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There’s a special connection between the garden and the dining table, one that brings the essence of each season to our meals. Cooking with fresh, seasonal ingredients not only enhances the flavors of our dishes but also supports local agriculture and reduces our carbon footprint. As we transition into autumn, it’s the perfect time to explore the bountiful harvest of this season and celebrate the rich, earthy flavors it offers. In this article, we’ll delve into the joys of fresh and seasonal cooking, with a delightful autumn recipe that embodies the essence of this vibrant time of year.

The Magic of Seasonal Cooking

Cooking with seasonal ingredients is like capturing a moment in time on your plate. Each season brings its own unique palette of flavors and textures, and embracing what’s in season allows you to experience the best that nature has to offer.

Autumn is a season of abundance, as gardens and farmers’ markets burst with a cornucopia of fruits and vegetables. Root vegetables like carrots and sweet potatoes, hearty greens such as kale and Swiss chard, and a variety of squashes, from butternut to acorn, take center stage. Apples and pears are in their prime, ready to add sweetness and a touch of tartness to our dishes. Nuts and spices like cinnamon and nutmeg become pantry staples, filling the air with warm and comforting aromas.

A Recipe for Autumn: Butternut Squash and Sage Risotto

Let’s celebrate the flavors of autumn with a delightful Butternut Squash and Sage Risotto. This creamy, comforting dish brings together the earthy sweetness of butternut squash with the fragrant, aromatic notes of sage. It’s a perfect representation of the season and a wonderful way to enjoy fresh, seasonal produce.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 cups Arborio rice
• 1 small onion, finely chopped
• 4 cups vegetable broth, kept warm
• 1 cup dry white wine
• 2 tablespoons fresh sage leaves, chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 20-25 minutes, or until the squash is tender and slightly caramelized. Set aside.
2. Sauté the Onion and Sage: In a large pan, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the chopped sage leaves and cook for another minute to release their fragrance.
3. Cook the Rice: Add the Arborio rice to the pan and stir to coat the rice with the onion and sage mixture. Pour in the dry white wine and cook, stirring, until the wine is absorbed by the rice.
4. Add the Broth: Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
5. Incorporate the Roasted Squash: Gently fold in the roasted butternut squash, allowing it to heat through. Season with salt and pepper to taste.
6. Finish with Parmesan: Remove the risotto from the heat, and stir in the grated Parmesan cheese until it’s creamy and well combined.
7. Serve and Enjoy: Ladle the butternut squash and sage risotto onto plates, garnish with additional fresh sage leaves if desired, and serve immediately.

This Butternut Squash and Sage Risotto captures the essence of autumn with its warm, comforting flavors and creamy texture. It’s a testament to the beauty of seasonal cooking, where the ingredients themselves tell the story of the season. Enjoy this dish as a celebration of the autumn harvest, and let it inspire you to explore the rich flavors of the season in your own culinary adventures from garden to table.

The post From Garden to Table: Fresh and Seasonal Cooking Ideas appeared first on T & S_hearty.

Moreover, there has been a recent surge in popularity of healthy eating trends such as vegetarianism, veganism, and gluten-free diets. As a result, many new and interesting dishes and restaurants have emerged that cater to these dietary preferences.

Ultimately, the world of tasty food is vast and diverse, offering something for everyone. There are a huge number of recipes in different languages, so translators must have enough experience and knowledge to translate them into other languages. Furthermore, some ingredients and cooking techniques may be unique to certain cuisines, and the translator must understand these differences in order to give an accurate and comprehensive translation.

It is crucial to choose a professional translation company https://lcm-company.com/translate with expertise in recipe translation and a deep understanding of the cuisines of different countries. To achieve the most precise translations, specialized dictionaries and other tools can be used to help ensure that the translations https://lcm-company.com/ukr-translate are both accurate and understandable.

It’s time to cook pancakes

This versatile dish can be enjoyed for breakfast, lunch, dinner or as a snack any time of day. However, if you’re looking for a quick, healthy and tasty breakfast, pancakes are the perfect option. They’re also a wonderful choice for special occasions like Christmas, Easter or Mother’s Day when many family or friends traditionally gather together to celebrate the holiday and enjoy a festive breakfast.

