Latest news with #comfortfood
The Sun
2 days ago
- General
- The Sun
Make your homemade soup thicker and creamier with very odd ingredient – just chop it up and blend
A CHEF has revealed the incredibly unusual ingredient that will make your soup "creamier", "thicker" and "taste better". With the heavens finally opening this week, and flooding the UK with a barrage of rain, many Brits are likely looking to make some comfort food to make them feel nice and cosy. 2 There's nothing better than getting home soaking wet after being caught in a thunderstorm, and tucking in to a nice bowl of soup to warm you up. And chefs from Allrecipes have revealed the unlikely ingredient that will turn your soup into a "luxurious bowl". Unlikely ingredient If you've ever come home from a night out with an order of Mcdonald's and immediately fallen asleep before getting the chance to eat it, you'll know the feeling of waking up next morning unsure what to do with it. Soggy, cold fries famously don't taste great, but they can be blended up and turned into a soup thickener. Potatoes are a great soup thickener, as they release starch as they cook, thickening the broth. How to use leftover chips to thicken soup To use your leftover chips to thicken your soup, simply chop them up into small pieces, add them to your broth, and then use a blender to smooth the mixture. Since the fries are already cooked, you don't need to add them until your soup is nearly done. Placing them in the pan just a minute or two before turning off the heat will make sure the soup remains piping hot. If you put the chips in any earlier, the fridge-cold temperature will temper the soup. You can either use a handheld immersion blender to blitz the soup, or transfer it to a blender. M&S shoppers go wild for an 85p hot treat - it's super tasty and will save on your dinner As takeaway chips are often very salty, you might want to add less salt to your soup, so that you aren't overloaded with salty flavour. Other ways to thicken soup If you don't have any leftover chips on hand, there are a multitude of other simple tricks you can use to thicken soup. For example, pureeing it with cannellini beans or lentils is a great budget friendly way to thicken soup. You can also puree vegetables such as squash, sweet potato and carrot. Finally, for a more decadent meal, you can add double cream to make your soup thick and extra tasty.
Forbes
2 days ago
- Entertainment
- Forbes
18 Burgers To Try When It's Time To Kick The Classic Up A Notch
Burgers aren't only delicious, but so much fun to build and eat. They are endlessly customizable, with everything from the type of burger to the toppings or condiments and even the bun being up to your personal preferences. But they are also so satisfying while also being very convenient – how many hearty meals can also be enjoyed handheld on the go? Burgers exist on both the fast food and the fancy level and everywhere in between, and it just may be the classic comfort food…but no matter how many burgers you've made and eaten in your life, there's ways to enjoy them you've never even considered! The Ritz-Carlton Signature Burger The Ritz-Carlton Signature Burger at The Lounge at The Ritz-Carlton, San Francisco, At The Lounge at The Ritz-Carlton, San Francisco, crafted with an 8 oz. prime short rib and brisket blend patty, the burger is layered with Gruyère cheese, jalapeño aioli, arugula, and pickled onion - all tucked inside an Acme sesame bun. It's rich, savory, and perfectly balanced with a touch of heat. 'This burger doesn't just hit the spot – it raises the bar. Crafted with a rich short rib and brisket blend, melty Gruyère, and a kick of jalapeño aioli, it's our elevated take on a comfort classic, done The Ritz-Carlton way," said Gloria Trujeque-Renteria, Banquet Sous Chef at The Ritz-Carlton, San Francisco. Bayou Burger Bayou Burger at Gotham Burger Social Club in New York. At Gotham Burger Social Club in New York, the Bayou Burger is made with Gotham Smash Double, provolone melt, Black Magic jammy tomatoes, Creole remoulade, and spicy onion chow chow. 'This collab with Christian Gill from Food Network gave us a chance to push flavor into uncharted territory. We wanted something loud, layered, and unmistakably NOLA—and Christian delivered. It's collaborations like this that let us get a little wild creatively, and the Bayou Burger hits every note," said owner Mike Puma . 1803 Burger 1803 Burger at 1803 NYC. At 1803 NYC, the 1803 Burger is made with cheese, bechamel BBQ Sauce, sesame seed bunch, lettuce, tomato, house cut fries nola inspired but everyone loves a classic burger. 