What about dessert? Sugar removal or substitution?

One of the main things I have learnt in changing my eating habits is that substitution for cravings is not the answer long term.  To start off with I looked for alternatives to sugar; for weeks I was on a quest to find a Low GI miracle could give me the taste and sweetness of…

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Sugo vs Passata – What is the difference

  Loads of Italian dishes use a passata or sugo as the flavour base,  This wonderful tomato sauce is traditionally made when tomatoes are in season and plentiful.  Often made from the over-ripe last of a crop the sauce is always full of flavour.  The difference between a Passata and a Sugo is sutble, and…

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Base Recipes – A way to make menu planning easier.

  Half the battle in feeding you and your family is in the planning.  I used to dread dinner time as I was disorganised, shopped adhoc, and never used a list, let alone a plan.  The final realisation was discovering 7 opened, partially used tubes of Wasabi in my pantry.  Why did I have 7…

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Confit – What is it? Is it worth it?

Confit Duck Sans the Fat Ready

  The answer is Yes.  And No.  Confit Duck Legs are divine.  The meat is tender and juicy and full of flavour.  But it can be a difficult method for home cooks for a couple of reasons.  So what is a confit? Confit comes from the French word confire which means  “to preserve,” a confit…

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Ballotine in a Sous Vide -Tasty, Tender & Juicy.

A ballotine is traditionally a boned thigh part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching and in recent years with increasing access to domestic versions of…

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