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Herbs
They invite themselves into our kitchens and flavour our dishes like nothing else, bringing freshness and subtle scents. Herbs go with absolutely everything: meat, fish, vegetables, fruit and cheese. There are dozens of them, but many are unknown...
19/01/2009
A passage to India: Bollywood cuisine
Get to grips with the key ingredients in Indian cooking, then have fun concocting spicy, colourful dishes with our recipes.
14/01/2009
Gelatine and agar agar
How do you get your charlottes, pannacottas and cheesecakes to stay firm? Either by using classic gelatine or agar agar, which is all the rage at the moment. Here’s some useful info, advice and methods of use for these two setting/gelling agents...
07/01/2009
3 Christmas menus
Our traditional and different festive recipes to inspire and impress with.
18/12/2008
Phil Vickery Pudcast: 5-minute Desserts
Phil brings us three mini puds that can be whipped up in just 5 minutes: Chocolate Cherry Layer, Caramel Fondue and Quick Mango Fool.
10/12/2008
Go for gratin
We bring you our classic, original and exotic gratin recipes and our chef's tips for making them.
30/11/2008
In the kitchen with the kids!
Children love to copy grown-ups, so introduce them to the joys of cooking.
15/11/2008
Olives
Green, black, crimson, natural, stoned, crushed, tinned, preserved, fresh from the market or the tree, olives are a delicacy, especially in Southern Europe. The olive is a very popular fruit in the Mediterranean and elsewhere, and makes a welcome guest on dinner tables and in recipes...
31/10/2008
Bento boxes
Everyone’s talking about them, but what exactly are they? A Japanese delicacy? A new way of eating? Here’s a quick look at and some advice on the art of bento.
31/10/2008
Marinades
What better than marinade to give meat or fish with incomparable flavour. Marinades are ideal for barbecues and you can experiment with all kinds of sweet, spicy and exotic flavours. Create the marinade you want for your meal with whatever you have in the back of your cupboards...
31/10/2008
7 Smoothies You Have To Try
Delicious and healthy, here are 7 smoothies you have to try, one for each day of the week.
31/10/2008
Caramel
Home made caramel is a perilous exercise that often leads to disaster, but once you get the hang of it it's easy. Here’s how to make a real home made liquid caramel and all its variations.
31/10/2008
Vinaigrette and salad dressing
We should all know the recipe by heart: basic dressings go with all our summer salads, crudités, vegetables and even steamed fish. Here's a guide to dressings, from the classic to the more original.
31/10/2008
Types of sugar
Although sugar is more and more criticised these days, it is still just as appreciated. Sugar is an important ingredient in cooking. To find out all about the different types, how it is processed and used in cooking, follow our guide...
31/10/2008
Home made curry
Hot, spicy, colourful curries bring a touch of exotic character to our kitchen and bring out the flavours of dull dishes. Often we don’t know what curry really is and we prefer buying powder or read-made paste from the supermarket, but it's very easy to make your own curry...
31/10/2008
Ratatouille
The choice of vegetables, their freshness, the addition of aromatic herbs, the quality of the olive oil and of course how you cook them are crucial to making tasty ratatouille. Here’s our advice to make dishes of Mediterranean standards...
31/10/2008
Speciality breads around the world
Why be content with a traditional sliced loaf or a baguette when the world has so much more to offer? So while bread making machines are all the rage let's go on a world tour to discover what the rest of the world has to offer...
31/10/2008
How to make candied fruit
Bright colours, funny shapes, soft texture and flavours from yesteryear...candied fruit remains a favourite, especially on special occasions. But we rarely dare make it ourselves for fear it's too complicated...
31/10/2008
How to make soufflé
Another sorry, deflated soufflé attempt, even when you follow the recipe to the letter and beat your egg white into perfectly firm peaks? Don't despair - soufflé isn't impossible to make! Here are the golden rules...
31/10/2008
Tomatoes
Round and juicy, reminiscent of summer and bright dishes. This essential ingredient of Italian cooking is one of the most popular vegetables - although it is in fact a fruit!
31/10/2008
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