'We wanted to create something rooted in our New Orleans spirit, but universal in its appeal. The 1803 Burger is comforting, craveable, and a little elevated—just like the city that inspired it," said chef/Owner Rafi Hasid. Carver Steak & Egg Burger Carver Steak & Egg Burger at Carversteak in Resorts World Las Vegas. At Carversteak in Resorts World Las Vegas, available exclusively at the bar, the burger is a housemade Creekstone Farms smashburger with Carversteak's signature Snake River Farms American Wagyu Rib Cap, topped with Gruyère cheese, fried egg, crispy shallots and a finishing touch of horseradish cream and chimichurri. "Our Carver-Steak & Egg Burger is everything we love about steak, reimagined as a smashburger. The burger is created with our signature Snake River Farms American Wagyu Rib Cap, Gruyère, a fried egg, crispy shallots, horseradish cream, and chimichurri and only a limited number are available at the bar each evening and is an exciting addition to the Carversteak experience," said Chef Daniel Ontiveros, Corporate Executive Chef Carver Road Hospitality. Bacon Smashburger Bacon Smashburger at Flanker Kitchen + Sports Bar Las Vegas. At Flanker Kitchen + Sports Bar Las Vegas, this burger is made with two Wagyu patties, and topped with American cheese, savory bacon-onion jam and garlic aioli, on a toasted sesame seed brioche bun. 'There's a reason Flanker's Bacon Smashburger is award-winning, it's got that perfect mix of savory, sweet and smoky with our bacon-onion jam, melted cheese and finished with garlic aioli. Guests love the epic Touchdown Burger upgrade, with the burger served with a sizzling pour of white cheddar," said Michael Clark, Executive Chef Flanker Kitchen + Sports Bar Las Vegas. Breakfast Burger Breakfast Burger at Toro Scottsdale at the Fairmont Scottsdale Princess. At Toro Scottsdale at the Fairmont Scottsdale Princess, the ultimate breakfast burger, it features a cage free fried egg, locally sourced Noble brioche bun, mixed greens, house-made pickle, cheddar cheese, bacon morita jam and garlic crema. 'The Breakfast Burger is really an embodiment of what Toro Scottsdale is. The locally made bun and high quality beef gives it a Scottsdale base, while the bacon morita jam and garlic crema give it a Latin flair. It's a great way to get something non traditional for brunch with a Toro Scottsdale spin," said Executive Chef Gage Smit. Folded Cheeseburger Folded Cheeseburger at Miznon at Hudson Yards in New York City. At Miznon at Hudson Yards in New York City (with additional locations worldwide) the Folded Cheeseburger draws inspiration from Israeli street food. Chef Eyal Shani replaces traditional burger buns with Miznon's signature pita. The patty is thin, seared hot on a plancha for a crisp exterior and juicy, pink center. As it cooks, shredded white cheddar melts into the meat, then the entire patty is folded over itself, sealing the cheese inside and creating a golden, cheesy crust. Stuffed into the pita, it's layered with creamy aioli, sour cream, tomato slices, and crunchy pickles. The creamy elements soften the richness of the beef and cheese, while the acidity from the pickles and tomato brings balance to every bite. "The brilliance behind this burger is that it gets a sear on the outside, but the inside doesn't touch the plancha. That creates a beautiful contrast with the crispy outside and pink and juicy inside," said Chef Eyal Shani. Pastrami Burger Pastrami Burger from Carnegie Diner & Cafe. From Carnegie Diner & Cafe, which has locations in NYC, NJ and VA, this burger is made with thin sliced American Wagyu Pastrami, an all natural 8 oz. beef burger, Swiss cheese, caramelized onions, mushrooms and Reuben sauce, served with hand-cut fries tossed with Greek Oregano and Salt and an Organic House Mixed Greens Salad with Honey Caesar and balsamic glazed dressing. 'The Carnegie Diner & Cafe pastrami burger is a flavor explosion—where the smoky, tangy Reuben-inspired pastrami melds with our fresh, juicy burger, creating a crazy, irresistible combination that redefines burger bliss," said Carnegie Diner & Cafe Chef & CEO Stathis Antonakopoulos. Fondue Burger The Fondue Burger at Clinton Hall/ The Fondue Burger at Clinton Hall is an unforgettable twist on the classic cheeseburger. Nestled in a warm, soft pretzel bun, this bold creation features a juicy beef patty surrounded by a bubbling pool of molten fondue cheese—rich, creamy, and irresistible. As if that weren't indulgent enough, it's finished with crispy golden fries tucked right into the bun, soaking up every drop of cheesy goodness. Salty, savory, and sensational—this is comfort food, reimagined. "At Clinton Hall, we love turning the familiar on its head. The Fondue Burger isn't just a meal—it's a moment. When that pretzel bun arrives at the table bubbling with molten cheese and overflowing with fries, it's pure spectacle. People don't just eat it—they film it, photograph