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‘Unethical’ junk food packaging manipulates children into craving sweets, report claims
via theguardian.comBite Back, a Jamie Oliver campaign group, found the 10 biggest producers reel in young shoppers with attention-grabbing colours and cartoonsFood companies are using bright colours and cartoon characters in an “unethical” effort to manipulate children into wanting the sweets and crisps they make, a report has claimed.Bite Back, a campaign group that is part of the chef Jamie Oliver’s empire, asked nutrition experts to analyse 262 sweet food products sold in the UK with packaging -
Lamb kofta, sea bream puttanesca, potato cakes – 20-minute recipes from Anna Haugh
via theguardian.comThe Dublin-born chef talks about realising the culinary value of Irish food, plus six recipes from her new cookbook, Cooking with AnnaWhen Anna Haugh decided to write a cookbook after more than two decades in professional kitchens, pitching her recipes at the right skill level was a challenge. “Trying to simplify and reduce was an interesting learning curve,” says the Dublin-born chef, who opened her restaurant Myrtle in London’s Chelsea five years ago. “Even when I was d -
Nigel Slater’s recipes for roast spring vegetables, tarragon and lemon dressing, and chicory with basil and honey vinaigrette
via theguardian.comIt’s the season of salads, so a good dressing is a must The dressing I make most often is a simple vinaigrette with vinegar, olive oil, a dash of smooth mustard and salt and pepper. I give it only the faintest breath of garlic, the clove left to steep in the vinegar for 10 minutes to take out its sting. I use a workaday olive oil rather than something more peppery or fruity, shaking everything up in a tightly sealed jar. I could make it in my sleep.Sometimes, a slightly more aromatic dress -
Arabic Flavour, Aberystwyth: ‘Food that tells a story’ – restaurant review
via theguardian.comGhofran Hamza is on a solo mission to bring glorious Syrian cuisine to lucky mid-WalesArabic Flavour, 4 Northgate Street, Aberystwyth SY23 2JS (01970 228 078). Starters and meze £4.75-£8.25, mains £14.50-£18.95, desserts £2.95-£7.75, wines from £21Occasionally, during the wait for our starters at Arabic Flavour, one of us would pop off to the loo; a moment of magical thinking perhaps, in which a sudden absence from the table could somehow make the food a -
Meera Sodha’s recipe for sweet-and-sour aubergine orzo | The new vegan
via theguardian.comWhen those sunny days arrive, this caramelised aubergine and pasta bowl ticks all the boxes for spending less time in the kitchenAround this time of year, when the sun starts to pop out a bit more, I like my meals to be more sympathetic to my plan to spend as much time outdoors as possible. To do that, they need to be able to (mainly) cook themselves and be eaten, with a bowl in one hand and a fork in the other, while I perch on a garden chair. Happily, this aubergine and pepper orzo, inspired b -
Ask Ottolenghi: easy sauces to perk up midweek meals
via theguardian.comMake up a big batch of tahini sauce with herbs, quick preserved lemons, experiment with all sorts of pestos, or try zhoug and shatta, two punchy Levantine chilli condimentsI love the green tahini sauce with the roast cauliflower in your book Simple – it livens up even the most joyless of midweek meals. What other easy sauces should I have in my repertoire to give plain dishes a bit of zhoosh?Joe, Liverpool
I’m so pleased you’ve asked this question, Joe, because sauces and paste -
Savoury lamb pies and yoghurty flatbreads: Yotam Ottolenghi’s Lebanese-inspired recipes
via theguardian.comHerby lamb pastries with a yoghurt sauce and pine nut oil, and moreish Levantine flatbreads topped with labneh for dipping and snackingWhen thinking about why I love Lebanese food so much, I’m tempted just to list some of that cuisine’s big hitters: the crunchy kibbeh and creamy hummus, the fresh fattoush and herb-crammed tabbouleh. Pilaf and pine nuts, fried falafel and sweet knafeh … This is food I can eat every single day and never be bored with. It’s food to scoop up -
How to turn cooked bacon fat into a delicious sweet treat – recipe | Waste not
via theguardian.comSalted 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 -
Cocktail of the week: the Mandrake’s Hibiscus – recipe | The good mixer
via theguardian.comAn Aperol spritz/cosmo hybrid that’s equal parts refreshing and bubblyA glorious combination of classic ingredients that is equal parts refreshing and bubbly – think a fruity yet refined Aperol spritz/cosmopolitan hybrid with a sparkling edge. Enjoy with friends on a sunny afternoon and embrace those fragrant citrus flavours.Jouzas Jonauskas, head of food and beverage, Waeska Bar, The Mandrake, London W1 Continue reading... -
Benjamina Ebuehi’s recipe for blueberry and halva loaf | The sweet spot
via theguardian.comIn 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, melt -
Why isn’t sake more popular? | Fiona Beckett on drinks
via theguardian.comIf Japanese food is all the rage, why isn’t sake? After all, it is an appealing and surprisingly versatile drinkGiven how popular Japanese food is now, it’s kind of surprising that sake hasn’t taken off in tandem. But it’s also understandable, seeing as this is not exactly the easiest drink to get your head around: there’s the complex classification, and the fact that, until relatively recently, the labels have tended to be in Japanese. There’s also confusion -
Oma, London SE1: ‘Very difficult to resist’ – restaurant review | Grace Dent on restaurants
via theguardian.comWho’d have thought that a nerdish but relaxed space age taverna would turn out to be one of the openings of the year?Oma in Borough Market is Greek, but not as you may know it. If you don’t know your “wildfarmed laffa” from your spanakopita gratin with malawach, or your giouvetsi beef-fat pangrattato from your mussel saganaki with tsalafouti, then this will be, literally, all Greek to you. At Oma, the server’s “Do you want any help with the menu?” is gre -
Is the EU going far enough to tackle food waste?
