This stuffed mushroom recipe will take just less than half an hour to prepare and half an hour to cook. You will need twelve large black mushrooms to serve six people. You will also require butter, sunflower oil, onion, garlic, rosemary needles, breadcrumbs, soy sauce, sugar, mozzarella cheese and some flaked almonds. The stuffed black mushrooms can be prepared well ahead of time if the dish is then covered and refrigerated. Bring it back to room temperature before baking and serving it though.

Ingredients

You will need the following ingredients for six servings: 12 large black mushrooms (wiped clean), 2 tablespoons of sunflower oil, 35 grams of butter, 1 finely chopped small onion, 1 crushed garlic clove, 1 teaspoon of chopped rosemary needles, 1/4 cup of dry fine breadcrumbs, 1 tablespoon of soy sauce, 70 grams of grated mozzarella cheese and seasoning.

Allow for a handful of flaked almonds and some paprika for the topping.

Prepare the mushrooms by cutting off the stems and enlarging the holes in the mushroom caps with a sharp knife. Finely chop the stems. Preheat your oven to 180 degrees Celsius.

Method

Place the oil and butter into a pan on a medium heat. Add the garlic, onion, rosemary and finely chopped mushroom stems. Stir until soft and then add the bread crumbs in order to bind the ingredients together.

Remove the pan from the stove; add the soy sauce and a pinch of sugar. Stir in the cheese. In the meantime, lay out the mushroom caps in a well buttered oven-proof dish. Season the mushrooms and spoon in the stuffing, allowing for slight mounds.

Sprinkle flaked almonds over the tops, as well as some paprika should you wish. Bake in your preheated oven for 20 minutes or until the stuffed mushrooms are well cooked.

Dr Darren Baker, of the Mayo Clinic, has shown that ageing cells in mice can have detrimental effects on the healthy cells around them. Further, he has found that if the ageing cells are destroyed, the negative effects on surrounding cells are removed. This new finding suggests that something known, as the Hayflick limit might be true. The Hayflick limit describes the upper bound of how many times a cell can divide and multiply. It is possibly an anti-cancer mechanism.

It seems to be true that age limits are ‘written in the body’

The Economist reports that the Hayflick limit ‘provides a backstop that prevents a runaway cell line from reproducing indefinitely, and thus becoming a tumour. The limit varies from species to species—in humans, it is about 60 divisions—and its size is correlated with the lifespan of the animal concerned.’

These Hayflick-limited cells start to add up with age and some biologists think they may play a role in controlling the maximum lifespan. Dr Darren Baker’s experiment may suggest that the theory is correct.

Dr Baker’s research show that ageing can be slowed down

A group of genetically engineered mice with a condition called progeria were the subject of Dr Baker’s experiment. The mice’s condition meant that they aged quickly. Dr Baker gave them a drug, which killed the cells that had reached the Hayflick limit. In so doing, the surrounding cells were not affected.

The Economist explains that: ‘The results were spectacular. Mice given the drug every three days from birth suffered far less age-related body wasting than those, which were not. They lost less fatty tissue. Their muscles remained plump (and effective, too, according to treadmill tests). And they did not suffer cataracts of the eye.’

There were negative age-related problems in cells that did not contain the molecule that limited the number of times a cell can divide. The hearts and blood vessels of the mice with progeria blood aged normally as a result. Life span’s were not extended due to death from heart failure.

Golden years that gleam

Dr Baker’s research provides new ways to approach the slowing of the ageing process. It also provides a way forward that works with nature. That is if some means of clearing the molecule responsible for limiting cell division can be found that works for humans. In which case, wasting and weakening of muscles may be a thing of the past.

The Economist concludes by saying that it can’t be seen as ‘an elixir of life, for eventually the body will run out of cells, as more and more of them reach their Hayflick limits.’ What it means though is that more people will have the opportunity to enjoy a ‘more robust old age‘ compared to what is experienced today.

The elderly of the future may not look forward to being ‘forever young’ but they can certainly look forward to experiencing new opportunities in their latter years.