it, and share it. That kind of joy and surprise is exactly what we aim to deliver with every dish," said Telly Hatzigeorgiou, owner of Clinton Hall. Empire Burger Empire Burger at Bourbon Steak New York. At Bourbon Steak New York, a prime steak burger stacked with a seared foie gras slider. "We add the foie slider on top of the burger to mimic The Empire State Building and add to its glory by adding foie gras. We use foie gras from Hudson Valley, which we call liquid gold, as it adds a little extra juiciness by complementing the burger patty," said Gerald Chin, Head of Culinary at Bourbon Steak New York. Coffee & Cocoa Burger Coffee & Cocoa Burger at Smith & Wollensky. At Smith & Wollensky, the signature coffee and cocoa rub, topped with ancho chili butter and angry onions. 'Our proprietary 'butchers grind' Coffee & Cocoa burger is a testament to Smith & Wollensky's commitment to culinary creativity and excellence. The harmonious blend of savory premium ground beef, the depth of rich cocoa, and the bold notes of robust coffee create a flavor symphony that surprises and delights even the most experienced palates. The rub has become a beloved choice for our guests," said Chef Brian Doyle, VP of Culinary. Arlington Burger Arlington Burger at The Salt Line Hudson Valley, At The Salt Line Hudson Valley, this burger is dressed in Cabot white cheddar, thick cut bacon, gochujang and scallion aioli on a sesame seed potato roll. Chef John Bush says: 'It's a play on a classic cheddar burger with additional complexity of pairing with an aioli that vibes well with the other ingredients. It makes for something interesting and different, and at the same time reminiscent and familiar.' Saganaki Burger Saganaki Burger at The Great Greek Mediterranean Grill. At The Great Greek Mediterranean Grill, a charbroiled beef & lamb patty with fresh arugula, red onion, tzatziki, and flambéed Kasseri cheese on a brioche bun. 'Our Saganaki Burger is hand-crafted using traditional Greek flavors and preparation methods that align with our commitment to providing the most authentic Mediterranean food experience for our customers. We combine fresh ground beef and ground lamb to form our burger patty which is charbroiled, and then flambé Greek Kasseri cheese in brandy to bring in the rich, savory, tangy flavor that Saganaki is beloved for. From there, we top the burger with fresh arugula, red onion, and house-made tzatziki on a brioche bun. It marries together an American comfort classic and the incredible bold flavors of the Mediterranean," said Bob Andersen, President of The Great Greek Mediterranean Grill. Powder Burger Powder Burger at Powder at Waldorf Astoria Park City. At Powder at Waldorf Astoria Park City, the burger, local cheddar, house made bacon jam, bread & butter pickles, bibb lettuce, housemade mustard aioli, paired with the resort's signature truffle fries. Executive Chef, Stuart Roger says: 'The Powder Burger is our elevated take on a classic, crafted with premium local beef, sharp Utah cheddar, and rich bacon jam we make in-house. It's comforting and rooted in the bold flavors that define mountain dining in Park City.' Surf & Turf Burger Surf & Turf Burger at Zeke's Landing Restaurant in Orange Beach, Alabama. At Zeke's Landing Restaurant in Orange Beach, Alabama, the Surf & Turf Burger combines local Alabama Wagyu and Maine lobster, topped with white American cheese and a Gulf Coast aioli served on a brioche bun. "We wanted to create something indulgent but balanced – the richness of the local Alabama Wagyu pairs perfectly with the sweetness of the Maine lobster. The white American cheese adds that classic melt, and the Gulf Coast aioli is a traditional garlic aioli with a touch of cocktail sauce to enhance the seafood component. It's a nod to both land and sea," said Chef Ricky Brimlow at Zeke's Landing Restaurant. Vegan Smash Burger Vegan Smash Burger at Hawkeye Bar & Grill at The Otesaga Resort Hotel in Cooperstown. At Hawkeye Bar & Grill at The Otesaga Resort Hotel in Cooperstown, a plant-based burger topped with avocado, spice smoked salsa aioli and chao vegan cheese, served on a griddled vegan and gluten free bun. 