June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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Six ways to make a smoothie, by Green Kitchen Stories

By
David Frenkiel
Added
06 July, 2016

We spoke to Green Kitchen Stories' David Frenkiel about how to make a smoothie with a difference. From quick breakfasts to show-off desserts, there's more to these nourishing drinks than meets the eye.

Avocado, mango and lime smoothie



Avocados feature in several of our smoothies in this book as they create a silky smooth and creamy texture without the need for bananas or dairy products. However, in this creamy smoothie, avocado is no longer a mere accessory, rather the star ingredient! We combine it with a generous amount of lime juice for freshness, as well as mango and dates for sweetness. The result is an ultra-lush and creamy smoothie with a flavour that reminds us of Key lime pie.



Nuts and blues

Nut-based smoothies have always been one of our absolute favourites, with their rich, creamy, sweet and satisfying flavour. To prevent the nutty taste from being too overpowering in this smoothie, we add some fresh blueberries to the bottom of the glasses or glass bottle. They balance out the flavours and at the same time create beautiful blue patterns in the smoothie. For extra finesse, we like to finish with a sprinkling of roughly chopped toasted salted nuts.



Greens for all

This is one of our absolute favourite green smoothies and yet it’s so quick and easy to make, with only a few ingredients. The sweet and juicy pineapple balances the grassy flavour of the spinach perfectly, while the ginger provides a spicy punch.



Pink breakfast bowl

Even though smoothies are often served in glasses, bottles or jars, they can also be presented in bowls and eaten with spoons. In fact, this makes them feel like proper meals and provides a larger surface area for toppings, which is always a bonus. This creation is slightly thicker than a normal smoothie and contains protein powder to make it a complete breakfast, and such a pretty one at that.


Apple pie in a glass


From the look of this scrumptious three-layered smoothie, it can seem rather daunting to make, when in actual fact it’s a bare 15-minute job and the perfect breakfast or dessert solution. It’s honestly one of the most delicious little treats we’ve come up with so far! We sauté aromatic apple pieces in butter, then coat them in a creamy vanilla yoghurt smoothie, followed by a sprinkling of crunchy spiced granola – it’s heavenly. Just like the real thing (but healthier).




Berry smoothie and salted caramel semifreddo


Frozen cakes have become one of our most popular treats for birthdays and celebrations and this is our latest favourite. We love the rich and decadent salted caramel layer that balances between the fresh berry smoothie layer on top and the crunchy chocolate base. You get so many different flavours and textures in one thin (or thick!) slice. And the berries in the centre take it to the next level. Someone said that it’s the grown-ups’ gourmet version of Neapolitan ice cream, which is a perfect description.



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