The cooking time for pancakes can vary based on several factors such as the size of the pancake, the thickness of the batter, the temperature of the pan, and desired level of browning. In general, if you’re using a medium-sized pan and cooking at medium heat, each pancake will take around 2-3 minutes to cook on each side. For pancakes that are around 10-12cm in size, you can expect to cook two pancakes for approximately 4-6 minutes.

However, to determine exactly when the pancakes are ready, you can use the following technique: look for small bubbles forming on the surface of the batter that then burst, and for the edges of the pancake to start drying out. Once you see this, it’s time to flip your pancake and let it cook on the other side.

However, cooking times can vary based on personal preferences and conditions in your kitchen.

Ultimately, the choice of cooking time depends on your preferences and circumstances. The most important thing is to enjoy the delicious flavor of your homemade pancakes!

Breakfast for pleasure

Breakfast is not just the most important meal of the day; it can also be a source of pleasure when you prepare it creatively and choose your favorite foods. Besides providing nutritional value, breakfast can start your day with a burst of energy and leave you feeling satisfied. So, let’s explore some ideas that will not only be nutritious but also enjoyable.

Avocado toast with egg and fresh herbs: start by slicing an avocado and placing it on toasted wholemeal bread, then add an egg on top, sprinkle fresh herbs such as dill, parsley or basil, and add a pinch of sea salt to taste.

Flakes with berries and nuts: put Greek yoghurt in a bowl, add fresh berries such as strawberries, raspberries, bilberries, or blueberries, and chopped nuts like pecans, almonds, or hazelnuts. Drizzle honey or maple syrup on top for a sweet touch.

Banana smoothie: blend a banana, milk or yoghurt, ice and some honey or maple syrup in a blender. You can add nuts or protein powder for more nutrition.

Omelette with vegetables: whisk the eggs in a bowl, add the chopped vegetables such as tomatoes, peppers, onions, spinach or mushrooms, and season with salt and pepper. Fry in a pan until golden brown.

These are just a few ideas and breakfast can be as varied as your taste preferences allow. The main thing is to enjoy the cooking process and have an enjoyable breakfast!

The post A world of tasty food appeared first on T & S_hearty.

Are you ready to learn how to make delicious and fluffy pancakes from scratch? Whether you’re a beginner or just looking for some helpful tips, this beginner’s guide to making pancakes has got you covered.

Essential Ingredients

The first step in making pancakes is to gather all the necessary ingredients. You’ll need flour, eggs, milk, baking powder, sugar, and salt. For a basic recipe, you’ll use 1 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, 2 tablespoons of sugar, 1/4 teaspoon of salt, 1 1/4 cups of milk, and 1 egg.

Equipment Needed

In addition to the ingredients, you’ll also need some basic kitchen equipment. This includes mixing bowls, a whisk, measuring cups and spoons, a frying pan, and a spatula.

Mixing the Batter

Now it’s time to mix the ingredients together to create the pancake batter. Start by whisking together the dry ingredients in a mixing bowl. Then, in a separate bowl, whisk together the egg, milk, and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix the batter or you’ll end up with tough pancakes.

Cooking the Pancakes

Once the batter is mixed, it’s time to start cooking the pancakes. Heat a nonstick frying pan over medium heat. When the pan is hot, ladle 1/4 cup of batter onto the pan for each pancake. Cook the pancakes for 2-3 minutes on each side, until they are golden brown and cooked through.

Keeping the Pancakes Warm

To keep the pancakes warm while you cook the rest of the batter, you can place them on a plate in a warm oven or cover them with foil. Be sure to serve them hot and fresh!

Toppings and Serving Suggestions

Pancakes are delicious on their own, but they’re even better with some tasty toppings. You can use classic toppings like butter and maple syrup, or get creative with whipped cream, fruit, or even bacon. Serve them with a side of bacon, a cup of coffee, or a glass of orange juice for a complete breakfast.

Troubleshooting Common Problems

If your pancakes are turning out unevenly cooked or burnt, there are a few things you can do to troubleshoot. Make sure your pan is evenly heated and not too hot. Use a nonstick pan or use cooking spray to prevent sticking. And be patient – pancakes take a little practice to perfect!

Recipe Variations

Once you’ve mastered the basic pancake recipe, you can start experimenting with different variations. Try adding chocolate chips, blueberries, or spices like cinnamon to the batter. You can also adjust the batter consistency based on the add-ins you’re using.

