Proper tasting technique will enhance your wine experience.
A good wine can taste either fairly bland or pretty dramaticdepending on the technique you use to taste it. There is a correctway to taste wine, and practicing it can increase the enjoymentderived from every glass you drink.
It starts with smell. As we all know from having a cold, much ofwhat we call taste is really smell. So if you want to fully taste awine, you can't skip the smelling part. In fact, taking many quicksniffs (instead of one long inhale) works best. While certainaromas are detected via the nerve cells, current taste researchsuggests that some aromas are only registered through thepassageway at the back of the throat. In order to pick up on thesearomas, you have to hold the wine in your mouth for a few secondsand slosh it around a bit.
Eating healthy should still be delicious.
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Holding the wine for a second or two rather than swallowing itquickly has another advantage in relation to your taste buds. Tastebuds are sensory cells within onion-shaped structures that existall over your mouth and throat, not just on your tongue. It takestime for flavor molecules to penetrate through the opening in thetop of the structure (called the taste pore) and register on your"buds" (which is why a child who is about to swallow a bad-tastingmedicine is often told to swallow fast). Therefore, holding thewine allows you to get the full impact of the wine's flavor.
Also, by briefly holding the wine in your mouth and thenswallowing, you'll be able to notice how the wine "finishes." Awine's finish is the flavor that lingers on your palate afteryou've swallowed. In general, great wines always have beautiful,long finishes-another aspect of the wine to enjoy.
Finally, a practical tip to accentuate flavor: Be sure to uselarge glasses with generous-sized bowls for both white and redwines. Such glasses give you room to swirl the wine vigorously. Byaerating the wine, you help release its aromas (and hence itsflavors). All wines benefit from aerating.
If you're skeptical about all this, conduct an experiment. Tastea wine without following any of the tips I've recommended; then trythe suggestions above. You'll be amazed just how much more flavorawaits in every wineglass.
Cooking Light wine expert Karen MacNeil is chair of the wine programs at theCulinary Institute of America in California's Napa Valley. Wineprices may vary.
Salad as Art: Presentation Is a Matter of Taste, Study Shows
All that time you spend artfully arranging food on the plate before serving it to your guests or family is not in vain. And if you're the sort of cook who doesn't think much about how you present the food you make, thinking that taste alone will carry the day, you may want to reconsider your approach.
Presentation may not be everything, but when it comes to the meals we serve, appearance may be more important than we realize, capable of greatly influencing diners' perception of taste, a recent study, published in the journal Flavour, has shown.
Building upon prior research showing that visual factors, like the color and balance of elements on the plate, play a large role in the way people respond to food, experimental psychologists at the University of Oxford, in Oxford, England, set out to discover whether arranging food "in an art-inspired manner" would affect diners' expectations and experience of the food they were served.
They presented 60 participants (30 men and 30 women) with "a relatively complex salad with 17 distinct components made up of a total of 30 ingredients." These salads included prepared-vegetable elements like a "seared Portobello slice, shimeji mushrooms (briefly boiled with a sweet vinegar marinade), raw red and yellow pepper cut into fine brunoises" and "five slices of mange-tout fine julienne" and sauces such as "beet puree, carrot puree, cauliflower and lemongrass creme, mushroom essence with squid ink, and, finally, pepperoncino oil."
Each participant was served a salad – "plated" on a white, rectangular piece of cardboard — separately from the others, in an experimental setting, seated at a restaurant table with a white tablecloth, a napkin and utensils — and asked to complete a questionnaire about his or her food before and after consuming it.
But here's the thing: Although all the salads served contained precisely the same ingredients, they did not all look alike. Each participant was presented with a salad arranged visually in one of three different ways. Some people were served a "regular" salad, in which all the ingredients were tossed together and placed in the middle of the plate. Others were given a salad arranged in a "neat" manner, with the veggies and sauces organized separately in an evenly spaced grid. A third group was given an "art-inspired" plate of salad, in which the ingredients were arranged in a manner that deliberately evoked Wassily Kandinsky's abstract, colorfully harmonious "Painting number 201."
