trends king died, long live the king! Chips are passe , song of the past, analog transmission, well, at least among London's foodies, shopping and regulars trendseterskich super-glam events. Now flavored popcorn is the new star of the salons, it has countless incarnations, limited only our imagination. New producers jump on the market in increasing numbers, like hot corn grain, offering flavors such as: sweet Chiptole chili, fruit chutney and Cheddar, macchiato, and whiskey or goat cheese and black pepper, highlighting the high content fiber and antioxidants. Just like cafe shops, cupkejki, frozen yogurt, and most pop trends, this too, wandered from America and will soon spread to Europe. To be on the wave decided to test his taste of popcorn on the clients, I made honeycomb vanilla and salt * **. A hook was swallowed;) Popcorn with a lot of salt, vanilla and amber 85g popcorn 2-3 tablespoons sunflower oil Honeycomb Vanilla Salt Weight amber / honeycomb: 40g butter 80g sugar 80g honey
2 teaspoon baking soda Salt Vanilla: 50g sea salt (I use Maldon) 1 vanilla pod Start
do mass amber. In a saucepan melt the butter and sugar, being careful not to burn. When sugar is completely melted add honey and increase the fire. Boil hard, stirring occasionally, for 3-5 minutes until the mixture will become deep golden brown. Add baking soda and when the mass was firmly frothy pour onto a flat metal tray and leave to cool and then broken into pieces. To make vanilla salt Cut the vanilla pod in half with a small knife wyskrob seeds and mix with salt. Make popcorn on the bottom of large bowl pour a spoonful of oil, toss popcorn and mix with oil, sprinkle with salt and mass of amber pieces. Happy crunching!
* In my free translation: the weight of the amber, it is a great addition to ice cream, cakes, cupkejków, etc.. ** Salt Vanilla is a great addition to fish and seafood, especially scallops. *** Both add-ons you can store in an airtight container for weeks.
Slow squid with fennel, port and pink pepper balls Time is one of the main ingredients used in cooking. Inconspicuous, usually scarce, always demanding attention, very often does not forgive mistakes. Added in proper proportion and the temperature can do wonders. At high temperatures, it is best to add in a moderate doses, with lower easier to tame, even requires patience ... as port given to newborn baby, which grows along it, so after coming of age collected over the years to give flavor and character. good example of the skillful use of time are squid, which, according to general principles must be cooked, or less than two minutes or more than twenty, otherwise they will be unappetizing rubber. Today I propose a version of Squid (at) free, cooked with fennel, port and pink pepper. The dish looks very summer have, but I assure that the most suitable for winter. It is rich in flavor, aroma and each bite brings a memory of summer. I guarantee! slowly cooked squid with fennel, port and pink pepper (2-4 servings) Ingredients: 50g butter 3 tablespoons olive oil 1 large fennel (250g) 250g squid (whole tube) beans 1 tablespoon pink peppercorns sea salt 80ml Porto * 1 heaping tablespoon of bread crumbs 2 heads of pak choi (400g) 1 tablespoon chopped parsley the so-called Clean the squid. plastic and cut into rings about 1cm wide, cut along the fennel and cut into pieces as kroisz lemon. Pak choi cut into 2 or 4 pieces (depending on size). Heat butter with oil in a pan with a thick bottom, over medium heat. Put pieces of fennel and squid, cook for 15 minutes, stirring frequently. Add pink pepper, a large pinch of salt and pour the port. When the wine has evaporated almost completely add breadcrumbs and cook for another 10 minutes stirring frequently, until fennel is golden brown and crispy bread crumbs. In the meantime, cook the pak choi (steaming or boiling in water) for about 5 minutes until tender. squid before removing from pan, sprinkle with parsley and serve on cooked pak choi with garlic toast. In addition, You can drizzle. Summer in the middle of winter;) * The author of the provision, Celia Brooks Brown, uses Madeira.
