Bram Houtenbos

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Is your fridge all wrong? The secrets of food organisation

Why you should banish tomatoes, onions and eggs from your fridge - and store champagne there instead<p>Did you know peaches, plums, and pears, emit a gas that makes vegetables go rotten? And that eggs can absorb odours?<p>If you're finding your grocery haul isn't stretching quite as far as it should, …

Forget brie: try this ultimate Christmas cheeseboard

The cheese experts at Borough Market have put together a list of their favourite festive cheeses<p><b>St Nectaire</b><p>French cheese made from cow milk: a soft, fluid cheese with a creamy colour. Its taste has a hint of hazelnut, due to the mountain flora the cows graze on.<p><b>Boulette d’Avesnes</b><p>French cheese made …

The weekend cook: Thomasina Miers’ recipes for mutton curry and red cabbage and kale curry

The evocative nature of rich, warming Indian spices makes me feel like party time, and suits our winter climate perfectly. Pair with the wonderfully deep flavours of British mutton and you are on to a real winner. We used to eat mutton all the time in this country – it was much preferred to lamb …

Six of the best cheeses for Christmas

Our selection for your Christmas cheeseboard, including some new supermarket stars<p>From a fresh, soft goat's cheese to clean the palate, to a cracking crumbly cheddar, this is our pick of this year's best Christmas cheeses, whittled down from a line-up of 23 products from supermarkets and specialist …

Lineup

The Food Lab: How to Cook Sous Vide Turkey Breast With Extra-Crisp Skin

Sous vide is a fantastic method for cooking holiday roasts. It delivers reliably moist and tender results, frees up your oven for other tasks, requires almost no supervision during cooking, and makes it very easy to hold the roast hot and ready to serve until your guests are ready. That said, sous …