dr. Oetker Bright Red Gel Food Colour Dr. Oetker Wafer ButterfliesMethod 1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 7cm (2 ¾ inch) deep, 12cm (5 inch) round cake tin. Beat the margarine and sugar together until pale and creamy then … [Read more...] about Chocolate cake recipes: Dr Oetker butterfly chocolate layer cake
It's central to the tradition of British Christmas catering to over-provide. The fear of being under-stocked when friends and family arrive is a profound one, and most of us, myself included, would rather need help to get the fridge door shut than have to confess to running out of something. Such largesse is all well and good, of course, provided it doesn't lead to wastage – which is where another of our fine festive customs, the using up of leftovers, comes into play. Creating tasty dishes out of a bit of this, a bit of that, yesterday's excess and a tin of something from the cupboard is absolutely my bag. It's one of my favourite ways of cooking, because it's so liberating. The pressure's all off; you're simply working with what you've got, rather than having made an investment (financially) in ingredients or (emotionally) in the ideal of some kind of classic recipe. And the fact that dishes conceived on the hoof … [Read more...] about Hugh Fearnley-Whittingstall’s Christmas leftovers recipes