Guess which one the participants liked best? The art-inspired one, naturally, was considered more "artistic," "complex" and appealing than the others before it was consumed — and the participants who were served it said they'd be willing to pay more for their salad than those served salad in the other two configurations.
That's not surprising. More curious, however, was the way the visual presentation seemed to have affected not only the participants' expectations, but also their perception of flavor. After they had eaten, those given the Kandinsky-inspired arrangements rated their salads as being tastier than the other participants did — even though all the participants were eating the exact same salads, albeit differently arranged.
"These results support the idea that presenting food in an aesthetically pleasing manner can enhance the experience of a dish," the authors conclude. "In particular, the use of artistic (visual) influences can enhance a diner’s rating of the flavor of a dish."
The takeaway here is that we should all feel free to indulge our inner artist when we present our food. A drip of sauce here, a splash of puree there . before we know it, we'll all be regular Jackson Pollocks in the kitchen, with aesthetically pleasing meals suitable for eating and enjoying — and maybe even for framing.
Enjoy our simple, flavourful recipes and hacks. When it comes to flavourful cooking, we’ve got all you need to turn up the taste this season.
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Perfect Steak Rub
This Perfect Steak Rub recipe will become a regular after you've made it once! Find out all the required ingredients and cook instructions here.
Why Cooking With Wine Makes Food Taste Better
Compounds in wine, including alcohol, improve the flavor of cooked dishes. Let's take a look, and dig into some top-rated recipes with wine as an ingredient.
Wine, it&aposs what&aposs for dinner. And not just as a beverage with dinner, also as a key ingredient in dinner.
Compounds in wine, including alcohol, improve the flavor of cooked dishes. Let&aposs take a quick look at wine&aposs flavor factors at work, and then dig into some top-rated recipes where wine is a critical ingredient.
The Flavor Factors
The alcohol in wine doesn&apost add flavor to dishes so much as it makes other ingredients taste better. The alcohol helps release flavor molecules in foods and assists in dissolving fats, allowing ingredients to reveal their own unique flavors in ways that other liquids (like water or broth) or fats (like butter and olive oil) cannot.
When adding wine to a sauce, make sure you allow most of the alcohol to cook off otherwise, the sauce may have a harsh, slightly boozy taste. How do you know when enough is enough? After adding the wine, cook the sauce uncovered until it reduces by about half. As the alcohol burns away, the flavor of the sauce concentrates, becoming more delicious.
Have you ever paired a tomato sauce with a red wine like Merlot? The acid in the tomatoes can burn right through the wine, making it seem flat. That&aposs because Merlot, which is typically on the low end in acid, can&apost compete with the acid in the tomatoes. Chianti Classico, on the other hand, is a terrific choice for tomato-based pasta dishes: the sangiovese grape (the main grape in Chianti) has enough acid to stand toe-to-toe with the acid in the tomato sauce.
Of course, all wines have acid. So when cooking with wine, use nonreactive pans and skillets (like those made from stainless steel or enameled cast iron) to avoid discoloration when the acid hits the pan.
Tannins affect the texture of a wine. We often experience them in the mouth as a drying sensation, rather than as a specific taste. Tannins come from the grape&aposs skins, stems, and seeds. Thick-skinned grapes, like Cabernet Sauvignon, produce more tannic wines than thinner-skinned varietals like Pinot Noir. And red wines have more tannin than whites.
How do tannins affect our eating experience? Well, let&aposs take Cabernet Sauvignon, a classic pairing partner with beef dishes. In part, that&aposs because Cabernet Sauvignon is a highly tannic wine. The tannins in the wine become attracted to the proteins in the meat rather than the proteins in your saliva, which makes the wine seem like a softer experience in the mouth.
When you make a pan sauce with Cabernet Sauvignon, the tannins become concentrated as the sauce reduces. If the sauce does not also include enough protein and fat to neutralize the tannin, the sauce could end up tasting astringent. A vegetarian sauce, then, might work better with a less tannic red wine, like Pinot Noir, or a white wine.
