#annaberrill — Public Fediverse posts

Smart ideas for preserving summer fruit | Kitchen aide
By Anna Berrill

From fermenting plums in honey and pickling courgettes in vinegar brine to a British take on kimchi, there are many ways to make the most of the warm-weather harvest

https://www.theguardian.com/food/2026/sep/01/kitchen-aide-preserve-summer-fruit-and-veg-pickling-fermentation

#Chefs #Food #Summerfoodanddrink #Fruit #Picklingfermentingandpreserving #Vegetables #TheGuardian #AnnaBerrill

How to use up leftover party wine | Kitchen aide
By Anna Berrill

Sauces, reductions, deglazing: our expert panel has plenty of options for making the most of undrunk vino – whether you’ve got just a capful or a whole carafe to get through

https://www.theguardian.com/food/2026/aug/25/how-to-use-up-leftover-party-wine

#Wine #Saucesandgravies #Chefs #Food #Picklingfermentingandpreserving #Stew #TheGuardian #AnnaBerrill

Cool as a cucumber: recipes and tips to save you from cooking in a heatwave | Kitchen aide
By Anna Berrill

When ovens and stovetops just won’t do, turn to loaded toasts, open sandwiches, cold noodles and smashed cucumbers, say our no-cook experts

https://www.theguardian.com/food/2026/aug/18/no-cook-in-a-heatwave-recipes-tips-toast

#Chefs #Food #Salad #Sandwiches #Toast #Noodles #Vegetables #Shellfish #Tomatoes #Summerfoodanddrink #TheGuardian #AnnaBerrill

How to jazz up a fruit salad | Kitchen aide
By Anna Berrill

Our panel says fresh is best, petals are pretty and booze can be beneficial – plus other upgrades for this retro summer classic

https://www.theguardian.com/food/2026/aug/11/how-to-jazz-up-a-fruit-salad

#Chefs #Food #Fruit #Herbsandspices #Dessert #TheGuardian #AnnaBerrill

What’s the best vegetarian alternative to gelatine?
By Anna Berrill

There is no exact plant-based substitute – the ideal option will depend on the dish. But, ultimately, it’s easiest to choose a recipe that doesn’t require gelatine

https://www.theguardian.com/food/2026/aug/04/kitchen-aide-vegetarian-alternative-to-gelatine-cooking-baking

#Vegetarianfoodanddrink #Dessert #Chefs #Food #TheGuardian #AnnaBerrill

There’s a science to rolling out fresh pasta | Kitchen aide
By Anna Berrill

Tearing is a common problem with pasta dough say our experts. Culprits include the wrong type of flour, cold dough – or it could even boil down to the size of your egg

https://www.theguardian.com/food/2026/jul/28/tears-at-dinner-time-the-science-to-rolling-out-fresh-pasta

#Chefs #Food #Pasta #Italianfoodanddrink #TheGuardian #AnnaBerrill

101 uses for an empty vanilla pod | Kitchen aide
By Anna Berrill

Those expensive pods will bring their heavenly aroma to syrups, compotes, baked goods, desserts – and even your underwear drawer

https://www.theguardian.com/food/2026/jul/21/101-uses-for-an-empty-vanilla-pod

#Chefs #Food #Baking #Herbsandspices #TheGuardian #AnnaBerrill

The burning question: what can I serve at a vegan barbecue?
By Anna Berrill

Jerk aubergines, lentil-stuffed courgette, griddled pineapple with maple syrup … Meat-free doesn’t need to mean treat-free when it comes to barbecue season

https://www.theguardian.com/food/2026/jul/14/what-can-i-serve-at-a-vegan-barbecue-kitchen-aide

#Chefs #Food #Vegetables #Fruit #Maincourse #Sidedishes #Dessert #Barbecue #Veganfoodanddrink #Vegetarianfoodanddrink #Summerfoodanddrink #TheGuardian #AnnaBerrill