'Being located in the town made famous as the home of the National Baseball Hall of Fame, it was important to create burgers that stood out from the rest. We grind a proprietary blend of sirloin, chuck and short rib daily for our butcher's burgers, but also wanted to provide something equally as tasty for vegans. This burger combines protein-based ingredients for the patty that's cooked to emulate that familiar crispy texture and taste of a smash burger. Paired with our condiments, it has been a home run," said Executive Chef Jim Perillo at The Otesaga Resort Hotel. The Cry Baby The Cry Baby at The Cherry Cricket. At The Cherry Cricket, the Cry Baby is the burger that had everyone talking and voting at the 2024 Denver Burger Battle, where it took home the coveted People's Choice Award. Built on the Cherry Cricket's signature half-pound Cricket burger patty, it brings bold French onion flavor in every bite with layers of melty Swiss cheese, rich caramelized onions, crispy crostini, house-made cheese frico and a generous spread of French onion schmear. A pile of crispy onion strings on top seals the deal, making this burger an indulgent, crunch-filled tribute to the iconic dip that inspired it. "The Cry Baby is all about bold, rich flavors and fun textures that come together to create an unforgettable burger experience. We named it that because with its irresistible flavor combination and sheer deliciousness, it just might bring you to the happiest of tears. This National Hamburger Day, we hope it encourages everyone to take risks and get creative with their own burgers at home. It's the perfect opportunity to try new flavor combinations and build something truly delicious that reflects your own style,' said Samantha Taxin, multi-unit manager, Cherry Cricket brand, Denver (she/her). Walter Burger Walter Burger at Lebowski's Taproom in Colorado Springs. At Lebowski's Taproom in Colorado Springs, it all starts with the regular Lebowski Burger - locally sourced Colorado beef under a hubcap with lettuce, tomatoes, pickles and grilled onions. Then they add creamy peanut butter and spicy jalapeno jam. "You don't even really taste the peanut butter, just gives it a little extra creaminess, but you get that little bit of extra jalapeno kick at the end. Was named one of the best burgers in Colorado by 5 Reasons to Visit website in December!!" said Dave Kowalski, Founder of Lebowski's Taproom.
Times
4 days ago
- Business
- Times
I turned my mum's old flapjack recipe into a £3m business
Becoming a first-time foodie entrepreneur in their fifties would be daunting for some, but not so for Carol Myott, who launched her bakery business, Flapjackery, at the age of 55 after noticing a gap in the market. It was a brave yet savvy move. The company, which sells treats made according to a 1960s recipe from Myott's mother, had sales of £3.1 million last year with profits of £320,000. Celebrity customers include the actress Dame Emma Thompson, who bought 100 flapjacks for a film crew shooting near Flapjackery's Falmouth store in Cornwall, and TV presenter Dermot O'Leary, who visits the Wells shop in Somerset 'every year after Glastonbury to stock up'. Traditional British comfort foods are making a comeback in these uncertain times, with sales of 1990s retro crisps surging and pease pudding back on restaurant menus. Flapjackery is among those winning through delivering a taste of nostalgia. Myott, now 65, and her friend Sally Jenkin, 62, launched the business in the west Devon market town of Tavistock in 2015, and have grown from five to 15 stores since 2022. Myott expects revenues of £3.8 million this year, fuelled by new openings and online sales of the firm's gluten-free flapjack recipes made from simple ingredients: butter, Tate & Lyle golden syrup, and Mornflake oats. • 'There's a critical risk the southwest will face neglect' 'It's about going back to your childhood, isn't it? And what your parents used to give you and that home comfort feel,' Myott said. 'My recipe came from my mum — I've still got the recipe book. 'All these flapjacks you get in shops are always cheap and horrible and full of nasties, and I thought a flapjack should be made as it always used to be: from real ingredients that you can pimp up with all sorts of different flavours and additions.' Myott grew up in her family's restaurant in Nantwich, Cheshire, and hoped to go into the business. But with her parents selling up to fund their retirement, she headed to London to work in marketing, and later wound up running a printing company in Surrey providing clients with letterheads and leaflets. At the age of 50, she decided to call it quits, move to Devon with her beagles and open a B&B. 'I hated printing — it was a horrible business,' she said. 'I hit 50 and thought, 'I don't like what I'm doing — I need to change things.' ' The idea for Flapjackery came about by chance. Myott is a foodie and wanted to meet people, so she decided to start baking from home for the local country market, where she met Jenkin. 'I found that flapjacks were quite popular,' Myott recalled. 'I also used to trawl around all the food festivals and thought, 'Why is nobody doing flapjacks?' ' She suggested launching a standalone market stall and Jenkin agreed. 'When I first mentioned the idea to people, they thought we were mad,' Myott said. The pair started out selling at markets, but sales really kicked off after they noticed that flapjacks were a hit at large events and trade shows. 