recipe

Best recipes from the Feast community cookbook for your home kitchen.

Chocolate has a Savoury Side
We all love a bit of chocolate at the end of the meal, but there’s no need to limit chocolate to desserts only, the flavour of cocoa powder or a single origin chocolate bar can be rich and more bitter than sweet.
By David Greenwood-Haigh9 years ago in Feast
Gourmet Grilled Cheese Recipes
If there is one food that screams all-American lunch, it's the grilled cheese. Toasty buttered bread edges just slightly burnt, crust crumbly and crunchy, with that all important melty oozing cheese. That is the basic, the stable of countless families, perhaps struggling financially, or perhaps simply unable to get their children to eat anything else.
By Gary Ayd9 years ago in Feast
Cocoa Nibs
When I am running my chocolate workshops I always have some cocoa beans, nibs and cocoa butter that I show my students they are often amazed when I tell them top chefs have been using cacao nibs in their recipes for some time and now it’s time for them to get working in your own dishes with them.
By David Greenwood-Haigh9 years ago in Feast
Best Side Dishes for Lamb
Especially during the Easter season, lamb is one of the most popular entrees served at parties, get togethers and family holiday dinners. While selecting lamb as the centerpiece may be a simple, straight forward decision, choosing what to put alongside it never is. Because of the consistency of lamb and it's incredible versatility there is a seemingly endless selection of sides that compliment it well.
By Gary Ayd9 years ago in Feast
Best Cold Hors D'oeuvres Recipes
There are few things more enjoyable to more people than going out to dinner. Getting waited on, eating well prepared, delicious food in the company of those close to us is truly one of life's great pleasures. Of course variety is endless in the ever evolving world of culinary. The options limitless, the combinations infinite, the enjoyment timeless even if the literal fulfillment from consumption is short lived.
By Gary Ayd9 years ago in Feast
Bicarbonate of Soda and Baking Powder Are Both Raising Agents
Back to basic skills which are the backbone for baking we have to remember baking is also a science and if we don't understand whats happening it can all go wrong. A question I often get asked when I am demonstrating is "are bicarbonates of soda and baking powder the same?"
By David Greenwood-Haigh9 years ago in Feast
The History of Truffles
The History of Truffles The chocolate truffle is one of the most popular and classic of all confections and its origins are steeped in a rich and fascinating history.
By David Greenwood-Haigh9 years ago in Feast
The World is Your Whelk
We taste whelks and cockles as part of my food and drink walking tour of Norwich City Centre; there I was, munching my way through another whelk and I thought ‘you could do a lot with these.’
By Zena Leech-Calton9 years ago in Feast
Homemade Ramen Noodle Recipes
Nothing beats a hot bowl of ramen to warm you up on a stressful day. But why reach for that instant, store-bought cup of noodles when you can whip up a homemade batch? The range of flavor possibilities is endless. And let’s face it; fresh ingredients will always win over all that MSG. So please do us a favor and not scrimp on your nutrition. Cooking yourself your very own bowl might even end up cheaper than you expect.
By Jessie R9 years ago in Feast
Pho for Beginners
For beginners, pho might seem slightly intimidating. The beloved Vietnamese soup is an Asian food staple but if your family is not Asian, chances are you have only enjoyed it at restaurants. Of course, there is no shame in that, but such a huge part of the appeal of pho is that warm, cozy feeling it gives you. If only you could make it yourself for those late evenings after a tough day at work... Hush, right there. Yes, you can. The secrets to good pho are quality ingredients, attention to detail, and a dash of love! With some practice and a good recipe you are guaranteed to succeed. So without further ado, the definitive guide to pho for beginners!
By Denitsa Pencheva9 years ago in Feast
How Do You Make A Shamrock Shake?
What's more Irish than a green milkshake complete with gold at the end of the rainbow!? What's Shakin'? Ah, St Patrick's day, a day when everybody covers themselves in as much green as the spectrum will allow, parties on the streets and trips over their own feet as they attempt to re-enact Riverdance. It's also a big day for drinking, and dyeing foodstuffs green. Seriously, so much green grub everywhere, green beer, green yogurt, green eggs and ham...
By Katya Krakowska9 years ago in Feast
A Guide to Tempering Chocolate
It means specially treating melted chocolate, so that it dries to a hard, shiny finish–so you get chocolate that doesn't melt at room temperature, breaks with a nice snap instead of crumbling apart, and is perfect for coating things.
By David Greenwood-Haigh9 years ago in Feast