Chips, or crisps as they are sometimes called, are back on the menu. Now that we've grown-up and obtained sophisticated palates we have some very good chippies on offer. But, much as we love them they still best enjoyed in moderation. Being relatively high in salt and fat, fifteen chips is an adult recommended serving. Sounds a little too moderate for me, so here's how to make them yourself with a fraction of the salt and oil. Use them as a cracker alternative with cheese and dips too.
Seaweed is abundant in minerals and proteins that we need for good health and those goodies are all bundled up in a form that our bodies find easy to absorb. So why are so many of us squeamish when it comes to harvesting and drying it ourselves? Maybe we just need to know how? Read on to find out how simple it is to enjoy some of our ocean's bounty on the dinner table.
Here's a special post for all you butter lovers. Not content with just spreading it on your toast? Clarifying it means you can cook with it too. You've probably heard the term 'Clarified Butter' but what does that mean exactly? Read on to find out how to clarify your own at home in a few simple steps, so you can make everything better with a bit of butter.
Home-grown asparagus isn't just a crop, it's a relationship. An asparagus bed can last for up to 20 years so it's worthwhile doing a bit of research before you make your bed and have them lay in it. Learn about choosing plants and how best to grow them.
We like a good rant, and after a chat in the office about what food products annoy us the most, we decided that fruity yogurt in plastic pots and pouches marketed to kids deserved a Country Trading Co. look.
Is there are a difference between Brie and Camembert? Yes, many. Should you eat the mould? Also yes. These questions and more are answered in this post about the history and the making of two iconic examples of French cheese. Warning: you may develop a serious soft cheese habit after reading this.