'The very first event we went to, we sold out and realised that we'd probably hit on something that was going to work. 'Being naive, I then booked the Good Food Show, the Royal Bath and West Show and the Devon County Show, all within the first four months … We turned up with our old Volvo, our paste tables and sheets for tablecloths … We sold out of everything we'd taken on the first day, so had to go back and cook all night.' The founders also launched a website and became aware they had 'a gifting product' that people would order online for birthdays and other special occasions. Myott said: 'Sally and I used to sit down and brainstorm. We'd think up ideas — silly things like, 'Why don't we put a Bakewell or a brownie topping on top of a flapjack?' ' • Dark chocolate, cranberry and coconut flapjack recipe The pair quickly realised that they could no longer cater for demand from home. They secured a lease on a commercial kitchen for just £3,000 through buying a failing 'personalised funeral cake' business with a fully fitted unit. 'We took a leap of faith,' Myott said. The increased capacity made it possible for the founders to open their first store in Tavistock in 2018. A friend was looking to get out of a lease on a local shop, and they decided to go for it. The opening went well, and by early 2020, Flapjackery was turning over about £750,000. Then Covid hit. 'We went from £750,000 down to almost zero overnight,' Myott recalled. Her team pivoted to online sales and commissioned a revamp of Flapjackery's website — paid for on a commission basis to save on costs — which kept the business going. After the first lockdown, the Tavistock store began 'ticking over quite happily'. The founders decided to invest the firm's revenues in opening two more stores in Wells and Minehead in Somerset — in part to ensure they could keep their events manager employed while large events remained on hold. Rapid organic growth and 12 more store openings followed. The company has not taken any external investment, Myott said, and she and Jenkin have put in only about £7,000 of their own savings. The entrepreneur puts Flapjackery's success down to factors including creating a model that requires just one member of staff per shop, looking for stores with cheaper rents off the main high streets, and enlisting the help of friends and family. She said: 'If somebody's ill, my sister will drive down to Cornwall and open the shop for us. 'We picked locations with high footfall and a reasonably affluent local community. We're always just slightly off a main high street, so the rents are lower.' When it was opening its second store in 2020, Flapjackery was quoted £60,000 for a refit, but managed to get set up for a fraction of that cost with the help of a friend's son, a theatre designer who was out of work. 'It was a really cost-effective way of doing it,' Myott said. 'We still have the [basis of] that original design in all our shops.' The company has also looked to tap into the appetite for gluten-free products. 'People [with this dietary need] are just so excited when they find us, because suddenly there's a shop where they can buy anything they want.' Today, Flapjackery employs 65 people, sells 25 options with flavours such as Eton mess and caramel latte, and is looking to expand further. Jenkin retired in 2024 to spend more time with her grandchildren, and sold her shares to Myott's brother Hugh, 64, and niece Sophie Myott, 33. The larger team now want to 'grow the company quickly so no one steps in and does what we're doing', Myott said. Plans include moving into retail through selling products in farm shops and garden centres. It is hoped this will 'enhance the brand', but the idea is that wholesale partners will sell different ranges to those stocked in Flapjackery's own stores to avoid cannibalising sales. Flapjackery also recently released dog flapjacks so that pets 'can have a treat too'. Longer term, the team are exploring openings in the US and Australia Myott said: 'We're always looking at different ways we can reimagine flapjacks, but the main thing is quality — it's the one thing I will not compromise on. And we use local products wherever we can.' As for her own future, she plans to move into a part-time role next year. 'I'll still be involved with the company but hopefully not working five days a week. I want to be able to spend time with my dogs on Dartmoor.' She hopes Flapjackery's success will inspire other later-stage entrepreneurs to start a firm. 'I think it shows you're never too old … If you want to do something, just give it a go and see. You need lots of luck, but it's the support of family and friends that really helps.'