Making pancakes from scratch is a fun and delicious way to start your day. With a little practice and some helpful tips, you’ll be whipping up perfect pancakes in no time. So grab your ingredients and equipment and get cooking!

The post Beginner’s Guide to Making Pancakes appeared first on T & S_hearty.

Brock’s Donuts with Jelly (a.k.a. Rice Balls)

Brock’s renowned jelly-filled doughnuts are a perfect way to begin our list. Well, these donuts look a lot like Japanese rice balls called onigiri, so if you were perplexed when you heard the term “donut,” you’re not alone. At the time, 4KIDS chose donuts over rice balls due to attempts to localize the English dubbing. Even then, the Pokémon fandom will continue to giggle at this meme.

Search for Binging with Babish’s recipe to make some of Brock’s unique doughnuts if you’re interested in making them yourself. You’ll have the stamina you need to finish your Pokémon training with these jelly-filled triangular doughnuts covered in coconut flakes. There is also a recipe to make Brock’s rice balls if you’re not happy with the counterfeit rice balls. Why not create both and enjoy the best of both worlds?

By the way, another entertainment for Pokemon lovers is the Pokemon Fusion Generator, with which you can mix different Pokemon and get a completely new creature.

Brock’s Stew

Brock undoubtedly makes this stew at least five times every season—another it’s stalwart of the Pokémon franchise. Ash and his pals frequently paused along the route to enjoy some of Brock’s unique stew as they traveled through the Kanto, Johto, Hoenn, and Sinnoh regions.

While Brock himself doesn’t provide a recipe, cooking some creamy stew is probably your best shot to get a taste of it for yourself. Fortunately for you and me, there are several recipes for soups and stews with a creamy broth, including clam chowder, Japanese style cream and chicken soup, cream of mushroom soup, and countless others.

Poffins

From human food to Pokémon food, poffins were introduced in the Generation IV games to increase a Pokémon’s likelihood of succeeding in a competition. Despite being a mix of the terms “Pokémon” and “muffin,” it looks more like buns, scones, or cream puffs due to its design. So if all you want to do is replicate the in-game poffins, try this recipe created by Feast of Fiction.

Flour, milk, sugar, salt, butter, yeast, and 1 beaten egg should be combined with warm water to produce Pokemon Poffins. The dough should be kneaded, colored (if desired), and allowed to rise. The dough should be pounded down and formed into balls. Jelly should be rolled into a ball and sealed. Bake for 10 to 15 minutes at 350°F (176°C).

Poké Puffs

This Generation VI classic initially debuted as prizes in the Pokémon-Amie minigames. By feeding them to a Pokémon, you may build its attachment, and as it grows in affection, you’ll receive additional benefits like more battle experience. To enjoy some for yourself, try making your own version using this recipe created by a fan or baking some little cakes in the form of your favorite Poké Puffs.

Ingredients:

Filling:

1 pkg (3.5 oz) vanilla instant pudding

1.5 cups heavy whipping cream

.5 cup milk

Optional: flavor extract (1/4 tsp) for each puff

Glaze:

.5 cups powdered sugar

2 tbsp milk

Creampuffs:

.5 cups unsalted butter

1 tsp sugar

.5 tsp salt

1 cup all purpose flour

5 large eggs

Instructions:

1. To make creampuffs, combine flour, butter, sugar, salt, and water in a pot and bring to a boil. Add one egg at a time. Separate and color the dough. Pipe onto a baking sheet. Bake for 25 to 30 minutes at 375°F.
2. To make pastry cream filling, combine all the ingredients, then divide the mixture into containers with various flavor extracts.
3. Add the pastry cream from the bottom to each puff.
4. Mix the ingredients for the glaze and cover each puff.
5. Complete the look with any more ornaments you choose.

Malasada

Malasadas, an Alolan speciality, is next on our list. Malasadas are fried donuts with Portuguese roots that are modeled after the authentic Hawaiian delicacy. The donuts arrived in the Hawaiian Islands with workers from the autonomous province of Portugal’s Azores, where they have remained ever since.

The use of milk or, in the case of Hawaiian malasadas, evaporated milk, plus the presence of an egg within the dough are what distinguish them from your typical doughnut. Look for recipes that were inspired by the malasadas that Leonard’s bakery sells if you want to become an experienced malasada maker like Mallow and create your own Huge Malasada. You may also alter it to create a malasada that tastes sweet, bitter, or sour like the ones in the video games.

