Minced meat is a favourite ingredient of frugal housewives across the world. Here we explore the history and types of mince, as well as blast some rumours as to what exactly goes in. Plus, we share our mum’s favourite recipe for chicken rissoles!
The word ‘mince’ usually refers to minced beef, but of course you can mince almost any kind of meat you like! Aussie supermarket shelves now stock chicken, veal, pork, lamb, turkey and even kangaroo mince to satisfy every taste bud and recipe.
Americans usually call . . . → Read More: Bella’s tips on Wallet Friendly World Recipes with Mince, and our mums recipe for Chicken and semolina rissoles! as seen on Lifestyle Food
Sorry we didn’t have better news for aging steak at home. You seem like a very keen steak eater, as are we, so we love getting questions thrown at us! If you can, do a little research about the butchers in your area and see if you can find one that dry ages their beef. If you have no luck, try asking your local butcher if he or she would consider dry aging some beef for you. I’m sure they would have no trouble selling it/eating it . . . → Read More: Sammy’s Tips and Recipes for Dry Rubbing Meats, as seen on Lifestyle Food
Eggless Pasta Dough
Eggless pasta dough is incredibly easy to make just like egg pasta dough.
Eggless pasta dough is made with semolina which is 100% durum wheat, and makes very tough pasta which is what most commercial dried pasta is made with. In this recipe I used a combination of pasta flour and semolina for the perfect balance of strength and flavour. If you’re looking for eggless pasta in your supermarket you shouldn’t have too much trouble as they should be very clearly labeled. Often when . . . → Read More: Sammy explains home made vegan pasta, as seen on Lifestyle Food
Don’t be blue this winter, get green instead! Sammy and Bella outline 30 vegetables to include in your diet for their health and disease fighting benefits – and give you tips and ideas on how to cook them.
This month we explore the plethora of greens that are in season in winter. We take out the mystery with a full pictorial guide on every day veggies like broccoli, to foraged weeds like dandelion, to interesting international greens like tatsoi and how to cook them.
Winter can be a . . . → Read More: Bella’s A to Z guide to Winter Greens, as seen on Lifestyle Food
Let’s start by discussing what aging means, exactly. Aged meat is juicier, more tender, and more delicious, and it’s mostly due to the natural enzymes which break down the connective and muscle tissues. Some meats, such as chicken, only need a few days of aging, while beef can take weeks or even months.
Dry aging is the most traditional process, where whole sides of beef are hung in temperature and humidity controlled environments for at least 4 weeks. In addition to the naturally occurring enzymes, the beef quality . . . → Read More: Bella explains aged beef: wet vs dry, as seen on Lifestyle Food
A few decades ago almost every home cook made their steak well done, so chefs started “training” them bit by bit. The first and most simple technique was to “only turn once”, and this resonated with home cooks. It stopped people from overcooking their steaks, but more importantly, it encouraged people to “sear” or caramelise the outside. Back in those days we didn’t have the access to amazing cookware like we do now, so teflon coated or non stick products weren’t very common in everyday households. Also, there was . . . → Read More: Bella explains why turning your steak once is an outdated technique, on Lifestyle Food
Who knew that this pesky weed could be so delicious? Nettles are usually the weed most avoided, but this time we’re pulling down our sleeves, putting on a pair of gloves and getting picking!
History tells us that the Ancient Greeks not only ate the weed for its nutrients but also as something of a cure-all. Its extremely rich in iron and potassium, and one of the richest sources of chlorophyll.
It can be a troubling weed and mowing can increase plant density. So the best way to deal . . . → Read More: Sammy’s Stinging nettle pasta – as seen on The Morning Show
If you’re a lover of a good juicy steak, then look no further than Sammy’s top tips and tricks on how to buy, prep and cook this Aussie favourite to perfection.
The humble steak is probably the most common dinner option for Australians, but how many of us can actually nail cooking the perfect steak. You may have wondered how restaurants manage to cook the perfect juicy steak for their customers every time? Or maybe wondered which cut of steak is the best, . . . → Read More: Sammy’s tips on how to prepare and cook the perfect steak, as seen on Lifestyle Food
Soft, slimy herbs and soggy lettuce – be gone! Here are Bella’s top tips to help you avoid wastage.
If you’ve ever bought a bunch of soft herbs, it’s likely you’ve felt the pain of watching them go slimy and rotten in the bottom of the fridge. Sad. Dead. Completely unusable. Salad leaves fall victim to the same curse. They become limp. Floppy. Inedible.
Here are my top 3, fail-safe methods to avoid wastage and help you make the best use of your herbs . . . → Read More: Bella’s top tips on keeping your herbs and lettuce fresh at home, as seen on Lifestyle Food
A squeeze of lemon juice is the perfect way to add that touch of acidity needed to balance the final flavour of a dish, so they really are essential in the kitchen. Learn more from the experts below!
South east Asian cooking just wouldn’t be the same without fresh lime juice, and some of our favourite cocktails would suffer greatly. We couldn’t have that!
Many people associate citrus fruits with summer, and even though most varieties are available all year round, they are harvested and at their peak in . . . → Read More: Bella’s top tips on Citrus Fruits this winter! as seen on Lifestyle Food