These sweet and sour onions are great as a starter or they can be eaten as an accompaniment to a meat dish. Otherwise serve them with bread and cheese if you’re planning on a picnic or a simple lunch. You will need 500 grams of pickling onions, olive oil, brown sugar, white wine, white vinegar, tomato paste, dried thyme, currants, seasoning and parsley for the garnishing. Allow for an hour of preparation and cooking time ‑ and an hour of chilling time.

Ingredients

You will need the following ingredients to serve six: 500 grams of pickling onions, 2 tablespoons each of olive oil and brown sugar, a cup of white wine, 1/2 cup of white vinegar, 30 ml of tomato paste, 3 ml of dried thyme, 80 grams of currants and seasoning.

Allow for some boiling water to prepare the onions and some chopped parsley for garnishing.

Method

Place the onions in an oven-proof dish and pour boiling water over them so that they are well covered. Let them rest for five minutes before draining them and rinsing them in cold water. Peel them and dry them by patting them with a cloth.

Cook the onions in the olive oil until they are lightly brown and caramelised. Stir in the sugar and allow it to melt and also to caramelise slightly. Slowly, stir in the white wine, tomato paste, dried thyme, currants, vinegar and some salt and pepper to taste.

Allow the mixture to come to a boil before turning the heat down and simmering for a quarter of an hour or until the sauce is thick. The onions should be tender but still be crispy in the centre. Place everything into a serving dish, cover the sweet and sour onions and chill for an hour before serving with sprinklings of parsley.

The same old beer at the local bar can get a bit boring after a while so why not switch up your drinking hole and travel to some of the most unusual bars in the world? From giant coffins, to caves and the inside of an African tree meeting a friend for a drink can be the experience of a lifetime. Famed the world over, and visited by hundreds, or even thousands of tourists each year these wacky bars are nothing short of wonderful.

The horror

A drink drunk in remembrance of a loved one or to forget your sorrows can have even more meaning when surrounded by death and decay. A bar in Ukraine is literally a giant coffin and decorations inside the bar feature real coffins and funeral wreaths while another bar in Tokyo, named the Vampire bar, features coffins, candelabras, and draped velvet as décor. Alternatively one could visit the H.R. Cigar Bar in Gruyeres Switzerland and be transported inside the skeleton thanks to the designer of the Alien movie set. A metropolis for the bizarre, Tokyo is also home to Alcatraz ER – a prison like hospital where customers are handcuffed by cute nurses and served ‘medicine’ based on their blood type while somebody in a Jason mask runs around screaming.

In touch with nature

On a lighter note, some of the most unusual bars around the world are one with nature. In South Africa you can sit down for a drink inside a 6000 year old baobab tree, while in the Dominican Republic you can descend 60 feet into a cave where you will find a restaurant, bar and dance floor spread over three of the caves floors. In Israel you will find the world’s first underwater bar where one can gaze on corals and fish without the need for a decompression chamber. Alternatively take a trip to Menorca where you will find a bar and club set in the caves in the cliffs.

The senses

Some of the unique bars around the world cater fully to the senses. The Absolut Ice bar in Stockholm is the world’s first permanent ice bar and many others of this kind have cropped up around the world. Closer to home you will find the Dans Le Noir restaurant in London, where quests are seated in pitch black and lead around by the blind – a truly unique experience that allows customers to really enjoy the smells and tastes of the environment while turning the dynamics between the blind and the sighted around.

A truly bizarre experience is guaranteed no matter which of these unusual bars you choose to visit. Although they will never replace the local, they are definitely worth a visit for a one of a kind drink.

This spicy vegetable tagine recipe is perfect for vegans. You will need mixed vegetables like eggplant, sweet potato, pumpkin, potato, carrot, parsnip, tomatoes and onions. Spices include paprika, cumin, cinnamon, saffron and ground ginger. Other ingredients to have at hand are preserved lemon, vegetable stock, dried pears, pitted prunes, almonds and flat-leaf parsley. This stew, which allows for four generous portions, will take 20 minutes to prepare and an hour to cook. Serve with instant couscous (but first remove the cinnamon stick).

