How to sharpen a knife

 

To use a steel to sharpen a knife, hold the steel firmly but keep your wrist fairly relaxed. Keep your hand behind the butt of the steel at all times so you don’t cut yourself.
Drag the blade of the knife across the steel at an angle, sliding up from the base (or heel) of the knife to the tip. Alternate by bringing the knife under the steel and slide it up from the base to the tip to sharpen the other side. Try to work both sides evenly.
Use slow, steady strokes to run the knife blade along the steel. Speedy strokes don’t sharpen the knife any more than slow ones so go at a steady pace until you’re completely comfortable.
Sharpen your knife every time you use it to keep it properly sharp.

BRUNCH: Gingerbread pancakes with Parma ham and maple syrup

 

Watch recipe1 mins

Major brownie points are awarded to those who go the extra mile on a Sunday and rustle up this breakfast dish. If you prefer to have the pancakes plain, then just omit the cinnamon, ground ginger, lemon zest, vanilla and sugar.

Ingredients

• 225g/8oz self-raising flour
• 3 tbsp soft light brown sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 2 tsp ground ginger
• pinch salt
• ½ lemon, zest finely grated (optional)
• ½ vanilla pod, or a couple of drops of vanilla extract (optional)
• 300ml/½ pint semi-skimmed milk
• 1 medium free-range egg
• 4 tbsp sunflower oil
• 12 slices Parma ham or bacon

To serve

• 100ml/3½fl oz maple syrup
• 100ml/3½fl oz sour cream or crème fraîche

Preparation method

1. Preheat the oven to 110C/225F/Gas ¼ (this will be to keep the pancakes warm as they are cooked in batches).
   
2. Put the flour, sugar, baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre. Finely grate the lemon zest in, if using. Split the vanilla pod open, scrape the seeds out and add them, too (or vanilla extract). Then gradually pour the milk in bit by bit, stirring all the time to give a smooth mixture. Then beat the egg in well and set aside.
   
3. Put a drizzle of oil into a large frying pan on a medium heat and cook the Parma ham for 2-3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Keep the ham warm in the oven until ready to serve.
   
4. Leave the pan on the heat, but reduce the heat to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm/3¼in wide). Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then, repeat with the remaining mix to make about 12.
   
5. Once you have made all of the pancakes, divide them between four plates. I like to pile the parma ham high on them and then drizzle with the maple syrup and serve with a dollop of sour cream or crème frâiche.
   
   Fonte e fotos: http://www.bbc.co.uk/food/recipes/
   

Pumpkin risotto with crispy sage

Simple, yet stylish, Hugh Fearnley-Whittingstall’s pumpkin risotto with crispy sage takes no time to cook.

Ingredients

For the pumpkin risotto

• 570ml/1 pint vegetable or chicken stock
• 1 small onion, chopped
• 12 fresh sage leaves, chopped finely
• 2 tbsp olive oil
• 170g/6oz arborio (risotto) rice
• 250g/9oz pumpkin or butternut squash, diced small
• 50g/2oz butter
• salt and freshly ground black pepper

For the crispy sage

• 12-16 fresh sage leaves
• 2 tbsp sunflower oil

For serving

• piece fresh parmesan, or vegetarian parmesan-style grating cheese

Preparation method

1. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.
   
2. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.
   
3. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
   
4. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it takes a matter of seconds.
   
5. Stir the butter into the risotto, and season well with salt and pepper. Divide into four servings and throw a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.
   
   Fonte e Foto: http://www.bbc.co.uk/food/recipes
   

Basic pancakes with sugar and lemon

Trust Delia Smith to show you exactly how to make classic pancakes - and enjoy Pancake Day without any flops.

Ingredients

For the pancake mixture

• 110g/4oz plain flour, sifted
• pinch of salt
• 2 eggs
• 200ml/7fl oz milk mixed with 75ml/3fl oz water
• 50g/2oz butter

To serve

• caster sugar
• lemon juice
• lemon** wedges

Preparation method

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
   
2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
   
3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
   
4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
   
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
   
   
   
   **
   

   Lemon recipes

   
   

   How to make preserved lemons

   By Thane Prince

   A very sharp, acidic citrus fruit with a shiny yellow skin and bitter but zingy flavour. Lemons are rich in vitamin C but have a low sugar content. They’re available year round and used in both sweet and savoury dishes. The aromatic zest or outer rind and juice can be used in marinades, drinks such as lemonade, and a wide variety of desserts. The juice is a good accompaniment to fish and can also be used in place of vinegar as a salad dressing. The zest is often incorporated into stuffings for meat. Whole preserved lemons can be used to flavour stews; they are a common addition to Moroccan dishes.
   
   
   Fonte e foto: http://www.bbc.co.uk/food/recipes