[ad_1] Jelly beer is a popular Thai alcoholic slushie that’s made in a bia wun (oscillating) machine that’s filled with ice, salt, water and beer bottles and that rocks constantly as it cools the beer – usually Singha or Chang – down to -3C. The pressure inside the bottle preventsContinue Reading
[ad_1] Don’t be perturbed by the savoury ingredient in these cakes, because it is truly magical: the courgettes release all of their water, leaving a very moist, spongy cupcake. I recommend baking them in heavily buttered muffin tins or silicone moulds; baker Julia Aden recently recommended putting a round pieceContinue Reading
[ad_1] Peel and finely dice a medium-sized shallot, one of the banana variety. Warm 2 tbsp of olive oil in a large, deep pan over a moderate heat. Stir in the chopped shallot and let it cook for 7 minutes or so until it is soft, but not coloured –Continue Reading
[ad_1] This tart is a brilliant way of transforming any cheese you might have in the fridge into a delicious meal. The salad and potatoes make it a more substantial spread, and are two elevated side dishes to have up your sleeve for when you’re having friends round – bothContinue Reading
[ad_1] One of the mightiest recipes to come out of the US in recent years is Joshua McFadden’s kale sauce pasta, in which 450g cavolo nero is transformed into a deeply delicious, jade-coloured pasta sauce. It’s impressive on many levels: the sheer volume of green, for a start, the simplicityContinue Reading