About Talking of Food
Talking of Food is a magazine website set up by a group of people who love not only food but also the diversity of its culture. It is not bound by ideology or momentary fads but has an open mind towards opposing views. Its contributors are often experts in their field and discuss wide ranging subjects such as antibiotics in the food-chain, the opposing arguments on GM food or the future of food. On a lighter note see how they make noodles in China or follow Elisabeth Luard's classic series on European Peasant Cookery.
Ella's Blog 6
Ella's latest entry, Healthy Alternatives, includes a recipe for guilt free doughnuts. Is there really such a thing? Check it out here
or click on the Ella’s Blog tag below for this and more.
I personally believe that it’s so important to recognise that healthy eating doesn’t mean ‘rabbit food’ for every meal but a balance of everything; fats, carbohydrates – the whole lot!
My sister and I bake a lot together, and recently with the turn of the new year we have been spending a bit of time researching healthier adaptations to recipes we love as treats, so that we are still eating something from every food group but not in excessive amounts. Therefore we can feel slightly better while doing it!
One of our favourites for colder days are baked doughnuts. These doughnuts are made with yoghurt and only a tablespoon of butter (between 6) so they are low in fat. We also bake them in the oven so the vast amounts of oil they are usually fried in can stay away from our desserts!
Pretty much guilt free – so they taste even better too.
100g plain flour
2 tbsp custard powder
1 tsp baking powder
1 tsp ground cinnamon
1/3 cup yogurt or buttermilk
1 free range egg
1 tbsp melted butter
1 tsp vanilla extract
Preheat the oven to 180C.
Put all the dry ingredients into a bowl.
In a jug mix together the wet ingredients and then stir into the flour mix.
Spoon in to a sandwich bag and then snip off a corner and pipe into a lightly buttered doughnut tray and bake for about 12 minutes.
Brush over a little melted butter and dip in cinnamon sugar, eat warm…
Chef's Table with Reza Mahammad
In this new series, Reza Mahammad talks to prominent figures in the Food and Hospitality industry, paricularly about how the industry is being affected on the one hand by the Covid-19 pandemic lockdowns and on the other by Brexit, and how each has been coping with the situation.
The Drinks Aisle
New in The Drinks Aisle: Paul McCarthy's series on the wines of the Middle East and North Africa continues with the wines of Israel in Part 4.
My American Kitchen Notes
Birgitte Kampmann is a classically-trained chef. She spent many years in the U.S.A., later becoming the chef at the American Embassy in Copenhagen. In My American Kitchen Notes, she gives many of the recipes she cooked at the Embassy, along with anecdotes about her experiences and her perceptions of America and American food,
Lockdown Food with Helen Garlick
Helen Garlick started this series during the first Coronovirus lockdown, as we looked at food and assembled meals in a different way, disregarding recipe books and using ingredients that that we may have disparaged in the past. New in: extracts from A Woman in the Polar Night.