Blog Profile / BBC Food Blog
| URL : | http://www.bbc.co.uk/blogs/food/ | |
|---|---|---|
| Filed Under: | Lifestyle / Food & Drink | |
| Posts on Regator: | 103 | |
| Posts / Week: | 1 | |
| Archived Since: | July 6, 2011 | |
Blog Post Archive
Goodbye from the BBC Food blog
The chocolate mints have been passed, the brandies have been quaffed and now it’s time to say goodbye to the BBC Food blog. The blog is closing and will no longer be updated after this post closes for comments in two weeks. Thank you to those that have read the blog, shared it and posted comments. Show More Summary
Confessions of a gadget junkie
The other day I was given a bean slicer by a kind friend who couldn’t believe I still sliced my runner beans by hand. I bought some and eagerly set to work only to find that most of the beans were too big to fit into it. Which left me...Show More Summary
Why don't we eat more cauliflower?
If there’s one dish that reminds me of childhood home, it’s cauliflower cheese. My mum was a reluctant cook so cauliflower cheese became our staple diet – every day for high tea. We washed it down with weak tea and Women’s Institute cake. Show More Summary
Cake: man v machine
As part of our on-going series on the kitchen gadgets that really count, this time our eye turns to cakes. Discussions in the office pit me against the rest of the team who believe an electric hand whisk is an essential piece of kit when making cakes. Show More Summary
Outdoor entertaining Moro-style
With hopefully a few weeks of summer to eke out, I got thinking about how to manage outdoor cooking and eating in a more effortless and stylish way than I have in the past.
When the sun suddenly shines and I decide to throw an impromptu...Show More Summary
In praise of British butter
When it comes to dairy, the French are commonly considered the best producers in the world, with some regions being given the protection of AOP status. And when we’re looking for something special to smear on our bread we reach out for French products, because they’re the best. Show More Summary
Bread: man v machine
Set up
I set out to test the results of making bread at home, with a bread machine and by hand. These are the rules of engagement. I start with the “baker’s percentage” as my recipe for making bread by hand and using a bread machine: 100% flour, 60% water, 2% salt, 2% yeast (in this case: 1 x 7g sachet dried yeast for 500g flour). Show More Summary
The hot dog goes posh
The hot dog, beloved by American baseball fans, is probably not your idea of high-end gastronomy. But now a brave band of British charcutiers are taking the hot dog by the ears and shaking it about to unleash an artisan frankfurter that’s...Show More Summary
Seafood on a budget - can you have great quality for less?
On my way to Port Eliot festival in Cornwall last weekend, I had one thing on my mind. Seafood. The annual literary festival, which takes place on the historic site of Port Eliot in St Germans, is best known as a celebration of words...Show More Summary
Olympic lunchboxes that pass muster - and security
If you’ve managed to bag tickets for the forthcoming games but don’t want to pay the high prices for food and drinks when you arrive, what are your options? With prices as high as £1.60 for a small bottle of water and £5.90 for a tuna salad, taking a packed lunch seems an appealing alternative. Show More Summary
Homemade ice cream: Man v. machine
You can’t have ice cream without one specific machine: a freezer. But in our continuing series of cooking without gadgets, if you don’t want to invest in another piece of single-purpose kit to clog up your kitchen, namely an ice cream maker, can you still make ice cream?
The machineI have a powerful ice cream machine in my basement. Show More Summary
Homemade pasta - man v machine
Many recipes for making fresh pasta assume you need a pasta machine, and in 'Food Factory' on BBC1 they even tried to make spaghetti with a meat mincer. Hmmm. In Italy you just need a long wooden rolling pin. This makes me wonder, can...Show More Summary
Panna cotta: the ultimate no-fuss pudding
On this week’s Saturday Kitchen James Martin treated himself to a luxury, Michelin-starred 40th birthday feast. And finishing off the meal was one of his favourites – a buttermilk panna cotta with doughnuts and jelly. I understood the...Show More Summary
Tour de France: a mountain of calories
It’s the Tour! On Saturday the world will watch as teams of wiry men start three weeks of cycling at ridiculous speeds over ridiculous numbers of kilometres, up ridiculously high mountains. One thought springs to mind here at BBC Food – what do they eat?
Team Sky cyclists snacking during training. Show More Summary
No-diet diets
Who’s feeling like they need to lose maybe half a stone? Me. And probably you too. On TV this week we have The Men Who Made Us Fat, reminding us (thanks) that we are larger than we used to be. Yesterday we were informed that ‘More than...Show More Summary
Syllabub: The first Frappuccino?
On Friday kids from Cape Corwall school presented their Diamond Jubilee dishes to the Queen the royal nibbles. On the menu are traditional kids’ favourites like mini-quiches and fish and chips. But one dish that stood out was the King Charles II syllabub from the Cape Cornwall school. Show More Summary
Can the Food and Farming Awards change the way we cook?
This week nominations open for the Food and Farming Awards. It’s the 13th year that the awards have been going and they already feel like an institution. Each year the programme tells amazing stories of food producers and advocates. I always find myself welling up when I listen to the awards. Show More Summary
How to decorate cakes - easy fancy finishes
After last week’s blog discussing alternative ways to get a smooth finish on cakes without using fondant, here’s a round-up of alternative fancy finishes that are different to a traditionally iced cake.
There are many incredible ways of decorating cakes that don’t rely upon icing, as any French patisserie window will prove. Show More Summary
Would you buy meat from a tweet?
It’s Friday afternoon in the office. You’re watching the clock tick down to five o’clock, skimming through your Twitter feed. And there it is, “The goats have arrived!” With a quick flurry of messages you’ve booked yourself a whole goat. Show More Summary
Street food: has it lost its way?
With the bank holiday to end all bank holidays coming up this weekend there’s a fair chance you’ll be out and about at a local food festival. There’s a big one coming up at London’s South Bank. But despite the perception that streetShow More Summary