20 Recipes That Make Healthy Taste Good
There's no denying that this is the worst time of year for eating fresh. Not only is there almost zero fresh, seasonal produce to be found, but the majority of people are trying to eat healthy -- at least until the end of the month. It's that post-holiday slump that leaves those of us who really love food feeling lost. What are we supposed to eat? We all have our go-to healthy recipes, but no matter how good those dishes are, they're bound to get tired.
If your healthy recipe repertoire has lost its luster, you have stumbled to the right place. Today, for you, we have gathered together 20 recipes that are not only healthy, but delicious too. These are recipes that we can't ever imagine tiring of, recipes we could eat all year round -- not just during this January fast.
While the recipes below aren't paleo or low carb or even low fat for that matter, they are all balanced, good-for-you meals that should help you stay away from the fried chicken.
Kentucky is the home to great food — Derby Pie, Benedictine, the famous Hot Brown, Burgoo, and much more. We have our own style here in the Bluegrass, and we’re happy to share all our Kentucky recipes and Kentucky food ideas with everyone who cares to visit.
So have a seat at our kitchen table, and take a look at some of our great Kentucky recipes and food lore.
Cream Cheese Deviled Eggs
Bourbon Barrel Barbecue Chicken Wings
Uncle John’s oven-baked, grilled-tasting Baby Back Ribs
Taste of Kentucky owner John Hassmann likes his ribs "with a bit of spice" so [. ]
Uncle John’s Spice Rub
This reasonably spicy rub is good on grilled foods, including brisket, chicken, flank steak, ribs, [. ]
On a hot summer day nothing tastes better than a glass of sweet tea. You [. ]
Jonathan’s Kentucky Hot Slaw
Jonathan Lundy, chef/owner of Jonathan at Gratz Park in Lexington, has redefined regional cuisine. His [. ]
Savory Feta Cheese Log with Toasted Walnuts and Olives
1 8oz package feta cheese, crumbled4 oz cream cheese, softened 1 small garlic clove, minced [. ]
4 tablespoons butter½ cup all purpose flour4 cups milk½ cup grated Cheddar cheese1½ cups grated [. ]
California Succotash with Dill and Savory
2 cups lima beans, fresh4 ears corn, boiled3 Tbsp. butter¼ cup almonds, slivered¼ cup black [. ]
Honey and Basil Chicken
1 cup red wine or basil vinegar3 Tbsp. Dijon mustard2 Tbsp. soy sauce3 Tbsp. honey3 [. ]
Pesto Stuffed Cherry Tomatoes
1 pt. cherry tomatoes3 oz. pkg. cream cheese, softened2 Tbsp. lemon juice¼ cup freshly grated [. ]
18 oz. box yellow cake mix3.9 oz. box vanilla instant pudding mix4 eggs¼ cup vegetable [. ]
Baked Chicken Breast with Spinach
4 packages chopped frozen Spinach3 whole Chicken Breasts, halvedFlourMelted ButterSalt, Pepper, and granulated Garlic2 cartons [. ]
24 Graham Cracker squares1½ cup Pecans, chopped finely1 cup light Brown Sugar, packed1 cup Butter [. ]
12oz. Cream Cheese¾ cup Margarine1½ cups plain Flour½ cup Mayonnaise¼ cup Chili Sauce16oz. can Sauerkraut, [. ]
Uncommonly Good Sausage and Cheese Strata
4 cups dry bread cubes or crumbs1 pound bulk sausage, browned and drained½ cup green [. ]
Sweet Potato Casserole
3 cups cooked Sweet Potatoes, mashed½ stick Butter, melted1 cup Sugar1 cup Coconut1 teaspoon Vanilladash [. ]
Southern Spoon Bread
1 cup Cornmeal3 cups Sweet Milk1 teaspoon Salt1 teaspoon Baking Powder2 tablespoons Salad Oil or [. ]
Mint Julep Recipe
Recipe courtesy of Bill Samuels at Maker&aposs Mark. 1 Bottle of Premium Bourbon WhiskeyFresh mintWater, [. ]
Lima Bean Casserole
Courtesy Fred & Jenny Wiche ¼ cup chopped green onion2 tablespoons butter1 (2-ounce) jar chopped [. ]
Wild Turkey Bourbon Marinade
Note: Use this sauce to marinate red meats before cooking and to baste meats while [. ]
