Champagne is the drink that is synonymous with celebration - be it a New Years Eve, Christmas, weddings, birthdays or any other reason for a party there is usually a glass of bubbly involved. But for some occasions just a regular glass of champagne or sparkling wine simply just isn't enough to mark . . .
Drinking your Pilsner out of a pint? Or your Irish Stout out of a stein? Think again. Most of us are familiar with different glassware for various types of wine but don't know that different types of beer also benefit from being poured into specific glasses to accentuate the beer's character, . . .
Get crafty this festive season and make these easy Christmas stockings. Just follow these simple steps below and you will have them hanging from the mantle piece in no time! To make one stocking you will need: A fat quarter or a piece of fabric cut to a minimum of 46cm x 56cm (18" x . . .
The last few months have been a whirlwind of activity and excitement with finishing up work and getting ready for my first baby to arrive. I therefore hope you will forgive me for the long lapse of time since my last post. It has also been a time to reflect and learn of few things of what it . . .
When it comes to the butter versus margarine debate I have always succumbed to my French heritage and lathered a slab of butter on my morning toast, rather than going for the 'healthier' option. There is just something about real butter that makes food utterly irresistible. The thought of freshly . . .
Crème fraîche is a soured cream with a smooth, tangy and rich flavour, containing about 30% butter fat. It is definitely the crème de la crème in terms of flavour and flexibility. It doesn't curdle so is perfect to heat, can be used in baking or dolloped into sauces, soups and on desserts. In my . . .
Paneer is a fresh cheese commonly used in South East Asian cooking particularly in Indian, Nepalese, Pakistani, and Bangladeshi cuisine. My first encounter with Paneer was at a restaurant on the famous Brick Lane in London where, as you do when you first arrive in the UK, we went to sample some . . .
Ricotta originated in Italy and traditionally is made from the whey left over from the cheese making process. Literally meaning 'recooked' the whey is reheated to a high temperature with added acid (like lemon juice or vinegar). This causes the remaining proteins to clump together and form the . . .
Buttermilk used to be a staple in the kitchen's of our great grandmothers. Not only was it the natural by-product of making butter, it was also used extensively in cooking and considered an everyday drink and thirst quencher (hard to imagine I know!) Nowadays with everyone buying butter rather than . . .
Making your own mustard has never been easier. Follow these 5 easy steps and get creative with your own flavours and voilà - your own homemade mustard! Related recipes: Herbed Honey Mustard - The Splendid Table - Noelle Carter Dried Cranberry Mustard - The Splendid Table - Noelle . . .