The company said that the platform has more than 160,000 recipes in eight languages, including English, Spanish, Korean, German, French, and Italian. Samsung noted that just like Whisk, users can look for recipes, create shopping lists, create meal plans and follow creators posting recipes. After all, the platform has been built “from the extensive database of Whisk,” according to the company.
Users can save recipes, and while doing that, add ingredients to the shopping list. The platform offers integrations with e-commerce platforms in some regions so you can easily shop for these items.
Image Credits: Samsung
Notably, the new Samsung Food website looks awfully similar to the Whisk website. Plus, the download link for the apps still points to Whisk on the Play Store and the App Store. This is not the year for smooth rebranding I guess.
Given that Samsung has rebranded the app, it has also made it available on Samsung’s Bespoke range of refrigerators. Letting users access a meal-planning app on their internet-connected refrigerator screen is very on-brand for Samsung.
The company plans to better integrate devices from the Bespoke range, such as microwaves and ovens, to try and make cooking easier and better suited for a particular recipe through the app. This way, the app could help users set timers, pre-heat ovens or change cooking settings for Samsung appliances connected through the SmartThings home system.
Because it’s 2023, the company has also introduced personalization features through “Food AI.” For example, you can make a recipe vegan or vegetarian-friendly, balance nutritional value by changing ingredients or create a fusion dish by asking for a Korean version of an Italian dish.
Samsung has lofty goals when it comes to the Samsung Food platform. The company said it plans to integrate the platform with Samsung Health by the end of the year for better nutrition logging and diet management for users. In 2024, Samsung wants to introduce “Vision AI” to Samsung Food so the app can recognize food items through the phone camera and list their nutritional values.
Article From & Read More ( Samsung launches a meal planning and recipe discovery platform called Samsung Food - TechCrunch )
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20 most popular Good Food recipes of August 2023 Sydney Morning Herald Article From & Read More ( 20 most popular Good Food recipes of August 2023 - Sydney Morning Herald )
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The company said that the platform has more than 160,000 recipes in eight languages, including English, Spanish, Korean, German, French, and Italian. Samsung noted that just like Whisk, users can look for recipes, create shopping lists, create meal plans and follow creators posting recipes. After all, the platform has been built “from the extensive database of Whisk,” according to the company.
Users can save recipes, and while doing that, add ingredients to the shopping list. The platform offers integrations with e-commerce platforms in some regions so you can easily shop for these items.
Image Credits: Samsung
Notably, the new Samsung Food website looks awfully similar to the Whisk website. Plus, the download link for the apps still points to Whisk on the Play Store and the App Store. This is not the year for smooth rebranding I guess.
Given that Samsung has rebranded the app, it has also made it available on Samsung’s Bespoke range of refrigerators. Letting users access a meal-planning app on their internet-connected refrigerator screen is very on-brand for Samsung.
The company plans to better integrate devices from the Bespoke range, such as microwaves and ovens, to try and make cooking easier and better suited for a particular recipe through the app. This way, the app could help users set timers, pre-heat ovens or change cooking settings for Samsung appliances connected through the SmartThings home system.
Because it’s 2023, the company has also introduced personalization features through “Food AI.” For example, you can make a recipe vegan or vegetarian-friendly, balance nutritional value by changing ingredients or create a fusion dish by asking for a Korean version of an Italian dish.
Samsung has lofty goals when it comes to the Samsung Food platform. The company said it plans to integrate the platform with Samsung Health by the end of the year for better nutrition logging and diet management for users. In 2024, Samsung wants to introduce “Vision AI” to Samsung Food so the app can recognize food items through the phone camera and list their nutritional values.
Article From & Read More ( Samsung launches a meal planning and recipe discovery platform called Samsung Food - TechCrunch )
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Bakes, overnight oats, pancakes, waffles and more—the meal options are endless with these flavorful oat recipes. This collection has plenty of chocolaty, fruity and savory variations to choose from, so you're guaranteed to find something you'll love. In three steps or less, you'll be enjoying an easy, oat-packed dish that's as nutritious as it is delicious. Recipes like our cozy Chai-Spiced Oatmeal and spicy Sriracha, Egg & Avocado Overnight Oats will become staples on your breakfast menu.
