Does anyone know a child over the age of four who isn’t a fussy eater? Answers on a postcard please. In our experience, even the most adventurous eater turns three and immediately decides they don’t like potatoes, anything with more than one ingredient mixed together and any food with an ‘r’ in the name.
There’s a reason organisations like the Court of Master Sommeliers exist. For most of us, the world of wine pairings doesn’t extend beyond ‘red with meat, white with fish’. After that it’s a case of checking if the label is in a language we understand and hoping for the best!
If you invite someone round and set out to make a roast dinner, they know you definitely mean business. If you have guests from another country their top three foodie requests are always fish & chips, good beer and a roast dinner. It’s the international symbol of British cooking (not for nothing do the French call us the ‘rosbifs’).
Here at SimplyCook, we love cooking with seasonal produce. We’re loving our Iranian Vegetable Stew at this time of the year for the wonderful butternut squash and the Korean Bokkeumbap for the farmers’ freshest cabbage.
While it’s easy to pick up a sweet potato and pop it in the oven, there are some other nutritious and flavourful vegetables which sometimes get forgotten about. We’ve come up with a couple of favourites that we’ll show you how to pick the best ones from the market, how to store, prepare and serve them up!
Sometimes I’m not sure how I end up spending so much on food. But it’s not just the odd steak or sushi indulgence after pay day; across the UK, food prices are rising, while food wastage means 6.7 million tonnes of food gets thrown out every year. That means it’s getting more expensive just to cook a meal, so we’ve put together some handy tips on how to cook on a budget, spend more economically and reduce the food you’re wasting too.
When creating a beautiful dish, preparation is just as important as how you plate up the final meal. Even more so when it comes to preparing vegetables! Continue reading “The Art of Vegetable Prep”
What would your last meal be? For me, a properly cooked steak, crunchy chips, a nice béarnaise and good glass of red wine would be a worthy contender. But what exactly is a properly cooked steak? Various methods have been suggested and the age-old arguments still go on; which cut to go for? Should you oil the pan? How long should you rest it?….and so on.
Fresh herbs are a fantastic way to finish a dish; they add a great depth of flavour and a pleasing splash of additional colour. The problem is what to do with any leftovers? Try this neat trick next time you find yourself with a herby surplus!
Most of the time spent cooking in the evenings is devoted to ingredient preparation; dicing onions, peeling potatoes and other necessary yet somewhat tedious tasks. All manner of bizarre kitchen utensils have been created to help speed up this process but at SimplyCook we think the only sure fire way to reduce prep time is improve your knife skills. Continue reading “Chop vs. Slice”