How to make the perfect huevos rancheros – recipe
by The Guardian
The Guardian— This favourite Mexican brunch dish may be only egg, tortilla, salsa and maybe a few beans, but it’s much more than the sum of its partsHuevos rancheros, or ranch-style eggs, is, according to the world’s most popular free encyclopedia, a tribute to the generous mid-morning meals served on Mexican farms; or, more succinctly, in the words of food writer Elisabeth Lambert Ortiz, “Mexico’s favourite egg dish”. I suspect it’s among America’s most popular breakfasts, too, not least because, as chef...
The Guardian—How to make the perfect vegan meringues – recipe. Aquafaba comes to the rescue again as the egg substitute in these very convincing vegan meringuesThe egg is an everyday miracle – so basic, so cheap, so reliably astonishing in its protean ability to morph from rich custard to airy mousse – and its removal from the equation leaves a gaping culinary hole. And, though plant-based fats are pretty easy to find, for a long time recreating the sturdy foam of whisked egg whites in particular was a challenge that had chefs, scientists and hungry vegans...
The Guardian—Make a hash of it: how to make the most of beetroot leaves – recipe. Beetroot leaves are nutritious, thrifty and work brilliantly mixed into a hash with other leftover vegetables. Just top with a fried egg and away you go Hash is a clever way to use up the day before’s leftovers, because almost any combination of chopped meat and vegetables, all fried together and topped with a fried egg, is scrumptious. I’ve focused today’s recipe around a whole beetroot, including its leaves, which are even more nutritious than the root itself, full of vitamins A, B6, C and K,...
swifttelecast—How to make a fridge-raid dinner salad – recipe. Sophie Gordon’s inspirational book The Whole Vegetable is full of inventive, plant-based recipes. Her fridge dinner salad, for example, turns tired vegetables into a luscious and exotic pink salad by