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De el bosque directo a la mesa: la comida fina con un toque indígena – en imágenes
via theguardian.comIngredientes nativos como frutas de la región y pulpo pescado localmente se encuentran en los menus de PanamáRead this article in EnglishContinue reading... -
Is there any use for cooked pastry offcuts? | Kitchen aide
via theguardian.comFreeze raw pastry odds and ends for emergency patching, creating cheesy snacks or making all sorts of pop-in-the-mouth treatsIs there any use for cooked pastry offcuts?
Chances are we’re talking about trimmings from a blind baked tart case, so the first port of call is to stay on theme. “If you’re already baking a tart, add more texture by sprinkling those lovely, crunchy pastry offcuts over the top,” says Ruby Bhogal, author of One Bake Two Ways. Otherwise, break them do -
Can cultivated cocoa solve the chocolate crisis? ‘It’s like cultivating meat, but simpler’
With climate change threatening the future supply of cocoa, could cellular agriculture offer a solution? Israeli start-up Kokomodo thinks it can, and is emerging from stealth mode to prove it. -
Nigel Slater’s recipe for peas, rice and basil
via theguardian.comA particularly vibrant, vivid, herby green dishBring a medium-sized saucepan of water to the boil. Tip in 250g of peas and let them cook for 2 minutes, then drain. Process half the peas in a blender until they are as smooth as you can get them. Remove the purée from the blender into a small bowl (better to do this now – it is difficult if you leave it to cool.) Reserve the rest of the whole peas. Bring 750ml of vegetable or chicken stock to the boil, then remove from the heat.Peel a -
How will policy in Europe affect plant-based?
A diverse range of businesses, academics and activists have supported a transition to plant-based protein. But in Europe, politics, and political will, still provide a barrier. -
Could eating berries improve Alzheimer’s symptoms?
From helping to reduce inflammation to improving endurance, berries have been linked to a whole range of health benefits. But could they also help to improve Alzheimer's symptoms? -
Where east meets west: Tamal Ray’s recipe for Sichuan-style lasagne
via theguardian.comIn the spirit of culinary experimentation, the unexpected flavour in this Chinese-inspired dish is the chilli bean pasteOne of the pitfalls of being an avid home cook is that you end up with a hodgepodge of half-used spices and condiments from various world food stores. It can lead to some interesting culinary experiments – tarragon finding its way into an Indian curry, say, or tahini into a French omelette. It’s in that spirit of experimentation that today’s dish was born: ing -
Stuffed flatbreads and butterbean dip: Harriet Mansell’s vegetarian summer spread – recipes
via theguardian.comSummer is served: flatbreads stuffed with herby sweet potato and brushed with garlic and seaweed butter, smoky roast tomato, garlic and aubergine butterbeans and a sparky watercress saladThese three dishes work nicely together as a summer dinner. The stuffed flatbread is divine, while the smoky butter bean dish just happens to be fully plant-based and derives its incredible flavour and creaminess from the smoked tofu ; that’s a rather good protein hit, too. The accompanying salad, meanwhil -
Sweet and healthy? Discover the top five functional foods in confectionery
Adding probiotics, protein and fibre and removing sugar and animal ingredients mean 2024 is set to be the year of better-for-you confectionery. Here are the functional features disrupting the industry -
How the EU elections are expected to impact snack producers
We catch up with Sebastian Emig, director general of the European Snacks Association (ESA) to find out why he is excited about the upcoming elections for the new European Parliament. He also talks about the Green Deal and SNACKEX 2024: an event not to be missed. -
José Pizarro’s recipe for anchovy-spiked roast chicken with Moorish chickpea and watercress salad
via theguardian.comRoast chicken flavoured with anchovies, serrano ham, oregano, garlic and lemon zest with a refreshing chickpea and watercress salad for balanceI was raised on my parents’ farm, so grew up in a world where free-range chicken came as a matter of course. My mum swore by keeping things simple and usually roasted the bird, but my day job means I now have a thing for elevating flavours. In today’s dish, the chicken is enveloped in a medley of anchovies, serrano ham and oregano, all of whic -
Rachel Roddy’s recipe for stuffed tomatoes | A kitchen in Rome
via theguardian.comAn adaptation of a traditional Neopolitan stuffed peppers recipe, juicy tomatoes overflow with a comforting aubergine, olive and anchovy fillingUsually our lesson took place in the living room, at a big teak table with a felt cover, under a wall of books, many of which appeared to be legal. But every few weeks, when my Italian teacher’s husband was working at home (consulting the books, I hoped), we had our lesson in the kitchen. It was not a big room, with fitted units on all four sides, -
The colour conundrum: Red or green packaging for plant-based meat?