Ingredients

To start with, you will need the following spices: 1 teaspoon of ground ginger, two teaspoons each of ground paprika and ground ginger, a pinch of saffron threads and 1 cinnamon stick.

Then measure out and prepare the following ingredients: 2 tablespoons of oil, 1.5 kilograms of mixed vegetables (peeled and cut into large chunks), 1/2 preserved lemon (remove the pith and outside flesh and then slice thinly), 400 grams of canned tomatoes and 1 cup of vegetable stock.

Finally, halve 100 grams of pears and measure out 50 grams of pitted prunes, 2 zucchini (cut into chunks), 300 grams of instant couscous, 1 tablespoon of olive oil, 3 tablespoons of chopped flat-leaf parsley and 50 grams of almonds.

Method for vegan vegetable tagine

Preheat your oven to 180 degrees Celsius. Cook the onion on a medium heat with the oil for five minutes. When it is soft, add the spices and cook for a further three minutes. Stir in the vegetables so that they are well coated with the spices. Once the outsides have softened, add the stock, pears, prunes, tomatoes and lemon.

Transfer the vegetables to the oven and bake for half an hour before adding the zucchini. Cook for another 20 minutes or until the vegetables are ready. Place 500 ml of boiling water over the couscous in a bowl (first cover the couscous with the olive oil). When the water has been absorbed, use a fork to flake the couscous.

Remove the cinnamon stick from the baked vegetables and stir in the chopped parsley. Spoon the couscous onto a platter and pour the vegetables over it. Finally, sprinkle with almonds and serve your vegan vegetable tagine.

A salad doesn’t mean iceberg lettuce, cucumber and tomato. When it comes to a proper salad, the more ingredients the merrier! Especially if you’re including a variety of dark green leaves which are rich in chlorophyll and nutrients. The result of regular consumption of alkalising green plants, nuts and seeds is healthy hair, nails and skin, as well as overall good health. Even the digestive system benefits from the extra fibre. Adding sprouts to a salad will further increase its nutritional value.

A proper salad

A nutritious salad should overflow with a bounteous selection of fresh ingredients. As a result, it can be a rather colourful affair. Dark green leaves, crunchy fresh vegetables like carrots and peppers, fruits, nuts and seeds can all be added. Basically, anything that’s fresh and healthy goes.

When you’re out shopping for ingredients, look out for the darker salad leaves as they will contain more chlorophyll than light leaves. Use the leaves as a base and then build your salad with ingredients that are high in good fats. Olives, nuts, avocados and seeds are perfect. Flavourful herbs can also be added: coriander, basil and parsley for instance.

Sprouts are a living food and further help to alkalise the body. Broccoli is full of iron and helps with constipation and high blood pressure. Olives contain protein and are a mucus-dissolving food. They also hold essential fatty acids.

Build it up and dress it

Your leaf base can be made up of a selection of rocket, spinach and lettuce leaves. Add sprouts, cucumber, tomato and avocado. Place a generous amount of these ingredients into a large bowl and add mixed seeds and whatever else takes your fancy.

Top your salad with a healthy dressing. For a simple dressing, place the following ingredients into a jar and shake them up: 1/2 a cup of olive oil, 3 tablespoons of honey, the juice of a lemon, 3 tablespoons of apple cider vinegar and a sprinkling of rock salt.

A proper salad should be a treat for the eyes. It helps to keep colour, contrast and texture in mind when you’re creating one.

We’re sharing some ideas for Christmas now so that when the time comes, deciding what to prepare will be made a whole lot easier. This rosy plum crumble will give you the look and taste of Christmas: dark plums allow for a ‘Christmasy colour’ while nutmeg, star anise and cinnamon add a certain ‘spiciness’. You could always use some blackcurrants or blueberries with apples if you can’t get your hands on dark plums. This recipe allows for six very generous servings. Serve it with cream.

