All posts tagged: butter

Costco urgently recalls nearly 40 tonnes of butter after label blunder | World | News

Costco urgently recalls nearly 40 tonnes of butter after label blunder | World | News

Published by Sam

Over 35,000 kilos of butter has been recalled for containing a well-known ingredient which failed to be mentioned on its packaging.  A whopping 35,924 kilos of the product has been taken off the shelves at the wholesale retailer Costco as Kirkland Signature butter did not state that the product ‘contains milk’.  The popular household item lists that it contains cream, but may be missing the ‘contains milk’ statement, according to the US Food and Drug Administration (FDA).  Over 2,000 cases of butter have been recalled – this includes 900 cases of Kirkland Signature Salted Sweet Cream Butter and 1,300 cases of Kirkland Signature Unsalted Sweet Cream Butter. The mislabelled product was produced by Continental Dairy Facilities Southwest LLC and distributed in Texas in the United States.  The FDA recalled the product from shelves on October 11, however, it was reclassified on Thursday last week to a Class II. This category means products can ’cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is remote’. The affected products …

Apple Butter Cafe, London W1: ‘Food to make a diabetes doctor sigh anxiously’ – restaurant review | Restaurants

Apple Butter Cafe, London W1: ‘Food to make a diabetes doctor sigh anxiously’ – restaurant review | Restaurants

Published by skeptic

Apple Butter Cafe, which recently opened a second branch at the top of London’s Regent Street, is very much a cafe of its time. Today’s young may be eschewing the vices of yesteryear – booze, ciggies, drugs, etc – but their Achilles heel is sugar. Build a cafe that serves short stacks of chunky, fat pancakes smothered in banoffee syrup and topped with mini meringues, shards of tempered chocolate, quenelles of thick cream and microplaned lemon zest, and they will come. Post a video on TikTok of someone blowtorching said pancake stack, so the meringue browns and gives the whole hot mess a baked alaska vibe, however, and your customers will queue from 8am for the chance to make their own content next to the fake plastic trees “growing” inside the cafe. ‘Fortunately, the place is only a hop, skip and a jump from Harley Street’: Apple Butter Cafe’s creme brulee french toast. Photograph: The Guardian Sugar is the most cheerily pernicious of vices. I come from a long line of bingo-winged, eccles cake-addicted Methodist …

Ravneet Gill’s recipe for brown butter and honey custard pots | Dessert

Ravneet Gill’s recipe for brown butter and honey custard pots | Dessert

Published by skeptic

There’s a pub in east London that serves one of my favourite ever desserts. The Marksman’s brown butter and honey tart is rich, crisp and full of depth – everything you could ever want from a sweet tart. Here, I’ve tried to recreate its flavour in the form of custard pots to serve at the end of dinner with an elegant grating of good-quality dark chocolate. Brown butter and honey custard pots All the joy of my favourite tart, without having to make pastry. Prep 15 minCook 15 minSet 2 hr +Makes 6 350ml double cream200ml whole milkA pinch of flaky sea salt, plus extra to finish80g dark runny honey60g unsalted butter3 egg yolks20g cornflour20g dark chocolate, for gratingFlaky sea salt, to serve Put 200ml of the double cream in a saucpan with the milk, salt and honey, set the pan over a medium heat and cook, stirring occasionally, until the mixture just begins to simmer. Take the pan straight off the heat. Melt the butter in a second saucepan on a medium heat, swirling …

‘You have to add the flavour, the butter, the jam’: Boy Blue on bringing hip hop energy to the dance world | Dance

‘You have to add the flavour, the butter, the jam’: Boy Blue on bringing hip hop energy to the dance world | Dance

Published by skeptic

Sunday afternoon in Tower Hamlets, east London, and the room is full of teenagers hammering out a hip-hop routine, their trainers squeaking rhythmically on the floor. It looks pretty good, but Kenrick Sandy steps in. He’s a powerful presence, with a stillness about him and eyes that you feel are looking into your soul. “I’m listening to the weight distribution,” he tells the dancers, the implication being he’s not hearing what he wants. “Feel the move in your body, don’t just copy the steps.” He quizzes them about exactly what the energy of a step is, the difference between sharp, punchy or explosive. And he’s a stickler for the details: are the fingers together or apart? In a fist, is the thumb on top? In the space of 15 minutes they are transformed. This is how Sandy’s company Boy Blue got so good. Founded in 2001 with composer Michael “Mikey J” Asante, both not long out of school, the company came out of an earlier incarnation, Matrix, a handful of dancers who’d battle against other …

Hats off! It’s Tom Kerridge’s Easter recipes: shoulder of lamb, onion tart and a hot cross bun bread and butter pudding | Tom Kerridge

Hats off! It’s Tom Kerridge’s Easter recipes: shoulder of lamb, onion tart and a hot cross bun bread and butter pudding | Tom Kerridge

