Foodies In The News

[Pepper Pig Profile]

Felicity makes Caldo Verde.


https://www.theguardian.com/food/2021/m ... ity-cloake

[Earthmaiden Profile]

KC2's link to Spinach recipes (which look lovely!) contained a link to HFW's recipe for Spanikopita. There's a recipe below that for Savoury Spinach Cakes which I think looks worth a try. https://www.theguardian.com/lifeandstyl ... ttingstall

[KeenCook2 Profile]

oooh, thanks for drawing our attention to that, I agree, they look fab. I probably wouldn't otherwise have seen them as I'm afraid I don't think I'd ever make spanakopita
I've got everything for them except the fresh breadcrumbs so maybe can use my stash of bageuette crumbs from the freezer.

[Renee Profile]

Thanks very much for the link Em. I would love the Savoury Spinach Cakes. Is ricotta cheese the same as curd cheese?

[Pampy Profile]

Ricotta is made from the whey, which has a very small amount of curd left in it, rather than from the curd itself.
https://www.bonappetit.com/story/what-i ... 0coagulate.

[ZeroCook Profile]

Good spinach recipes links - snagging, thanks

They're different, Renee - curd cheese is smoother, more full bodied and more tangy than ricotta which is more grainy and has a milder more delicate fresh milk flavour. There are some recipes where you could interchange them. For the spinach cakes you could use ricotta but wouldn't get the cheese flavour coming through.

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[Stokey Sue Profile]

Ricotta is made from the whey, which has a very small amount of curd left in it, rather than from the curd itself.
https://www.bonappetit.com/story/what-i ... 0coagulate.

It is - after all ricotta translates as recooked

So I’m really surprised when I see so many US recipes calling for “whole milk ricotta“, I’ve googled and you can in fact buy something called whole milk ricotta in US supermarkets

[Badger's Mate Profile]

I think that demand for ricotta exceeds supply of the traditional product, so it is now made by adding cream to whey.

https://www.sainsburys.co.uk/gol-ui/Pro ... heese-250g

[Pepper Pig Profile]

A nod to St Patrick on Wednesday. https://www.theguardian.com/food/2021/m ... ding-sauce

[karadekoolaid Profile]

http://www.bbc.com/travel/story/20210309-pakistans-beloved-poor-mans-burger?referer=https%3A%2F%2Fwww.bbc.com%2Fnews

The shami kabab - an iconic Pakistani treat. This was a good read!

[Binky Profile]

Thanks very much for the link Em. I would love the Savoury Spinach Cakes. Is ricotta cheese the same as curd cheese?

Renee, I came across this Yorkshire recipe for home-made curds.

Warm a quart of milk to blood heat, then add a tbsp of vinegar. It will curdle. Leave to go cold and strain through a sieve. Use when making curd tarts.

[Earthmaiden Profile]

Good shami kabab article KK. I read it through twice because the piece seems all about the filling and not the 'milky, fluffy bun'. I don't associate 'western' commercial bread with Pakistan, perhaps wrongly. I'm guessing the buns are mass produced somewhere for this thriving trade.

[Renee Profile]

Thanks very much for the method of making curd cheese Binky. That will be great!

[Pampy Profile]

[Pepper Pig Profile]

The science of biryani. https://www.bbc.co.uk/news/world-asia-india-56066970

[Pepper Pig Profile]

Slightly unusual recipes from Joe Trivellinlook interesting. I think it must be an Observer Food Monthly Sunday, although they didn’t have any Observers in the supermarket this morning.

https://www.theguardian.com/food/2021/m ... ubarb-soup

[KeenCook2 Profile]

Yes, I wanted to ask people, what did we say before "smashed" became ubiquitous? I thought the "Smashed" broad beans and artichokes looked nice.

OH fancies trying the onion sauce tonight with a couple of Waitrose sea bass fillets.

Btw, Joe Trivelli is standing in for Nigel Slater while he has a week off, it's not a food monthly, PP.

[Pepper Pig Profile]

Ah right. Thanks KC2. It was Jay Rayner on Twitter who hinted at it. I must have misread.

[KeenCook2 Profile]

Ah right. Thanks KC2. It was Jay Rayner on Twitter who hinted at it. I must have misread.

He wrote a lovely review of Nigel's first book, saying he'd had to wait for him to take a week off before he could

[Pepper Pig Profile]

Yes. I put the review on the Cookbook thread.

I used to really rate Nigel but I think he ran out of new ideas quite a long time ago. His prose is so schmaltzy sometimes. He’s good on Twitter though.

And I absolutely hated Toast. He was such a brat.