Rare Candy

Do you need some sugar to give your energies a little boost? Without engaging in battles or leaving your Pokémon at daycare, these priceless sweets let them level up. In the games, I’m always eager to get my hands on these.

Pikachu’s Ketchup

How can we forget Pikachu’s ketchup, the last but not least? Ketchup is a favorite of our beloved mascot, who even gets upset when a bottle of the common condiment is stolen from him. Even a limited-edition ketchup bottle with a Pikachu-themed label was marketed by Heinz.

Pokémon continues to be a series that people all over the world like, whether you’ve been a fan for a long time or are just beginning your Pokémon journey. Pokémon’s legacy of inspiring kids to dream big and become the next Pokémon master will carry on via the games and TV shows. So while you’re working out, take some time to think back and even prepare some of the most recognizable foods from the Pokémon world.

The post 7 Famous Foods from the Pokémon Series to Help You Eat Like a Pokémon Master appeared first on T & S_hearty.

Today, this is one of the most widely used materials for food packaging, due to its cost-effectiveness, the ability to be fully recyclable and many other applications.

Commonly, the aluminum used in food packaging is mainly found in catering packaging, sachets, bags, bottlenecks, capsule sheets, labels and seals.

Main features of aluminum packaging

Sunlight negatively affects many foods, which damages their appearance and worsens their taste; but aluminum foil solves this problem, in addition to its ability to store food for long periods, thus also avoiding contact with germs and bacteria.

This container provides a barrier to light, gases, oil, fats, volatile compounds and steam. It is resistant to temperature, has good heat conductivity, resistance and durability, is flexible and has ease to shape it; it does not weigh, it is recyclable and has a decorative potential for its glossy or matte surface.

Apart from all these properties, aluminum is non-toxic and is compatible with food; but is it dangerous for our health?

Can the aluminum in the packaging get into the food and affect the health of the consumer?

Aluminum as an element can be found in food for several reasons, but the most common is the one that occurs naturally (it is the most abundant metal in the Earth’s crust) migrating to food through aluminum cookware or packaging.

The Food Standards Agency (FSA) regularly measures the amount of aluminum in our diet. They have found that the levels of aluminum consumed in food are within the safety standards of World Health Organizations. FSA food survey on aluminium and other elements in packaged food (link is external).

Studies have shown that packaging in aluminum containers increased these metal levels in food by only a minimal amount, leading researchers to conclude that the use of aluminum foil for food packaging is safe for its consumers. The manufacture of aluminum containers must comply with the standards established by European Regulation 1935/2004, and must not modify the nature, consistency or quality of the food.

The aluminum food packaging market

The food and beverage industry is the largest end user of aluminum foil packaging and held more than 28% of the total market share in 2015 in the global market.

Approximately 7 billion aluminum containers are produced annually. We could say that about 220 packages are produced every second. The packaging of pet food, tuna, coffee and soups alone produces 13 billion packages that could be made from aluminum foil.

Thus, because it is a practical, durable and attractive material, aluminum foil meets the requirements that the food industry requires for its packaging and is the best option for your product.

Aluminum foil: the favorite in the food industry

Often, when talking about food packaging, aluminum foil is one of the most chosen options, since the contact between the foil and the food or beverages in question does not cause any reaction and, instead, brings multiple benefits for their conservation, as it functions as a barrier against oxygen, moisture and other environmental factors that can lead to their decomposition.

In this way, the useful life of the product is extended and the safety of the final consumer is guaranteed.

Attractive image

Once we have dealt with one of the most important points regarding food packaging, such as preservation, let’s talk about another equally relevant in marketing terms: the image.

Aluminum is an attractive material by itself that, applied to packaging, transfers those same characteristics to them: brightness and high decorative potential. It is also possible to adapt it to the needs of a brand through printing; for example, so that the product packaging contains its logo.

Thus, the food product will be attractive to the consumer at the time of the purchase choice.

Flexible material

In addition to the above, aluminum foil is a flexible material that adapts to the packaging needs of almost any product, since it folds and covers it perfectly, respecting its shape, which is extremely attractive for the industry.

The Recycle of Aluminum Containers

Disposable aluminum trays are one of the most frequent packaging products in any hospitality and food sales business, whether in bulk or retail. That is why, from Envaseonline we have thought it interesting to address its recycling, even more considering how important this issue is currently.

