Olives can be cured in a salt brine or lye-water solution, sun-dried and submerged in olive oil, or simply covered in salt. Then they’re either tossed into jars or cans—with olive oil or extra brine—for a few months. Most of the world’s olive trees, known as Olea europaea, ...
When making your own essential oil blends, you buy the components of the blend, leaving you with leftover essential oil singles. You can save money DIYing blends if you end up using up the rest of the oils, but if they end up going bad, your savings are gone. ...
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When it comes to storing wet seasonings, the fridge is your go-to. Make sure to seal the jar tightly after each use. You might consider adding a layer of olive oil on top to further seal in freshness, especially for items like pesto. ...
1 tbsp olive oil 300g chestnut mushrooms, sliced 250ml cream 1 tbsp chopped parsley FOR THE TOPPING: 300g puff pastry, rolled to 5mm 1 egg, beaten Make the roux first by melting the butter over a medium heat, then add the flour. Cook, stirring, for 2 minutes, then pour into a sm...
Warm the olive oil in a large, heavy-based pan. Add the onions, thyme and a pinch of salt and cook gently for 10 minutes. Add the pancetta and garlic and continue to cook for another 5 to 10 minutes, then stir in the rice. Pour in the stock and water and bring to a simmer. ...
Some foods go bad when exposed to air, but other foods, like onions, depend on a well-ventilated environment. Keeping whole onions in the refrigerator introduces moisture, and, as an absorptive vegetable, the added moisture somehow gets trapped inside and causes the onion to get mushy inside,...
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Whether that’s the creamy burrata or a beautifully blistered truffle pizza, every dish is brilliant. Own-brand olive oil? You’ll want to bathe in the stuff. A choice of five 1.2kg T-bone steaks to share? Warm apple tarte? Find room, whatever it takes. ...
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