Moonlite Bar-B-Q Inn Burgoo
Owensboro, Kentucky 4 pounds mutton3 pound chicken5 pounds potatoes, peeled and diced¾ pound cabbage, ground [. ]
1 cup fresh cranberries 2 Tbls sugar½ tsp. fresh lemon juice 2⅓ cup all purpose [. ]
My Derby Grits with Red-Eye Gravy
1 quart 2% milk¼ pound (1 stick) unsalted butter1 cup 3-minute grits4 ounces Swiss or [. ]
Grilled Sirloin in Bourbon Marinade
Serves 4 to 6 1 cup beef stock⅓ cup Old Forester Bourbon⅛ cup soy sauce3 [. ]
My Favorite Milk Gravy
3 tablespoons Kentucky Kernel Seasoned Flour, if available3 tablespoons pan drippings from meat (sausage, bacon, [. ]
Rosemary and Garlic Red Potatoes
1½ lbs. small red potatoes, cut into quarters1 tbsp unsalted Butter1 tbsp extra-virgin Olive Oil3 [. ]
Mississippi Mud Cake
Cake:2 cups sugar1 cup unsalted butter3 eggs1½ cups flour½ cup cocoa1 teaspoon salt2½ teaspoons vanilla¾ [. ]
Maker’s Mark Distillery Eggnog
I consider Maker&aposs Mark the gold standard for the finest Kentucky bourbon. This holiday favorite [. ]
This is a favorite of mine. When my friend Sue Ann Harmon and I are [. ]
White Pillars Bed and Breakfast Pumpkin Crunch
White Pillars Bed and Breakfast in Russell Springs, Kentucky, is located in a traditional southern [. ]
Peach Caramel French Toast
1 29-ounce can sliced peaches with syrup1½ cup granulated syrup¼ pound (1 stick) margarine or [. ]
Peanut Squash Custard
Courtesy Fred & Jenny Wiche I know that many people have never heard of peanut [. ]
CRUST1½ cups flourDash of salt1 teaspoon sugar½ cup solid vegetable shortening⅓ cup ice water1 egg [. ]
Rum Raisin Holiday Spread
1½ cups raisins5 Tablespoons dark rum½ pound sharp cheddar cheese, finely grated 6 ounces cream [. ]
Scalloped Ham and Potatoes
Scalloped ham and potatoes is a dish I&aposve enjoyed for as long as I can [. ]
I must admit that I go to great lengths to create spectacular dishes during the [. ]
Southern Sweet Potato Pie
4 tablespoons (½ stick) butter½ teaspoon salt¾ cup sugar3 egg yolksJuice of 1 lemon (about [. ]
Warm Cider Sauce
1 cup apple cider¾ cup light corn syrup¼ cup sugar4 Tablespoons unsalted butterJuice and grated [. ]
2 eggs, beaten1 cup sugar2 Tablespoons butter, softened½ teaspoon salt1 teaspoon vanilla extract2 Tablespoons all [. ]
Biscuit Pudding With Jim Beam Bourbon Sauce
Kurtz Restaurant — Bardstown, Kentucky Pudding:1 cup raisins3 tablespoons Jim Beam bourbon12 1.5" biscuits1 quart [. ]
Bread Pudding with Vanilla Sauce
No matter what type of potluck I go to, someone always asks if I brought [. ]
Blackened Ribeyes with Southwest Butter
Southwest Butter6 tbsp unsalted butter, softened¼ tsp cumin¼ tsp dried oregano¼ tsp chili powder⅛ tsp [. ]
Bananas Rolled In Peanuts
4 or 5 pounds of bananas1 cup sugar3 Tablespoons cider vinegar3 Tablespoons water1 egg1 bag [. ]
Beet Salad With Red Onions
Feel free to substitute fresh beets for the canned beets specified in the recipe — [. ]
Brussels Sprouts Supreme
Courtesy Fred & Jenny Wiche 2 (10-ounce) packages frozen brussels sprouts (or use fresh)½ cup [. ]
This is a wonderful version of a southern favorite. Add a fresh green salad and [. ]
Country Fried Steak
If you&aposre looking for a great Kentucky country fried steak, this recipe is as good [. ]
Country Ham Frittata from Lynn&aposs Paradise Cafe
Vegetable oil for frying1 small green bell pepper, chopped1 small red bell pepper, chopped1 small [. ]
Chicken and Dumplings (My Family’s Favorite)
2 quarts water1 large chicken, cleaned and cut up (leave skin on)3 stalks celery, chopped1 [. ]
Amelia’s Field Country Inn French Lentil Soup
1 pound French green dried lentils1 pound carrots1 pound onions1 pound celery stalks1 clove garlic6 [. ]
10oz. grated Cracker Barrel sharp cheddar cheese10oz. grated Cracker Barrel mild cheddar cheese2 cloves garlic, [. ]