CNET
6 days ago
- General
- CNET
No More Greasy Stovetops: Here's the Best Way to Make a Crispy Grilled Cheese
I can't seem to go a week without discovering an air fryer recipe that's better, faster and healthier than my existing method. This week's candidate is the classic comfort food: a grilled cheese. I used to swear by making the simple sandwiches in a skillet, and there's still a place for that technique -- especially if you're craving a little grease. But the air fryer delivers a crusty, crunchy exterior without drowning the bread in butter or oil. As a bonus, it'll keep your kitchen cooler during summer months since air fryers barely raise the ambient temperature the way using your oven or stovetop can. If you don't own an air fryer, I recommend Ninja's new glass-bowl model. It's the best we've tested and makes a mean grilled cheese. Making an air fryer grilled cheese is fast and easy and leaves almost no mess. Here's why your next grilled cheese should start and end in the air fryer. Why an air fryer grilled cheese works so well As you can plainly see, the air fryer grilled cheese leaves little mess to contend with after preparing. Pamela Vachon/CNET An air fryer is basically a small convection oven with nonstick surfaces, circulating hot air around whatever you put in its basket. Unlike your saute pan or skillet, it cooks from all directions at once and typically in less time. Unlike your oven, it is compact and efficient, heats up quickly and may not even require preheating. Your toaster oven could never do this. While toasted cheese is a possibility (and reheated toaster oven pizza is a revelation), grilled cheese is not. Your toaster oven is not designed to support fat on the underside of whatever you're cooking and you'll end up with a mess too complicated to clean. For your grilled cheese, the air fryer is working on both of the bread surfaces and the cheese all at once, resulting in a quicker melt, which adheres the cheese to the bread slices together making for a much easier flip. (Flipping is still recommended but with far less drama.) The air circulation provides deep crunchiness, not only to the surfaces that received the butter or mayo treatment but to the entire crust. Any inclusions beyond cheese in the interior of the sandwich are also transforming because of the ambient heat. Simply placing a lid on your saute pan or skillet can't achieve the same results, as the components will become steamed and potentially soggy. How I make a grilled cheese in the air fryer Humble ingredients are transformed into something great inside an air fryer. Pamela Vachon/CNET Assemble a grilled cheese as you would otherwise Sliced bread Sliced or shredded cheese (I like American cheese for a basic grilled cheese and a combo of gruyere and cheddar for an upgrade.) Butter or mayonnaise for the outside of the bread slices (dealer's choice) For a basic grilled cheese, you can assemble the sandwich in the basket of your air fryer: bread with buttered side down, followed by sliced or shredded cheese, then topped with the final slice with buttered side up. Be it a simple sandwich or a fancier combination of cheese, bread and fixings, the air fryer makes a crispy, gooey grilled cheese in minutes. Pamela Vachon/CNET Set the heat to 400 degrees Fahrenheit and cook for 3 to 6 minutes on each side, flipping halfway through. The already melted cheese will keep your sandwich nicely together during the flip. You can get a lightly golden grilled cheese in less time but I recommend hanging on for 5 to 6 minutes for a deeply crunchy sandwich. Another perk of the air fryer is that you can more easily peek to see where you are without adversely affecting the outcome. The air fryer is even better for a stacked grilled cheese Add a fruit element and cured meats for a fancier air fryer sammy. Pamela Vachon/CNET This is where the air fryer really shines in the grilled cheese realm. Every element of an upgraded grilled cheese adds a degree of difficulty when trying to cook in a skillet, much of which is mitigated in the safe confines of an air fryer. Thicker bread. Thicker cheese, like hunks of camembert or brie. And think of all the great grilled cheese ingredients that can be slippery: apple slices, roasted red peppers, tomatoes, pickles, etc. Any grilled cheese with more than two components can be challenging to flip gracefully in a skillet, even for trained cooks. Bag a loaf of good bread and stuff your sandwich with upmarket cheese. Pamela Vachon/CNET To prove a point, I assembled a fancy grilled cheese with camembert, prosciutto and apple slices. (Plus mayonnaise on the exterior, because I was being fancy, and mayo gives your sandwich a little extra tang.) Because of its height, I assembled it fully outside of the air fryer and then carefully placed it in the drawer. Et voila! Pamela Vachon/CNET After 6 minutes of air