Peanut Butter Protein Overnight Oats
Powdered peanut butter is a handy pantry staple that makes a great vegan protein booster for oatmeal and smoothies. Double or triple this recipe to meal-prep breakfasts for the week or to have breakfast ready for the entire family.
This chai-spiced oatmeal is perfectly spiced and just the right creamy consistency. Top this cozy oatmeal with your favorite chopped fresh fruit like mango, or serve it with dried fruit like golden raisins. For some extra crunch, top it with chopped pistachios or cashews and a dollop of yogurt to make it extra creamy.
Sriracha, Egg & Avocado Overnight Oats
If you love avocado toast, give this savory overnight oats recipe a try. The oats soak overnight for easy "cooking." In the morning, just top with a fried egg, avocado and Sriracha for a satisfying healthy breakfast.
Tres Leches-Inspired Overnight Oats
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Tres leches, which is Spanish for "three milks," gets its name from the three types of milk that are used to soak the classic cake: whole milk, evaporated milk and sweetened condensed milk. Here, we use those milks to hydrate oats, creating a creamy, satisfying breakfast. A sprinkle of cinnamon adds a nice touch of spice, while sliced strawberries provide a pop of color. Tres leches cake is usually topped with whipped cream—if you want to re-create that creaminess, try topping these oats with some plain yogurt for a breakfast-friendly twist.
Oatmeal Waffles
Jen Causey
These oatmeal waffles have a hint of cinnamon and a nice crispy outer layer. Brown sugar in the batter helps to mimic the flavors of a classic bowl of oatmeal.
Peanut Butter-Chocolate Chip Overnight Oats with Banana
It takes just a few minutes to prepare these overnight oats and you will be all set with 4 packable healthy breakfasts to enjoy throughout the week. Use whatever milk you have on hand for this easy meal-prep breakfast recipe.
Baked Oatmeal
Time Inc.
This baked oatmeal is a mix between an oatmeal bar and traditional creamy breakfast oatmeal for an unexpected morning treat. There are so many different ways to add a little something extra to this recipe: Add fresh fruit like strawberries, blueberries, or raspberries. Add toasted coconut flakes. Add chocolate chips for chocolate lovers. You could also add extra nuts and seeds.
Pumpkin-Oat Mini Muffins
These gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
This pumpkin baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that's perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness.
Bircher Muesli
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Named after a Swiss physician, Bircher muesli features fresh apple, lemon juice and nuts. We added to this refreshing combo by including chia seeds for a boost of omega-3 fatty acids and fiber, and we finish our version with a mix of fresh berries for color and flavor.
Breakfast Strawberry & Cream Cheese Oatmeal Cakes
Sara Haas
Fresh strawberries add the perfect touch of natural sweetness to these breakfast oatmeal cakes. When strawberries aren't in season, you can easily substitute frozen ones.
Blueberry-Banana Overnight Oats
Blueberries, sweet banana and creamy coconut milk combine to turn everyday oatmeal into the best vegan overnight oats! Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
Breakfast Carrot-Cake Oatmeal Cakes
Sara Haas
Enjoy all the classic flavors of carrot cake in these healthy oatmeal cakes. Shredded carrot, raisins and walnuts are packed into each bite. Chopping the raisins helps distribute them throughout the batter. These oatmeal cakes are perfect for a grab-and-go breakfast, but also make for a great snack.
Tiramisu-Inspired Overnight Oats
Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Tiramisu, a classic Italian dessert, serves as flavor inspiration for these overnight oats. Instant espresso powder adds a touch of bitterness to the dish, which gets balanced by the sweetness of the maple syrup. We top each serving with yogurt for some tanginess, but you could also try swapping in ricotta. A dusting of cocoa powder on top serves as a nod to the dessert's iconic look. These oats are meal-prep-friendly, but if you find your oats becoming too dry as they sit in the fridge, add more almond milk until they're loosened to your desired consistency.
Breakfast Lemon-Blueberry Oatmeal Cakes
Ali Redmond
A cross between muffins and baked oatmeal, these oatmeal cakes are perfect for an on-the-go breakfast or snack. If you prefer to use fresh blueberries, they're an equal swap for the frozen in this recipe. You can also make a double batch and enjoy one during the week and store the other batch in the freezer to savor later.
Pumpkin-Oatmeal Muffins
These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.
