List of All Articles with Tag 'k'

Joining the Dent family in 1985, our microwave had somewhat of a bad start. It arrived, fresh out the box from Comet, in the midst of an argument. My mam had not greenlit the purchase of this cumbersome stainless-steel cube, with a vivid orange door, that Dad and I were loading onto her already packed kitchen worktop. She did not share our enthusiasm for this magical, space-age item we’d seen on BBC’s Tomorrow’s World and knew would take our snacking into the future. She was mainly outraged at the whopping £100 sum I’d cajoled Dad into spending. “I don’t trust it,” said Mam, reeling off a list of concerns, including microwaved innards, catastrophic explosions and partially cooked food giving us rampant salmonella. The truth was a little less exciting: I remember us loading the first maris piper inside, pricked all over with a fork, blasting it on HIGH for seven minutes, hoping for a crisp, fluffy jacket spud, only to find a rock-hard lump with a thin, waxy skin that hissed and spat from the holes. “See? Useless!” said Mam. My dad and I were sheepish. But as the weeks went on, Mam’s attitude to the microwave softened. For a start, it was saving her a fortune on gas as we almost stopped using the hobs for tinned spaghetti, soup, baked beans, tinned custard. Plus, the defrost button meant we now had access to all those mystery items she’d deep-frozen months back. Potato became a thing of joy as we discovered “micro-mash” (real potato, already peeled, mashed and frozen). Mam and Dad worked, so now my brother Dave and I could rush home from school and warm up glamorous microwave meals we’d begged Mam for on the big Friday shop. Macaroni cheese in a plastic tray! Microwave chips in a box! We learned how to heat food thoroughly, stopping halfway to give it a stir, before lazing on the couch, watching Miami Vice with our microwave chicken chow mein, feeling like we were fully living the dream. Nowadays, I try to limit my intake of such shiny-packeted E-number-filled joys; but still, I can’t live without my small, sleek, silver microwave. Life is too short to use a pan for frozen peas or spaghetti hoops; and how would I live without a quick 800W blast to thaw and separate veggie sausages before hurling them in the air fryer, or to defrost frozen mince before whipping up a quick chilli? Some foodie types are snobbish about the microwave; I see it as a loyal friend who has had my back for over 30 years Watt’s on the menu? Make the most of your microwave to conjure up clever meals that save on time and energy use. These ingenious recipes are from Ocadolife. Easy perfect rice with smoked trout and broad beans If you have trouble boiling rice on the hob, you’re going to love this method. It’s super-easy and yields flawless results every time. Here, it’s teamed with a summery combination of pink fish, vibrant herbs and a zingy dressing. Serves: 4 Hands-on time: 15 mins | Total time: 20 mins, plus standing (based on an 800W microwave at full power) Ingredients, available from Ocado: 250g basmati rice, rinsed 500ml hot vegetable stock 300g frozen broad beans Zest and juice of 1 unwaxed lemon, plus extra wedges for squeezing 1 garlic clove, crushed or grated 2 tbsp olive oil handful of flat-leaf parsley, roughly chopped Small bunch of dill, roughly chopped 2 x 100g packs M&S Scottish Loch Trout Flakes Method: 1. Put the rice in a large microwave-safe bowl. Pour the stock over the rice; stir well. Cover (if using microwave-safe wrap, pierce to let the steam escape); sit the bowl on a microwave-safe plate to catch drips and microwave for 12 mins. Remove; leave to stand, covered, for 10 mins. 2. Meanwhile, put the broad beans in another microwave-safe bowl with a few splashes of water, cover with a microwave-safe plate and blast for 2 mins. Remove, tip into a colander and refresh under cold running water until cooled; drain well. 3. Stir the broad beans into the rice, with the lemon zest and juice, garlic, olive oil, most of the herbs and plenty of seasoning. Fold through the trout. Divide between 4 plates and scatter over the remaining herbs. Serve with lemon wedges for squeezing. Per serving: 428cals, 1 veg portion, 10g fat (2g saturated), 22g protein, 59g carbs, 2g sugar, 7g fi bre, 1.7g salt Saucy supper silky aubergine and courgette noodles Microwaving cooks food from the inside out, so you can say goodbye to spongy aubergines and hello to beautifully soft flesh that soaks