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The delicious rise of ramen: 17 creative, surprising, affordable ways with instant noodles
Noodle sales have been soaring – not surprising given their cost, convenience and versatility. Want to turn them into the ultimate warming dish for winter? Look no further …Instant ramen noodles were invented in Japan in 1958 by businessman Momofuku Ando. Initially a bit of a luxury, they eventually became an inexpensive global staple. The air-dried noodle brick offers a kind of culinary safety net – even when you have next to nothing to eat in the house, you may still have ramen.Recently, however, instant noodles have been given an upgrade as people seek to adorn and improve them with fresh ingredients and fancy additions
Leftover lollies? How to make your Halloween haul last the distance
Despite a lack of historical connection with Halloween, Australians are predicted to spend $450m on the holiday this year, with 38% of participants forking out for lollies and confectionery for trick or treaters, according to recent data from Roy Morgan.Dentists recommend allowing children to eat their Halloween sweets in one day, or at one time (in moderation). But some children – and indeed, some grownups – may be playing the long game about how to make their Halloween haul stretch out for the coming months.Confectionery typically has a long shelf life as it often contains stabilisers and high sugar levels. If properly stored, hard candies last indefinitely, while jelly beans will last for 10 months
How to make leek and potato soup – recipe | Felicity Cloake's Masterclass
I find potatoes in all forms, from fluffy mash to dripping-soaked chips, supremely comforting, but there’s little that hits the spot more effectively on a dreary day than velvety potato soup shot through with the sweet heat of leeks. This version freezes well, ready for emergencies; I bake extra potatoes while making it and have them for lunch. As I said, I just love spuds.Prep 15 min Cook 90 min Serves 4About 375g floury potatoes, preferably large baking potatoes2 generous tbsp butter or oil450g trimmed leeks (about 3 medium ones)Salt 1 litre light chicken stock, or vegetable stock or water4 tbsp creme fraiche, or soured cream, to serve (optional)1 small bunch chives, to serveTry to find large baking potatoes for this, because you’ll get more flesh and less skin than with smaller ones. Floury varieties such as rooster, king edward and desiree are ideal, though an all-rounder such as maris piper will also work fine
‘It knocks your head off!’ How limoncello became a sudden, surprising, soaring success
When I was in northern Italy this month, I spotted the same sunshine-yellow drink wherever I went. Limoncello spritz – sweet-sharp lemon-flavoured liqueur, mixed with prosecco and soda water and served over ice – was on every menu. The leaves were starting to turn and there was a chill in the air, but after a couple of these summery spritzes, I could imagine myself on the Amalfi coast in August.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link
Amy Poon’s recipes for Chinese home favourites: spring onion and ginger noodles, and braised pumpkin with pork
It’s good to keep things simple, and I am on a mission to demonstrate just how simple Chinese cooking can be, particularly the kind of food that Chinese families eat at home. We don’t, typically, gather around the kitchen table to pleat dumplings together – Crazy Rich Asians is no more a representation of how we cook than Notting Hill is of Notting Hill! The secret to much of our cooking is in the prep. Thereafter, most dishes come together very quickly and are surprisingly easy – at least the ones I cook are – so I invite you to surprise yourselves with these warming, comforting dishes.This is a kitchen staple, a Chinese version of aglio e olio that requires only eight easy-to-find ingredients, most of which you may already have in your cupboard. Spring onion oil doesn’t traditionally include ginger, but here I have merged two classics to combine some of my favourite flavours
What’s the best way to brown meat? | Kitchen aide
Colour equals flavour, thanks to a process known as the Maillard reaction, which occurs when proteins and sugars are transformed by the application of heat. For this reason, “you always want to sear meat before putting it in a pan or into the oven”, says Charlie Crote, head chef of the Midland Grand Dining Room in London. “This builds a crust on the outside, and firms up the meat [in a good way].” It’s worth noting, though, that this simple technique is all about flavour; it’s sometimes said that browning meat also seals in the juices, but that’s simply not true.First up, you need a really hot pan
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