How To Sprout Mung Beans

Gavin WrenBasic Ingredients, Recipes, Salads, Vegan

Once you've learned how to sprout mung beans you'll be converted to these incredibly nutritious legumes, being crammed with protein, carbohydrate, low fat and high in nutrients, vitamins and minerals. They're fantastic to have in salads and there's a lovely pleasure in seeing them grow as you sprout them over a few days!
Over the last month I've become infatuated with creating hearty, delicious salads for my lunches, based on delightful sprouted mung beans. Salads needs to be wholesome and filling, I have little truck for a bowl of leaves and a dressing, I want something substantial. They need are a good base, a nutritionally sturdy underpinning, hence my love of legumes as the base for my salads this summer. Once I knew how to sprout mung beans, I became a convert to them!
Leguminous Lunch.
I began the summer using tins of chickpeas, kidney or black eyed beans, yet quickly became tired of the tinned burden when shopping, not to mention the space they take up on my shelf. I needed something fresh, healthy and less tinned.

I've been using Mung beans for years in curries and occasional salads, since being introduced to them via some Indian recipes and an... come and read more...

Delicious & Simple Red Onion Chutney

Gavin WrenBasic Ingredients, No Added Sugar, Recipes

Today's recipe harks back to the simplicity of great cooking, using the bare minimum of ingredients to create a simple red onion chutney which tastes utterly beautiful. This simple relish contains all of the delicious zingy sweetness that a good chutney should have. It's utterly beautiful slapped atop splinters of crusty bread alongside a summer spread of meats, fish, salad or during a sun drenched picnic.
Today’s recipe harks back to the simplicity of great cooking, using the bare minimum of ingredients to create a simple red onion chutney which tastes utterly beautiful. This simple relish contains all of the delicious zingy sweetness that a good chutney should have. It’s utterly beautiful slapped atop splinters of crusty bread alongside a summer spread of meats, fish, salad or during a sun drenched picnic.

Earlier this week, I decided to make a red onion chutney, jam, marmalade, whatever the hell you want to call it. I’m going with chutney, I think jam or marmalade needs more sugar and less vinegar. Anyway, my first port of call was research – to the internet! Barrages of recipes, flavours and ideas had quickly engulfed my reading list proposing a vast range of styles and names for a red onion relish. People were extolling the benefits of multitudinous ways of making this simple... come and read more...

Balsamic Roasted Peppers

Gavin WrenBasic Ingredients, Recipes, Side dishes, Starters, Vegetables, Vegetarian

Balsamic roasted peppers are a mediterranean treat made with red, orange, green or yellow peppers, gently braised in the oven with garlic, balsamic vinegar and extra virgin olive oil until they become soft, sweet, richly flavoured slithers of pepper. Perfect for a salad, a picnic or to be served alongside cheese, charcuterie and olives as antipasti. Alternatively make ahead and store them in the fridge until you need them.
Today’s post is about creating luscious slithers of pepper, roasted with balsamic vinegar and garlic to create rich, sweet antipasti style balsamic roasted peppers. These are incredibly easy to make if you forego the peeling, but if you want the ‘perfect’ experience then you need to peel them, just make sure you’ve dialled in your patience levels on that particular day. Confrontation. I woke up early today. I’ve got a meeting with a website developer about a the ongoing development of the bloggerskillsacademy site I’m creating. The whole process has drifted slightly and I feel we need to kick some life back into it and get on track. I get nervous about confrontation with people, so having to exhibit some doubts about the way things are progressing seems like a mammoth hurdle to me. I get up early anyway, my alarm goes off at 5.40am, at which point I jump…

How to Cook Onions and How Recipes Lie

Gavin WrenBasic Ingredients, Food Education, Food Techniques, The World of Food

How to cook onions and how recipes lie to us
Today I’m looking at how cooks and chefs around the world have lied to us about how to cook onions, misusing terms like sauté, caramelise, sweat and fry along with frankly ridiculous suggestions of cooking times. So if you really want to know your onions, read on, and I will expose the real truth about onions. Hold the Front Page! It’s time for a News of the World style exposé of the food world. Time to blow open the doors of convention and open your eyes to the delusion and deception that’s all around us in the circus ring of recipes. There’s a common portrayal out there in the culinary world, a veil of misconception that’s flown across people’s faces time and time again, a published mistruth, a conspiracy to mislead and delude the common or garden home cook. For many years there has been a delusion that’s paraded around,…

Pizza Sauce

Gavin WrenBasic Ingredients, Food Techniques, Main Dishes, Recipes

How to make authentic pizza sauce with just three ingredients, the best tomatoes you can get, ideally San Marzano, plus garlic and extra virgin olive oil all lightly infused together make the best genuine italian pizza sauce for your homemade pizzas.
Don’t listen to them. So the internet has a million and one recipes for pizza sauce. So what. They’re all wrong and I’m right, so listen carefully. I’m going to keep this simple, as it should be. You don’t need sugar, you don’t need herbs. You don’t need vinegar either. Pizza is a simple pleasure, the sauce should reflect that ideology. There’s one thing to consider very seriously when making simple food, which is quality of ingredients. That is the factor which will make this fantastic. How to make great pizza sauce. Tomatoes. This is the important one. Get the best, most expensive tomatoes you can find. Look for San Marzano, these are the best of the best. If not, buy the most expensive, organic ones you can find. Good tomatoes taste amazing and you don’t need to mess with that fact, so just start out on the right foot.…

Homemade Yoghurt Video!

Gavin WrenBasic Ingredients, Food Techniques, Recipes, The World of Food, YouTube Food Videos

Homemade yoghurt video
How to make Yoghurt. Last year I created an information packed blog post about how to make yoghurt at home, where I tested a few different techniques that I had read about online to see which one was best. It turned out that they were mostly awful for an Englishman living in London in the cold, early spring, I guess that yoghurt making is easier in warmer climates. One method did shine out as being fool-proof and failsafe when confronted by English weather and central heating, which lead to me using it every single week to make yoghurt for quite some time. I was so excited by this discovery that I got everything together to create a homemade yoghurt video recipe. Money spinner. I was eating a lot of goat yoghurt around then, and goat yoghurt is over three times the price of goat milk. I’m not a huge…