A classic Italian recipe.
A classic, though eccentric, regional English recipe!
This recipe drew on ingredients from various parts of the British Empire: the flour from Canada, the brown sugar from Barbados, the orange (originally a Jaffa orange) from Palestine, dried and candied fruits from South Africa. Hence its name.
Panko Crumbs are flaky, coarse, dried breadcrumbs that can be used instead of fresh breadcrumbs. One Japanese dish in which they are used is “Tonkatsu”: a deep-fried breaded, boneless pork cutlet. Panko Crumbs are sold in Asian stores in cellophane bags inside boxes. There are many different brands. Cooking Tips Panko Crumbs© Denzil Green Take…
Serve these as a starter in their dishes on a plate, with some bread and some salad or nibbly veggie bits on the side.
If you haven’t made a steamed pudding before, we have simple guidelines!
Fresh Bread Crumbs are made by breaking up fresh or stale bread into very small morsels. They are used for stuffings, fillers, sauces, and for buttered bread crumb toppings. You generally can’t buy these in stores, but you can make them ahead and store in freezer bags in the freezer. To make fresh bread crumbs…
Dried Bread Crumbs are very fine crumbs made from bread that has been allowed to dry until it is brittle. They are used as topping, a coating or as a filler. You can make them yourself, or buy them plain or seasoned. To make dried bread crumbs Let your bread dry right out. Some people…
A very simple potato salad to make, but the pieces of crispy bacon and crispy bread that garnish it give it wow factor. A bowl of this will disappear in no time flat.
Nice with a pouring custard, or a spooning cream such as extra-thick double cream.
Feel free to vary the veg in the recipe according to what you have on hand or what looks good at the store. Bear in mind, though, that the idea is to end up with veg in the pasta that have some crunch to them to give it interest.
Even better made the day ahead to give the flavours a chance to marry, then actually baked on the day you need it.
This is a real mid-Atlantic dish: British mincemeat meets North American cranberries, pecans and corn syrup. And it is really good.
This is kind of like an eggs benedict.
This is a Spanish recipe, called Buñuelos de espinacas. It is often made as part of an assortment of tapas.
Hands down the best-ever make-ahead recipe for mashed potatoes. Do not be afraid to serve these at Thanksgiving or Christmas, they are even better than regular mashed potatoes, and it’s one less vegetable side to have to worry about at the last minute.
This is a bit fiddly, but you can make it a day ahead.
This is meant to use up leftover risotto. Adjust quantities of other ingredients based on how much risotto you have to work with.
Very, very good.
A dead-easy way to make bland cauliflower into an asked-for dish.
A hearty, inexpensive dish.
A very morish, inexpensive dessert to make.
Incredibly flavourful stuffed roasted peppers. Serve with a side salad and some good bread.
This is a very hearty vegetable side dish that has everything going for it comfort-food wise: a cheese sauce, bacon, and even buttered bread crumbs on top. You can even make this ahead.