At SimplyCook we want to get Britain cooking! Despite our nation’s love of food, recipe programs and celebrity chefs most of us only have 6 meals or less in our repertoire. We aim to change that by making cooking a simple and hassle free process so you can expand your repertoire with ease!
The Great British Summertime being what it is, we have to grab good weather with both hands when it arrives. If it’s sunny on a Tuesday evening, that is when the barbecue must be lit! Continue reading “SimplyCook on the BBQ”
Is there anything more magical than the aroma of freshly cooked pizza oozing with molten mozzarella and fragrant with basil? Well what if we told you that you can create that magic for yourself, in just four easy steps? This simple to follow recipe is perfect to make with your kids, or just as a grown up treat when you’re feeling lazy but still want something homecooked and flavour-packed.
Asparagus generates a level of excitement unparalleled by any other vegetable. Its short season is celebrated with festivals and special menus across Europe. In Germany, it is such an obsession that it’s difficult to find a menu without an asparagus special from April to June.
When cooked well, lamb is an incredibly versatile meat. Cooked hot and fast it offers crisp, charred fat without, tender pink meat within. Or roasted slowly until moist and falling apart. It is also able to soak up a diverse range of flavours, making it a culinary gem in our book. So in this blog we’ve decided to take a trip around the globe to truly explore this wonderful meat in all it’s glory.
Sugar has recently become public enemy number one, overtaking saturated fats, trans fats and probably nuclear warfare. Sales of fizzy drinks and baked goods will now plummet and we’ll all be nibbling on celery sticks during our 3pm slump. Dentists across the country are wondering how they’re going to pay the rent now we’ve all stopped guzzling full strength coke and have perfect smiles.
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’).
There’s been a real sea change in the public view of eating meat. As developing countries start to consume more meat, so many in the developed world are starting to cut back. The reasons are many and varied but boil down to three areas – health, cost and the environment.
There’s been a huge amount of publicity recently about various athletes who’ve decided to follow a gluten-free diet. They swear their performance is better for it. Now, we’re not party to the likes of Novak Djokovic’s medical notes, but we presume most of the gluten-free athletes have not been diagnosed as coeliac.
There’s something about the potato that sits deep in the British and Irish psyche. Which is odd as it originates in the Andes and was thought to be poisonous for many years. But we took it to our hearts and now some of our most comforting foods involve the humble spud.