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From poached hake to a beetroot cocktail: Yotam Ottolenghi’s recipes for egg whites

Try this useful ingredient with hake in a masala sauce, pancakes with avocado, and a beetroot sour cocktail

Our perception of egg whites has changed. They used to be mainly associated with meringues or other light, airy desserts, after making mayonnaise, say, that had left them redundant. These days, however, they’re regarded as so useful that they are even sold in cartons. Either we’re all making a lot of whiskey sours, or we are at last realising how useful the whites are in all sorts of ways. Here are two of my latest discoveries: velvety fish and pillowy pancakes – plus something to salute them with.

UK readers: click to buy these ingredients from Ocado

UK readers: click to buy these ingredients from Ocado

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