Colour plays a key role in how consumers see products. Should plant-based companies use red to evoke flavour, or green to evoke sustainability, with their offerings? -
NPD Trend Tracker: From sweet butter to Milka chocolate milk
Sweet butter is creating a ânew standardâ for the category, weâre told. And thatâs not the only sweet NPD for the month. Whatâs the latest in sweet (and savoury) innovations? -
Climate Smart Food returns in 2024 and here’s a sneak peak…
Save the date! FoodNavigatorâs Climate Smart Food digital summit returns for its fourth year, and weâre offering a sneak peak of the programmeâ -
Euros & Olympics: How the F&B industry is gearing up for a summer of sport
With Euro 2024 and the Paris Olympics just weeks away, Europe is gearing up for a spectacular summer of sport. But how do major sporting events impact food and beverage trends and how does the industry get involved? -
Nigel Slater’s recipes for cucumber, mint and cornichon pâté, and strawberries with grapefruit
via theguardian.comThe brightest of flavours to capture the exciting essence of early summer There is a deep bowl of cream cheese in the fridge. Pale green and freckled with grated cucumber and salty little cornichons, it is the very essence of early summer. It rests, waiting for a batch of nigella-speckled flatbreads to come from the stove.The dough for the flatbreads takes 10 minutes to make, an hour to prove, and 10 minutes to bake. Most of the work is done by the dough rather than the cook. The dough won&rsquo -
Who’s next please? The top 20 fish and chip shops in the UK
via theguardian.comTriple-cooked, with curry sauce and locally sourced… eat your heart out at these first choice chippiesMarlboro, 46 St Thomas Street, Weymouth DT4 8AWLocal mackerel in a bap or tempura is the draw at this third-generation family restaurant, perhaps with a pea fritter, or chips, cheese and curry sauce, and steamed pudding to finish (marlbororestaurant.co.uk).Middle Street Fish Bar, 78 Middle Street, Deal CT14 6HL
It is open Wed-Sat, for three hours and takes cash only, but locals swear it s -
Wines to capture the taste of summer
via theguardian.comLight reds, rosés and orange wines made by both romantics and pragmatistsTheopetra Estate Xinonmavro Rosé, Meteora, Greece 2022 (£21.75, corkingwines.co.uk) Wine producers tend to divide into two temperamental camps. The first, cussedly idealistic type doesn’t think very much about who’s going to buy their wine until it’s time to sell it – they make what they damn well please and only then hope to find customers who share their enthusiasm. The second g -
Gerry’s Hot Sub Deli, London: ‘Take it very seriously indeed’ – restaurant review
via theguardian.comAt Gerry’s the sandwich is elevated to a noble art, so roll up your sleeves and get stuck inGerry’s Hot Sub Deli, 50 Exmouth Market, London EC1R 4QE. Sandwiches £8.25-£13.50, poutine £6.75-£10.70, dessert £4.25, wine £6.95 a glass, beer £3.95 a half pintHappiness is a handful of lunch and dressing running down your forearms. Certainly, anything that demands to be eaten alongside a roll of kitchen paper deserves to be taken seriously. By these -
Ask Ottolenghi: what’s the secret to a great burger?
via theguardian.comFollow the simple principles of quality meat, cheese and herbs for the perfect patty – and don’t forget a fresh, tangy sauceI have never seen an Ottolenghi recipe for a burger, be it meaty or vegetarian. How would you construct and garnish your perfect hamburger?David, Winnipeg, CanadaThat’s such a good spot! To be honest, traditional, full-sized burgers are something I tend to seek out from others - passionate people who flip burgers all day, every day – and my must-have -
How to turn leftover fruit into a multi-coloured sweet treat | Waste not
via theguardian.comThis tutti frutti sorbet of anything you fancy will make your fruit bowl go furtherWe fill our fruit bowl on market day each week, and if any of it ripens too quickly, we simply cut it up and freeze it to give us a good pudding base on hand at all times. It’s best to lay the pieces of fruit flat on trays with space between them, so they don’t freeze into one solid block. Our daughter has a small bowl of frozen fruit for pudding most evenings, but when we’re feeling fancy, we bl -
Cocktail of the week: Temper’s lychilli margarita – recipe | The good mixer
via theguardian.comThe floral sweetness and chilli kick is ideal to sip when the sun (finally) comes outOur customers’ fascination with spicy margaritas (hello, the picante!) was the inspiration for this, though we’ve made it a bit more accessible by adding the floral sweetness of lychee. Outside our range of classic margaritas, this has become our most popular drink and is a particular favourite out on the terraces when the sun finally shines.Niko Bisha, group bar manager, Temper, London Continue read -
How can luxury food brands succeed?
While luxury brands in beverage have been highly successful, luxury food brands are, as of yet, less prominent. What foods have the potential to be luxurious? -
Under-the-radar wines from southern Spain | Fiona Beckett on drink
via theguardian.comValencia might be famous for its sweet wines, but the lesser known bottles from the region are well worth a tryOne of the best ways to learn about wine is to explore the local vino when you’re on holiday. That doesn’t always happen, of course: you find your favourite restaurant, and you eat the same dish and order the same bottle on repeat.Valencian wine, for example, wasn’t on my radar when I went to language school in that city back in February, in an attempt to improve my Sp -
Roe, London E14: ‘Kind of mad, but also sheer bloody genius’ – restaurant review | Grace Dent on restaurants
via theguardian.comMassive, assertive flavours in a hulking football pitch of a restaurantRoe in Canary Wharf is an absolute beast of a venue: 500 covers, with a terrace, private dining, a capacious main area split into three defined areas, and a sit-up counter. Mind you, there is room for a restaurant to spread its legs in London E14. The newish Hawksmoor just along the wharf is also enormous, while the nearby Dishoom is another behemoth with added bacon naan.Roe is the second incarnation of the much-loved Fallow -
Orange juice outlook ‘challenging’ amid squeezed margins and soft drink competition
The coming months wonât be easy for orange juice manufacturers forced to keep product prices high. -
Regenerative agriculture: How manufacturers and farmers are working together
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing? -
Spate brings the speed of machine intelligence to trendspotting in food, beverage
Two former Google researchers, who helped write the algorithm for trendspotting using queries from the search engine, are using their knowhow to empower product developers to create the must-have meals and breakout beverages of the future with the expansion of their machine intelligence platform Spate into the food and beverage industry. -
Why Pringles has ditched the can for its first bagged snack in more than 15 years
The snacking masterminds at Pringles have debuted its first-ever puffed snack that drops the can for a bag.
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