3 d. ago How to make baba ganoush – recipe | Felicity Cloake's Masterclass

Shop-bought rarely compares to the punch of homemade baba ganoush, and it really isn’t very difficult to make at home. Here’s how Public service announcement: baba ganoush does not require smoked paprika, acidity regulators or indeed any kind of preservative beyond lemon juice. There are some dips I will happily buy – tzatziki, taramasalata, even hummus, with due caution – but tubs of this smoky Middle Eastern aubergine dish always seem to be slimy and underpowered in comparison with the real freshly made deal.Prep 15 min Drain 30 minCook 40 min Serves 2-4 Continue reading...

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3 d. ago Make chocolate chip cookies in just 10 minutes with 'delicious' recipe

One baking expert has shared an easy 10-minute recipe for "delicious" cookies. The recipe is perfect for those who don't have much time and don't want their baking to take too long

Society

1 week ago How to make coffee and walnut cake – recipe | Felicity Cloake's Masterclass

What does our chief perfectionist choose as a birthday treat? This sumptuous coffee and walnut cake, which you, too, can whip up in less than an hourToday is my birthday, so I’m celebrating with a classic that, for all the sticky tres leches and sophisticated sachertortes I’ve enjoyed in recent years, remains my absolute favourite, my desert island cake: that darling of the WI tea tent, the coffee and walnut sandwich. The great Nigel Slater once named it his last meal on Earth, and I’m hoping to have it for tea.Prep 30 min Cook 25 min Serves 8 Continue reading...

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2 w. ago How to make perfect cheese arepas – recipe | Felicity Cloake's How to make the perfect

Arepas are Latin American cornbreads of the most delicious kind. But there are so many variations, so let’s start with one that’s soft on the inside, crisp on the outside and oozing melted cheese When I first came across arepas, at a food market in Williamsburg, New York, almost a decade ago, I was attracted mainly by the fact that these stuffed South American corn breads were, as the stall proclaimed in big letters: “110% gluten-free!” which meant I could share one with a coeliac friend. One bite later, I regretted my generosity: crunchy, buttery and filled with sweetcorn and salty, stringy cheese, I could easily have polished off the whole thing without any help.These, I later learned, were Colombian arepas de choclo, but arepas – flat, unleavened maize patties that pre-date European settlement – are found in many forms and flavours in many other countries, too, most notably Venezuela, but also Bolivia, Ecuador and parts of Central America. As J Kenji López-Alt notes on Serious Ea...

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2 w. ago How to make perfect cheese arepas – recipe | Felicity Cloake

Arepas are Latin American cornbreads of the most delicious kind. But there are so many variations, so let’s start with one that’s soft on the inside, crisp on the outside and oozing melted cheese When I first came across arepas, at a food market in Williamsburg, New York, almost a decade ago, I was attracted mainly by the fact that these stuffed South American corn breads were, as the stall proclaimed in big letters: “110% gluten-free!” which meant I could share one with a coeliac friend. One bite later, I regretted my generosity: crunchy, buttery and filled with sweetcorn and salty, stringy cheese, I could easily have polished off the whole thing without any help.These, I later learned, were Colombian arepas de choclo, but arepas – flat, unleavened maize patties that pre-date European settlement – are found in many forms and flavours in many other countries, too, most notably Venezuela, but also Bolivia, Ecuador and parts of Central America. As J Kenji López-Alt notes on Serious Ea...

Politics

3 w. ago How to make chocolate chip cookies – recipe | Felicity Cloake's Masterclass

Your step-by-step guide to authentically gooey, chewy cookie heavenOnce upon a time, not so long ago, the only so-called chocolate chip cookies on offer in the UK were, in fact, biscuits – small, brittle ones peppered with tiny, waxy, cocoa-coloured pellets. When I finally discovered the soft, chewy American originals in a subterranean outlet at Birmingham New Street station, my teenage mind was officially blown. These are even better.Prep 25 min, plus chilling Cook 15 min Makes 15 Continue reading...

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