How to turn cooked bacon fat into a delicious sweet treat – recipe | Waste not
The Guardian | Dessert
by Tom Hunt
3d ago
Salted caramel made with bacon fat? Surely not! Then again, whyever not? Bacon fat has a unique, rounded, umami-rich flavour that works well in both sweet and savoury dishes, so always be sure to save any left over after cooking, and make sure you scrape the bottom of the pan to get all those flavourful, caramelised bacony bits. Bacon fat makes just about any dish more mouthwatering, and turbo-charges it with flavour: use it for sauteing potatoes, frying chicken or, if you fancy stepping up your dessert game, making today’s bacon fat salted caramel. I love it drizzled over popcorn or pancakes ..read more
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Benjamina Ebuehi’s recipe for blueberry and halva loaf | The sweet spot
The Guardian | Dessert
by Benjamina Ebuehi
3d ago
In this blueberry-studded cake, halva melts into the batter during baking to give it a velvety crumb and a hint of sesame My local Turkish grocers have about half an aisle devoted to halva. There are tubs and tubs of the stuff, in all manner of flavours from almond and vanilla to pistachio and chocolate, and I like to pick up a different type each time I go. I use halva in bakes and, of course, I eat it neat, too. In today’s loaf, I’ve used a vanilla one that, as the cake bakes, melts into the batter, bringing a velvety texture to the sponge and a toasty, sesame flavour. The pops of blueberrie ..read more
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Chicken rice, chickpea bake and wheat salad: Ella Mittas’ easy autumn recipes for a Mediterranean feast
The Guardian | Dessert
by Ella Mittas
5d ago
The Melbourne-based chef has looked to her Greek heritage and travels to Turkey to spin a trio of comfort recipes Get our weekend culture and lifestyle email My father’s side of the family is Greek. They live next door to each other in Melbourne. There are holes cut in fences, so everyone can be together easily. It seems separate from the rest of Australia, but it’s a version of Greece abstracted from the real thing; its traditions are built on distant memories. These recipes are a mix of things I saw, ate and was taught while working in a village in the mountains of Crete and the hot, loud ..read more
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Rachel Roddy’s recipe for panna cotta with (frozen) fruit compote | A kitchen in Rome
The Guardian | Dessert
by Rachel Roddy
1w ago
The wobbly, creamy fridge favourite paired with freezer fruit – easy! In her book of English puddings, and in the delightful chapter about jellies, blancmanges and flummeries, Mary Norwak notes that the art of thickening began in medieval times. Fruit pectin had long been used as a way of preserving and thickening, but it was the practice of extracting collagen from fish or meat bones that, in the 1300s, allowed for new ways of setting jellies – first savoury, then sweet – in (privileged) kitchens. Then, in the 16th century, isinglass, made from the dried swim bladders of sturgeon, made its wa ..read more
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Tempting springtime party food to prepare in advance
The Guardian | Dessert
by Joe Trivelli
1w ago
Celebratory Italian treats which won’t keep you busy in the kitchen on the day I’ve been testing recipes for a birthday party that I’m going to cook for myself in a couple of weeks. Full of spring, a bit Garden of England (cherries, broad beans and cucumber) and quite a bit of Italian. My dream is that I’ll prepare all of this in advance and leave platters around the place along with bowls of roasted nuts and chipsticks. It will, of course, be sunny and I’ll receive our guests into our tidy house, perfectly relaxed, having done all the work in advance. Revellers will spill outside enjoying bee ..read more
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Apple Butter Cafe, London W1: ‘Food to make a diabetes doctor sigh anxiously’ – restaurant review | Grace Dent on restaurants
The Guardian | Dessert
by Grace Dent
1w ago
When the world isn’t particularly sweet, sometimes we all need a sharp blast of teeth-chattering, sugary goo … Apple Butter Cafe, which recently opened a second branch at the top of London’s Regent Street, is very much a cafe of its time. Today’s young may be eschewing the vices of yesteryear – booze, ciggies, drugs, etc – but their Achilles heel is sugar. Build a cafe that serves short stacks of chunky, fat pancakes smothered in banoffee syrup and topped with mini meringues, shards of tempered chocolate, quenelles of thick cream and microplaned lemon zest, and they will come. Post a video on ..read more
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Joe Trivelli’s recipes for gnocchi with asparagus, sorrel soup, hake and radishes, and baked apricots
The Guardian | Dessert
by Joe Trivelli
2w ago
Vivid colours and powerful fresh flavours to welcome the brighter days of early May Sorrel, asparagus, radishes: at last, some strong colours and flavours. After I’ve doused asparagus spears with melted butter at least once I’m up for something new, so we’ve been eating British asparagus with lemon-spiked gnocchi. The mellow of the cream and soft white fish underwrites the pepper of the seared radish in a quick and sustaining supper. Sorrel adds its vivid splash of green to a fresh and bolstering spring soup. This is food for the brighter days of May ..read more
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Soups, stews and king congee: eight cosy recipes for a rainy weekend
The Guardian | Dessert
by Yvonne C Lam
2w ago
From a maximalist pumpkin soup to a low-and-slow dal, these are the dishes to cook when you seek comfort and flavour Get our weekend culture and lifestyle email Vegetable and bean soup reads so quotidian; ribollita is a far more elegant-sounding name. This thick Tuscan stew is an excellent way to use the odds and ends in your kitchen – that onion rolling around in your fridge crisper, that tin of beans from when you promised you’d eat more legumes, that nub of parmesan rind. Tear up some stale bread, stir it through the soup in the final minutes of cooking then, if you like, pop it under a h ..read more
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Benjamina Ebuehi’s recipe for double chocolate and mascarpone traybake | The sweet spot
The Guardian | Dessert
by Benjamina Ebuehi
2w ago
A big slab of lush, chocolate heaven with a velvety crumb and mascarpone icing, and just made for sharing and showing off I almost never say no to chocolate cake. I’m a sucker for them all, from super-fudgy, flourless ones to intensely dark tortes. But this is the chocolate cake I’ll make for a crowd. It’s an easy, one-bowl bake with a velvety crumb and a milk chocolate mascarpone frosting that brings a luscious, creamy texture. Casual yet decadent. Discover this recipe and many more from your favourite cooks in the new Guardian Feast app, with smart features to make everyday cooking easier an ..read more
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How to make the perfect vegan meringues – recipe | Felicity Cloake's How to make the perfect …
The Guardian | Dessert
by Felicity Cloake
2w ago
Aquafaba comes to the rescue again as the egg substitute in these very convincing vegan meringues The egg is an everyday miracle – so basic, so cheap, so reliably astonishing in its protean ability to morph from rich custard to airy mousse – and its removal from the equation leaves a gaping culinary hole. And, though plant-based fats are pretty easy to find, for a long time recreating the sturdy foam of whisked egg whites in particular was a challenge that had chefs, scientists and hungry vegans scratching their heads. According to Sébastien Kardinal and Laura Veganpower, despite experimentati ..read more
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