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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How to plan the perfect winter feast

By
Trine Hahnemann
Added
09 November, 2016

Having people over for dinner is a big part of my life, as I do a lot of different kinds of dinner parties. There are the ones where I just open the fridge and cook whatever there is, place the food on the table, and then let people grace over the hopefully delicious outcome. At other times I plan and really get down with it. I also love that: the anticipation and just the hours spent in the kitchen, first drinking tea and coffee, and later cooking with a glass of wine in my hand. In my house, I never plate food; everything is served on shared platters. I lit the candles, and the scene is set for some real hygge. Then I just wait for people to show up.


Menu

Start with beetroot gravad lax salmon served with horseradish and beetroot cakes

Spelt rolls

White osso bucco

Brussel sprout salad

Walnut layer cake


Three days before...


Cure the salmon and leave in the refrigerator for 3 days.


The day before...



Make the dough for the spelt buns and leave to prove to the next day.


On the day...


In the morning


Make the layers for the Walnut layer cake and leave at room temperature for later.

Make the horseradish cream, keep in the refrigerator for later.


Take a break and read the newspaper or go for a walk.


In the afternoon

Get the dough out and bake the rolls.

Make the osso bucco.



1 hour before the guests arrive...


Make the cream for cake and put together and decorate with chocolate, leave in refrigerator until half an hour before serving.
Make the salad.
Cut the salmon, what you do not use freeze for later use.
Set the table.



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