Grilled Lemon-Pepper Catfish
6 catfish filets (6 to 8 ounces)Vegetable cooking spray⅓ cup lemon juice3 Tablespoons melted butter1 [. ]
Bacon and Cheese Spoonbread
This is a wonderful version of a southern favorite. ¾ cup cornmeal1½ cups cold water½ [. ]
Hot Artichoke Dip
I serve this dish when I cater. Even though it is an older recipe, it [. ]
So many Kentuckians are grateful to Miss Jennie Benedict, a Louisville caterer, for creating Benedictine [. ]
This is a great sauce to accompany Lynn&aposs Country Ham Frittata 3 egg yolks1½ Tablespoons [. ]
Baked Fish for Company
1½ cups mayonnaise1 tablespoon creole mustard2 teaspoons lemon juice1 tablespoon Tabasco1 tablespoon Worcestershire suace2 teaspoons [. ]
Kentucky Glazed Canadian Bacon
An excellent brunch dish served with eggs. 3 pounds Canadian bacon½ cup light brown sugar1 [. ]
Henry Bain Sauce
12oz. Major Grey Chutney½ 8oz. bottle pickled walnuts *14oz. Ketchup10oz. A-1 Sauce10oz. Worcestershire sauce12oz. chili [. ]
Country Grits with Sausage and Cheese
2 pounds mild bulk pork sausage4 cups water1¼ cups uncooked quick-cooking grits4 cups (16 ounces) [. ]
Chicken with Lemon Cream Sauce
Rich and elegant. 6 chicken breast halves, skin and bone removed½ cup butterSalt and black [. ]
Filling:6 cups fresh or frozen fruit 2½ cups sugar Pastry:2 cups all-purpose flour1 tablespoon sugar1 [. ]
Fresh Tomato Tart
1 unbaked 9-inch pastry shell3 large ripe tomatoesSeasoned saltFreshly ground black pepper1 tablespoon chopped fresh [. ]
Old Fashioned Meatloaf
Complement this dish with garlic mashed potatoes and French style green beans. 1 medium onion, [. ]
Shrimp Remoulade with Fried Green Tomatoes
1 cup minced onion½ cup Chopped green onion3 cloves garlic, pressed¾ cup vegetable oil¼ cup [. ]
Apple butter is a favorite at my house on cold Winter mornings. It&aposs delicious with [. ]
Blue Cheese And Garlic Burgers
2 pounds ground chuck4 ounces blue cheese2 Tablespoons garlic, minced and drizzled with olive oilsea [. ]
Asparagus and Eggs Au Gratin
1 cup cracker crumbs½ cup mild cheddar cheese, grated½ cup American cheese, gratedBechemel sauce (recipe [. ]
Corn Bread Salad
2 small packages jalapeño corn bread mix (these are normally sold in bags)1 green onion, [. ]
Courtesy Fred & Jenny Wiche 1 bunch fresh asparagus½ cup heavy whipping cream2 to 3 [. ]
Cherry Chip Nut Bread With Cherry Spread
Bread2 cups flour1 cup buttermilk1 cup chopped pecans1 cup granulated sugar1 cup light brown sugar [. ]
Banana Breakfast Muffins
1¾ cups all purpose flour¾ cup sugar1¼ teaspoon cream of tartar¾ teaspoon baking soda½ teaspoon [. ]
Coffee Pecan Glazed Ham
7 pound fully cooked smoked ham½ cup light brown sugar, packed¼ cup crushed pecans¼ cup [. ]
Burgundy Beef Pie
This is another great comfort meal for a cold winter&aposs night. 3 pounds lean beef [. ]
Mushroom Stilton Burgers
2 Tablespoons olive oil, divided1 large green onion, finely chopped 8 Portobello mushrooms, finely chopped¾ [. ]
Apple and Acorn Squash Soup
1 medium onion, chopped fine1 small acorn squash, peeled and seeded, and chopped3 Tablespoons butter1 [. ]
Vidalia Onion Casserole
Yield: Serves 25. 3 cups crushed round buttery crackers3 sticks butter or margarine, melted6 cups [. ]
4 cups fresh broccoli florets, cut into small pieces¼ cup raisins8 slices bacon, cooked and [. ]
The following plant-based recipes are all delicious and I hope you try a few of them! The jackfruit tacos make an appearance at least 1-2 times a month at our house and the jackfruit pulled pork recipe is what I make when we go to events or potlucks. it's definitely a crowd-pleaser! Also, I recently made the corned jackfruit for St. Patrick's day, and let me tell you, my husband licked his plate clean. It's fantastic!
