Classic Puttanesca

Author Damien Wilde
Posted On 7th October 2013

A classic heart Italian favourite;

• 2 tablespoons olive oil
• 6 chopped anchovy fillets [ Read More ]

Campylobacter Chickens

Author Damien Wilde
Posted On 4th October 2013

Recent research by the Food Standards agency has revealed that 580,000 people suffer from campylobacter food poisoning on average every year.

A significant proportion of the cases involve infected chicken, even though supermarkets and farmers have been pushed into improving standards of hygiene.

Up to 18,000 of those are affected seriously enough to require hospitalisation and 140 cases annually result in death. [ Read More ]

Wheat-Free Chocolate Cake

Author Damien Wilde
Posted On 4th October 2013

Those with a food intolerance often find they have to avoid some of the delicious treats the rest of us can scoff with impunity.

In basic terms, those with a gluten allergy cannot eat foods containing wheat, which usually means pasta, bread and most cakes. [ Read More ]

Lemon Drizzle Cake

Author Damien Wilde
Posted On 2nd October 2013

A light and tasty cake defiant of Autumn rains, guaranteed to put a smile on faces no matter what the weather.

The trick to a successful lemon drizzle cake is to apply the lemon glaze while the cake is still warm to make sure the liquid sinks in well. [ Read More ]

Giant Beef and Stilton Pasty

Author Damien Wilde
Posted On 2nd October 2013

The traditional pasty of the Cornish variety provides a great base for experimentation and this fun twist on the classic is incredibly quick and simple to prepare.

It is made with standard store cupboard ingredients but the Stilton gives it a punch.

If you don’t like Stilton you could substitute another blue cheese. [ Read More ]

Saucy!

Author Damien Wilde
Posted On 1st October 2013

Home-made sauces absolutely always beat the jarred or tinned variety and are not difficult to do.

Here are a couple of classics. [ Read More ]

Italian Culinary Law

Author Damien Wilde
Posted On 1st October 2013

Italians lay down the culinary law.

One of Italy’s most prestigious culinary institutions, Parma’s Academia Barilla, has released a list of the most common food crimes committed by foreigners when preparing and eating Italian food in a bid to educate them. [ Read More ]