This easy overnight oats with chia seeds recipe is naturally sweetened with peaches, but any chopped fresh or frozen fruit works well here. Chia seeds thicken the mixture as it sits, and they offer a healthy dose of fiber and omega-3 fats. Store these oats in individual airtight containers (like a mason jar) for an easy breakfast on the go.
Blueberry Baked Oatmeal
Jason Donnelly
This baked oatmeal recipe features lemon and cardamom with plenty of sweet and juicy blueberries. Baked oatmeal recipes like this one can be prepped on Monday for an easy grab-and-go breakfast for the rest of the workweek.
Apple-Cinnamon Overnight Oats
It takes just a few minutes in the evening to mix rolled oats and almond milk and you have a head start on a healthy breakfast the following morning. In the morning, top the oatmeal with fresh fruit and toasted nuts. Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
Fresh lemon juice and zest add the perfect pop of brightness and acidity to these delightful oatmeal cakes. You can use fresh or frozen raspberries, depending on what you have on hand. Enjoy these oatmeal cakes for a healthy breakfast or snack.
Cinnamon-Roll Overnight Oats
It takes just minutes to assemble this healthy no-cook breakfast, and you'll have meal-prepped grab-and-go breakfasts on hand for the rest of the week.
Breakfast Apple-Cinnamon Oatmeal Cakes
Ali Redmond
These handy cakes are a great way to start your day. If you're in a hurry, toss one in a food storage container to enjoy once you get to work. If you have more time, pop one in the microwave for 30 seconds, then top with a little milk and enjoy!
Pumpkin Cheesecake Overnight Oats
With pumpkin, ricotta and a little maple, this easy overnight oats recipe tastes like dessert, but it's actually good for you! Plus, it's perfect for a quick, on-the-go healthy breakfast.
Apple-Pie Baked Oats
Casey Barber
Slices of these apple-pie baked oats make a great snack or midday pick-me-up, with an added energy boost coming from vanilla protein powder. If you individually wrap the slices, they make an excellent grab-and-go breakfast. Servings may also be reheated in a toaster oven or microwave.
Savory Oatmeal with Cheddar, Collards & Eggs
Have you tried savory oats yet? It's a nice change-up from the sweet way oatmeal is typically served, plus you get a full serving of vegetables. Serve with hot sauce, if desired.
Oat Flour Pancakes
Caitlin Bensel
These gluten-free oat flour pancakes are quick to throw together. Oat milk in place of regular milk keeps these easy pancakes dairy-free too.
Chocolate-Banana Overnight Oats
Chocolate-hazelnut spread adds a touch of luxury to your humble bowl of overnight oatmeal. Banana slices pair perfectly with the spread and add natural sweetness (no need for additional sugar). A sprinkle of flaky salt helps keep this quick breakfast from being cloyingly sweet.
Coconut-Mango Oats
Sara Haas
Give plain oats a makeover with this quick, five-minute breakfast idea. Adding just a bit of toasted coconut, some vanilla extract and fresh (or frozen) mango provides plenty of flavor. We use oat milk here, but feel free to switch it to dairy or any other plant-based, unsweetened milk too.
Instant Pot Steel-Cut Oatmeal
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
This warm Instant Pot steel-cut oatmeal is flavored with cinnamon and just a little maple syrup for a hint of sweetness. Top this creamy oatmeal with fresh berries, lemon zest or toasted nuts.
Pumpkin Oatmeal
Fred Hardy
This pumpkin oatmeal is creamy from both the whole milk and the natural starches from the steel-cut oats. Steel-cut oats naturally yield a creamier oatmeal than old-fashioned rolled oats, but this oatmeal can be made with either. If you don't have all the individual spices, pumpkin pie spice or chai spice will work in their place. To make this recipe vegan, simply swap the butter for 1½ teaspoons canola oil and the milk for almond milk.
Bakes, overnight oats, pancakes, waffles and more—the meal options are endless with these flavorful oat recipes. This collection has plenty of chocolaty, fruity and savory variations to choose from, so you're guaranteed to find something you'll love. In three steps or less, you'll be enjoying an easy, oat-packed dish that's as nutritious as it is delicious. Recipes like our cozy Chai-Spiced Oatmeal and spicy Sriracha, Egg & Avocado Overnight Oats will become staples on your breakfast menu.
Peanut Butter Protein Overnight Oats
Powdered peanut butter is a handy pantry staple that makes a great vegan protein booster for oatmeal and smoothies. Double or triple this recipe to meal-prep breakfasts for the week or to have breakfast ready for the entire family.
