It's not that I hadn't lived with men before; I grew up suffering dead arms from my older brother. But this didn't quash my fear when the time came to move in with the other half, it made the uncertainty worse.
There is a really sensible progression through the cookbook so that you 'learn' as you go along. A lot of the recipes need a good bit of prep work but there are enough that can be made quickly when you need a sugar hit. Also while many of the ideas are complicated or require practiced skills they are well explained and worth trying out.
These culinary tips will not only help make 'clean' food more interesting and tasty, but will also have a positive impact on your mission to lose fat. Whilst some of these points may not seem directly correlated with fat loss, it is far easier to lose bodyfat if your digestive system, joints and immune system are all working as efficiently as possible.
This week's recipe is short on ingredients but bursting with flavour thanks to the porcini mushrooms. I recommend keeping a little jar of dried ones in the back of your cupboard as they're a very versatile seasoning and with a basic tomato sauce and dash of cream are especially delicious.
Mincespiration - Dean Edwards Bantam Press - 2013 Photography: Martin Poole Mince is an easy and cheap way of eating meat although, as Edwards poin...
Cooking gluten-free food for the whole family isn't rocket science, it just requires a bit of thought and learning some basic skills, like how to substitute ingredients.
Cookery queen Delia Smith has taken a swipe at MasterChef for undermining the confidence of aspiring cooks. Smith, 71, who now runs an online cooke...
Ever thought of making your own crumpets? Here's you do it (and it's really easy)
Today's the day. It's here. STOP WHAT YOU'RE DOING. It's the Masterchef final.
Cakes are no longer simple two or three tier white iced creations. To keep up with the times, cakes have become even more intricate. Decorative designs include delicate sugar paste flowers, sculpted chocolate ruffles and folds jutting out from all angles.
On 17 May people from all over the world will stand together in support of good food and essential cooking skills. Diet-related diseases are among the world's biggest killers. This year alone, over two million people will die as a result of being obese while over two million children will die from under-nutrition.
Some media reports made an example of individual cases - an ice cream brioche coming in at 2,144 calories and a meatball sandwich "containing more fat per serving than a Big Mac". What's important to note is that this research is based on analysis of the nutritional values of randomly selected recipes created by celebrity chefs. There is also no proof that more indulgent recipes directly lead to higher rates of obesity.
Crawling, walking, catching, running, riding a bike and learning to swim - all essential activities to learn for a child. But cooking? It might not sound like a core skill but an increasing amount of evidence points to the fact that learning to cook has numerous benefits for children.
One of the first things I was taught in school about Peru's geography was the beauty of its three main geographical areas; the coast, the mountains and the jungle; la costa, la sierra y la selva. Here you can find many treasures that are blessed with a wide variety of climates and soils to grow many ingredients.
The introduction to The Great British Farmhouse Cookbook is a background to the Yeo Valley Farm, it's not hugely related to recipes but beautifully written and lovely to read.
Lomo Saltado is one of Peru's most loved dishes. Every household in Peru makes it and so do many restaurants. Every mum and aunt in Peru has their own recipe which differs from each other. Some make it with red wine instead of vinegar, others add beer, but like all our dishes, its all about great ingredients and flavours.
The other week I popped into Gail's on London's Exmouth Market and spotted these Easter Bunny cupcakes and fell in a big sugary puddle of love. So enamoured was I, that I thought I'd give them a go myself.
I increasingly find that the creative, but disciplined and methodical mind set I employ in the kitchen when I go home also has its parallels to managing an international company during the day.
I have a great respect and appreciation bought about by my ancestral indigenous heritage which worshipped Mother Earth: Pacha Mama. As a cook and restaurateur, Mother Earth is tied to my life like the most fulfilling umbilical cord, supplying me with the most beautiful produce and ingredients which help me live, work and feed others.
With the horsemeat scandal still unfolding, the central issue is do we know what we're eating? The media narrative is one of distaste, disgust at eating hidden matter, complex food chains, uninformed moments of blame, as well as possible criminal actions.
Beef Wellington has always been a British favourite, whether it is for a dinner party or a family meal this recipe will work for every occasion. Compliment the rich taste of the beef wellington with a glass of Shiraz.
Blue strawberries. Silver carrots. Golden apples. We’ve seen the future of food and it’s, er, sparkly. The world’s first edible spray paint ...
As a keen cook, I love cooking with fresh fruit and veg, but while I want to spend time going to Cardiff's Market and getting all my shopping, I simply don't have time to spend half a day walking there and struggling back with a load of food.
After the initial shock value of eating a horse, we've gotten over it. Horsemeat isn't the issue. In fact, it's as normal as eating beef or chicken in many parts of the world. The real issue is this: if horsemeat can be slipped into our readymeals - what else could be in there?
What Katie Ate is a perfect example of a cookbook that makes you want to head straight to the kitchen. This would make a fantastic gift for anyone who loves food, but make sure you get a copy for yourself as well...
