Clarified butter (also known as drawn butter) is butter from which milk solids and moisture have been removed, so the result is pure butterfat. Making clarified butter is really easy – typically, regular (unsalted) butter is heated to boiling point (so components separate), after which the water and milk solids are removed.
We are huge fish and seafood lovers and we eat this very delicious food every time we have a chance. Most often we eat salmon, sea bass and sea bream but we also buy turbot and cod, as well as few other kinds of smaller local fish we can get locally (we currently live in
and everything you need to know about baking and storing tarts and quiches
We’ve said it many times – we love pies. And all types of savoury quiches, tarts and tartlets, too. Once you get the basic rules this kind of dish gives you an incredible freedom – every piece of cheese, ham, bacon, meat,
These juicy fruits with jewel-like flesh are one of the trendiest super foods around. Despite not being popular in the Western world until recently they have always been a big deal in the most of the Middle Eastern countries. Those of you who have been following us for some time, know what type of posts
Vegetable stock has countless uses in the kitchen, and makes a superb base for sauces, soups and gravies, lifting everyday dishes into special occasion treats. Making your own stock is also a great way to use vegetable trimmings that would otherwise be tossed into the trash bin. We started making our own stocks few months