This chai-spiced oatmeal is perfectly spiced and just the right creamy consistency. Top this cozy oatmeal with your favorite chopped fresh fruit like mango, or serve it with dried fruit like golden raisins. For some extra crunch, top it with chopped pistachios or cashews and a dollop of yogurt to make it extra creamy.
Sriracha, Egg & Avocado Overnight Oats
If you love avocado toast, give this savory overnight oats recipe a try. The oats soak overnight for easy "cooking." In the morning, just top with a fried egg, avocado and Sriracha for a satisfying healthy breakfast.
Tres Leches-Inspired Overnight Oats
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Tres leches, which is Spanish for "three milks," gets its name from the three types of milk that are used to soak the classic cake: whole milk, evaporated milk and sweetened condensed milk. Here, we use those milks to hydrate oats, creating a creamy, satisfying breakfast. A sprinkle of cinnamon adds a nice touch of spice, while sliced strawberries provide a pop of color. Tres leches cake is usually topped with whipped cream—if you want to re-create that creaminess, try topping these oats with some plain yogurt for a breakfast-friendly twist.
Oatmeal Waffles
Jen Causey
These oatmeal waffles have a hint of cinnamon and a nice crispy outer layer. Brown sugar in the batter helps to mimic the flavors of a classic bowl of oatmeal.
Peanut Butter-Chocolate Chip Overnight Oats with Banana
It takes just a few minutes to prepare these overnight oats and you will be all set with 4 packable healthy breakfasts to enjoy throughout the week. Use whatever milk you have on hand for this easy meal-prep breakfast recipe.
Baked Oatmeal
Time Inc.
This baked oatmeal is a mix between an oatmeal bar and traditional creamy breakfast oatmeal for an unexpected morning treat. There are so many different ways to add a little something extra to this recipe: Add fresh fruit like strawberries, blueberries, or raspberries. Add toasted coconut flakes. Add chocolate chips for chocolate lovers. You could also add extra nuts and seeds.
Pumpkin-Oat Mini Muffins
These gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
This pumpkin baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that's perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness.
Bircher Muesli
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Named after a Swiss physician, Bircher muesli features fresh apple, lemon juice and nuts. We added to this refreshing combo by including chia seeds for a boost of omega-3 fatty acids and fiber, and we finish our version with a mix of fresh berries for color and flavor.
Breakfast Strawberry & Cream Cheese Oatmeal Cakes
Sara Haas
Fresh strawberries add the perfect touch of natural sweetness to these breakfast oatmeal cakes. When strawberries aren't in season, you can easily substitute frozen ones.
Blueberry-Banana Overnight Oats
Blueberries, sweet banana and creamy coconut milk combine to turn everyday oatmeal into the best vegan overnight oats! Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
Breakfast Carrot-Cake Oatmeal Cakes
Sara Haas
Enjoy all the classic flavors of carrot cake in these healthy oatmeal cakes. Shredded carrot, raisins and walnuts are packed into each bite. Chopping the raisins helps distribute them throughout the batter. These oatmeal cakes are perfect for a grab-and-go breakfast, but also make for a great snack.
Tiramisu-Inspired Overnight Oats
Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Tiramisu, a classic Italian dessert, serves as flavor inspiration for these overnight oats. Instant espresso powder adds a touch of bitterness to the dish, which gets balanced by the sweetness of the maple syrup. We top each serving with yogurt for some tanginess, but you could also try swapping in ricotta. A dusting of cocoa powder on top serves as a nod to the dessert's iconic look. These oats are meal-prep-friendly, but if you find your oats becoming too dry as they sit in the fridge, add more almond milk until they're loosened to your desired consistency.
Breakfast Lemon-Blueberry Oatmeal Cakes
Ali Redmond
A cross between muffins and baked oatmeal, these oatmeal cakes are perfect for an on-the-go breakfast or snack. If you prefer to use fresh blueberries, they're an equal swap for the frozen in this recipe. You can also make a double batch and enjoy one during the week and store the other batch in the freezer to savor later.
Pumpkin-Oatmeal Muffins
These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.
This easy overnight oats with chia seeds recipe is naturally sweetened with peaches, but any chopped fresh or frozen fruit works well here. Chia seeds thicken the mixture as it sits, and they offer a healthy dose of fiber and omega-3 fats. Store these oats in individual airtight containers (like a mason jar) for an easy breakfast on the go.