All of these easy jackfruit recipes use young/unripe canned jackfruit as a delicious vegan meat substitute.
9 Ashwagandha Recipes for Anyone Who Hates the Taste (So, All of Us)
We&rsquore obsessed with ashwagandha. Sure, it&rsquos not as tasty as avocados, but the health perks are too sweet to pass up. And how much does taste really matter when you&rsquore improving sleep, stabilizing your mood, and increasing endurance in a few little sips? (Those are just a few of the benefits we&rsquove experienced, BTW.)
Instead of sticking your nose up at this miracle powder (its odor isn&rsquot so great either), try mixing it in the likes of lattés, nut butter, and even some fudge. Trust us, these nine recipes are as(hwa)tonishingly good.
1. Adaptogenic Hazelnut Latté
This piping hot drink is so deliciously hip, we&rsquore surprised Starbucks hasn&rsquot caught on. You may not be able to buy it on the go, but it&rsquos still only a few minutes away from enjoyment. Simply warm nut milk add it to a blender with hot coffee or tea drop in a spoonful of hazelnut butter, a dash of maple syrup, and adaptogens of your choice (we like ashwagandha and maca) blitz until foamy and sip a little slice of energy-infused heaven.
2. Almond-Cashew and Chia Balance Balls
These truffle-like balance balls are as beautiful as can be and downright delicious. Pulse raw nuts, chia seeds, dates, and coconut oil to create a creamy and crunchy center. The healthy homemade chocolate creates an edible shell that&rsquos equally as nutritious. We like topping with goji berries. (And you thought ashwagandha was just for sipping.)
3. Pink Moon Milk
This vegan bedtime beverage tastes as dreamy as it looks. It&rsquos also a breeze to make and will help you sleep like a baby due to the natural sources of melatonin. Simply heat some nut milk and tart cherry juice, remove from heat, whisk in honey and ashwagandha, and, if you&rsquore feeling fancy, top with crushed rose petals. #ThinkPink
4. Ashwagandha Nut Butter Balls
This recipe uses an entire jar of nut butter&mdashmeaning no matter what you do, it&rsquos going to be good. Start with almond butter (any kind) massage it with dried cranberries, cacao nibs, chia seeds, honey, ashwagandha, and cinnamon divide into ping pong-size balls roll in coconut flakes refrigerate for an hour then eat your well-balanced heart out.
5. Golden Milk Cocoa
Turmeric and ashwagandha may not seem like the best ingredients to sweeten a cup of cocoa, but their adaptogenic properties make them the perfect way to start your day (as opposed to the sugar crash that can coincide with classic cocoa). This morning pick-me-up is made with whole or nut milk, turmeric, ashwagandha, honey, and coconut oil, which combines for a comforting cup of healthy fats and mellowing herbs. We like using nut milk for weekdays and whole milk for a weekend treat.
