Easy food recipes that you will find delicious, fulfilling and easy to produce.
Grate To Grate is the process of transforming firm food items into smaller finer pieces by rubbing the item against a handheld metal device that contains numerous raised slots of varying sizes that cut ingredients into finer strands.Graters come in various guises, the common kitchen grater, a smaller handheld grater, commonly used for grating whole […]
Grease Greasing is the application of fat to a cake tin or maybe a baking tray to eliminate the food sticking to the surface.
Knead To fold and stretch dough into a soft, uniform texture to create structure and strength in the dough. Kneading is done by pressing, folding and stretching the dough with the heel of your hand for a length of time until the dough becomes silky.
Insalata Italian for Salad
Jambalaya Creole rice dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often smoked meat, with pork or chicken and seafood, such as crawfish or shrimps
Mince cut up or grind food, (especially meat) into very small pieces, typically in a machine with revolving blades
Marinate To soak food in a marinade that will impart the flavour from the marinade into the food before cooking. Will also be used to tenderise certain cuts of meat.
Marinade A Marinade is a liquid made up to Marinate food.It can be either acidic (which would be made up of vinegar, lemon juice, or wine, or enzymatic (which would use ingredients such as pineapple, papaya or ginger) and the additions of flavours from oils, herbs, and spices to enhance flavour the food that is […]
Macerate To macerate is to soften food using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften and absorb the flavour of the liquid into the food.
Navarin Navarin is a French ragoût of lamb or mutton and vegetables.