up the marinade as it cooks. Serves: 4 Hands-on/total time: 20 mins (based on an 800W microwave at full power) Ingredients available from Ocado: 2 aubergines, each cut lengthways into 8 pieces 100g egg noodles 1 large courgette, peeled into ribbons Large handful of coriander, roughly chopped 1 red chilli, sliced 1 tbsp sesame seeds, toasted For the marinade: 4 tbsp soy sauce 3 tbsp rice wine vinegar 1 tbsp sesame oil 2 garlic cloves, crushed or grated 3cm piece ginger, grated 1 tbsp miso paste 1 tsp caster sugar Method: 1. Combine all the marinade ingredients in a large microwave-safe bowl. Add the aubergine; toss to coat. Cover (if using microwave-safe wrap, pierce a couple of times to let the steam escape); microwave for 12 mins, stirring halfway, until cooked through. 2. Meanwhile, put the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 3 mins or until tender. Put the courgette ribbons into a sieve, then drain the noodles over them – the residual heat will soften the courgette slightly. 3. Divide the noodles and courgette between 4 plates. Top with the aubergines, spooning over any remaining sauce. Scatter over the coriander and chilli, sprinkle with the toasted sesame seeds and serve immediately. Cover leftovers and chill for up to 2 days. Reheat in the microwave until piping hot. Per serving: 357cals, 1 veg portion, 5g fat (1g saturated), 13g protein, 60g carbs, 9g sugar, 9g fibre, 3.4g salt, £1.37 per portion Smoky bean chilli with cornbread and crispy bacon With no frying odours or splattered grease, bacon in the microwave is almost too good to be true – especially teamed with this delicious chilli and cheesy cornbread. Serves: 4 Hands-on time: 20 mins | Total time: 30 mins (based on an 800W microwave at full power) Ingredients available from Ocado: Six rashers dry-cured smoked streaky bacon For the cornbread: 2 tbsp unsalted butter, plus extra for spreading (optional) 5 tbsp plain flour 5 tbsp fine cornmeal or polenta 1 tsp baking powder 1 tbsp caster sugar 2 medium eggs, lightly beaten 6 tbsp natural yoghurt 1 green chilli, finely chopped (optional) 50g cheddar, finely grated For the chilli: 150g soffritto mix (we used Cook With M&S Frozen Soffritto Base, defrosted) 1 garlic clove, crushed or grated 2 tsp ground cumin 2 tsp smoked paprika 1 tsp dried oregano 1 tbsp olive oil 2 x 400g tins mixed beans, drained (splash of liquid reserved) 350g passata To serve (optional): Soured cream Handful of coriander, leaves picked 2 salad onions, chopped Method: 1. For the cornbread, put 1tbsp butter into each of 2 large mugs (preferably straight-sided). Microwave for 20 secs or until melted. Carefully swirl the butter around in the mugs so it greases the sides, then tip the excess out into a mixing bowl. Set the mugs aside. 2. Add the remaining cornbread ingredients to the bowl, reserving a little of the grated cheese. Season well, then stir until combined. 3. Divide the mixture equally between the 2 mugs and sprinkle over the remaining cheese. Microwave them separately for 1½-2 mins or until risen and springy. Run a knife around the edge of the cornbread to loosen; turn out onto a wire rack to cool. 4. For the chilli, put the soffritto, garlic, spices, oregano and oil into a large microwave-safe bowl. Cook for 3 mins, stirring halfway. 5. Add the beans (and a splash of liquid), passata and seasoning to the bowl; stir well. Cover (if using microwave-safe wrap, pierce a couple of times to let the steam escape), and cook for 5 mins, stirring halfway. Leave to stand while you cook the bacon. 6. Put 2 sheets of kitchen towel on a microwave-safe plate and lay the bacon in a single layer. Cover with another sheet of kitchen towel. Microwave for 1 min, then check to see if it’s crisp and starting to curl. If not, continue cooking in 20-sec bursts, being careful not to burn it. Break into shards. 7. Uncover the chilli (open it away from you to avoid the steam) and ladle into bowls. Top with a dollop of soured cream, the coriander and salad onions (if using), and the bacon. Serve with the cornbread, buttered if you like, for scooping. Leftover chilli will keep covered and chilled for 3 days. The cornbread is best eaten on the day of cooking. Per serving: 613cals, 2 veg portions, 29g fat (12g saturated), 30g protein, 54g carbs, 10g sugar, 9g fi bre, 2g salt, £1.60 per portion Read More How to shop for and cook Japanese food at home like a pro Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money