Blueberry Baked Oatmeal
Jason Donnelly
This baked oatmeal recipe features lemon and cardamom with plenty of sweet and juicy blueberries. Baked oatmeal recipes like this one can be prepped on Monday for an easy grab-and-go breakfast for the rest of the workweek.
Apple-Cinnamon Overnight Oats
It takes just a few minutes in the evening to mix rolled oats and almond milk and you have a head start on a healthy breakfast the following morning. In the morning, top the oatmeal with fresh fruit and toasted nuts. Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
Fresh lemon juice and zest add the perfect pop of brightness and acidity to these delightful oatmeal cakes. You can use fresh or frozen raspberries, depending on what you have on hand. Enjoy these oatmeal cakes for a healthy breakfast or snack.
Cinnamon-Roll Overnight Oats
It takes just minutes to assemble this healthy no-cook breakfast, and you'll have meal-prepped grab-and-go breakfasts on hand for the rest of the week.
Breakfast Apple-Cinnamon Oatmeal Cakes
Ali Redmond
These handy cakes are a great way to start your day. If you're in a hurry, toss one in a food storage container to enjoy once you get to work. If you have more time, pop one in the microwave for 30 seconds, then top with a little milk and enjoy!
Pumpkin Cheesecake Overnight Oats
With pumpkin, ricotta and a little maple, this easy overnight oats recipe tastes like dessert, but it's actually good for you! Plus, it's perfect for a quick, on-the-go healthy breakfast.
Apple-Pie Baked Oats
Casey Barber
Slices of these apple-pie baked oats make a great snack or midday pick-me-up, with an added energy boost coming from vanilla protein powder. If you individually wrap the slices, they make an excellent grab-and-go breakfast. Servings may also be reheated in a toaster oven or microwave.
Savory Oatmeal with Cheddar, Collards & Eggs
Have you tried savory oats yet? It's a nice change-up from the sweet way oatmeal is typically served, plus you get a full serving of vegetables. Serve with hot sauce, if desired.
Oat Flour Pancakes
Caitlin Bensel
These gluten-free oat flour pancakes are quick to throw together. Oat milk in place of regular milk keeps these easy pancakes dairy-free too.
Chocolate-Banana Overnight Oats
Chocolate-hazelnut spread adds a touch of luxury to your humble bowl of overnight oatmeal. Banana slices pair perfectly with the spread and add natural sweetness (no need for additional sugar). A sprinkle of flaky salt helps keep this quick breakfast from being cloyingly sweet.
Coconut-Mango Oats
Sara Haas
Give plain oats a makeover with this quick, five-minute breakfast idea. Adding just a bit of toasted coconut, some vanilla extract and fresh (or frozen) mango provides plenty of flavor. We use oat milk here, but feel free to switch it to dairy or any other plant-based, unsweetened milk too.
Instant Pot Steel-Cut Oatmeal
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
This warm Instant Pot steel-cut oatmeal is flavored with cinnamon and just a little maple syrup for a hint of sweetness. Top this creamy oatmeal with fresh berries, lemon zest or toasted nuts.
Pumpkin Oatmeal
Fred Hardy
This pumpkin oatmeal is creamy from both the whole milk and the natural starches from the steel-cut oats. Steel-cut oats naturally yield a creamier oatmeal than old-fashioned rolled oats, but this oatmeal can be made with either. If you don't have all the individual spices, pumpkin pie spice or chai spice will work in their place. To make this recipe vegan, simply swap the butter for 1½ teaspoons canola oil and the milk for almond milk.
When ordering food from hotel room service, it's important to consider several factors, including food safety, quality, and value for money. While individual experiences can vary, here are 10 types of foods you might want to think twice about ordering from hotel room service.
1/2 cup urad dal, 1 tbsp fenugreek seeds, 1 cup rice, 1 cup parboiled rice, and 2 tbsp flattened rice, water as required, 1 /2 onion, 1/2 tomato, 2 boiled potatoes, salt to taste, ½ tsp turmeric powder, ½ tsp black pepper, 6–8 curry leaves, 1 tbsp mustard seeds, and 4 tbsp oil.
