A first thought might be that beetroot and apricot would make uneasy bedfellows when served on the same plate. However, have you ever thought just how they might taste when they are cast as the star ingredients of a soup? Did you know? Beetroot Beetroot is a derivative of the wild beet (or sea beet)…
Streusel verses Strudel In baking and pastry making, a ‘streusel’, not to be confused with a strudel, is a crumbly sugary topping that is baked on the top of the likes of a muffin, loaf, pie or cake. The streusel like the strudel originates from Austria, but also like the strudel many central European countries…
The nutritional value of Apples An apple a day keeps the doctor away! While the well-known proverb might not exactly hold true there’s no doubting that apples are pretty good for us. Variety There are around 7,500 varieties of apple grown worldwide, which come in various shades of red, yellow and green. Up to…
Two soups with apples Apples are one of Britain’s best-loved fruits as we munch our way through hundreds of thousands of tonnes each year. And, around a couple of hundred thousand tonnes of apples are pressed each year to make cider. We also use them in cooking to make cakes, puddings, crumbles, tarts, soufflés, etc….
Five unusual cheeses you might not want to try? Cheese happens to be a diary food product that is truly savoured by countless people in many countries around the world. And, the different cheeses in those countries, make up an almost infinite variety, so that even those of us who consider ourselves true cheese lovers…
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