Which container do I throw the single-use aluminum trays of my business into?

Nicholl Food Packaging, a company located at Cannock, Staffordshire, the United Kingdom, suggests that disposable aluminum trays are one of the essentials for takeaway food businesses. Thanks to their packaging characteristics, they allow food to be preserved optimally during the journey from the premises to the customer’s home.

This makes the use of these aluminum containers very frequent in businesses and restaurants with delivery service. For this reason, users should know the correct ways to dispose of these containers, throw them away and recycle them effectively.

First of all, the user should know that these aluminum containers should be thrown into the yellow container. In addition, the so-called “ball theory” must be applied. In this regard, aluminum containers are divided into three types, according to their ability to turn into a ball:

• Rigid aluminum containers: cans for drinks and soft drinks.
• Semi-rigid aluminum products: trays of pre-cooked foods, tubs of custard or yoghurts.
• Flexible aluminum packaging: aluminum films for packaging food or yogurt lids.

The single-use aluminum trays are part of the category aluminum semi-rigid containers. These are malleable enough to turn them into a ball, which the user will have to form before putting them in the bag or trash can. This way they will be ready for recycling.

The post The Use of Aluminum in the Food Packaging appeared first on T & S_hearty.

Know the identity of your brand

How will the packaging reflect the positioning of your product? Packaging is often the consumer’s first point of contact with the product. When developing a design, you should have a clear idea of your brand.

What is your product? How is it different from similar products on the market? Who is your target customer? What is the philosophy of your company? All these important questions must be answered to ensure that the packaging design is consistent with the brand identity, as they help determine the colors, size, shape and materials used in the packaging. The launch of a new product requires that its packaging clearly communicates the company name and logo; in addition, the brand messages must be solid and must appear clearly on the package.

Design with form and function

A packaging designer balances the attractiveness (design and message) as well as the functional aspect of the safety and security of the product on the grocery store shelf.

It is essential that when you send your product to a customer, distributor or retailer, it arrives in the same conditions in which it left the factory or warehouse. The retailer will deduct the cost of the damaged product from your invoice.

Food packaging should convey a clear message of features and benefits that are easy to see and understand; think that you only have 1/10 of a second to get consumers’ attention while shopping in the supermarket aisles

The Spanish Agency for Consumer Affairs, Food Safety and Nutrition has guidelines for the correct labelling of foods ranging from the most important aspects of the packaging design to how the health properties should appear or the nutritional information box.

Designing food packaging: Key questions to get better packaging

Materials: Which material will allow the maximum freshness and protection of my product?

Package construction: flexible or rigid? How much space do I need to include all the information?

• Ease of packaging: Can the shape or size prevent you from shipping the product to retailers?
• Ease of storage and distribution: What is the cost of secondary packaging and transportation to get it to the retailer? Will it be stored for a period of time before going out for delivery?
• Expiration date: How long can it stay on the shelf before consumption?
• Communication: What are the ingredients, product benefits, considerations, brand identity?

Packaging design costs and materials involved

Packaging is one of the most important elements in the launch of a new product. However, you should be flexible and consider alternative options, which can be equally attractive and functional. The main factors of the cost of food packaging are:

• Materials: Traditional packaging materials are plastic, aluminum, glass and cardboard. However, new innovative and environmentally friendly packaging materials have appeared.
• Design (if working with a designer): Once the development process is completed and the specifications are established, 80% of the costs are integrated, which means that 20% of the costs occur at the manufacturing stage. Therefore, there may be several opportunities for savings in the design and development phase.
• Packaging production (printing, production and labor): It is possible to make trade-offs, such as labor costs and production, but make sure you understand the implications in time and effort and do not detract from the quality in the final appearance.

Example: a customer switching from manual packaging to automatic packaging. There is a significant cost overrun to buy the machine, but the expenditure on labor decreases. In addition, the consistent appearance of the package can attract more retailers and distributors.

Final considerations

1. An attractive packaging for food makes your product end up on the consumer’s plate.
2. A good packaging is a key success factor to help the retail buyer decide.
3. Packaging is the most important marketing tool in a highly competitive market
4. Hiring a packaging designer and using the available resources will not only save you time and money in the long run, but will also help ensure that your brand leaves the factory and you make a quick profit.