Food waste reduction targets, from factory to fork, are under discussion in the EU. Are they ambitious enough? -
Miso aubergines, chaat masala salad and grilled courgettes: Rukmini Iyer’s favourite recipes for sharing plates | Quick and easy
via theguardian.comFor those times when you have friends over and want maximum flavour with minimum effort, these sharing plates from our regular columnist’s new book are real crowdpleasersI’m so excited to share these recipes with you from my new book, The Green Cookbook. They’re perfect for lazy weekends with friends, because all of them can be mainly prepped in advance, leaving you with a little light assembly just before your guests arrive – they’re minimum effort, maximum flavour -
Tracing hazelnuts geographical origin: Isotopic markers
With food fraud widespread, the geographical origin of hazelnuts must be traced. A new study analysed their isotopic markers to find which ones could link them back to their origin. -
EU consumers not eating enough fruits and vegetables according to WHO
The consumption of fresh fruits and vegetables across the majority of EU countries remains below the WHOâs minimum recommendation. Why? -
Ashwagandha has ‘tremendous potential’ for promoting healthy aging: Review
Ashwagandha could serve as a potent anti-aging ingredient by improving immune system function and acting as an antioxidant, according to a review published in Frontiers in Nutrition. -
The top trends Coca-Cola is watching: New insights platform shares key data from retail & foodservice
The Coca-Cola Company is launching Coca-Cola Lens: an insights platform, available to all, that shares data and experience from hundreds of thousands of retail and foodservice outlets in North America. -
How Fazer makes confectionery with upcycled ingredients
Finnish food group Fazer is experimenting with side streams to make confectionery production more sustainable. -
Almond growers buck the trend: Good news for food and beverage manufacturers
With reported ingredient shortages and price rises across the food and beverage industry, it appears the almond industry is bucking the trend, with prices at an 'all-time-low' with supply exceeding demand. -
Disgust still poses major barrier to adoption of insect protein
Despite a range of benefits, insect protein has faced strong barriers to adoption. This is largely due to consumer disgust, but some demographics are more put off than others. -
Fonterra to focus on B2B services in sweeping strategic change
The New Zealand co-operative is set to offload some of its best-known consumer brands to create âa simpler, higher-performingâ business. -
How brands communicate gut health benefits, creatively
In Europe, food and drink makers tapping into the gut health trend find themselves hamstrung by health claims regulations. How can they communicate benefits, without breaking the law? -
How to make blondies – recipe | Felicity Cloake's Masterclasss
via theguardian.comThe secret to a blondie’s fudgy texture is not to overmix the dough – our resident perfectionist reveals all in a few simple stepsBlondie – by which I mean the bake, not the band, though I’m a fan of both – is to brownie as hamburg steaks are to burgers; the original, now far eclipsed by the popularity of its more famous child. Dense, fudgy brownie recipes date from the late 19th century, but it wasn’t until 1906 that cocoa first put in an appearance; until th -
Will new ‘shrinkflation’ labelling in France truly boost transparency?
France is preparing to enforce âshrinkflationâ signposting in retail, but critics are unconvinced the measure goes far enough. -
How do consumers perceive ‘gut health’ products?
Products targeting âgut healthâ have a range of benefits, yet these are not always clear in marketing. How do consumers understand gut health, and is this understanding congruent with reality? -
Could good gut bacteria help prevent cardiovascular disease?
The last decade has seen gut health linked to a multitude of health benefits. So could it also play a role in helping to prevent cardiovascular disease? -
Cheesy pie and crunchy spuds: Spasia Dinkovski’s Balkan favourites – recipes
via theguardian.comCrunchy potatoes with a punchy pepper cream and a popular Balkan egg-and-cheese filo pieGibanica (pronounced “geebanitsa”) is the very reason I have a business and a book today – it’s the pie that started it all. It was lovingly made on repeat by my maternal grandmother, recreated by me and now, through my shop Mystic Burek, has many variations. The original “recipe”, if you can call it that (it’s more a scribble in a notebook that was passed down to me) -
Cocktail of the week: Helen Graves’ peach and maple old fashioned – recipe | The good mixer
via theguardian.comIt’s your bourbon-and-bitters classic, rounded off with a nice dash of peachWhile I do enjoy a herbal or fruit tea of an evening, I’m also impressed by how well teabags infuse their flavour into booze. Since peaches can be an unreliable fruit, I find that using peach-flavoured teabags instead gets the job done very consistently.This is an edited extract from BBQ Days, BBQ Nights: Barbecue Recipes for Year-Round Feasting, by Helen Graves, published by Hardie Grant at £22. To ord -
Beyond cabbage: great variations on slaw, from beetroot to mango | Kitchen aide
via theguardian.comA slaw doesn’t have to be a cabbage and carrot number; it can be adapted to suit just about every cuisineGot a culinary dilemma? Email [email protected] slaws for summer tables
Slaws are things of beauty, and such an important category of the salad world. They’re super-flexible, whether you’re feeling something creamy or lighter and brighter, but all slaws require a “healthy combination of dressing and crunch”, says Melanie Brown, chef/restaurateur at t
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