6. Apricot-Almond Chia Porridge
Who knew mashed bananas were such a grain-free game changer? Perhaps most popular as a Paleo pancake filler, the mashed goodness can also be used for this filling, make-ahead porridge. Combine the banana with chia seeds, chopped dried apricots, maca, ashwagandha, lucuma (a Peruvian fruit), and cinnamon soak overnight and top with chopped almonds in the morning. The recipe recommends soaking the almonds, but we like the flavor and texture of the nuts as is (bonus points for using roasted).
7. Adaptogenic Matcha Latté
Matcha and ashwagandha are birds of a feather. The bitter, pungent flavor of ashwagandha is perfectly masked by the sweetness of matcha, coconut cream, maca, and vanilla, and there&rsquos so much healthy goodness in a single cup, you&rsquoll no doubt go back for a refill. This recipe calls for some less familiar ingredients, like astragalus tea, but tastes great with simple swaps (like hot water).
8. Raw Adaptogen Fudge With Ashwagandha
Healthy fudge? &lsquoTis true. This recipe uses dates as a thickener and sweetener, and coconut oil and nut butter to create a thick, rich, fudgy texture. Cocoa powder, sea salt, and vanilla extract provide the deep, chocolate flavor, and maca and ashwagandha are sprinkled throughout to add health benefits and a slight nutty twist.
9. Cocoa Tonic
Six powders are used to create this über-healing elixir. Cacao, maca, tocos (rice bran solubles), reishi (herbal mushroom), vanilla, and salt serve as the dry ingredients, and coconut oil, nut milk, and maple syrup thicken it all up. Simply blend, warm, sip, and sigh out all that stress.
Bobby Deen's blueberry pancakes are the fluffiest I've ever had.
When it comes to waffles versus pancakes, I always choose waffles. But Bobby Deen has a blueberry-pancake recipe that I actually look forward to making again.
I don't agree with the recipe's label calling these "mancakes" but they are delicious thanks to the whipped egg whites that get folded into the batter.
These really are the fluffiest pancakes I've ever had, and I plan to test them with chocolate chips and other delicious fillings.
Forget about perfection in the kitchen, it’s a matter of taste
No one would ever describe me as a domestic goddess. But, amazingly, at a recent charity baking competition, my home-made coffee cake got an honourable mention from the judges. And I was asked for the recipe. Twice!
This may seem rather a modest achievement, but for someone whose cooking doesn’t know the meaning of the word finesse, it was a moment of great pride. Especially as it was my first ever bake-off.
Do cakes need to look perfect to taste sublime? Credit: iStockphoto
And this was despite the butter icing sliding sideways en route to the event, having been slapped on the still-warm cake earlier that morning. Who knows, maybe it would even have earned a blue rosette if I’d made it the night before.
I’m not great with implements or mechanisms. Put a pen in my hand and the words flow, but give me a sewing needle or a paintbrush and it’s a different matter. I still remember my mortification as a nine-year-old Brownie having my strangled wool creation held up before the pack and Brown Owl asking gently “So, what exactly is this, Sheila?” No knitting badge for this dejected Sprite. And predictably Art was the only school exam I ever failed.
The current fad for deconstructed recipes has been a boon for me. I can just bung all the bits on a plate without needing to make them look nice, and present it as cutting-edge cuisine.
Because my dishes are always tasty – the proof of the pudding (and I’m famous for my puds) is truly in the eating. A tableful of empty plates at the end of a meal is testament to that.
Modern-day society is obsessed with how things, and people, look. Credit: iStockphoto
Modern-day society is notably obsessed with how things, and people, look. Images are airbrushed and we are expected to present an acceptable public face, however much we may be crying inside. At least during lockdown we could stop pretending and slob around in daggy trackpants all day if we feel like it, because there’s no one to see or judge (other than the cat).
Older people are especially likely to be misjudged on appearance. Just because someone has white hair and wrinkles and uses a walker doesn’t mean they haven’t led an interesting and fulfilling life. Just because someone no longer goes out at night doesn’t mean they weren’t once a party animal who regularly painted the town red. Just because someone sits on a bench looking out at the sea doesn’t mean that decades ago they weren’t a demon surfer braving the waves. We all have a story to tell, once you can get past how people look.