KnowYourOnions http://knowyouronions.com recipes on-the-go Wed, 20 Jul 2011 10:15:57 +0000 en hourly 1 http://wordpress.org/?v=abc Jamie Oliver now also Knows His Onions http://knowyouronions.com/jamie-oliver-now-also-knows-his-onions/ http://knowyouronions.com/jamie-oliver-now-also-knows-his-onions/#comments Wed, 20 Jul 2011 10:07:51 +0000 Alex Nako http://knowyouronions.com/?p=1370

(Well, he always did)

Know Your Onions has been around for a while, it is the child of 3 very distinct minds who love to create new stuff together (and cook). We love the high tech world, but also believe that innovation is about finding the best way to solve a problem, no matter what technology goes into it. That is the premise of this idea: using a ‘chat’ system to help you get great recipes when you need the most; and SMS, at least for now, is the universal format for it.

He crafted our recipes and system, and having been sharing both with everyone in the UK. However, recently we have been talking with some folks who also believe simplicity can help us live a better life, specially when it comes to cooking and eating.

We are proud to announce something we’ve been dreaming about for a long time: Know Your Onions is now partnering with Jamie Oliver! Jamie and his team work hard to make cooking a democratic experience. He was a pioneer with his iPhone App, but now you can get Jamie Oliver’s recipes from any phone. It doesn’t get more democratic than that, does it? Because of the operation cost involved, e can no longer send our SMS completely free, but we tried to make it as cheap as possible: each recipe will cost 50p. Make sure you check jamieoliver.com as we’ll be adding new recipes soon and other cool stuff you can do with our system.

Check Jamie’s SMS recipes

]]> http://knowyouronions.com/jamie-oliver-now-also-knows-his-onions/feed/ 0 Nettle Soup http://knowyouronions.com/nettle-soup/ http://knowyouronions.com/nettle-soup/#comments Wed, 10 Mar 2010 15:56:54 +0000 the chefs http://knowyouronions.com/?p=1355 This really is a delicious soup. It is obviously very inexpensive and was always prepared as a spring tonic. Nettles are high in vitamin C and iron.

Method

  • Use gloves to gather young nettles.
  • Wash the nettles and blanch with boiling water.
  • Wash the spinach and add to the nettles.
  • Pour the hot stock over the nettles and spinach in a saucepan.
  • Season and simmer for three quarters of an hour, adding more stock if needed.
  • Leave soup to cool and blend in blender.
  • Mix the flour to a smooth paste with some cold milk.
  • Add this to the soup and bring back to the boil, stirring all the time.
  • Chop the sausages into small rounds and add to the soup.
  • Swirl in the sour cream just before serving.
]]> http://knowyouronions.com/nettle-soup/feed/ 0 Prima Bruschetteria http://knowyouronions.com/prima-bruschetteria/ http://knowyouronions.com/prima-bruschetteria/#comments Sun, 24 Jan 2010 23:58:01 +0000 the chefs http://knowyouronions.com/?p=1348 prima_bruschetteria_01

It’s been a while since my last post. I’ve been to my home land for Christmas and New Years (while we’re experiencing in England the toughest winter in over 30 years, Brazil is ‘enjoying’ its hottest summer for over 7) but I’m back already. Loads to write about the joys of Brazilian food.

In the meantime, I just wanted to post a note on the latest hotspot of Rio: Prima Bruschetteria. It’s the new venture of our chefs (one of them being my beloved brother Erik), a bar dedicated just to the Italian delicacy which goes as well with the bohemian vibe of Rio as it goes with a nice cold beer. Hope the Italians approved it, the cariocas already are.

Some snapshots bellow (including a picture of Erik). Check more at their website.

prima_bruschetteria_02

]]> http://knowyouronions.com/prima-bruschetteria/feed/ 0 Channel 4 now on YouTube http://knowyouronions.com/channel-4-now-on-youtube/ http://knowyouronions.com/channel-4-now-on-youtube/#comments Sat, 21 Nov 2009 14:27:30 +0000 Alex Nako http://knowyouronions.com/?p=1343 Despite being one of the most typed URLs in browsers worldwide, YouTube has always struggled to make its business profitable. Even after its purchase by Google, the popular video website still hasn’t figure out how to pay for the bandwidth it consumes. The cost per video play is dropping steeply, but it still costs.

channel4_youtube

Announced a bit more than a month ago, the Channel 4 partnership finally goes live. Even though user generated content was (well, still is) the “You” of the brand, it seems the site is trying to pitch its model as a plug-n-play platform any content producers wanting to deliver video on demand. It is easy to spot the influence from other upcoming brands. Hulu.com, where millions are watching TV hits, has taken over the US in a very short time. BBC iPlayer is constantly developing, and is already ported to many mobile devices.

Whatever happens, we win. Apart from some limitations (I wanted to embed a video here, but it is simply not possible) and adverts on our way (ok, we are getting spoiled), having the Channel 4 content available is incredible. To no one’s surprise, my favourite is the Food session. All our beloved chefs are there (although I’m a Jamie fan, I keep finding myself always watching Hugh Fearnley-Whittingstall, as well as some special delicacies, like the Willie’s Chocolate Revolution.

