Often it is the bacterial growth in the water that makes it go cloudy and also causes the flowers to wilt. To get a few extra days of beauty, add a shot glass of bleach or vodka to the water, along with a tablesoon of sugar. Replace the water and bleach every few days.
Everybody is supposed to prefer the white stuff, but if you like a change, char some green asparagus. Fry it at high heat without any oil or butter in a heavy bottomed pan, until it begins to burn a little (about 10m). Then you turn off the heat, splash over olive oil, crunchy salt and fresh ground pepper, and you have a BBQ style tasty appetiser without the hassle.
Last month we had a love affair with Broccoli and it's division logic. This time it's all about the beautiful patterns on that great early autumn classic, the zucchini (or courgette, as some of us call it). This salad is a great early autumn treat, delicious when slightly warm from the roasting of the almonds.
For those who don't know it, trifle is the English answer to Tiramisu. Often served at Christmas or for an al fresco desert in the summer. This isn't a recipe as such, more a look at the principle.
The bottom layer is composed of sponge cake, usually soaked in sherry or desert wine. You could sub this for martini, or wine with a dash of cointreu or cassis. Then one might add a layer of jelly, then custard, and then whipped cream.
However, you make a sensational bottom layer as follows:
Boil some fruit in about 2 glasses of sherry. If you have...
Simply dice the apple and beetroots into cubes less that 1cm accross, mix in the salt, pepper, cider vinegar and almonds. Then you add the creme fraiche and dill, stirr untill that wonderful vibrant colour becomes uniform and garnish with a sprig of dill.
George Orwell was elegaic about the effect of black tea on the soul, but if you're not a fan of the plain and simple version, you should try mixing in some spice. Stay away from sickly sweet processed Chai products, it's so easy to make your own, just how you like it. This is how we like ours, quantites for one big mug:
3/4 mug water 3 whole smashed cardamom pods thin slice of fresh ginger 1 cinnamon stick 1 piece star anise milk to taste 2 teaspoons loose black tea leaves sugar, if you must.
We've always loved broccoli for it's incredible fractal geometry. Look at the photo above closely. The way the stems split and split again to form bushy heads is delightful.
It is very easy to over cook this fantastic vegetable by boiling it. However, most people find it a little too tough to be eaten raw. There is a middle path for those of us tortured by this paradox, and that is the slaw. You may know coleslaw, a cabbage and carrot salad that...
THIS SAUCE WILL TAKE YOUR SALADS TO THE NEXT LEVEL
Regular reader and early customer Alexandra Hudson, of Hastings, UK introdced the Fundamental team to this magic ingredient. If you live in a city, you will find it in any good turkish or arabic supermarket.
You can think of it as a kind of replacement for balsamic vinegar, but it is much more...