I’m no physics expert but I do understand that a seemingly inanimate object such as a bag of flour should stay where it is put and not move unless I pick it up. So why when I started spooning out … Continue reading
To make cheese, you need milk. Milk is basically made up of water, protein, fat and lactose, and what we need to do is make the proteins stick together by adding an acid (forming curds), then sieve away the liquid (the whey). Continue reading
Sun drying is just one technique you can use to preserve tomatoes should you be lucky enough to have a glut of them this year. Even better, you don’t need the sun to do it – great for those of us living in England, where this summer is turning out to be yet another wash out. Continue reading
What I present to you here is the time honoured method of making pasta; one egg for every 100 grams (3.5 oz) of flour. It is important to choose a “00″ type flour and to use organic eggs (these give the pasta a delightful yellow tinge). Other than that, it’s just about the kneading. You don’t even need a pasta machine, although I do find the repetitive rolling of the machine method strangely satisfying. Continue reading
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