No matter what I serve this with, it always steals the show. I might have spent all day making pasta with a slow-cooked sauce, but it will go untouched if this garlic bread is on the dinner table. It’s also packed with mozzarella – when baked, the mozzarella melts into the bread and oozes out when pulled apart.
Using a sharp knife, cut deep slits into the ciabatta roughly 5cm apart, ensuring you do not cut the whole way through. Spoon one tablespoon of the butter and a sprinkling of the mozzarella into each slit. Wrap the ciabatta in foil and place on a baking tray. Bake for 15 minutes. Remove the foil and bake for a further five minutes or until golden and crispy on top and the cheese is bubbling.
Pull the bread apart and serve immediately.
Roasted garlic herb butter
This garlic butter uses four whole bulbs of garlic – yes, that’s bulbs not cloves – that have been roasted to caramelised perfection. No matter what you use this garlic butter in – the cheesy garlic bread above, roast chicken, stuffed crumbed chicken – you will find yourself asking for more.
Using a sharp knife, slice the top off the garlic bulb, about 2-3cm from the top, to expose the raw cloves. Place the bulbs on to a large sheet of foil and drizzle with the olive oil. Season with a pinch of salt and pepper, then wrap the bulbs with the foil. Bake for one hour.
Leave the garlic to cool slightly until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skins.
In a food processor, place the roasted garlic, butter, parsley, parmesan and a pinch of salt and pepper. Blitz until all the ingredients are smooth and well combined.
Scoop the butter on to a large piece of baking paper and roll into a tight log. Store in the fridge for several weeks – or use it in the garlic bread recipe above.
Garlic confit
When garlic is slow-cooked in olive oil, something magical happens.
It becomes soft and velvety, melts at the slightest touch of a knife and its flavour becomes mild, buttery and sweet. You can use it and the garlic-infused olive oil in anything and everything, from salad dressings and pasta sauces to roasts – and even puff pastry.
Makes 1 × 250ml jar
6 garlic bulbs Aromatics such as 4 thyme sprigs or 2 rosemary sprigs, strips of lemon peel from 1 lemon, 1 tablespoon black peppercorns 750ml (3 cups) extra-virgin olive oil
Preheat the oven to 130C/110C fan.
Separate all the cloves from the garlic bulbs and place in a heatproof bowl. Cover with boiling water for five minutes, then drain. The skins will become loose and easy to peel off.
Place the garlic cloves, a generous amount of salt and the aromatics of your choice (if using) in an ovenproof dish and cover with the olive oil.
It’s important that the garlic is fully submerged in the olive oil so it does not burn. Roast for two hours. There will be a slight bubble to the oil while it cooks.
Allow to cool, then store the garlic with the oil in an airtight container or jar in the fridge and consume within one to two weeks.
Garlic confit potato mash bake
How can you go wrong with silky mashed potatoes with lots of butter and garlic confit whipped through? To make them even better, after a hefty amount of cheese has been grated on top, the mashed potatoes are popped under the grill until golden and bubbling.
Serves 4
1kg sebago potatoes, peeled and cut into quarters 40 garlic confit cloves (recipe above) 150g butter, cut into small cubes 250ml (1 cup)full-cream milk, warmed 2 tbsp grated parmesan Finely snipped fresh chives, to serve
Place the potatoes in a large saucepan, cover with cold water and leave to sit for a minimum of 20 minutes and a maximum of four hours. Drain the potato and rinse under cold water. Return to the pan and cover with cold water, along with a generous amount of salt (roughly two tablespoons). Bring to the boil over high heat, then cook the potato for 15 minutes or until soft – a skewer or knife should be able to go through them with no resistance.
Drain the potatoes in a colander and cover with a tea towel. (This will allow the potato to steam and remove as much moisture as possible.) Leave to sit for 15 minutes.
Mash the garlic confit cloves with a fork and set aside. Preheat the oven grill to high.
Over a large saucepan, pass the potatoes through a potato ricer or push through a fine-mesh sieve. In two batches, stir the garlic confit and two-thirds of the butter through the potato with a spatula, until smooth and blended. Gradually incorporate the milk until you have a smooth consistency.
Place the potato mash in an ovenproof dish. Scatter the remaining cubes of butter on top and poke them into the mash so only the tops of the butter is exposed. Sprinkle with the parmesan, then place under the grill for seven minutes or until golden on top.