Do you need to innovate with the packaging of your food product? At Nicholl Food Packaging we have the best designers to make your food stand out in a market saturated with competition. We want to help you turn your brand into a market leader. You can check with us your doubts and questions and we will love to visit you, have a coffee together and be able to present you alternatives to be strong on the shelves.

The post Tips for an excellent design in food packaging appeared first on T & S_hearty.

You can go to a restaurant, but every Italian knows: the best pasta is the one made with your own hands. A professional chef will teach you how to make 6 types of delicious authentic pasta, and his student will ask all the questions for you as you cook.

You will learn:

What kind of flour should be used to make pasta, and why regular flour we use to bake pies won’t work how to knead pasta dough, how to roll it, and how to shape it all the possible mistakes that can occur during cooking pasta without special equipment

Convenient. You don’t have to waste time on travel: all the most interesting things happen right in your kitchen.
Affordable. You don’t have to spend too much to study at the best cooking school in the country.
Optimal. Cook without special equipment or save time by using it.

For whom.

Suitable for any level of training!

Course Program

DAY 1
Carameli with mushrooms in cream sauce with parmesan

DAY 2

Agnolotti with chicken and truffle

DAY 3

Fazzoletti di seta with pesto and strachatella

DAY 4

Cavatelli in tomato sauce with strachatella

DAY 5

Strozzapreti with shrimps and sun-dried tomatoes

DAY 6

Orecchiette with salmon and asparagus

How it works

Theory and practice

Theory. Classes are held on the T&S_hearty platform. The chef not only shows how to manipulate the ingredients, but also explains in detail why and for what reason he chose this particular cooking technique.

Practice. Three cameras are used to capture the scene. One camera always shows you the overall view of the kitchen. The other two capture the chef’s hands so you can see (and repeat) his movements in detail.

Accessibility

Watch the lessons anytime, anywhere.
Video lessons will be available for 3 months after you complete the course.

Delivery

To save time and effort, arrange the course with product delivery. We will bring prepared and carefully packaged ingredients for each class. Open and cook!

The post Pasta with his own hands: a course with an apprentice appeared first on T & S_hearty.

Once upon a time people believed that cloves cured long-standing sorrow, cinnamon helped find true friends, saffron took away pain, and nutmeg evoked a desire to fly toward adventure. Today we believe that the willful world of spices can be conquered by paying due attention to its history, the subtle relationship between the nuances of flavor and, most importantly, by trusting your gut. Literally.

Spices. They are the final touch and key detail of a dish, which can turn your idea of the usual taste of familiar products. And we’ll tell you how.

You will learn:

the origins and forms of more than 25 major spices currently used in cooking How to choose quality spices and the differences in “related” spices How to combine spices with one another, and which spices best bring out the flavor of the ingredients we are accustomed to what kind of dishes traditionally use certain spices in the cuisines of the world and how to properly add them during cooking as well as the secrets of this multifaceted, bright and fragrant world

Convenient. No time to waste on travel: all the most interesting stuff is right in your kitchen.
Affordable. You don’t have to spend too much to study at the best culinary school in the country.
Optimal. Just one lecture where you learn how to experiment with flavors in a home cooking format.

For whom

For those who want to enrich the flavor palette of their dishes and learn how to manage the mood of the whole meal. For those who like to dominate the kitchen with just a pinch of the right spice.
How it all works

Theory

The lecture takes place on the T&S_hearty platform. The instructor explains in detail how and why you should use ingredients with certain spices.

Three cameras are used to film: one always allows you to see a general view of the kitchen. The other two capture the instructor’s hands so you can see all the manipulation of small ingredients.

Accessibility

Watch the lesson anytime, anywhere.
The lecture will be available for 3 months after it is finished

The post Lecture: it’s all about the spices! appeared first on T & S_hearty.

A video course that is perfect for those who want to learn how to make basic and derivative sauces for any dish. In the course, you will understand how a sauce can change your dish and make it play in a completely different way.

You will learn:

How to make sauces based on broth, eggs, vegetables, and fruit how and when to use thickeners – from flour to gum how homogenization techniques can be applied to sauces which sauces are the perfect accompaniment to any dish.

Convenient. You don’t have to travel: Everything interesting is right in your kitchen.
Affordable. No need to spend too much to study at the best culinary school in the country.
Optimal. Just one course that will help you not only practice 14 types of sauces, but also add 6 types of incredible dishes to your arsenal.