Prepare the crumble

You will need the following ingredients for the crumble: 100 grams of softened butter (not melted), 190 grams of plain cake flour (you may need more or less than this depending on your flour and room temperature) and 100 grams of caster sugar (or Demerara sugar).

Mix the butter into the flour until the mixture takes on the appearance of breadcrumbs. Add the sugar and mix it in.

Prepare the fruit mixture

Gather or measure out the following ingredients: 50 grams of butter, 50 ml of water, 100 ml of red wine, 4 tablespoons of caster sugar, 5 tablespoons of golden syrup, a vanilla pod (cut it down the middle but not necessarily all the way through), 1 star anise, 2 sticks of cinnamon, a couple of gratings of nutmeg and 15 dark plums.

Prepare the plums by cutting them in half and removing the stones. Cook the plums with the butter in a pan on a high heat for a few minutes. Stir in the rest of the ingredients and then bring the ingredients to a boil.

Turn the heat down and simmer the filling for six minutes or until you have a thick syrup. The plums will have broken down at this point.

Finish and bake

Preheat your oven to 180 degrees Celsius.

Spoon the plum mixture into a lightly buttered oven proof dish. Sprinkle the prepared crumble over the fruit and pop the dish into the oven. Bake for 25 minutes or until the top is golden brown. Once baked, allow the dish to cool a little before serving your rosy plum crumble with cream.

If you’ve ever visited Argentina or spoken to someone that has been there you are bound to have heard about their delicious food. Known the world over for their steak, they truly do not disappoint. A wonderful country to visit; full of culture, vibrant cities and breath-taking landscapes, food is at the centre of it all. Argentinians are social people and a work day is often cut in half for a long, big lunch with family and friends.

Breakfast

If you stay in an Argentinian hotel or lodge it is likely that breakfast will be included in your accommodation package. At breakfast you can expect to find croissants, scones and toasts topped with traditional jams, mozzarella cheese, ham and caramel – an Argentinian favourite! Fruits are available but are harder to come by and a wide variety is not available. The pastries are to die for and capital city Buenos Aires has hundreds upon hundreds of little gourmet patisseries to choose from. Wash down your breakfast with traditional Yerba Mate, a local type of tea.

Dinner

Argentina is best known for their meat and their steaks are a wonderful treat to the taste buds. One should also not leave Argentina without indulging in some traditional Patagonian lamb served from the spit. Black sausage, trout and wild boar are also some local favourites. Meat is more often than not served with potatoes or pasta and again, vegetables are hard to come by. The servings are usually large and can often be shared.

Dinner is best eaten late as locals tend to emerge long after the sun goes down, often returning home after dinner in the wee hours of the morning, a truly social occasion. To complement your dinner, try ordering a local Malbec wine – a deep and rich red wine that is full of flavour.

Fall in love

Argentina truly is a beautiful place and a place of passion. Tango, love and laughter rule the people and food is a big part of their way of life. Take the time to indulge a little when in Argentina and make sure you have your Spanish dictionary handy as menus are often only in Spanish and most of their waiters do struggle to understand English, particularly at the local venues.

If you’re cooking an Indian style dinner, you may be wondering whether to serve traditional rotis as an accompaniment or not. While nothing can measure up to a roti made in a proper Indian roti oven, it is possible to create very good rotis in a cast iron pan. If you can spare 15 minutes of preparation time, half an hour of resting time and 40 minutes of cooking time, you’ll be able to make these rotis. Ingredients include flour, bicarbonate soda, ghee, salt and milk.

Ingredients

You will need the following ingredients to make eight rotis: 250 grams of plain cake flour, 1/2 teaspoon of bicarbonate of soda, 1/4 teaspoon of salt and 75 ml of milk. You will also need some ghee.

Prepare the dough

There is nothing complicated about making this dough. All you have to do is sift the dry ingredients together into a large bowl. Make a well in the middle of the flour, bicarbonate soda and salt mix and the pour the milk into the well while stirring with a wooden spoon.

