Cooking – The Orbital

21Jun

By Leah EdwardsNo Comments

Lifestyle

Vintage Kitchen: Victorian Sorbet

Now that it’s summer, the weather is warmer, and the daylight hours are longer, it made sense to wrap this series up with an iconic treat that we all associate with the season. BBC Radio 4’s podcast, You’re Dead To Me, did an episode exploring the history of ice-cream. The podcast mentioned horrifying 18th century flavours from whale vomit to ‘out there’ ones such as parmesan and artichoke. Towards the end of the podcast, food historian Dr Annie Gray described a recipe from the Queen of Ices: Agnes Marshall (1855-1905). Agnes Marshall was a pioneer of ice cream and frozen desserts, using liquid nitrogen to freeze ice creams, long before the invention of the modern freezer. In 1885 she came out with the patent freezer which could freeze a pint of ice cream in five minutes and is considered...

Hakuna Frittata: Pesto Courgetti, topped with Garlic Mushrooms

Have you ever heard of Courgetti or Zucchetti? If not, then today is your lucky day! If you have, then you already know just how awesome it is. To start with, Courgetti is an incredible substitute for spaghetti that I truly believe will slowly but surely revolutionise the world of food… I kid you not! Haven’t completely sold it to you yet? Here are some more glorious facts about Courgetti: not only is it gluten free, vegan and ridiculously healthy, but is also cheap, quick, easy to make, and incredibly delicious. What more could you want? I’ve made this recipe (see below) for my carnivorous best friend and my fussy sister –who, by the way, lives entirely off carbs- and both said it was better than good ol’ spagbol! Intrigued? Well keep reading! There are many ways to be creative ...

A Pitcher of Pimms & A Perfect Picnic

Summer may be on the way out, but there's still hopefully time to enjoy one of the homemade picnics you had been craving all the way through exam season! Here’s my recipe for easy mini quiches, and some instructions for concocting Pimm’s to get you on your way. Mini Quiches What you need: 320g ready rolled shortcrust pastry 4 eggs 25ml milk 150g grated cheese 100g spinach Handful of cooked bacon (optional) 2tbsp chopped basil Flour Olive oil Salt and Pepper 6 cup muffin tray 1. Preheat the oven to 180C. Use a pastry brush or piece of greaseproof paper to spread a little oil around the cups of the muffin tin, and set aside. 2. Scatter some flour on a cutting board or a kitchen work surface and place your unpacked roll of pastry on top. Cut out six circles of pastry ...