For the very best results buy UHT Organic whole milk, MOO make a good one. You can alternatively scald regular full fat milk and let it cool. But believe me go for the UHT. The great thing about UHT milk is you can store it in a cupboard and will always have it at hand when you need to make yoghurt late at night for the next morning, and it is already at room temperature which is important. If you use regular milk you must let it come to room temp first. Get in some Nido dried milk (Nestle) too. The third thing is DANONE ACTIVIA natural yoghurt as your starter. You will only need it the first time, then you just save a bit (120g) from each batch and start the next. Go to Automated recipes on your Menu and choose yoghurt, I have started adding a couple of good spoonfuls of Creme Fraiche, it seems to make it richer and tangy-er. If anything it seems to get thicker each time I make it.
For those of you who have read this section in the past, I apologise. I have gone off the Total yoghurt that I used to recommend. I find the Danone version not so viscous and I like its tartness. But keep trying different natural yoghurts, they all produce slightly different results. You will find just the right one for you.
Check out this link on the Great British Chefs website http://www.greatbritishchefs.com/features/housewife-chefs-parmigiano-reggiano-country Silvana Ghillani is WELL OVER 70, this was her interview
Unbelievable, cooked in the shell in your steamer basket. You have to try it. I have put a video on youtube , link coming. Get in touch and I will share the recipe.
The recipe in the basic cookbook is great, every one of you will be knocking up perfect hollandaise like a pro. Note for the recipe, When you add the melted butter stop when you get as far as the white liquid at the bottom. When it is done you could put it into a wide mouthed vacuum flask so your machine is ready for the next job and the Hollandaise stays perfectly warm. Try adding Nduja for a really exciting bold Hollandaise.
http://www.souschef.co.uk/bureau-of-taste/eggs-benedict-with-nduja-hollandaise/ And sous vide your eggs for your Benedict for the ultimate astonishing poached egg. (See my blog for how).
Come to one of my Pressure Cooking classes and discover the fastest cooking known to man. It’s like magic. The most cost effective and brilliant piece of equipment ever, and for those who have memories of your mother’s old pressure cooker exploding all over the kitchen, rest assured: they don’t do that any more. If I have failed to advertise one just get in touch, I will make a date. Imagine potatoes ready to mash in 6 minutes, rice cooked in less than 5, Beetroot in 10, even the toughest meat tender in 25, and pulses reduced from hours to minutes.
Scrape out as much as you can using a soft spatula, then put the bowl back on the machine and turn the speed dial to 6 for a nano second. The remains will be flung to the edge and you just remove the blades and scrape out what’s left. By the way did you know that when you put the butterfly whisk in there is an optimum place. Have the highest blade at 12 o’clock and put the butterfly in at 11. That is the most secure spot.
Did you know that the enzyme which gives the wonderful flavour of a sun ripened tomato is destroyed by chilling. So don’t keep them in the fridge at all.
You can restore the flavour by chopping up one really good un-chilled delicious tomato and mixing them together for 30 minutes.
First chop the chocolate finely on speed 9. Then set for 5(?) minutes at 55° on speed 1 and stop when it has all melted evenly. It is necessary to put a time into the machine to use the heat function but you just keep checking and stop when it is melted, my 5 minutes is a guess.
Buy a tiny bottle brush, it really makes scrubbing under the blades so much easier.
Both of these can be kept in your freezer, peel the ginger first and then grate from frozen just using what you need.
Have you heard of COCOA RUNNERS, it is a Chocolate delivery club, sourcing unusual and carefully chosen chocolate from small suppliers. Well worth investigating.
Some of the recipes on the chip are to be found under fairly quirky listings. If you can’t find one look in the book and see what the first letter of the first word is.