Wine appreciation demystified

More tips from my favourite chef, Michael Smith. Its interesting how he always demystifies stuff and make them seem to assessible and simple. Wine appreciation has always been a very stiff upper lip thing with an elitist vocab of its own. Even though I've taken an introductory appreciation course, however, its still scary for me. However Michael Smith makes it so simple.

1) Whites
Lighter - Sauvignon Blanc (dry)
- Riesling (fruity)
Bigger flavours - Chardonnay (full bodied)

2) Reds
Lighter - Merlot
Medium body - Zinfandel
Big red powerful flavours - Shiraz
- Pinot noir
- Cabernet Sauvignon

Makes me want to go out and grab a bottle or 2!

Apples

Learnt another interesting tip from my favourite Chef at Home. There are different varieties of apples, about 50 to be exact and yet we always stick to the tried and true. But just like potatoes, different "breeds" do well for different ways of cooking them.

Eating - crisp and good balance of sweet and sour e.g. Bramley, Fuji
Pureed - soft, sweet and sour, e.g. Macintosh
Baking - holds shape well e.g Granny Smith, Golden Delicious, Gala

And the best accompliments?

All time favourite cinnamon, nutmeg, lemon juice, brown sugar and butter.

Nigella's Chocolate Caramel Crispy Cakes

I currently have some mars bars sitting around and I don't fancy eating them neat. I've convinced myself that if I make them into some other confectionary, that it will be less fattening. Anyhow, this is from an old episode of Nigella Feasts which I dug up and hope to try soon!

Ingredients (makes 40)
4 smallish (total 50 g or 2 oz) chocolate candy bars (recommended: Mars Bars or Milky Way)
1/2 stick (50g or 2 oz) unsalted butter
2 1/2 cups (70g) crunchy sweetened corn cereal (recommended: Cornflakes)
Special equipment: approximately 40 mini muffin papers

Method
1) Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated. 2) Line mini muffin tin with the mini muffin papers. Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

Nigella Express: Chocolate Pistachio Fudge

Taken off telly: (photo is my own)

Ingredients (Makes 64 squares)
350g good dark chocoloate
400g condensed milk (1 can)
2 tbsp butter
150g pistaschio

Method
1) Break the dark chocolate into a pan and pour the condensed milk on top.
2) Add the butter and turn on the stove.
3) Pour the pistaschio into a freezer bag and bash away into tiny chunks.
4) Stir to combine the fudge and then add the nuts, then stir again.
5) Pour into a tin foil tray, and spread out the mixture evenly.
6) When cool, put on the lid and place in the fridge to set.
7) Once it has set, remove from the tin foil tray and cut into cubes, approx an inch by an inch because it is quite rich.