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The vada pav is not merely a street snack; it's a cultural symbol unifying the diverse aspects of the metropolis
In the Mumbai of the sixties and seventies, when textiles mills populated the Parel region, workers from these factories would make a pit stop at Dadar for a quick snack, before boarding the local train home. Food vendors would line up selling omelet, pav and vadas, says food curator Kunal Vijayakar on his YouTube channel, Khaane Mein Kya Hai. One of the vendors noticed that the pav was stuffed with omelet and sold, which gave him the idea of stuffing it with hot vadas instead. Most say the vendor was Ashok Vaidya who now runs the city’s most popular vada pav stall, Ashok Vada Pav near Kirti College in Dadar.
The best vada pav combines different textures—softness of the bread, mushy potato fritter and crunch of fried besan—and a melange of tastes—be it the appetising thecha chutney made with chillies, garlic, mint and coriander, the fiery fried chillies that are balanced off by a sweetish imli chutney. To add extra punch, some vendors grind crisp fried besan bits with red chillies and serve it as a condiment. The popularity of this street snack grew far and wide, and has secured a place in high-end restaurants and bars across the world.
Those new to Mumbai or visiting the city, must make a mandatory trip to the inimitable Ashok Vada Pav. His chura pav, stuffed with just the hot crunchy bits of besan, is incomparable. Another recommendation is Nandu Vada Pav in Chembur which is run by a woman and is popularly known as Aunty Vada Pav. The secret sauce of her recipe are the chutneys. Another place that created a niche for itself is Gajanan Vada Pav in Thane. They serve their vada pavs on a dried leaf alongside a tasty besan chutney.
For those not in Mumbai, try this detailed recipe for mouthwatering vada pavs.
I don’t know when strawberry ice-cream started to disappear from freezers, but I suspect some of the blame can be laid at the door of “a couple of old hippies from Vermont”, as the Daily Mirror described Ben and Jerry on the brand’s entry into the UK market back in the mid-1990s. Fruit flavours, it seemed, were out, chocolate cookie dough and nut butter crunch were in, and, 30 years later, it’s surprisingly hard to find a tub of plain old strawberry. In fact, just such a fruitless mission inspired this week’s quest. It’s a shame, too: in my book, all ice-cream is good ice-cream, but there’s something particularly joyful about a pink quiff of strawberry ice: British summer in a sticky, dripping cone. Happily, it’s a lot easier to make than it is to track down in shops.
The fruit
Ripe strawberries, even overripe ones, are vital here, because the low temperature and high fat content required by the recipe both have a muting effect on flavour. Given that good berries tend to be expensive, even when they’re in season, heed pastry chef Anna Higham’s heartfelt request, in her book The Last Bite: “Please don’t just slice off the top of the fruit”. Hull them, cutting around the leaves and removing just the hard white core underneath, so you waste as little as possible.
Higham starts by gently heating fruit with sugar to make a juice, which she calls her “secret ingredient … to bump up the flavour in any strawberry dish”. The recipes in David Lebovitz’s The Perfect Scoop, Joe Trivelli’s The Modern Italian Cook and Kitty Travers’ La Grotta Ices kick off similarly, though, instead of making a separate batch of juice, they simply macerate the fruit with sugar to draw the juices out of the berries, thereby creating a syrup. According to Lebovitz, who also adds a slug of vodka or kirsch, “macerating the strawberries beforehand magically transforms even so-so berries into fruits that are brilliantly red”.
This is certainly less work than making juice, which endears it to me, though the recipe in The Book of St John (prefaced by the bold statement: “We are certain that we have achieved strawberry ice-cream perfection”) skips the macerating stage altogether in favour of simply pureeing the strawberries with melted sugar, and it tastes great, too.
However, fruit can vary wildly, so it’s safer to macerate it first – and, though this may be entirely imagined, some of my testers judge the fruit flavour in Higham’s and Travers’ ices to be more complex and fragrant than the competition. Up to you.
I don’t happen to mind a few strawberry pips, or even small chunks of flesh, in my ice-cream – not least because it adds to the impression that you’re eating a product with some relation to actual fruit – but if you have a more refined palate, push the puree through a sieve before mixing with the dairy, as Travers recommends.
