Some good finds from The Guardian's food section: "Ten Best" lists and recipes, picnic ideas, etc.

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erininny

Well-known member
Every now and then, I remember that The Guardian has a great food section (along with their monthly food/cooking magazine, Observer Food Monthly), and that it's free--no paywall to scale. I'm copying and pasting a few of the links I've been perusing because the choices are so interesting, and the recipes sound great. In most cases, the technique and the flavor combinations are all you need; others require converting from metric, but sound worth it. Enjoy. smileys/smile.gif

The Five Best Pudding Recipes from Observer Food Monthly: Best Pudding Recipes

(Pudding = Dessert.) Mascarpone Rice with Blueberries looks great, and Nigel Slater's recipes have always turned out well, for me...

Get-Togethers: A Persian Picnic click

Joojeh Kebab looks especially delicious, and do-able!

The ten-best lists, collected

The Ten Best Picnic Recipes: click

Lemongrass and Blackberry Teacakes... Ume Katsuo Onigiri... (Much as I love the food sections of the New York Times, Washington Post, L.A. Times, Denver Post, etc., you would never in a million years (well, hopefully, in fewer than that) see these picnic choices printed in an American paper, which is why I love The Guardian.)

The Ten Best Tomato Recipes: click

Plum Tomato and Basil Galette. (Reminds me that we don't have any puff pastry in the freezer.)

The Ten Best Breakfast Recipes: click

I didn't even know there was something called "the full Italian"--having consumed mostly espresso and tiny pastries while in Italy. Clearly, I was breakfasting at the wrong places, I guess...

The Ten Best Stews: click

Fragrant Lamb with Prunes and Almonds

 
I made this this morning! Notes inside...

The flavor is really good. They didn't get as crisp as I would like but could be we have low humidity. Directions say bake 10 min and watch for burning...yeah, right. I baked 20 minutes then turned the oven off and left them in for 20 more. I rolled them wafer-thin so I know they weren't too thick.
I used about 1/2 cup pepitas, 1/4 cup sesame seed, 1/2 cup sunflower seed, and the rest (about half the mixture) with mixed nuts.

I don't know how theirs came out so white - mine were brown like multigrain crackers. As if there weren't enough nuts, I could see spreading some creamy peanut butter on them smileys/smile.gif

 
Atkins is making me crave salty crunchy stuff. Gotta try them

When I made Richard's flax crackers I put them back in the turned off oven on cookie racks to cool & dry.

 
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