Enjoy, but don’t let them take the “You” out of “Tube”. Keep posting your (recipe) videos too.

]]> http://knowyouronions.com/channel-4-now-on-youtube/feed/ 0 Buen Ayre – Broadway Market http://knowyouronions.com/buen-ayre-broadway-market/ http://knowyouronions.com/buen-ayre-broadway-market/#comments Thu, 12 Nov 2009 23:24:38 +0000 Alex Nako http://knowyouronions.com/?p=1337 buen_ayre_logo

The logo is cute, the place is cute, and the meat mind blowing. Buen Ayre is a proper Argentine Grill, hidden at trendy Broadway Market. It would be hard to imagine chef John Patrick Rattagan preparing perfect parrilladas with a name like that. But this child of an Irish mother and an Irish-Argentine father was indeed born in Buenos Ayres, Argentina, and ever since he was a young toddler, the grill was already his thing (or so it says at their website).

The empanadas (Argentine pasties) kicked off the dinner, followed by a bife de chorizo (14oz grilled prime Argentine Sirloin) for me and a bife de lomo (10oz grilled Argentine Fillet) for my girl (we were celebrating 3 years together by the way). For dessert, a lovely panqueque de dulce de leche con helado (Milk toffee pancakes with ice cream). The wine selection (only Argentinians allowed) is quite interesting, and we had a very good Gestos 2007 – F. Flichman, from Mendoza. Obviously, a Malbec.

The prices don’t suite an ordinary meal, but the meat is grand (from flavour to size) and the atmosphere that makes you forget you’re in the middle of the trendiest area of London. Let the Tango in the background resume and, please, another round of Malbec.

buen_ayre_pic

Picture taken from Buen Ayres website © 2006/7 O.Geibel

]]> http://knowyouronions.com/buen-ayre-broadway-market/feed/ 0 Butternut Squash Soup with Balsamic Glazed Bacon http://knowyouronions.com/butternut-squash-soup-with-balsamic-glazed-bacon/ http://knowyouronions.com/butternut-squash-soup-with-balsamic-glazed-bacon/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/butternut-squash-soup-with-balsamic-glazed-bacon/ Sweat the onions in butter. Add the squash cut into chunks and the stock. Simmer until tender. Season with salt, pepper, and nutmeg and blend. Return to the heat. Cut the bacon into strips and fry until crisp, add a drizzle of balsamic vinegar and toss to coat. Serve the soup topped with the bacon, some parmesan shavings, chopped parsley and a drizzle of olive oil.

]]> http://knowyouronions.com/butternut-squash-soup-with-balsamic-glazed-bacon/feed/ 0 Chicken Rice Soup http://knowyouronions.com/chicken-rice-soup/ http://knowyouronions.com/chicken-rice-soup/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/chicken-rice-soup/ Sweat the onion and garlic in oil. Add the chicken, season with salt and pepper and lightly brown. Pour in the cold water, bring to a boil and simmer slowly until the meat falls of the bones, around 1h 30min. Pass the stock through a sieve and bring back to the heat. Meanwhile peel, chop and add the carrots to the stock. Remove the chicken meat from the bones and shred. Wash the rice until the water runs clear and add it to the boiling stock with the carrots. When the rice is cooked add the shredded chicken and the chopped parsley. Reheat the chicken and serve.

]]> http://knowyouronions.com/chicken-rice-soup/feed/ 0 Mushroom Soup http://knowyouronions.com/mushroom-soup/ http://knowyouronions.com/mushroom-soup/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/mushroom-soup/ Sweat the onions and mushrooms in butter. Season with salt, pepper and some chopped parsley. Cover and let cook for approx. 15 min. Sprinkle with the flour, mix and add the stock and milk, a little at a time. Simmer for a further 15 min. Add the cream, lemon juice and adjust the seasoning to taste. Sprinkle with more parsley and serve with bread.

]]> http://knowyouronions.com/mushroom-soup/feed/ 0 Chicken and Lemon Tagine http://knowyouronions.com/chicken-and-lemon-tagine/ http://knowyouronions.com/chicken-and-lemon-tagine/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/chicken-and-lemon-tagine/ Season the chicken with all the ground spices and let it stand for 2 hours. Heat some olive oil in a heavy pan and place the chicken, skin side down, in just one layer in the pan. Let the skin brown and turn the pieces over. Add the garlic, onions, preserved lemons, cinnamon, olives, water and sultanas. Cover the pan and cook on a low heat until the meat starts to fall of the bone. Sprinkle with fresh parsley and serve.

]]> http://knowyouronions.com/chicken-and-lemon-tagine/feed/ 0 Goulash http://knowyouronions.com/goulash/ http://knowyouronions.com/goulash/#comments Mon, 09 Nov 2009 10:00:00 +0000 the chefs http://knowyouronions.com/goulash/ Season the beef with salt and pepper. Brown the onions in lard and add the beef and paprika. Lower the heat and let the beef simmer over a very low heat for around 1 h. Add the bay leaves, potatoes and water. Let it cook until the potatoes are soft and the beef is tender. If needed, add more water during cooking so that the sauce is rich but not too heavy. Serve with rice or pasta.

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