The dairy
The higher the fat content of an ice-cream, the smoother and creamier the result will be, which is why it’s hard to make a satisfying, low-fat example without recourse to industrial additives. On the other hand, lower-fat formulas often have a fresher, more intense flavour, a fact confirmed by Trivelli’s gelato recipe, which is made using slightly more whole milk than double cream, and is thickened with cornflour. Travers’ ice-cream is similar, albeit thickened with egg yolks rather than flour, which gives a denser, richer result, while Lebovitz uses almost equal parts of soured and double cream for a tangy, delicately fruity flavour profile.
The oldest recipe I try, from Mrs AB Marshall’s 1885 Book of Ices, calls for whipping cream beaten to soft peaks – or at least so says the version of the recipe that’s printed in Caroline and Robin Weir’s masterful Ice Creams, Sorbets and Gelati: The Definitive Guide; the one in my copy of Marshall’s book specifies custard or cream. It’s also the only one I don’t use an ice-cream maker for, so it’s distinctly icier than the others – if you don’t have one available, Higham tells me her recipe can be made no-churn by whipping the cream and condensed milk before folding in the blended strawberries and sugar, which feels a better bet.
The recipe in question mixes double cream with condensed milk in a ratio of roughly 3:1; the milk’s lower water content providing creaminess without the deadening effect of extra fat, because it’s just 9% as opposed to double cream’s 48%-plus, which gives the fruit more of a chance to shine than in the wonderfully luxurious St John version that uses pure double cream.
Frankly, though testing strawberry ice-cream has a real “it’s a tough job, but somebody’s got to do it” vibe, this week has been hard simply because people don’t tend to be at their critical best when confronted by freshly made ice-cream. “I like all of them,” is not a helpful way to differentiate between six tubs of pure pink pleasure. However, on the basis that I want a clean strawberry flavour (rather than anything too rich, which will distract from the fruit) and a smooth, creamy texture, I’ve gone for a combination of double cream and condensed milk. (Note that if you’d prefer a plant-based recipe, Higham’s book has one made with oat milk.)
The flavourings
Marshall uses vanilla sugar and Trivelli soft brown, but, apart from the condensed milk, which has a distinct, white-chocolate character of its own, this dish should be all about the strawberries, so I’ve stuck to ordinary white stuff (caster or granulated), plus a pinch of salt.
Lebovitz and St John both add lemon juice, while Travers uses “frozen redcurrants or a good tangy redcurrant jelly”, which, she says, “will improve the texture of this ice-cream and give it body – since strawberries can tend to be watery, even in peak season”. Though they are indeed over 90% water, I find these additions actually improve the taste, too. They bring out the naturally acidic notes of the fruit, just as sugar amplifies its sweetness, and yield an ice-cream that tastes of fresh strawberries, rather than the cloying, artificial kind. Lemon juice dissolves more easily, so I’ve gone for that, but feel free to use a tablespoon of redcurrant jelly instead.
The temperature
Thoughresearch is yet to show any credible evidence for the idea that maturing your ice-cream base overnight is key to success, it should be properly chilled before you begin to freeze it, because this will speed up the process, and so give a better final texture. (I suspect this gives the flavours more time to infuse, but, again, that’s just a hunch.) Do remember that without stabilisers to keep the water locked in, homemade ice-cream will last only about a week in the freezer before it becomes unpleasantly hard; it will also need to come out of the freezer a little before you intend to eat it, just like in the old days.
Perfect strawberry ice-cream
Prep 10 min
Macerate 2 hr+ Chill 1 hr+ Churn 30 min+ Makes About 1 litre, to serve 8
500g ripe strawberries, hulled 150g white sugar
50ml lemon juice
350ml double cream
150ml condensed milk
A pinch of salt
Cut the hulled strawberries in half, then put in a bowl with the sugar and lemon juice, and stir until the fruit is well coated.
Cover and leave to steep for at least two hours, and longer, if possible, until the strawberries are sitting in bright red juice.
Puree the fruit, leaving a few small chunks if you like…
… then add the cream, condensed milk and salt. Stir well, then chill thoroughly for at least an hour.
Churn the mixture in an ice-cream machine and serve at once.
If you’d prefer a harder texture, decant the churned ice-cream into a container, press clingfilm on the surface to eliminate any air bubbles and freeze for an hour or so. Eat as soon as possible for maximum enjoyment.
Can anyone solve the mystery of the disappearing strawberry ice-cream for me – or am I, in fact, imagining it? If so, who makes the best?
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