Читать книгу A Modern Way to Cook: Over 150 quick, smart and flavour-packed recipes for every day - Anna Jones, Jamie Oliver - Страница 11

COCONUT OIL I use coconut oil, which has a mild flavour and a higher smoking point than many other oils, so less nutrients are damaged when it’s heated. I recommend coconut oil in many of the recipes in this book. If it’s not for you though, you can generally use a plain olive oil in its place.

EXTRA VIRGIN GHEE I use ghee (clarified butter) in place of butter. It’s basically butter without the whey and full of nutrients such as vitamins A, D, E and K. It has a high smoking point, keeps for months and tastes amazing.

OLIVE OIL I keep two types in my kitchen. One plain for gentle frying and a flavour-packed extra virgin for dressing and finishing – this NEVER sees the heat as it has a low smoking point and creates harmful free radicals if heated too high.

EGGS The eggs I use throughout the recipes are medium eggs and I always use free range and organic eggs. If you are vegan in most of the baking in this book eggs can be replaced with 1 tablespoon of chia seeds mixed with 3 tablespoons of water, it should be set aside until it forms a gel.

SALT I use British flaked sea salt – my favourite is Halen Môn from Anglesey which has a Protected Designation of Origin status so you know it’s water from Wales (not imported salt re-diluted).

SWEET STUFF I keep several natural sweeteners on hand. It is important to remember that while higher in nutrients than regular sugar all of these are sugars so should be used sparingly. Natural sweeteners do tend to be more expensive so you may want to go for one at a time. I keep these on rotation in my house: maple syrup, honey, agave, coconut sugar, coconut nectar.