Published by skeptic

The watery reaches of Buckinghamshire, beloved of bankers and 1980s celebrities, have been subject to so much flooding in recent winters that posh new houses are built to float. Though the future of this countryside is uncertain, the desire for pubs in a town like Marlow remains and Tom Kerridge owns three on the high street: the Hand & Flowers (two Michelin stars, Cornish “tin mine” tart on the menu); the Coach (one Michelin star, turbot scotch egg); and the Butcher’s Tap and Grill, with a sister pub in London’s Chelsea, which is “basically lumps of meat”, as Kerridge puts it. The Butcher has a real butcher’s in the bar area complete with tangy aromas. Men in woollen coats pop in to buy grass-fed bavette steaks and Blur’s The End plays over the sound system. Kerridge is striding down Marlow High Street on a mobile phone, deep in business – then he swings in. His sweatshirt is covered in mock heavy-metal insignia, running up and down the sleeves like tattoos: a snake on a crucifix, …

Poached eggs with ‘nduja butter and spinach recipe

Poached eggs with ‘nduja butter and spinach recipe

Published by skeptic

Calabrian ’nduja (spreadable pork sausage) is fiery, fruity and salty. Ideal with eggs, then. It mellows a little once incorporated into melted butter – although admittedly that is still a rich combination; even more so when joined by molten egg yolk. But there’s balance here, with the ooze offset by the purity of the poached whites, plus a soft bed of spinach and English muffins, which soak everything up. Glorious. Timings Prep time: 5 minutes Cook time: 16 minutes Serves 2 Ingredients 35g ’nduja 20g unsalted butter, plus extra for the muffins 200g baby spinach 2 English muffins, halved and toasted 4 eggs ½ tbsp white-wine vinegar Method Gently melt the ’nduja and butter together in a small saucepan over a very low heat. Prod and stir until combined. The sauce should be loose and glossy – don’t let this boil or fry, otherwise the pork in the ’nduja hardens and the butter and sauce will split. Remove from direct heat while you assemble the other components. Wilt the spinach in a large sauté or …

What is brown butter, and how do I use it? | Food

What is brown butter, and how do I use it? | Food

Published by skeptic

What’s the deal with brown butter? I keep seeing it in recipes and on menus.Ben, SheffieldAchieved by heating butter until the water evaporates and the milk solids caramelise, brown butter (or beurre noisette) can enhance the flavour of all the good things – cookies, cakes, pasta, pork chops. “It can be a beautiful thing,” agrees baker Lily Jones, of Lily Vanilli in east London, who recently launched an initiative across the capital to get birthday cakes to those who would otherwise go without. “It has a subtle, nutty, toffee caramel flavour that brings extra sweetness and richness.” You’ll need a heavy-based pan and some good-quality butter cut into pieces. (“Better-quality butter equals better-tasting brown butter,” Jones insists.) As the butter melts, swirl the pan to prevent the milk solids from caramelising too quickly – “It’s ready when clear [separated] and with a nutty aroma.” Easy enough, but you’ll need to exercise patience (and not to use too high a heat), because butter can burn in the blink of an eye, says Mike Davies, chef/director of …

I agree with Frankie Bridge on this one – the TikTok-viral Summer Fridays Lip Butter Balm is a game changer

I agree with Frankie Bridge on this one – the TikTok-viral Summer Fridays Lip Butter Balm is a game changer

Published by skeptic

In a recent ‘what’s in my makeup bag’ Instagram Reel, Frankie Bridge revealed all of the beauty essentials she carries around with her in her makeup bag. It turns out that the former Saturdays star doesn’t pack light.  Kicking off the video, the 35-year-old style influencer reached for her , and said she loved it. © InstagramFrankie Bridge reached for her lip balm first Talking directly to camera, she said: “I have this Summer Fridays Lip Balm which I love, it’s like, really minty and feels all tingly on your lips and looks like a lip gloss.”  It turns out Frankie has good taste, because this lip butter balm is my new favourite, too. In fact, I’m wearing it right now. It just feels so delicious and lovely on the lips, and it tastes really good too.  The lip balm is 100% vegan and it conditions and soothes parched lips. After being out and about in the cold, as well as being in the house with the central heating turned up high, my lips felt …

Butter chicken battle: How the dish brought two Indian restaurants to court | Food News

Butter chicken battle: How the dish brought two Indian restaurants to court | Food News

Published by Sam

Butter chicken has long been a national and global crowd-pleaser. Golden, succulent pieces of chicken cooked in a bright, tangy and silky tomato and cream sauce, the dish is often served with naan or steaming white rice. Now, the decadent dish is at the centre of a bitter legal spat between two restaurants in the Indian capital, New Delhi. Owners of the eateries are now in court, debating the history of this curry which dates back to before the subcontinent was partitioned into India and Pakistan. Both restaurants claim to be the original home of the beloved victual. The (contested) history of butter chicken Kundan Lal Gujral first learned how to cook in a sweets and sherbet shop in Peshawar, which is now in Pakistan. The moustachioed founder of Moti Mahal restaurant, Kundan Lal Gujral [File: Wikimedia Commons] In 1947, amid the chaotic split of the subcontinent into India and Pakistan, Gujral moved to Delhi, where he opened the first Moti Mahal restaurant. The opening team of the Moti Mahal restaurant in 1947 [File: Wikimedia …