ONE-LINE RECIPES – STOCK, CABBAGE, STEAK, SALAD DRESSING

STOCK

Harriet Lane, celebrating the wisdom of being over-40 in Stella Mag, Teleg 22.6.14, wrote about learning to love celery and said:

The holy trinity of onion, carrot and celery (you can call this mirepoix or soffritto if you must) adds intoxicating depth of flavour to pretty much anything you may wish to rustle up. Except, obviously, trifle.

ONE-LINE RECIPES – CABBAGE

For savoy cabbage, Bee Wilson, Stella Mag with Sun Tel 14.3.13, recommended Darina Allen’s technique in Irish Traditional Cooking …

Bring a couple of tablespoons of water to the boil with the same quantity of butter and a pinch of salt, then cook the shredded savoy – lid on – for just a couple of minutes. When you lift the lid, the cabbage is as green as Irish moss and impregnated with salty butter.”

ONE-LINE RECIPES – STEAK

Teleg of 15.3.14 summed up a report in Food Research International: “The perfect steak is cooked to medium-rare, on a griddle at 325F (160c), turned every 30 seconds for three minutes and then flipped each minute, if required, until it reaches an internal temperature of 150F (65c), scientists have concluded” …. quoting University of Campinas, Brazil.

ONE-LINE RECIPES – SAUCES ETC

Vivienne Westwood’s salad dressing:

Garlic, oil, lemon, a bit of sugar and bouillon powder.

 

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