Summer (if it ever comes) is a wonderful time for al fresco dining at home with friends and family. The key here is to be part of the social interaction, outdoors, Aperol spritz in hand, not stuck away in the kitchen. Once your guests arrive, all you should need to do is garnish a bit here and there and perhaps dip into the oven once or twice at the most.
SOLUTION: Prep the day before and morning of, so you are left with minimal to do when guests arrived. CLICK "READ MORE" FOR THE FULL ARTICLE I can’t offer you much advice on how to manage stress brought on by your dinner guests (family…you gotta love ‘em), however, I can certainly help alleviate stress associated with cooking of the actual meal!
Here follows my top tips for a stress-free culinary Christmas… CLICK "READ MORE" FOR THE FULL ARTICLE I get lots of compliments on my cooking. And lots of questions about how I do it. My first response is usually (with a glint in my eye, and humour in my voice) to strongly suggest the person asking comes on one of my cooking courses! After that, I answer the question as simply as I can – taste, texture and presentation – that’s the key! Oh and browning your meat, like REALLY browning your meat.
Learning to cook well is an evolution, like everything in life. The more you do it, the more risks you take with it, the more your confidence will grow, the more you will learn and at some point instinct kicks in – you just know when its right, or when it’s not. So this post is all about how I cook – if you want more info or to see any of this in action, please come join me on one of my cooking classes (she types with a glint in her eye, and a smile!). CLICK "READ MORE" FOR THE FULL ARTICLE We can get pretty much any ingredient we want, at any time.
uFoodie wants to promote the idea of cooking with locally sourced, seasonal ingredients, available at specific times in the year in the UK. Please use the information below (sourced from a fab website http://www.eattheseasons.co.uk) to help you know what ingredients to buy when in the UK. This list can also assist you ordering from restaurant menus because if you order seasonally, you can be sure the dish will taste amazing (assuming the chef knows what he is doing of course!) You may be surprised not see things you always thought were British grown! many regular items we see on the supermarket shelves are never grown in the UK. or if they are, they production level is so small, we are not able to source. CLICK "READ MORE" FOR THE FULL ARTICLE The simple answer ... Yes! Behaviour is the physical expression of our natural preferences to do things in certain ways. Deep motivations drive our behaviour.
In a work environment in particular, we can “tailor” our responses to best meet the situation, and what we would really like to say or do is not really what we actually say or do. Maybe it’s political or just for the best in any given situation. For the novice cook the high pressure, fast, hot, unfamiliar and potentially dangerous environment of a professional kitchen – combined with our real desire to impress others and succeed – can strip away the ability to hide our true thoughts and feelings. We tend to do or say more of what we want to do or say, rather than how we think we ought to express ourselves. CLICK "READ MORE" FOR THE FULL ARTICLE |
AuthorHi, I'm Robinne (pronounced Robyn/Robin but spelled strangely - ask my mum!) I love cooking and especially bringing people together through cooking and sharing food they have created together. I really love teaching people to cook. Obviously I like to eat good food - no poncy overly complicated food, just food that tastes amazing and is honest! I run two businesses - Food@Work (corporate team building through cooking - see www.foodatwork.co.uk) and uFoodie (cookery courses, private foodie events and a bit of catering - see ufoodie.co.uk). I have a very lovely hubby, two fab kids and the cutest pooch. We live in "Norf" London! Archives
May 2018
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