Author: Healthy Diet Tips

Boost your kitchen confidence and transform your cooking with these tried-and-true tips from the UK’s top cooks. Perfect for impressing family members or dinner guests with dishes that steal the spotlight.For more time-saving kitchen tips, see our 10 quick kitchen hacks everyone needs to know, the kitchen formulas you need to know to master pastry, cakes, pasta and more, plus our top 10 money-saving tips for your weekly shop.Don’t salt too much – Niklas EkstedtNiklas Peter Ekstedt is a Swedish Michelin-starred chef and restaurateur It sounds simple, but it is the hardest thing to master. People always think more salt…

If you’ve been together long enough to remember when date night meant a prawn cocktail and a shared Black Forest gateau, you’ve probably become skilled at avoiding certain conversations: money, sex, retirement, health and who’s quietly carrying the emotional load. Many couples would rather tackle flat-pack furniture than ask, “Are we actually OK?” Yet after 50, relationships inevitably change. Children leave home, careers evolve, parents age and our own bodies begin to change.In trying to keep the peace, many couples avoid discussing the things that matter most. “Although these conversations appear to be about different topics, they often touch on…

Meet Lulu”I’ve been writing and testing recipes for over 30 years and have has as many years of practice keeping my kitchen free from winged intruders. Fruit flies are attracted to the smallest spillage or overripe piece of fruit and arrive the moment they get wind of one, so cleaning as you go and keeping on top of your fresh produce is the best policy.”Start here: fastest way to get rid of fruit flies today Remove source → set trap → clean surfaces As the name suggests, fruit flies love overripe, fermenting and rotting fruit as well as vegetables too.…

The Good Food podcastThis week, Samuel Goldsmith is joined by husband-and-wife duo Sarit Packer and Itamar Srulovich, the founders of Honey & Co, to talk about food, hospitality, and the joy of feeding people.From their childhood food memories, one shaped by English cooking, the other by the rich flavours of Jerusalem and the wider Middle East, to building one of London’s most beloved restaurant groups, Sarit and Itamar share the story behind Honey & Co and their latest cookbook, Honey & Co: The Daily Dish.Want to see this content?This page contains content provided by Spotify. We ask for your permission…

Step 1Cook 12 oz. medium pasta (such as lumache or conchiglie) in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions; drain, reserving about 1 cup pasta cooking liquid.Step 2Meanwhile, heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-low. Add 1 white or yellow onion, finely chopped, 4 garlic cloves, finely chopped, a large pinch of kosher salt, and a large pinch of freshly ground pepper and cook, stirring often, until onion is softened and translucent, 8–10 minutes.Step 3Add 1 small…

The Mediterranean Diet is not an actual diet – no calorie counting here! It is a way of eating that most nutritionists and doctors recommend. Packed with healthy, fresh and tasty ingredients, it’s been linked with a longer lifespan and reduced risk of conditions such as high blood pressure, type 2 diabetes, heart disease and dementia.To eat the Mediterranean way, take your inspiration from the dishes of Greece, France, Italy and Spain. Think plenty of fish with plant-heavy dishes: this provides the quantities of vegetables and healthy fats that bring important health benefits. Olive oil, avocado, nuts and seeds are…

Summer’s long-awaited queen—the tomato (toe-mah-toe!)—needs very little to be enjoyed at the height of ripeness. I may be guilty of biting into a sun-warmed tomato straight over the sink, elbows up, as one might a juicy peach. Here, sweet tomatoes find a complementary foil in the form of a lightly spiced, cool yogurt dressing. Curry powder, garlic powder, onion powder, and a touch of sugar round out a lively sauce punctuated by bright lime, zesty chili, and the powerful umami in Kewpie mayonnaise. Using Greek yogurt to make this sauce gives it body, but plain regular yogurt also works. The…

This salad is all about turning a bowl full of fruit into a full meal thanks to torn shaggy croutons, a savory-sweet dressing with pickled chile brine, and tangles of rich salami. Pickled cherry peppers, like B+G brand, occupy the middle ground between fiery Calabrian chiles and the barest of heat from Peppadew peppers. They are wonderful at nudging fruit into savory territory, along with cured meat (although a sharp cheese would be a worthy substitute). Briny, ever so sweet, and pleasantly spicy, they won’t sear your taste buds like a pickled jalapeño can, but they’ll warm up everything around…

In this pared-back version of Vietnamese-style lemongrass chicken, a blender nuoc cham does double duty as both a flavorful marinade and a final dressing. The blender makes quick work of fibrous, woody lemongrass, decimating it to a fine purée and justifying the use of heavy machinery in an otherwise simple recipe. Serve this atop rice noodles or steamed rice. Or for a lovely lunch, split a warmed hoagie roll in half and spread with butter or mayonnaise mixed with a spoonful of oyster sauce. Build the sandwich with cold or room-temperature grilled chicken, ribbons of carrot and cucumber, more cilantro,…

If you’re going to cook a perfect peach, give it the Foster treatment. Where the retro New Orleans dessert’s boozy, warm-spiced brown sugar sauce and caramelized banana feels a bit seasonless, using stone fruit as the star plants this version firmly in summertime. Coming together in about 10 minutes in just one pan—take that, long-baked pie and crumble!—it’s ideal for warm summer nights. It actually comes together so quickly it’s very important to have all the ingredients measured and ready to go as soon as you turn on the heat.Flambéed dark rum provides another layer of earthy-sweet flavor to the…