For whom

For amateur cooks who want to be able to cook on a par with the pros, as well as professional chefs who want to improve their skills and diversify their gastronomic repertoire.

Program of the course

DAY 1
Shrimp Sandwich

• Tartar sauce
• Truffle aioli
• Caesar Sauce

DAY 2

Filet mignon with caramelized pear

• Jack Daniels Sauce
• Teriyaki sauce
• Orange and cardamom sauce

DAY 3

Bisque cream soup with shrimp and croutons

• Bisque Sauce
  Picanha steak with root vegetables
• Vegetable demi-glace sauce
• Pepper Sauce

DAY 4

Stewed salmon with blanched vegetables
 - Béarnaise sauce

• Hollandaise sauce

DAY 5

Duck breast with caramelized carrots

• Beet reduction with cherries
• Kvass based unagi
• Lingonberry sauce

How it all works

Theory and Practice

Theory. Classes are held on the T&S_hearty platform. The chef not only shows how to manipulate the ingredients, but also explains in detail why and for what reason he chose this particular cooking technology.

Practice. Three cameras are used to capture the scene. One camera always shows you the overall view of the kitchen. The other two capture the chef’s hands so you can see (and repeat) his movements in detail.

Accessibility

Watch the lessons anytime, anywhere.
Video lessons will be available for 3 months after you complete the course.

The post Sauce – the chef’s secret weapon appeared first on T & S_hearty.

Food in the Lunchboxes. An island of home among office meeting rooms. A piece of joy in between endless classes and lectures. A box with the warmth of a native kitchen on a journey far and wide.

Just what to put in this container, so that during the hours spent in the bag, it did not become soggy mush, not spilled, not dried out, not fall apart. And in general – that the food taken with them remains as delicious as it was when it was prepared (and, of course, has not lost its appetizing appearance). Because no one has canceled the aesthetics of casual and container lunches.

Well, we know what. And we’ll tell you.

You will learn:

Thirteen recipes for non-obvious meals that will be handy to take with you as a snack and/or a full meal How to swap stale sandwiches and cold meatballs for a tasty and varied lunch for work, school, or a long day out How to spend minimal time in the kitchen and not be afraid to cook on weekday evenings And how much can familiar dishes change when using new, unfamiliar ingredients

Convenient: You don’t have to waste time traveling: Everything interesting happens right in your kitchen.
Affordable: You don’t have to spend too much to attend the best cooking school in the country.
Optimal: Just one course that will save you hundreds of hours in the kitchen.

For whom

A course for those who are tired of snacking on business lunches at the cafe closest to work. Who are tired of eating ham and cheese sandwiches from a vending machine. And who wants to learn how to pack their own meals from home and do it with pleasure, simplicity, and appetite. And also for all those who appreciate new combinations of products in familiar dishes.

Program of the course

DAY 1

Lavash roll with chicken, mushrooms and spinach aioli
Baked yams with truffle and cream sauce

DAY 2

Nut bar with maple syrup and cranberries
Potato cookies with garlic and prowanted herbs
Protein waffles with salmon and cottage cheese

DAY 3

Salad with quinoa, iceberg, squid and vinaigrette dressing
Buckwheat risotto with truffle oil, mushrooms and chicken

DAY 4

Muffin with cheese, zucchini, eggplant and carrots
Cheese casserole with cranberries and cherries

DAY 5

Sushi Sandwich
Eggplant and cilantro spread

DAY 6

Corn fritters
Meatballs with couscous and mushroom sauce

How it all works

Support from a curated chef.

Inquire, ask, and interrogate. Throughout the course, communication with the curator takes place in a Telegram chat so that you can always answer your questions, give advice, and clarify details.

Theory and practice

Theory. Classes are held at T&S_hearty. The chef not only shows how to manipulate the ingredients, but also explains in detail why and why he chose this particular cooking technology.

Practice. Three cameras are used to capture the scene. One camera always shows you the overall view of the kitchen. The other two capture the chef’s hands so you can see (and repeat) his movements in detail.

Community

A special chat in Telegram where the chef-curator and other course participants can talk about culinary and other topics Share your impressions, ask questions about recipes, upload pictures of your dishes and meet like-minded people. Funny stickers are welcome!

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