Day: September 14, 2021

Terri Mercieca’s recipes for vanilla ice-cream parfait sandwich and sundae | Food

My surname is an anagram of ice-cream, so it was kind of inevitable that I’d end up being an ice-cream maker – and I’m fine with that. This vanilla parfait has been with me since I was a whippersnapper pastry apprentice; we didn’t have an ice-cream machine, even though it was the best restaurant in Sydney at the time (1997). It’s a tried, tested and much-loved go-to, and I’m using it as the base for two icy treats: an ice-cream sammie and a sundae. I’ve gone for a tropical Australian vibe, so get your spoons ready, because, let’s face it: everybody loves parfait.

Vanilla parfait

Prep 40 min
Cook 5 min
Freeze 4 hr+
Makes 500g, serving 8-10

3 medium eggs
30
ml water
10
0g caster sugar
1
vanilla bean, split and seeds scraped out
1 big pinch (1g)
sea salt – I use Maldon
450g double

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7 Healthy Indian Breakfast Recipes To Kick-Start Your Morning

Just like a light, nutritious and healthy dinner meal ensures that your digestive health is in check, similarly, a healthy and filling breakfast has the potential to provide a kick-start to the day. It provides your body with the much-needed energy to go through the day. Indian cuisine is not only filled with flavourful and delicious regional recipes but is also very popular when it comes to nutritious and healthy recipes. From south India’s famous upma, uttapam and idli to North India’s famous poha, parathas and cheelas, there are so many healthy Indian recipes that can make your morning more delightful than ever. Because even if you have time constraints, you deserve a filling meal first thing in the morning.

Also Read: 15 Best South Indian Breakfast Recipes

Here we have rounded up 7 recipes that are not only delicious but also very easy to make and fuss-free. Read on

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Nigel Slater’s recipes for carrots with cashews, and with basil cream | Food

A fat bunch of late summer carrots, long, slim and with feathery plumes, is a sight to lift the spirits. In the kitchen, they grate without turning to mush the way the early spring varieties do, and are substantial enough to become, along with onions and celery, the backbone of the first slowly simmered dish of the autumn.

Raw or lightly steamed, the carrot’s inherent sweetness is tamed with something sour – a dash of lemon juice, a spoonful of thick yoghurt or kefir, or a tangle of red cabbage. Roasted they will soften while their edges become as chewy as toffee – a vehicle for a sharp sauce or dressing with crème fraîche or lemon oil. To modernise a retro grated carrot salad I like to add pink, lightly pickled onions, chopped lemon thyme or Japanese pickles.

I rather like the multi-coloured carrots you find in farm shops and

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