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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Why you should be cooking with coconut oil

By
Imogen Denny
Added
11 November, 2015

Imogen Denny takes a masterclass with Vita Coco to discover more about the latest cooking trends.

I already use coconut oil for frying; because of its high smoke point, the natural impurities can reach a higher temperature before they begin to burn. But I knew that couldn’t be the only reason it’s so on trend; but how much more could there be to learn? A lot, as it turns out. 

The really fascinating thing about coconut oil is its extreme heat sensitivity, and the myriad ways in which this can be exploited. The first thing this means is you should not be surprised to find your coconut oil is a clear liquid if your kitchen gets hot in the summer but is a solid block at a cooler room temperature. This means it melts quickly when added to a hot pan if you’re using it as a replacement for butter or oil in soups or stir fries.

Adding melted coconut oil to your smoothie is a great way give it a creamy texture. Because coconut oils are made purely out of the flesh of coconuts they are a source of healthy fat, and we need this in our diet to help our bodies absorb fat soluble vitamins. When added to smoothies, it helps to keep all of the ingredients suspended, so the best (or worst!) bits don’t sink to the bottom, acting like an emulsifying agent. At the risk of sounding like a health food advertisement, it also helps that smoothie keep you fuller for longer! 

Like fudge? Try freezing coconut oil. You can add flavours to coconut oil, then refrigerate, or even freeze, into a slab. Once cooled it can be sliced and eaten as a small, rich sweet treat; a cube of fudge or tablet is the closest comparison I can draw. I tried mint extract, cacao and honey, and it tasted much better than a sugary chocolate bar. This idea can be taken to the next level, too; the coconut oil can be coloured or decorated, or you could pour the flavoured oil over dried fruit and nuts for a healthy snack bar, the possibilities are endless. 

Three easy ways to try using coconut oil

  1. Stir a couple of tablespoons into some hot rice for a quick take on coconut rice.

  2. Use as a base for your butternut squash soup with lime and chillies for a thai twist on a classic.

  3. Add cocoa powder and honey to melted coconut oil, tasting as you go, and pour over vanilla ice cream for a slightly healthier version of a sundae.

What you should be cooking with coconut oil

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