The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. It reminds me of how fun it is to try something new in the kitchen and, armed with cookbooks from the experts, the delicious results will keep me coming back for more. Read More Grace Dent’s quick and easy recipes that only require the microwave Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money

Waitrose announced a round of price cuts for the second time this year as it tries to help

An unusual method for cooking hotdogs has gone viral on TikTok after food influencer Carolina Gelen shared a tutorial video for “spiral hotdogs”. Gelen, who shares recipes with more than 560k followers on TikTok, posted her latest tutorial last week and has garnered more than 1.8m views in under three days. Her method of cutting hot dogs into a spiral before cooking them gives the sausages more surface area for caramelisation and toppings, she said. The home cook demonstrates inserting a skewer lengthwise into a hotdog and using a knife to cut around it at a 45-degree angle. This creates a spiral hot dog that lengthens but does not break apart. Gelen then cooks them in a cast iron pan over a fire and explained that the new shape makes the meat “open up in the pan”. “They caramelise beautifully and they can hold so many more toppings due to their shape,” she told viewers. “All those flavours and sauces will fall between those nooks and crannies and stay in between the buns.” Gelen recommends making her roasted red pepper salsa and pickle mayonnaise for toppings, but people who try her method can use whatever hot dog toppings they enjoy. She finished the video by assembling her hot dog, which was loaded up with her salsa, mayonnaise and mustard. @carolinagelen spiral hot dogs #hotdog #cooking #grilling #food ♬ Sunday - HNNY Viewers have been enjoying trying Gelen’s method of cooking hot dogs, with one person writing: “You just changed my life.” Another said: “This is genius. I only like grilled hot dogs and this will definitely maximise caramelisation.” A third added: “My hot dog life will never be the same thank you.” The video was also shared on Twitter and has gained a similar reception, with many users declaring they will try it out. “One of those tips that immediately strike you as game-changing and legit,” one person wrote. “Maillard reaction = flavour. And those new nooks and crannies can hold on to toppings better. “I’ll be 100 per cent doing with my hot dogs and bratwursts from now on.” Another said: “I did the spiral hot dogs thing tonight and I can confirm it’s got me a Michelin star.” Some people pointed out that this method is common in some cuisines, such as Filipino food, and confirmed it is a delicious way to prepare hot dogs. The viral tip comes as the UK is experiencing the highest temperatures of 2023 so far, with the mercury hitting 30C in most of the country on Saturday (10 June). Many will undoubtedly be having barbecues as the temperatures soar again today (Sunday 11 June) and can try Gelen’s method of cooking hot dogs. However, the Met Office has issued yellow warnings for thunderstorms across parts of England and Wales and some areas could be hit by torrential rain this weekend. Read More More thunderstorms and 30C temperatures forecast after hottest day of the year 7 things fitness experts want you to know about exercise during a heatwave Weather – latest: Health warning escalated as ‘extreme’ heatwave set to make UK hotter than Spain Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat

Google is celebrating British scones today (Saturday 10 June) with an adorable Google Doodle that nods to the age-old debate around jam and cream. The illustration features two anthropomorphic scones eyeing each other suspiciously. On top of the scone on the left is a layer of cream, then jam; while the scone on the right has jam first, then cream. The Doodle is a playful reference to one of Britons’ favourite things to debate over – in which order should one put jam and cream on their scones? Cream tea has been a part of the UK’s culinary traditions since the 11th century, but there is a big difference in opinion between people living in Devon and those living in Cornwall. In Devon, clotted cream is typically spread first followed by jam whilst the Cornish tradition is to spread jam first, and then the cream. On Twitter, many keen-eyed Britons have noticed the Google Doodle reference, much to their delight. “They’ve been very diplomatic in depicting it the proper way and misguided way,” one person wrote, adding a winking emoji. Another said: “Looks like today’s Google Doodle is trying to stir up trouble big time.” A third added: “Today’s Google Doodle is not going to go down well in Devon and Cornwall.” Others highlighted yet another scone-related conundrum unique to the UK, which is how to pronounce the word “scone”. Some parts of the UK pronounce it rhyming with “gone”, while others say it should rhyme with “cone”. One person said it should be pronounced “sc-on” because “once you’ve had it… it’s gone”. Another said they use both pronunciations but added: “If I want to sound posh I go for ‘s-cone’.” In 2018, it emerged that the late Queen Elizabeth II enjoyed her cream tea by having jam spread on her scones first, followed by cream. Former royal chef Darren McGrady tweeted: “Jam first at Buckingham Palace garden parties! “The Queen always had homemade Balmoral jam first, with clotted cream on top at Buckingham Palace garden parties in the royal tea tent and all royal tea parties.” Read More Who is Willi Ninja? Google Doodle celebrates iconic Black LGBT+ dancer and choreographer Perfect picnic fare: Parmesan and pine nut scones Best luxury UK hotels 2023: Where to stay for great food, family adventures and spa retreats Google Doodle reignites age-old British debate about scones Sixth grader’s drawing dedicated to her sisters appears as today’s Google Doodle Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions

Residents share memories of their city, before its destruction in Russia's full-scale invasion.

Garth Brooks is looking forward to creating an inviting atmosphere at his new bar, and that apparently includes serving Bud Light.

Two airplanes have "highly likely collided" with each other at the Haneda Airport in Tokyo, Japanese public broadcaster NHK is reporting, citing the country's transport ministry.

There’s an aisle of the grocery store where inflation is looking exceptionally sticky: indulgent treats. Think coffee, chocolates

By Humeyra Pamuk and David Brunnstrom WASHINGTON (Reuters) -U.S. Secretary of State Antony Blinken will travel to China next week

At PCMag, we gravitate toward mechanical keyboards, and consider them to be the best option

Canada will join a trade dispute initiated by the US over Mexico’s restrictions on genetically modified corn imports.