fryer cooking, the flip was seamless and the sophisticated outcome belies the fact that you spent all of one minute assembling the masterpiece. The exterior of the ham even got a little bonus crisping. So the air fryer invites you to go to town with whatever you can dream up for your grilled cheese: cured or cooked ground meats, grilled veggies, various sauces and relishes -- you name it. An epic grilled cheese variation is limited only by the confines of your imagination. Do I need to preheat an air fryer for grilled cheese? A grilled cheese is a quick-cooking sandwich no matter how you do it so you don't want to add on minutes of additional time for something that only takes minutes to accomplish. That said, while preheating your air fryer may be a waste of time for certain preparations, I think putting it on for just a minute to heat up the nonstick surface that the sandwich sits on is worthwhile to get that golden crust working right away. Are there drawbacks to making air fryer grilled cheese? Depending on your model and size of air fryer, and the shape of bread you choose, it can be tricky to make more than two sandwiches at once, so it might not be the most family-friendly method for making grilled cheese. But for a solo meal or date night, your air fryer is the grilled cheese hack you didn't know you needed.
The Sun
17-07-2025
- Health
- The Sun
The food ‘moments' dieters find the hardest to skip – with half just miss comfort eating after a bad day
Half of health-conscious eaters claim they've had to miss out on social occasions as they try to stick to their dietary rules. A poll of 2,000 adults found the food 'moments' people find hard to skip, however, include birthday meals (39 per cent) and takeaway nights (34 per cent). 1 Some 37 per cent long to eat ice cream in the summer and 24 per cent miss brunches in cafes. And 42 per cent simply miss being able to comfort eat after a bad day. But it's the younger generations who are most likely to say no to social events involving food, with 65 per cent of Millennials and 61 per cent of Gen Z turning a gathering down in the past as they try to stick to healthy eating. Despite this, 87 per cent of all adults believe eating well shouldn't mean having to go without their favourite foods and drinks, while 71 per cent said this is the hardest part of trying to eat healthily. And 32 per cent claimed it's important to them when choosing a treat that it's something they can enjoy socially. The research was commissioned by Arla LactoFREE which recently launched a Sky Shakes pop-up in collaboration with experiential food pioneers Bompas & Parr, aiming to show that a lactose-free diet doesn't have to mean compromising on taste. Laura Butler, strategic brand manager for the brand, said: ' Wellness no longer has to mean going without. 'It's important to find food and drink options which can be enjoyed no matter what your dietary requirements are, without having to miss out on the taste and flavour. 'While it's important to many people to eat well, they also want food which feels exciting and worth sharing, which is what we hoped to deliver with the sky themed shakes made using lactose free milk and cream and crafted to be flavoursome. 'Certain foods and drinks become a part of our routine and habits, be it a tea and biscuit break or an evening snack on the sofa, it's hard to stop these altogether so it's important to find alternatives.' Tips to feel more full WITHOUT eating more The research also found treats are hard to live without because people miss the taste (73 per cent), the comfort factor (56 per cent) and simply that they're part of their routine (33 per cent). Others said the fact some foods and drinks feel like a reward (33 per cent), are easy and convenient (41 per cent) and are enjoyed socially (26 per cent) make them tricky to give up. When it comes to eating well, 49 per cent feel it's a balance between what they enjoy, and what they feel they 'should' be eating. As a result, 67 per cent of those polled via OnePoll said it's important for a healthy swap to still feel like a treat. Looks matter too, especially for younger generations, as 52 per cent of Millennials and 47 per cent of Gen Z admitted they're more likely to buy a food or drink purely based on it being 'Instagram worthy'. But people would be more inclined to see a healthy food or drink as a treat rather than a chore, if it tastes indulgent (51 per cent), is full of flavour (44 per cent) and feels comforting (38 per cent). Laura Butler added: 'Finding food and drink which can be enjoyed no matter what your dietary requirements are, without having to miss out of the taste and flavour, shouldn't mean having to compromise. 'Everyone deserves to enjoy things which boost their moods and enable them to share the fun with others, from birthday meals to ice creams and milkshakes on a hot day.'