Work slowly as you incorporate the flour from the ‘flour walls’ into the well in the centre. Continue to mix the ingredients together until you have a firm dough. Turn the dough out onto a lightly floured work surface.

Knead, roll and rest the dough

Knead the dough for five minutes or so by folding air into it as you slap it down onto the work surface. When the dough becomes smooth, divide it into eight equal parts. Roll each section of dough in the palm of your hands so that you end up with a ball. Flatten each one slightly.

Place a quarter of a teaspoon of ghee in to the centre of each flattened ball. Now fold the dough over the ghee, kneading it just a little before leaving it to rest in a bowl. Cover the bowl with a cloth and roll it out after half an hour of resting.

Lightly dust your work surface with flour and use a rolling pin (with a little flour dusted onto it) to roll the discs into circles. Work from the centre and turn the disc as you roll it out so that you end up with a 15 cm circle. Brush each piece with a little of the ghee.

Fry the rotis in a cast iron pan

Preheat a cast iron frying pan or a griddle. Once hot, place a roti onto the surface for three minutes or so before turning it over in order to cook the other side. You will know that the roti is ready when it is lightly brown or golden coloured on both sides. Repeat this process with the rest of your rolled out rotis.

The rotis should be served hot with your prepared curry. Curries to consider include prawn curry, vegetable curry, spiced meatballs simmered in yoghurt sauce or lamb curry, to name a few possibilities.

Layered puff pastry and custard slices are referred to as Mille Feuilles in the French tradition. Mille Feuilles consist of layers of baked puff pastry interspersed with sweetened egg custard. They can be dusted with icing sugar before serving or they can be piped with chocolate filigree. Many variations of these puff pastry slices exist: fruit and cream and ice cream and chocolate, for instance. We’re staying close to the traditional version here, by simply adding mixed berries to the custard.

Ingredients for 6 servings

You will need 800 grams of proper butter puff pastry in order to prepare six servings. You will also require 700 grams of pastry cream and 500 grams of mixed berries. A berry compote is optional.

Prepare the pastry cream

Measure out the following ingredients for the pastry cream: 500 ml of milk, 100 grams of sugar (add some more if you have a sweet tooth), 35 grams of corn flour, 150 grams of egg yolks (at room temperature) and 1 teaspoon of vanilla essence (or replace accordingly with real vanilla extract).

Boil 400 ml of the milk over a low heat with the sugar, stirring until the sugar has dissolved. Set the sweetened milk aside while you combine the cornflour with the rest of the sugar and milk. Mix in the egg yolks and vanilla and gradually incorporate the hot milk into the cornflour.

Work quickly by transferring the mixture to a new heavy based saucepan and stir vigorously until you have a thick custard. Pour the pastry cream into a shallow airtight container (or place it in a bowl with plastic wrap over the custard’s surface) and allow it to cool. Refrigerate while you prepare the berry compote.

Prepare the berry compote

Place 250 grams of mixed berries into a heavy based saucepan with 100 grams of sugar and 50 ml of water. Stir the mixture until it comes to a boil and the sugar has dissolved. You’ll know the sauce is ready when the berries have burst and the colour has been released.

Prepare the Mille Feuilles

Preheat your oven to 180 degrees Celsius and line a baking tray with some lightly buttered baking paper. Prepare your properly defrosted puff pastry by cutting it into three pieces with a sharp knife. Roll out into 25 to 30 cm squares.

Place a sheet onto the prepared baking tray and top it with some more baking paper. Position another baking tray on top of the paper and bake for 15 minutes. Repeat the process with the two remaining sheets of pastry. Allow the golden coloured sheets to cool on a wire rack.

Trim the edges of each sheet and measure out 10 cm x 5 cm rectangles. Slice the sheets and prepare to assemble your berry custard slices. Make one at a time by piping a layer of custard onto a prepared rectangle, top with berries and another rectangle. Repeat and dust with icing sugar before serving with the optional compote.